Tag Archives: sake

Sake 101

(Published by South Bay Accent magazine in February 2018.)

There are plentiful options when it comes to choosing a beverage to accompany a Japanese meal. Since Japanese cuisine is frequently subtle, it can go nicely with well-chosen wine and beer is also a popularĀ  accompaniment. However, those seeking the full Japanese experience should order sake (sock-ay) to go with their meal after first learning a few basics about this surprisingly complex beverage. First off, sake is not rice wine, as many diners believe it to be. Rather, it’s fermented from special rice varieties that have first been milled to expose the starchy core, then a special enzyme, koji, is added that helps convert starch to sugar while the sugar is turned into alcohol. Typically, the more the rice has been polished, the higher quality is the sake it produces, which is best consumed within a year of bottling in most cases. Continue reading

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