About Sake
Sake, also known as Nihonshu in Japan, is made from fermented rice and is considered a type of rice wine. The process of making sake involves polishing the rice grains to remove the outer layers, which results in a smoother and cleaner taste. The polished rice is then steamed and mixed with koji, a special type of mold that helps convert the rice starches into sugars. Yeast is added to the mixture, which initiates the fermentation process, transforming the sugars into alcohol.
One of the distinct characteristics of sake is its mild and slightly sweet flavor. Depending on the type of rice used and the brewing technique, sake can have a wide range of flavors and aromas. Some sakes have fruity notes, while others have earthy or floral undertones. This versatility makes sake a versatile beverage that can be paired with various dishes.
It is a gluten-free beverage, making it suitable for individuals with gluten sensitivities or celiac disease. Sake is also low in sulfites, making it a good option for those who are sensitive to sulfites commonly found in other alcoholic beverages. Furthermore, sake contains a variety of amino acids and natural enzymes, which are believed to have positive effects on digestion and overall well-being.