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More specifically known as Nihonshu (日本酒) in Japanese, sake is obtained by fermenting polished, cooked rice on which selected yeast is allowed to work. Japanese sake has an alcohol content of around 8-15% and should not be confused with the strong spirits often served in some Asian restaurants.
Sake offers an extremely wide range of flavors. Depending on its category, it can be served chilled or hot, and at any time of day or meal. Sake production has a long tradition and is an integral part of Japanese culture. Generations of sake brewers have devised a wide variety of production methods, resulting in a diversity of flavours and aromas. Sake categories include Junmai, Ginjo and Daiginjo, each giving the sake distinct characteristics. Other sakes are more original, such as unfiltered nigori sakes with a mellow texture, or sparkling or flavored sakes.
