Sake

Sake is a Japanese alcoholic beverage produced by fermenting polished white rice with water, koji mold (Aspergillus oryzae) and yeast. Unlike many wines, sake is created through parallel fermentation, where koji converts some of the starch to sugars and yeast then ferments those sugars into alcohol in the same vessel.

Most sake is made from rice milled to a seimaibuai that ranges from around 60% to as low as 35% of the original grain size. The classification includes junmai (no added brewer's alcohol), honjozo (a small amount of distilled alcohol added), ginjo (polished to 60% or less), and daiginjo (polished to 50% or less). Junmai ginjo and junmai daiginjo are versions without added alcohol. Futsushu refers to table sake not meeting these standards. Some sakes are labeled nama (unpasteurized) or genshu (undiluted) and may require refrigeration and shorter shelf life.

Brewing involves polishing the rice, washing and soaking, steaming, inoculating with koji mold, and a timed, parallel fermentation in tanks, followed by pressing, filtrating, and usually pasteurization before bottling.

Serving varies by style and preference: many sakes are enjoyed cold or at room temperature, while fuller-bodied types may be warmed. Proper glassware and temperature can influence aroma and taste. Once opened, sake should be consumed relatively promptly and stored in a cool place; pasteurized varieties keep longer than nama.

Historically, sake production dates to at least the 3rd–8th centuries in Japan, with later developments during the Edo period enabling wider distribution and regional styles. In Japan, sake is used in ceremonial contexts and everyday dining, and it remains a cultural and economic staple.