saké

Saké, often referred to as Japanese rice wine, is an alcoholic beverage made from fermented rice. Its production involves a process called multiple parallel fermentation, where saccharification (converting rice starch into sugar) and alcoholic fermentation occur simultaneously, a unique characteristic compared to other alcoholic beverages. The primary ingredients are steamed rice, water, koji (a mold, *Aspergillus oryzae*), and yeast. The quality of these ingredients significantly impacts the final taste and aroma of the saké.

The history of saké dates back over 2,000 years in Japan, with its origins likely influenced by similar fermentation techniques from China. It has played a significant role in Japanese culture, often consumed during religious ceremonies, festivals, and special occasions. The brewing process itself is meticulous, involving steps like washing and polishing the rice, steaming it, cultivating koji, mixing ingredients to create the mash (moromi), fermenting, pressing to separate liquid from solids, filtering, pasteurizing, and aging.

Saké can be enjoyed in various ways, served chilled, at room temperature, or warmed, depending on the type and personal preference. Its flavor profile is diverse, ranging from light and dry to rich and sweet, with notes of fruit, flowers, and even savory undertones. Saké is categorized by factors such as rice polishing ratio, the addition of brewer's alcohol, and aging. Common types include Junmai, Ginjo, Daiginjo, Honjozo, and Nama (unpasteurized) saké, each offering a distinct sensory experience.