Guide Note

Sake is the Western name for Nihonshu, a Japanese alcoholic beverage made from fermented rice. Sake has a long history in the cultures and cuisines of both Japan and China. Although many theories surround the development of sake, recipes similar to those of current times can be found dating back to the 8th century BC.

Although sake is usually referred to as "rice wine" in the West, it involves the fermentation of a starchy grain, like beer, not fruit, which creates wine. However, unlike beer, sake is not carbonated, and it shares many of the characteristics commonly attributed to wine, such as dryness and bouquet.

Fast Facts

1. Ingredients: Water, rice and yeast
2. Contains 14-18% alcohol by volume
3. Does not improve with age
4. Can be served hot, room temperature or cold
5. Consumed during some Shinto purification rituals