Sake is a Japanese alcoholic beverage made from rice through fermentation and filtration. Sake has been made for over 1,000 years all over the Japanese islands. The drink enjoys widespread popularity and is served at all types of restaurants and drinking establishments.
For fermentation of sake, a kind of fungi innoculated on rice is used. One unique characteristic of sake is that it contains a lot of amino acid, which are responsible for “umami” (savoury taste). It is an excellent pairing for traditional Japanese dishes as well as western and other asian cuisines due to the presence of umami.
Chill to 18-20 C before serving
Heat to between 40-43 C