Welcome to the World of Sake!
It's made from fermented rice, in a similar process to the way beer is made, and is also sometimes called Rice Wine.
It's made throughout Japan, but about 60% of the sake in Japan comes from Hyogo prefecture in Kansai (West Japan).
As well as the quality of rice being an important factor, the water used also plays a large part in the quality of the finished product. In Hyogo, water from Rokko Mountain is particularly good for making sake.
Sake labels can be difficult to read (especially in Japanese!) and they have other numbers on there describing the taste of the sake, not just the alcohol.
There is the 日本酒度 (Nihonshu-do), or Sake Density/Sake Meter Value in English.
This is basically a measure of the sweetness of the sake.
A minus number is sweet and a positive is dry.
The size of the number tells you how sweet (or dry).
The other number to look for on the label is the 酸度 (San-do) or acidity.
In this part of the website you can search for Sake, or login and add your own reviews or comment and score other people's reviews when you've sampled those sakes.
If you haven't yet, join here for free and start reviewing!
You can through the sakes here. Advanced Search
Why not try this sake?
Ichishima
Ichishima Shuzo
Niigata, Japan
Ichishima Shuzo
Niigata, Japan
An easy to drink sake this, and dry. I got an odd, kinda fruity, aftertaste on it though. ...
Reviewer: MoIppai : 60
Reviewer: MoIppai : 60
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