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.
A very useful Glossary of Terms on Sake Bottle Labels can be downloaded for free from the National Research Institute of Brewing in Japan.Click here for the download page
If you're interested in sake, here you can search through the Sake Reviews by our 61 members, or login and add your own reviews, comments and scores for sakes you've tried.
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Yoimai Ayakiku (よいまい綾菊)
Ayakiku Shuzo
Kagawa, Japan
Ayakiku Shuzo
Kagawa, Japan
This sake from Kagawa Prefecture is made with Yoimai rice (hence the name), which is polished down to 65% (the more the rice is polished the better the sake is - generally).
This has a nihonshudo o ...
Reviewer: MoIppai : 95
This has a nihonshudo o ...
Reviewer: MoIppai : 95
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