Sake: The Essentials on This Japanese Beverage

There are many sorts of drinks you can enjoy a meal with. While water can go with most dishes, finer alternatives like wine are best paired with select culinary offerings. Such libations can also be enjoyed by themselves, especially if they are of superb stock. One other sort of liquid that can be savoured in such a way is a beverage made from fermented rice. This concoction, which contains 15 to 17 percent alcohol, has its origins in Japan and goes back to the 8th century.

Various Uses

Sake can be used in cooking, especially with seafood and pork. It can also be drunk with dishes of light flavours, as well as fish. The sweeter ones are great for cream-based viands, while the acidic ones are ideal for oily ones. The ones with a grainy feel, including the bitter ones, pair well with vegetables, as the textures complement each other.

Acquiring and Serving

Basically, this Japanese drink is not aged, unlike wine. Thus, it is advisable that it be taken soon after securing it. Storage period is about 6 months to a year, if kept in a cold and dark place. It is best to get sake made within the previous year. Otherwise, its freshness is dubious.

Although it can be heated, it is optimal to pour the said refreshment chilled in small cups from a ceramic container known as tokkuri. This is especially if it is of a premium grade, as high temperatures can make the liquid lose its aroma and flavour. It can also be mixed in cocktails.

Fine Examples

Nanbu Bijin makes a unique sort of sake which is aged for about 10 years in refrigerated chambers. This one is remarkably clear, unlike most types. It is also called either Ancient or Frozen Beauty, and is sold at high-end restaurants. This award winning concoction is known for its clean and supple taste.

Watari Bune is another exquisite example. It is actually the name of a scarce rice variety which farmers stopped cultivating years ago due to pestilence and typhoons. It was replanted in the 1980s by a certain brewer, who used the harvest to make this traditional Japanese beverage. It has floral and fruity notes and is a perfect foil to meat, fish, cheese and food with soy-based sauces.

Do explore and taste the different types of this alcoholic libation and revel in its exquisite flavours.