Sake (pronounces sah-kay) is usually translated at rice wine in English. As you probably know, wine comes from fermented fruit. And as you can probably guess, rice is not really considered a fruit.
So it isn't rice wine? Right. Not really. Sake is made from three basic ingredients: rice, water, and koji. Koji is the mold that is used to ferment the rice to get the alcohol. It's a pretty simple process that has small steps along the way that totally change the end product.
But I'm getting ahead of myself. Sake isn't fermented or distilled. So sake is not like vodka or wine. It's really closer to beer in that sake is brewed. The alcohol content usually hovers in the 15-17% ranges. The easy drinkability of sake can sometimes take people by surprise.
Sake is not chugged or drank like a shot. Sake is best enjoyed if it is sipped and in between bites of food really brings out the flavor of both. Sake can be enjoyed warm or cold, but depending on the time of year, or even the person serving you, you can expect a different experience.
So what do you need to remember when drinking sake? Not much. As long as you're not downing it like a shot, you should be fine. Learn what area in Japan the sake came from, what kind of sake it is, and the alcohol content alone is more than enough information for most beginners. It's really important to drink different kinds to see what kinds you like.
So the next time you're thinking about ordering a sake in a restaurant, give it a try. The most important thing is for you to enjoy it with your food.
Kanpai!
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