14 Facts About Sake

Sake, spelled sake, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.

Sake production was a government monopoly for a long time, but in the 10th century, temples and shrines began to brew sake, and they became the main centers of production for the next 500 years.

Sake consumption continued to decrease while the quality of sake steadily improved.

Sake was brewed at Tenryu-ji during the Muromachi Period .

Sake rice is used only for making sake, because some say it is unpalatable for eating.

Related searches

Sake rice is usually polished to a much higher degree than rice that is used as food.

Sake can have many flavor notes, such as fruits, flowers, herbs, and spices.

Sake is traditionally drunk from small cups called or and poured into the from ceramic flasks called.

Sake is traditionally served in units of, and this is still common, but other sizes are sometimes available.

Japanese Sake Association encourages people to drink chaser water for their health, and the water is called Yawaragi-mizu.

Sake stored at relatively high temperature can lead to formation of diketopiperazine, a cyclo that makes it bitter as it ages Sake has high microbiological stability due to its high content of ethanol, but incidences of spoilage have occurred.

Sake stored at room temperature is best consumed within a few months after purchase.

Sake is often consumed as part of Shinto purification rituals.

Sake served to gods as offerings prior to drinking are called o-miki or miki.