Collection: SAKE

Sake (Japanese: 酒; Romaji: sake) is an alcoholic beverage made from fermented rice, originating in Japan. In the Japanese language, the term "sake" refers to all alcoholic beverages, but internationally, it specifically refers to the rice-based drink.

Sake typically has an alcohol content of 15-20% and can be consumed cold, at room temperature, or warmed, depending on the type and personal preference. The brewing process begins with polishing rice to remove unwanted layers, followed by steaming and mixing it with koji mold (Aspergillus oryzae) to convert starch into sugar. Yeast is then added to ferment the sugar into alcohol. This process, known as "parallel fermentation," allows starch conversion and fermentation to occur simultaneously in the same vessel.

Sake holds cultural significance in Japan and is used in religious ceremonies, festivals, and special occasions. It has also gained global popularity and is widely exported to many countries.