Sake
Also called nihonshu, Japanese rice wine, 日本酒
Japan's rice brew, made by growing koji mold on polished rice so that starch becomes sugar and yeast turns it to alcohol in the same tank. It is brewed like beer, not distilled, and bottled at about 15 to 16% ABV. Dry, gently fruity sakes stand in for vermouth or wine in low proof cocktails.
- steamed rice
- melon
- pear
- banana ester
- umami
- soft acidity
- clean dryness
Origin
Sake is brewed from rice, water, koji and yeast. The rice is milled to remove 30 to 50% or more of the outer grain, washed, soaked and steamed; part becomes koji over about 36 to 45 hours as Aspergillus oryzae mold is cultivated on it. A yeast starter (moto) is built, then the main mash (moromi) is fed in stages and ferments 18 to 32 days with starch conversion and fermentation running together. It is filtered, usually pasteurized near 60 C, rested and diluted to 15 to 16% ABV. Junmai means no brewer's alcohol added.
Common uses
- Saketini with gin or vodka
- a sake Spritz with soda and citrus
- stand-in for dry vermouth in a low proof Martini
- warm in winter, chilled in summer
Sources
- Sake production, Difford's Guide · secondary source, retrieved 2026-10-11
- Glossary of sake terms, Japan Sake and Shochu Makers Association · primary source, retrieved 2026-10-11