Sake

Saké is a rice-based alcoholic beverage that originated in Japan more than a thousand years ago. Legally it falls into the category of wine, but instead of being fermented like a wine, sake is made through a brewing process, more like a beer. Starch in the rice is converted to sugar, and that sugar is converted to alcohol, though unlike with beer brewing, this is a one-step, not a two-step, process. Saké is stronger than traditional wines (or beers), with a typical, undiluted sake measuring at about 18–20% alcohol.

Saké is classified according to the polish level of the rice grains; the more that is polished away, the higher the quality of the saké. The classes, in increasing order of quality, are Honjozo (30% polished), Ginjo (40%), Daiginjo (50%) and Special Daiginjo (60%). Other designations include Nigori (unfiltered, usually sweeter with a milky texture and color) and Junmai (made with no additives or added alcohol). Labels often feature an SMV, a scale used to indicate relative sweetness that ranges from -15 (very sweet) to +15 (very dry).

Sakés have many flavor notes, including fruits (such as apples and melons), herbs and spices, chocolates and more. They can be served at any temperature: chilled, room temperature or heated, though higher-end sakés are rarely heated as that tends to hide the flavors and aromas. They pair well with foods, including fish (including, obviously, sushi), shellfish and oysters, and also with carpaccio, smoked meats, ceviche, prosciutto, fried foods and even salads.