Recognized around the world, sake is brewed through a unique process of steaming white rice with koji (essential food culture for making miso and sake) and water, then fermenting and aging.
Depending on the ingredients or polishing ratio, it is classified as “honjozo-shu”, “junmai-shu,” or “ginjo-shu.”
Japan is home to more than 1,600 sake breweries.
Fragrant and delicious sake relies on fresh water and quality rice. Served chilled (reishu), heated (atsukan), or lukewarm (nurukan), it offers an assortment of ways to drink and enjoy the taste.
October 1 is the official Sake Day (日本酒の日, “Nihonshu no Hi”) of Japan.