What is Saké ??
Ok, let’s start with basic sake, Japanese sake is made from fermented rice. It’s called “Nihonshu” (Japanese alcohol) in Japan. With the worldwide spread of Japanese cuisine, Japanese sake has become very popular around the world.
To make good quality Japanese sake, you need a good source of clean water, rice, koji mold and yeast to ferment. Made in brewers in many places around Japan, the only clear top part of all the resulting stuff is bottled as “nihonshu”. Generally, Japanese sake has an alcohol content of about 15 percent and sometimes even up to 17 percent.
Why do Japanese drink Saké ?
We still do not know when the Japanese started making rice wine, but probably because rice farming has become commonplace in Japan.
Even now, brewers are usually located in areas where rice is known for its quality. To name a few, Niigata, Fukui and Aomori are famous for producing rice and Japanese sake.
As the Japanese were used to eating rice, they started drinking rice-based alcohols.
Saké , for cooking ?
Absolutely yes! Just like cooking wine, you can use your Japanese sake to cook. Sake can almost be used for all kinds of Japanese dishes. Just pour sake if you want to add a deep flavor to your dish.
Is Saké good for your body ?
In general, Japanese sake has an alcohol content of about 15-17%. It’s higher than beer and wine. The consumption of Japanese sake in moderation, however, has some health benefits. Sake reduces the risk of cancer, prevents osteoporosis, diabetes, high blood pressure and even makes your skin white and hydrated!
So, the conclusion is, drink it in moderation and Japanese sake will benefit you a lot!
Hot Saké or cold Saké ?
There is not really a good answer to this question: sake can be tasted cold (8 to 12 ° C), at room temperature, or heated (around 45 ° C). The aromas and flavors are expressed differently, and the ideal temperature ultimately depends on the taster and his preferences, the outside temperature, the type of sake … Only unpasteurized sake (Namazaké) must be used fresh because of their fragility.
It is recommended to taste a sake sautéed, slightly cool, between 16 and 20 ° C, to discover it, and according to the desires to vary the temperature to detect all the nuances of the drink.