Saké is a brewed, alcoholic beverage made from water, rice, koji and yeast. Its production is closely related to that of beer, in that both are starch-based alcohols. This means that the starches in the rice must first be converted to sugar, which we call the process of saccharification, before fermentation can begin. As such, saké is technically not a wine and should not be refered to as rice wine (see Fermentation and Saccharification), though its qualities and characteristics can be as complex as any found in wine. It is important to note that in Japanese, the character 酒 (saké) refers to all alcohols and not only the rice brew that we, in the West, associate it with; it has a much larger meaning. Saké, as we know it, is more properly defined as Nihon-shu, the “alcohol of Japan”. (Throughout this website, you might encounter both saké and Nihon-shu, terms considered interchangable)
Rice beer, though commonly referred to as Rice Wine. Originally made in Japan, saké is also produced in California today. Selection is vast. Quality depends on the raw ingredients, water and rice. Serve either hot or cold with sushi and sashimi. Try hot with a dash of Chambord if you dare.