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Sake And The City InstagramDiscover the art of Japanese sake in a fresh, modern way. We want to capture the lively bar scene of Tokyo—where people come together to unwind, share stories, and toast to good times. Our mission is to open the door to a unique taste experience that celebrates the past, present, and future. Kanpai!
Sake 101
Definition: A Japanese alcoholic beverage made from fermented rice
Also Known As: Nihonshu (literally “Japanese alcohol”)
Key Note: Often called “rice wine,” but that’s inaccurate, it’s brewed more like beer.
Ingredients & Production
Main Components: Rice, water, koji mold, and yeast.
Koji’s Role: Converts rice starches into fermentable sugars.
Brew Cycle: Multiple fermentation steps, influenced by regional water and rice quality.
Types of Sake
Junmai: Pure rice sake, no added alcohol.
Honjozo: A small amount of distilled alcohol is added to enhance flavor and aroma.
Ginjo & Daiginjo: Generally considered “premium” sakes with carefully polished/milled rice for a more refined flavors. (They can be either Junmai or Honjozo)
Nigori: Unfiltered, cloudy sake with a creamy texture.
Serving & Enjoying
Temperature: Can be served chilled or warmed, depending on style.
Glassware: Often poured from a tokkuri (ceramic flask) into small traditional cups (ochoko), though even shot glasses work in a pinch.
Food Pairings: Complements many cuisines—try it with sushi, grilled fish, cheese, or even a dash of roasted salt on the side for a flavor boost.
Final Tips
Ask Questions: We’ll dive into more details at the tasting if you’re curious.
Focus on Fun: Sake is meant to be shared—Share the moment with friends and family and dive into great conversations!
Kanpai!: Cheers to discovering new flavors together.
Don’t Miss the Next Tasting
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