nationalgeographic.com
29.09.2023
From grain to glass: the story of Japanese sake
The first thing to know about sake is that describing it can be as difficult as deciphering the label. It very much stands alone in terms of production style and flavour, meaning comparisons fall short. It’s often described as rice wine — rice is one of its key ingredients and it has a similar alcohol content to its grape-based cousin, but tastes nothing like it and is actually brewed more like a beer. Despite looking and tasting a little like a spirit, its typical alcohol content of 18% to 20% means it isn’t categorised as one. Even if you speak Japanese, its description is vague. Sake, or o-sake as it’s also called, simply means ‘alcohol’. What we in the West know as sake is called nihonshu (Japanese alcohol) in Japan, but is also labelled as seishu. It’s a complex lexicon that adds to sake’s seemingly undefinable intrigue.