Sake
Sake is a traditional Japanese alcoholic beverage made from fermented rice. It is often referred to as "rice wine," though its production process resembles brewing rather than winemaking. The key ingredients in sake are polished rice, water, yeast, and koji mold, which converts the starches in the rice into fermentable sugars.
Sake can vary widely in flavor, aroma, and style, depending on factors such as the rice variety, degree of polishing, and fermentation process. It typically has a clean, slightly sweet taste with notes ranging from fruity and floral to earthy and nutty. There are different types of sake, including Junmai (pure rice sake), Ginjo (high-quality sake with a higher degree of rice polishing), and Daiginjo (premium sake with even more refined rice).
Sake is traditionally enjoyed chilled, at room temperature, or warm, depending on the type and personal preference. It is commonly served in small porcelain cups or glasses and is often paired with Japanese cuisine, enhancing the flavors of dishes such as sushi, sashimi, and tempura.
TYKU Tokubetsu Junmai Red Flower Sake
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