What is Sake?

Sake (nihonshu) is a fermented alcoholic beverage made from rice, water, and koji spores, but in some cases may also contain added distilled alcohol. Sake varies in taste, aroma, and complexity. Although the list of ingredients is extremely short, there are countless types and styles of sake because the brewing process is long and complex. Sake is Japan's national alcoholic beverage with a history dating back several thousand years. It is an essential part of Japanese food culture, where it is always enjoyed with food and actively enriches the flavors in the food. As mentioned, sake is fermented with koji (fungal spores), just like miso and shoyu, for example, so sake should also be seen within the context of the fermented food tradition in Japan. In Europe, sake used to be known as rice wine, but it is undeniably just called sake now.