User:Tai123.123/Sake

Sake (日本酒) is an alcoholic drink made from fermented rice. It is one of the most popular drinks in Japan and it can be found at most restaurants in the nation though the best place to find high quality sake is at a sake brewery.

Types of sake
The taste and mouthfeel of sake can greatly very depending on the level of alcohol and the steps put into the sake's production method. Below are some following terms that are often used to describe the quality and production method of sake.
 * Ginjo (吟醸), Sake where at least 40% of the rice's grain has been polished away in order to create a more desirable product.
 * Daiginjo (大吟醸), Sake where at least 50% of the rice's grain has been polished away in order to create a more desirable product. This is the highest quality Sake and bottles of Daijingo sake are the most common at sake competitions.
 * Junmai (純米), Sake with no additional alcohol added, many premium sake breweries usually don't add alcohol to their sake and take pride in the fact their alcohol comes naturally from the fermentation process.
 * Honjozo (本醸造), Sake with a small amount of additional alcohol added, this is done to enhance flavour and lower production costs.
 * Namazake (生酒), Sake that wasn't pasteurized, it is said to taste fresher but it lacks a long shelf-life. It's also sometimes called raw sake.

Sake districts
Perhaps the best place to try high quality sake is in one of Japan's top three sake districts, each of these districts is home to a high number of breweries and other sake-related attractions like museums or sake-festivals. These three districts are;


 * in Southern Kyoto.
 * in Kobe. The district is roughly three kilometers long and is home to many brewieres which are open to visitors. The district also features a number of sake museums.
 * in Higashihiroshima.
 * in Higashihiroshima.
 * in Higashihiroshima.
 * in Higashihiroshima.
 * in Higashihiroshima.