Food Culture

Japanese Sake

Japanesesake01

Sake (also known as Nihonshu) is a Japanese alcoholic beverage made from fermented rice, koji (often translated as rice malt or yeast made from rice) and water. It resembles white wine in appearance, ranging from almost transparent to slightly yellow in coloration. The alcohol content is typically about 10-20%. Sake can be enjoyed either hot or cold.
There are countless regional varieties of sake. Kyoto’s soft water has long been the lifeblood of the breweries of the Fushimi district, one of Japan’s oldest and most prominent centers of sake production.
There is a unique regional rule in Kyoto City which is called “日本酒で乾杯- Raise toasts with Nihonshu“ and which was begun in 2013. The purpose of this rule is to promote various traditional industries in Kyoto with the refined taste of Nihonshu (sake) and to contribute to Japanese culture.
Please enjoy learning about Nihonshu (sake) by visiting Kyoto, one of the sake capitals of Japan!