Japanese sake, or nihonshu, is a fermented beverage crafted from rice, water, koji, and yeast. While frequently compared to wine for its aromatic complexity and rich flavor profile, its production process shares more similarities with that of beer…
29 January 2026
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Water is essential at numerous stages of the sake-making process. Accounting for approximately 80% of its composition, it exerts a significant influence on the final flavor profile, depending on the style of sake desired.
21 January 2026
Je découvre
There are several varieties of sake rice, which are larger in grain size than table rice. The core of each grain features a dense starch center, known as shinpaku, which is essential for alcoholic fermentation. Typically, one kilogram of polished rice is required to produce 2.38 liters of sake.
Je découvre
At the heart of sake lie two essential microorganisms: koji transforms starch into sugars, while yeast converts those sugars into alcohol.
10 February 2026
Discover
Japanese sake, or nihonshu, is a fermented beverage crafted from rice, water, koji, and yeast. While it is often compared to wine for its aromatic complexity and rich flavor, its production process is more similar to that of beer: in both cases, the starch within the grain must first be converted into sugar before it can be fermented into alcohol.
Tasting sake is not limited to the analysis of a liquid; it is a delicate choreography where the choice of glass, the fine-tuning of temperature, and the tempo of service act as the settings of a musical instrument. Unlike other spirits, sake is a chameleon beverage, capable of transforming radically depending on how it is presented.
