Sake, the Japanese alcoholic beverage made from fermented rice, has steadily become a staple in American restaurants, bars and home liquor cabinets. Often erroneously referred to as "rice wine," sakes can be sipped cold, warm or hot and they pair well with many dishes other than sushi. Find out more about sake with GAYOT's reviews and features.
Sake Features and Reviews
Hakutsuru Sho-Une Junmai Dai-Ginjo
This Junmai Dai-Ginjo is a crisp sake with flavor notes of nectarine, vanilla and pear. The smooth body and clean finish pair well with seafood dishes.
Kiku-Masamune Kaho-Gura Junmai Dai-Ginjo
Founded in 1659, Kiku-Masamune Sake Brewing Company still uses the ancient Kimoto method for producing sake. This sake boasts flavors of pear, honey and rice pudding.
Takatenjin Soul of the Sensei
Brewed in memory of Toji Shokichi Hase, a noted sake maker who spent 40 years working at the same brewery, this special Junmai-Daiginjo blend boasts aromas of honey and grainy rice.