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 Superior Junmai Ginjo
The Junmai Ginjo is brewed with natural spring water and has a silky, smooth body with notes of flower. It is best paired with sashimi, pastrami and olives.
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.