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What is sake ?
Sake is the equivalent of the wine in Japan. It contains nearly 15% of alcohol and has to be enjoyed for the apéritif, during the meal, or at the moment of dessert. Sake is not this strong and poor quality alcohol served in Chinese restaurants, but a delicate alcoholic beverage produced by fermentation of rice.
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L'élaboration du Saké
The elaboration of sake is a complex operation. It takes place in a brewery called "Kura" in Japanese. Everything is under the strict control of "Toji", the brewmaster. Tojis often shares their life between agriculture or fishery in summer, and production of sake, in winter.
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Different kinds of sakes
Every sake is qualified by an adjective which informs about one or some of its characteristics. The classification called "TOKUTEI MEISHOSHU", for example, informs about the method of production as well as the level of rice milling.
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Five important elements
Sake presents a remarkable delicacy. Its elaboration is complex and requires a great experience as well as constant attention. It is essential to arrange best rices and purest water, in accordance with ferments.
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Enjoying sake
It is difficult to describe the sake to somebody which has never tasted it. For sure, the result of a fermentation process is easy to detect, but this is the only indication which cling when we dip lips for the first time. Sake has a unique taste.
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Cooking with sake
Sake is a fundamental ingredient in Japanese cuisine. We chose to propose you some original ideas for cooking with sake. Note that sake is a fragile ingredient and it is important to not warm it too much to preserve its entire gustative values.
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Visite d'une brasserie
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