Sake is a Japanese alcoholic beverage made from fermented rice. It produces a wide range of styles, from light and delicate to rich and full-bodied, with flavors of melon, pear, and a touch of umami. The ABV for sake typically ranges from 15-20%. Its popularity is due to its unique production process and its ability to pair well with a variety of foods.
Sake production involves polishing rice grains to remove the outer layers, fermenting the rice with water, yeast, and koji (a type of mold), and aging the resulting brew. The process can result in a wide array of flavors and textures, making sake a versatile and complex beverage. Sake is often enjoyed chilled, at room temperature, or warmed, depending on the style and personal preference. Its ability to complement Japanese cuisine and its growing international recognition have ensured the continued popularity of sake among beverage enthusiasts.
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