Primarily used in religious ceremonies as a gift to the gods, sake has evolved over a millennium to become synonymous with Japanese culture. Today, it retains a central role in society and can be enjoyed worldwide, from authentic, bucolic breweries in Tokyo to bustling bars in London.
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The first thing to know about sake is that describing it can be as difficult as deciphering the label. It very much stands alone in terms of production style and flavour, meaning comparisons fall short. It’s often described as rice wine — rice is one of its key ingredients and it has a similar alcohol content to its grape-based cousin, but tastes nothing like it and is actually brewed more like a beer.
The idea to ferment rice-based alcohol came about in Japan, around 300 BCE, which was then developed and refined to become sake. The ‘modern’ version appeared in the 700s, but it went through some rather unappetising versions beforehand. The first domestic records of sake speak of, a drink made by villagers chewing on rice, spitting into a communal pot, and letting natural saliva enzymes ferment the liquid into alcohol.
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