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Simple guide to Japanese Sake

About Sake

Sake is a traditional Japanese liquor that has been made for over 1,300 years since the Nara era. Sake refers to liquor that is fermented from rice, rice malt, and water and contains less than 22% alcohol. Unlike wine, whose quality depends on the quality of the grapes used as the raw material, the taste of sake is influenced by how it is processed.

① Rice: Determines the taste of sake
② Yeast: Determines the aroma of sake
③ Water: Determines the texture of sake

Four Types of Sake based on its Taste and Aroma

Aroma Matrix

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Classification of Sake Names based on its ingredients

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Taste of our Nagano prefecture’s Sake