Sake is believed to have originated in Japan around 700AD. Unlike wine, and akin to beer brewing, sake is produced by fermenting rice, converting starch to sugar to alcohol. The more polished the rice, the more refined and elegant the sake flavor profile will be. Water makes up 80% of Sake, so good water is critical. Naturally sourced, iron-free water creates the cleanest sake. Light in body, sakes range from semi-dry to sweet.
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