Sake / Nihonshu


Sake, also called nihonshu in Japan, is a Japanese traditional alcohol made from a brewing of water, yeast and steamed rice, of which about 20 % has been seeded beforehand with a microscopic fungus in order to allow better fermentation. There is a very wide variety of sakes differentiated by the degrees of polishing of the grains of rice, the addition of alcohol, pasteurization or even filtering.