Welcome to the SakeSocial fountain of knowledge! Look at the sidebar on your left and read about some of the glorious history about sake, learn how sake is made and by all means shatter some misconceptions about sake in the “Need To Know/Forget “ section.

Sake is quite simply rice and water that has been fermented into a beverage with roughly 15-16% alcohol that drinks far more like wine than beer, which has a similar brewing process. This ancient beverage has its roots in China, but it is all Japanese. In fact the word for sake in Japan is Nihonshu or “wine of Japan.” Brewers have been making sake in its current form for roughly 1,000 years, and today there are over 1,400 breweries producing anywhere between 15-25 product offerings.

When you think of wine you think of France. When you think beer you think Germany, and of course when you think sake you think of Japan.  As French wines, German beers and other libations have become commonplace in our market, the time is here for sake to become as accepted and understood.  Currently there are over 800 registered sakes in the US, not all are in use, but more and more brews continue to make their way to our shores.  These sakes are far superior and more flavorful than the brews that we have grown accustomed to – including those really harsh all-you-can-eat sushi bar sakes.

The similarities to wine and beer are many, but sake is truly a unique beverage in a niche all of its own. You can easily understand sake thinking in terms of wine and beer, but at the end of the day when you taste honeydew melon, strawberries, and white chocolate tones remember that you are only drinking rice and water. Therein rests the most amazing aspect about sake – that rice and water can taste like so many delicate and expressive flavors.

Welcome to the world of sake – we have been waiting for you!

Welcome to the SakeSocial fountain of knowledge! Look at the sidebar on your left and read about some of the glorious history about sake, learn how sake is made and by all means shatter some misconceptions about sake in the “Need To Know/Forget “ section.

Sake is quite simply rice and water that has been fermented into a beverage with roughly 15-16% alcohol that drinks far more like wine than beer, which has a similar brewing process. This ancient beverage has its roots in China, but it is all Japanese. In fact the word for sake in Japan is Nihonshu or “wine of Japan.” Brewers have been making sake in its current form for roughly 1,000 years, and today there are over 1,400 breweries producing anywhere between 15-25 product offerings.

When you think of wine you think of France. When you think beer you think Germany, and of course when you think sake you think of Japan.  As French wines, German beers and other libations have become commonplace in our market, the time is here for sake to become as accepted and understood.  Currently there are over 800 registered sakes in the US, not all are in use, but more and more brews continue to make their way to our shores.  These sakes are far superior and more flavorful than the brews that we have grown accustomed to – including those really harsh all-you-can-eat sushi bar sakes.

The similarities to wine and beer are many, but sake is truly a unique beverage in a niche all of its own. You can easily understand sake thinking in terms of wine and beer, but at the end of the day when you taste honeydew melon, strawberries, and white chocolate tones remember that you are only drinking rice and water. Therein rests the most amazing aspect about sake – that rice and water can taste like so many delicate and expressive flavors.

Welcome to the world of sake – we have been waiting for you!