Japanese Sake wine is a fermented alcoholic beverage made from rice and is a high-value drink among the Japanese.
To the Japanese, Sake is more than just an alcoholic beverage as it is a central part of their cultural heritage and social life.
The process of making it involves polishing and washing rice which is then steamed and mixed with a type of mold known as koji and water to form the mash.
Yeast is then added to the mash and the mixture is allowed to ferment for about a month.
The resulting liquid is then filtered and pasteurised.
Sake comes in a range of styles from light and dry to sweet and full-embodied and is served at room temperature or slightly warm.
It has been brewed in Japan for more than 1,000 years and is considered a traditional Japanese drink.
The Japanese also take pride in the quality of Sake and the centuries-old technologies used to produce it.
In addition to being enjoyed as a beverage, Sake is also used in cooking particularly Japanese cuisine and is also appreciated for its ability to pair well with different cuisine.
It is a popular choice often paired with sushi and other seafood dishes.
Its subtle and delicate flavours enhance and complement the different dishes making it a popular drink when dining out.
Sake has become increasingly popular outside of Japan in recent years with many breweries now exporting their products to other countries.
The drink plays an important role in Japanese religious ceremonies and is shared among friends, co-workers and family during social gatherings.
During a tasting event to celebrate 60 years of Japanese and Kenyan relations on March 4, 2023, Sake was on the menu.
In attendance was the ambassador of Japan to Kenya, Okaniwa Ken.
