Nara, Japan Crafted in Japan TYKU Sake is crafted at the famed Umenoyado Brewery right in the heart of Nara, Japan. The prefecture of Nara is considered “The Birthplace of Sake.” The Umenoyado Brewery is a 10 time winner of the most prestigious sake competition in Japan, Zenkoku Shinshu Kanpyo Kai.

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A fresh, slightly sweet taste with subtle pear notes. Its rich flavor is soft and silky on the palate.

Coconut - This Nigori is infused with the all natural flavor of fresh coconut. All Natural - Made from all natural ingredients: Akebono rice, pristine iron-free water, famed #901 yeast, and handmade koji. Gluten Free - Completely free of gluten, sulfites and tannins.

Co-founders Kirk Spahn and Trenton Ulicny met in 2003 while working on a graduate school project together at the School of International and Public Affairs, Columbia University.

Dassai Asahi Shuzo Co., Ltd. (Dassai). The Dassai brand by Asahi Shuzo Co., Ltd. is one of the most internationally famed sake brands. This highly acclaimed brand from Yamaguchi prefecture focuses solely on producing junmai daiginjo.

The 13%–17% alcohol content of many sake varieties is slightly higher than that of wine, but sake also has a mild taste with little acidity, bitterness or astringency.

Soju has a higher alcohol content compared to sake. Soju ranges from 16.8% – 53% alcohol by volume, while sake is around 16%. As such, soju tends to be a stronger alcohol and is sometimes used in cocktails and mixed beverages, whereas sake is usually drunk as it is.

Careful tasting of sake reveals a pleasant taste that cannot be characterized as sweet, acid, bitter or astringent. This is umami. Umami is sometimes described as “savoriness.” Compared to wine and beer, sake is richer in amino acids and peptides that produce umami.

There are about 1,500 sake makers producing their unique sake with different regional tastes. 15% (v/v), which is a little higher than wine. Extract is an indicator of sweetness, and taste of sake varies from dry to sweet. Acidity of sake is generally lower than wine but higher than beer.

Sake is made from four key ingredients, rice, water, koji (rice mould) and yeast. Like wine and beer, sake is made via a process of fermentation and filtration. The rice used to make sake is not your everyday long-grain variety, but a special strain of rice that undergoes polishing to remove its outer layers.

Sake, just like wine and beer, is made through the fermentation of yeast. Fermentation is the process whereby yeast (a kind of microbes) produces alcohol and CO2 from sugar. Sake is made from rice, koji, and water. Alcohol may also be added.

Billy Melnyk Frank Rodgers chats with Billy Melnyk, co-founder, CEO, and visionary behind Soto Sake.

Sake is a Japanese alcoholic beverage made by fermenting polished rice, water, koji, and yeast. Often referred to as Japanese rice wine, sake is the national beverage of Japan and occupies an important place in Japanese history. “The first records of sake-making date back to the 3rd Century AD.

• Best Overall. Hakkaisan Tokubetsu Junmai.
• Best Junmai. Shichida Junmai.
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• Best Daiginjo. Nanbu Bijin "Southern Beauty" Sake.
• Best Kimoto. Kurosawa Junmai Kimoto.
• Best Nigori. Kikusui Perfect Snow.
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• Best Hot.

Although only a little bit, the use of sake and mirin in Japanese cuisine is forbidden to Muslims.