{"id":38185,"date":"2026-03-21T19:39:42","date_gmt":"2026-03-21T11:39:42","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=38185"},"modified":"2026-03-21T19:39:42","modified_gmt":"2026-03-21T11:39:42","slug":"a-quick-guide-to-sake-traditional-japanese-drink-thats-as-nuanced-as-wine","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=38185","title":{"rendered":"A quick guide to sake, traditional Japanese drink that\u2019s as nuanced as wine"},"content":{"rendered":"


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If your experience with sake is limited to the warm cup at your local sushi spot, you are missing the larger world of the traditional Japanese drink<\/span>, which is as nuanced and layered as wine.<\/div>\n

Sake is brewed (not distilled) from rice, yeast, water and koji, a mould that converts the rice starch into sugar. Premium sakes might add some distilled alcohol. Sometimes other ingredients are added for flavour, but purists stick to the essentials.<\/p>\n

\u201cIt\u2019s quite incredible to think of the variation in flavour sake provides, given these constraints,\u201d says Yoko Kumano, who with Kayoko Akabori owns the shop Umami Mart in Oakland, California and wrote the new book, Everyday Sake<\/em>.<\/p>\n

She likes to remind people that sake is a food-pairing beverage. \u201cIt is meant to be enjoyed with food \u2013 and not just sushi,\u201d she says.<\/p>\n

Umami Mart\u2019s monthly sake club has tried pairings with cheese, pizza, French cuisine and more.<\/p>\n

Every batch of sake \u2013 which in Japan is called nihonshu<\/em> \u2013 is overseen by a toji<\/em>, or master brewer<\/span>, whose skill shapes the final flavour.<\/div>\n

Here are some quick sake facts so you can sound knowledgeable about it at a restaurant or wine store.<\/p>\n<\/div>\n


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If your experience with sake is limited to the warm cup at your local sushi spot, you are missing the larger world of the traditional…<\/p>\n","protected":false},"author":1,"featured_media":38186,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[26,1032,1884,18691,1418,18690,2752,7390],"class_list":["post-38185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-drink","tag-guide","tag-japanese","tag-nuanced","tag-quick","tag-sake","tag-traditional","tag-wine","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/38185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38185"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/38185\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/38186"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}