Sake is an alcoholic rice wine that is native to Japan. It is believed that sake production dates back to the 3rd century, around the same time rice planting methods in Japan became common practice. There are many different varieties of sake, which are classified based on whether or not alcohol has to be added after the initial rice fermentation, and exactly how much rice is milled prior to sake brewing.
Sake can be served either warmed or chilled. Traditionally, sake was served warm because the heat helped bring out a sweeter flavor. This is due the brewing practices at the time that involved fermenting sake mash in cedar vats. The wooden containers produced a cruder, less refined taste than modern brewing techniques, and the heat helped mask this less refined flavor. Many modern-day brands of sake have a more elegant, fruitful flavor to them, and these should be chilled to bring out these lighter tastes.
Sake has a high reputation among dining enthusiasts. Because its main ingredients are simply rice and water, it is much easier on the stomach than most alcohols. Its mild flavor also goes well with traditional Asian dishes such as tempura and sushi, and it is often used in place of white wine when served with Western dishes. It is an excellent alternative to heavier-tasting alcoholic beverages.
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