Japanese Rice Wine

Sake (日本酒) is a Japanese beverage made from rice through fermentation and filtration. It has been made for over 1,000 years all over the Japanese islands The drink enjoys widespread popularity and is served at all types of restaurants and drinking establishments.

For the fermentation of sake, a kind of fungi innoculated on rice is used. One unique characteristic of sake is that it contains a lot of amino acids, which are responsible for “umami” (savoury taste). It is an excellent pairing for traditional Japanese dishes as well as western and other cuisines due to the presence of umami.

Matsuyuki Junmai Sake

A classic taste with rich flavour (Amakuchi 甘口)

Matsuyuki Junmai Sake is made from rice, water and koji yeast without further addition of alcohol. It has a full-bodied, rich taste and a hint of sweetness of rice.

This sake is light and easy to drink, which makes for a good starter even for people who are not familiar with the beverage.