Sake is a Japanese beverage made from water and rice using fermentation.
Rice imparts sweetness to the drink, which is often low in acid. The flavour ranges from dry to medium-sweet.
In addition to the sweetness of rice, you can discern notes of honeydew melon, light citrus, apple and delicate spices in sake.
Quality sakes are often served chilled, at 10–12°C or even cooler. Sake served at the start of a meal can be heated to about 40°C in a hot-water bath.
Sake naturally goes well with Japanese food. Try sake at various temperatures with, for example, sushi, in order to find a temperature that is the best for your palate.
The serving temperature of sake can be changed with the seasons: enjoy warmed-up sake in the cold winter months and chilled sake when it is hot.
Sake is a fresh product that does not improve with ageing. A bottle of sake should be consumed within a few days of opening, and an opened bottle should be kept in the fridge – just like wine.