First of all, it’s not a distillate, it’s produced by fermentation, and there are no added sulphates – so the day after consuming it, there should not be a headache! Of course, if it’s a real sake, no additives, because today everyone is busy just to cook the best home-made sake, although the process is quite slow and relatively more complicated than baking brandy, brewing beer or making wine.
Sake is a Japanese word meaning “alcoholic drink”, and the exact Japanese name for sake is Nihonshu. Sake contains 10 to 20% alcohol, and there are more theories about its origin – one started in China at about 4800 BC, and according to the second theory, it began to produce in Japan in the 3rd century AD.
Everything we wanted to know about this eastern plague was realized at the Wine Festival Label Grand Karakterre at Zagreb’s Westin Hotel, where a Dutch distributor of about fifty different sakes, Mr. Dick Stegewerns, held a two-hour lecture with a tasting. We tried classical, warm, with rice pieces, added with alcohol, and one that was damn resembling a plum pelinkovka. But that was in a bitter stage. How to describe sake at all? Well, as it is served, depending on the species, at a temperature of 5-55 degrees Celsius, impressions are definitely – everywhere.