While often reserved for sushi or ramen, there’s more to picking great sake than deciding on cold or hot. Sake pairs well beyond Japanese cuisine. Just like other traditional wines, it ranges from dry to sweet and varies in complexity.
Sake Basics: Sake is made of rice, water and yeast, and brewed by sprinkling mold spores onto rice, then introducing the yeast. In order to make sake, one has to polish the rice to remove the outer layer. As a general rule, the more polished the rice, the higher quality the sake and more delicate the flavor. Most sake is between 50-70% polished, the polished percentage can be found on the bottle.
Sake is rarely seen on the cocktail menu, but just because it is underused in recipes, doesn’t mean it should be. Try a Strawberry Sake Mojito for a fresh take on a cocktail classic.
Strawberry Sake Mojito
· 6 oz chilled raw unfiltered Sake
· 4 slices of *macerated strawberries
· 4-6 mint leaves
· 2 oz club soda