Saké Akashi-Tai Page 1 of 1

Saké is a traditional Japanese alcoholic beverage that has held a special place in their culture for centuries. It is often referred to as rice wine, but in reality, it is a drink made through a special process similar to beer production – fermenting rice with starch content.

History and Production of Saké

The first mentions of saké date back to the 3rd century. A special type of rice with a high starch content, which is thoroughly polished, is used for its production. The purity of the water and the fermentation process itself, during which starch is converted into sugars and then into alcohol, also play an important role. The result is a beverage with an alcohol content of around 12–16%.

Styles of Saké

Saké has several styles that differ according to the degree of rice polishing and the production method:

Junmai – pure saké without added alcohol, with a pronounced flavor.
Ginjo / Daiginjo – premium saké with a delicate, elegant aroma, made from rice polished to a smaller kernel size.
Nigori – cloudy, sweeter saké with a smooth, creamy texture.

How to Enjoy Saké

Saké is traditionally served in ceramic or wooden vessels called choko, with a typical serving size of about 5 cl. Saké can be enjoyed cold or warm – lighter types shine when chilled, while fuller styles are popular when serving warmed saké. It pairs wonderfully with sushi, fish, and various Asian dishes.

Our Offer

In our online store, you will find quality saké of various styles – from traditional junmai to premium daiginjo. Discover the taste of Japan in a bottle that is an integral part of their culture.