Sake & Asian Beer
Sake is a unique type of alcoholic beverage that was created in Japan, and is almost as old as the country itself. It’s not wine, it’s not hard liquor, and it’s not beer. Sake is its own type of alcohol.
Just like any other alcohol, there are many types and styles of Sake. There are types of extremely high quality, and there are types that aren’t so high quality. Some sakes should be served hot, and some should be served chilled. Some sakes are paired well with spicy foods, and some lend themselves more toward sweets or savory foods. There are many ways to enjoy this rich and celebrated beverage, some people spend their lives trying to figure out the most appropriate ways to drink certain sakes, but our favorite way to enjoy it is with a fine meal and some very good company.
Asian Food Grocer is currently offering the sale of alcohol to California residence only.
PLEASE PROVIDE your DATE OF BIRTH with your order under the NOTES section at checkout.
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|Junmai Daiginjo Sake||Junmai Ginjo Sake||Junmai Premium Sake|
|Nigori Junmai||Junmai Sake||Draft Nama Sake|
|Asian Beers||Flavored Sake||Umeshu Plum Wine|
Sake is a Japanese alcoholic drink which is commonly described as a rice wine; however, Sake is not a wine. The process of making sake is actually similar to making beer, but its not a beer either! In fact the word “Sake” in Japanese refers to any alcoholic beverage; making what we know as Sake to be solely in a league of its own. Sake appeared in Japan somewhere around the 3rd century. It is made by pounding rice down until only the starch is left. The starch is then fermented until it turns into sugar, than the sugar is fermented until in changes in to alcohol. This process is very similar to the production of beer but different because Sake does not use malt enzymes. Sake’s alcohol content usually ranges from about 14% - 16% by volume, which is pretty high for a fermented beverage. Due to Sake’s smooth texture and its sweet and dry taste, it has been linked to sophistication. Sake is exported in huge amounts and is becoming extremely popular outside of Japan.
Sake is a beverage of incredibly strong cultural significance, and it is appreciated across all levels and classes in Japan. The beverage can be drunk by tired Japanese workers after a rough day, or by college kids out at a Karaoke bar on a Saturday night, and it can be used in some of the most important ceremonies held in Japan.
Soju is a clear alcohol produced in Korea. It was first made around the 1300’s during the Mongol invasion of Korea. It too is commonly mistaken for a rice wine. Actually, Soju is usually made out of many different ingredients like potato, wheat, barley, sweet potato, or tapioca. Its alcohol content is commonly ranged from about 20% - 45% by volume. Soju’s taste is very comparable to vodka but it boasts a sweeter taste from the sugar used in the distilling process. Soju is normally served in small shot glasses but it can also be added to mixed drinks. Soju is a drink often used in group setting. It’s actually considered very rude to pour own shot of Soju, so make sure you save it for a special night when you’re surrounded with family and friends.