Backgrounder

Sake: Japan’s Favorite Beverage Basics

Sake and its Origin

Sake, pronounced “sah-KAY,” is the national beverage of Japan. It is a fermented rice drink that is
usually referred to as a rice wine; however, it is not a wine. Sake has been savored since as far back as the
8th century CE; however, some experts say that it was enjoyed hundreds of years previous.

How Sake is Made

It is created using very refined sake mai rice, water, yeast, and Aspergillus oryzae which is a mold that is
also used in the creation of soy sauce. The rice is refined to remove the bran. Excellent sake is matured
for over a year or more. Most deviations have an alcohol volume content of between 15% and 20%
alcohol. Potent, concentrated sake, referred to as Genshu, can have an ABV of over 20%.

Variations of Sake

There are a plethora of variations of sake, but the beverage is generally classified into two groups,
Ordinary Sake and Special Designation Sake. Ordinary Sake accounts for the majority of the drink. There
are eight distinct deviations of Special Designation Sake. The differing divisions indicate the amount of
refining the rice has gone through, along with a few other components. Sake is usually transparent in
color but can be colored on occasion. It can even be sparkling.

About Morikami Museum and Japanese Gardens

Morikami has been a hub for Japanese arts and culture in South Florida since its opening in 1977. With
rotating exhibitions, tea ceremonies performed monthly in the Seishin-an tea house, educational outreach
programs with local schools and organizations, and Japanese traditional festivals celebrated for the public
several times a year, Morikami aims to communicate awareness for the animate Japanese culture.

Macy Hanson
Public Relations Coordinator
Morikami Museum and Japanese Gardens
256-419-6882
macykhanson@gmail.com