Sake Time Fun Facts for Thirsty Thursday!

 In Japan, people refer to sake as “Nihonshu” or “Seishu”. Despite it being referred to as “rice wine”, sake is actually BREWED.

80% of sake is water! So the water source when making sake is very important. - “Hard water” or “Kosui” creates robust styles of sake because it is rich in minerals - “Soft water” or “Nansui” creates a feminine and elegant style of sake.

The date on the sake bottle refers to the date the sake was shipped from the brewery, not when the sake was made.

Main ingredients of sake are: Water, Rice, Koji and Yeast.

Our private label ASAO sake for Alan Wong’s is made by 12th generation brewmisteress Caoli Cano, who is also a talented and iconic singer in Japan! Hasamaya brewery that makes our ASAO sake was established in 1757 and has a 250 yearlong legacy in Japan. Hasamaya brewery is located in the Miyagi prefecture of Japan, the same prefecture of legendary samurai Yoshitsune Minamoto.

We also feature Kubota sake which is made by Asahi Noken. Asahi Noken specializes in rice research and cultivation. Kubota sake uses Gohyakumangoku rice that gives sake a clean and crisp taste. Kubota is made in the Niigata prefecture where some of the finest rice in all of Japan is grown. The Kubota labels are made with Washi Paper which is a traditional Japanese crafted paper made from mulberry wood. Kubota Manjyu flavor is described as “complex” with floral aroma and silky texture. Kubota Tokugetsu translates to “special moon” because when the rice gets polished to 28% it shines like a moon in the dark sky. Our Alan Wong’s sake flight features our ASAO private label, Kubota Manjyu and Kubota Tokugetsu sakes.


-- Ariana Tsuchiya, Sommelier