It’s World Sake Day!

In observance of World Sake Day on October 1st, we thought it would be interesting to talk about the most common misconceptions about this wonderful and complex fermented rice juice from Japan. 

So grab your sake, a pallet of sushi, and enjoy!

Misconception #1: Sake Should Only Be Enjoyed Hot

You should NEVER drink sake piping hot – this messes with the taste and essentially ruins the drink. This doesn’t mean you shouldn’t enjoy it warmed – just please not steaming hot. The best ways to authentically enjoy sake are room temperature or chilled. 

Misconception #2: Sake Is Less Acidic Than Wine 

Not true. Sake actually contains more amino acids than wine, making it a beverage well paired with food. 

Misconception #3: Sake Has a High ABV

Sake yeast cannot ferment above 20% alcohol, and is then typically diluted down to between 14-18%. This still makes its ABV higher than beer and wine, but much lower than liquor. 

Misconception #4: Sake Is Just Fermented Rice So It Should Always Be Really Inexpensive

No way. Premium sake is very expensive to produce due to the high quality of the raw ingredients – yes, the rice – and the careful precision it requires, so it’s not surprising that a good bottle of sake is a little more on the expensive side.

Misconception #5: Sake Causes Terrible Hangovers

Not compared to dark alcohol like whiskey and red wine! Sake doesn’t contain sulfites, additives, or preservatives, and it’s also low in congeners. Congeners, chemical constituents used in more heavily distilled alcohol, are linked to worse hangovers. 

Misconception #6: Sake Doesn’t Remain Fresh Longer Than Wine After You Open It 

Wrong again! You can uncork a bottle of sake and still enjoy its delicious taste for a week. Some sake retain their original flavor for even longer.  

Here at RSVP Discount Beverage, we carry more than 75 different sake labels. Stop in and ask for a recommendation! 

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