Sake is a traditional Japanese alcoholic beverage made from fermented rice, water, yeast, and koji mold, often referred to as rice wine. It has a wide range of flavours and aromas, from sweet to dry, and is enjoyed both warm and cold, depending on the style. Sake plays a significant role in Japanese culture and is commonly served at celebrations, ceremonies, and alongside meals.

When choosing sake, consider the type, such as Junmai for a rich, full-bodied flavour or Junmai Daiginjo for a lighter, delicate, and more aromatic taste.
You can also select based on the flavour profile and dryness level—whether you prefer a crisp, fruity, and aromatic dry sake or a rich, umami style. The serving temperature, either warm or cold, can further enhance the taste and experience.

Sake pairs well with more than just Japanese food, making it a good match for cheeses or cured meats, especially a fruity Junmai Daiginjo. Rich, umami-style sakes complement hearty dishes like roasted meats, while crisp, dry sakes pair nicely with seafood or grilled dishes. Its versatility allows sake to enhance a variety of cuisines.

To keep sake fresh, store it in a cool place, away from direct sunlight or heat.
Once opened, sake should be refrigerated and consumed within a 1-2 weeks to maintain its flavour. Unpasteurized sake, or "namazake," requires refrigeration even before opening, while pasteurized varieties can be kept at room temperature until opened.