Sake is the national wine of Japan, and its production technology and taste have unique styles and characteristics. Sake is made from Japanese rice by saccharifying the starch in the rice through specific mold fermentation and natural fermentation processes, and then through a series of processes such as filtration, storage and aging.
Sake has a mellow taste and a unique aroma. Different sake tastes and flavors are different, such as mellow sweetness and refreshing spicy taste. Generally speaking, sake is suitable for seafood, such as fish, shellfish and crustaceans, which can fully reflect its unique taste and aroma.
In addition, sake has certain nutritional value. It contains a variety of amino acids, vitamins and minerals, and it is good for your health if you drink it in moderation. However, it should be noted that the alcohol contained in sake has certain negative effects on the liver and nerves, so it needs to be drunk in moderation.