10 Things Every Guy Should Know About Sake

"Sake is the oldest known alcoholic beverage in the world, first produced in China in 4800 BC. It was further developed in Japan around 689 AD, where it was known as "The Drink of the Gods," as it was linked to many religious traditions and ceremonies. There is a ritual called o-miki in which it is believed that if you drink sake as a "communion" it will allow you to become one with the gods."

"As a rule of thumb, you want to drink sake fresh and young. Sake should be consumed within about two years of brewing, so don't age or save your sake—drink up! It should be stored in a cool, dark area and since it is very delicate; light is not sake's friend."

"Sake tradition, called o-shaku, states that you always pour sake for others as a sign of respect and friendship and they will do the same for you. It's a great drink to enjoy with a group or on a date. When you're enjoying sake, put your phones down, be present in the moment, and always make sure your companion's cup is full. Kanpai!"

"Premium sake is best enjoyed chilled and in wine stemware to open the delicate flavors and aromas. Once a sake bottle is opened, it should be refrigerated and you should drink it within about a week. The alcohol content is slightly higher than wine, so sake is great with a meal. Since sake is often served in small ceramic cups, ochoko, a common misconception is that it sake is high alcohol and should be served as a shot. In truth, it's better to sip slow and savor the sake experience. Most beers clock in with about 3%-9% ABV and wines generally post a 9%-16% ABV. Sake guarantees a good night out with a range of 12%-18% ABV."

"Cloudy or milky sake is called nigori, which has become increasingly popular in the U.S. due its lightly sweet taste and rich, creamy texture. Nigori sake is unfiltered or roughly filtered so that some of the rice sediment is left in the sake, giving it a cloudy or milky appearance. TY KU has a Coconut Nigori Sake that is absolutely delicious and great choice for a dessert sake or in cocktails. Nigori is a great option to try if you want to ease your way into the sake category."

"Sake is made from only four all-natural ingredients: rice, water, yeast and koji, (an enzyme producing mold). Unlike wine, sake is free of sulfites (many Americans have allergies or some sensitivity to sulfites) and sake has five times less acid, so it is easier on your stomach. Sake is also has no congeners and is gluten free. Many believe if you stick to premium sake that you save yourself from a hangover but as with any liquor, drink responsibly!"

"Of course, sake and sushi go together like a nice Chianti and spaghetti bolognese. However, sake is extremely versatile with double the flavor components of wine and shouldn't be limited to Asian/Asian Fusion cuisine. Its clean, neutral flavor makes sake a great accompaniment for a wide range of lighter cuisine, like white meats and vegetarian dishes. Sake is the absolute best paring for seafood since iron in some wine can bring out the "fishy" tastes; it's clean and neutral, so it enhances and never overpowers fresh seafood."

"Premium sake, like TY KU, should be enjoyed chilled like a white wine. Lower grade table or boxed sake, called futsu, is commonly heated to mask the harsher flavor and impurities of it. There are a number of premium sakes that are meant to be enjoyed warm, but for the most part, go with premium chilled offerings if you want the good stuff."

"Sake is often referred to as "rice wine" and premium sake (Junmai grade and above) should be enjoyed like a white wine. However, even though sake has a lot in common with wine, when considering the taste, color, and occasion, "wine" is actually a misnomer; sake is in fact brewed like a beer. There is a small difference between the brewing process of beer and sake. The conversion from starch to sugar and from sugar to alcohol occurs in two discrete steps in beer, while when sake is brewed, these conversions occur simultaneously. Regardless of whether you're a wine or beer person, add a little sake to your repertoire and remember to educate yourself before you choose a bottle."