Nanbu Bijin “Southern Beauty” Tokubetsu Junmai Saké
Saké, the national alcoholic beverage of Japan, is often called rice wine, but this is a misnomer. While it is a beverage made by fermentation, the production process more closely resembles that of beer, and it is made from grain (rice, of course), not fruit. To make saké, the starch of freshly steamed glutinous rice is converted to sugar and then fermented to alcohol. Once fermented, the liquid is filtered and usually pasteurized. Sakés can range from dry to sweet, but even the driest retain a hint of sweetness.