A layback #MimoSoto Day. Orange or mango juice, #Sake cocktails with chilled @sotosake exquisite Japanese rice wine spritzers.
This is pure sake to drink cold as you can get it. #SotoSake pours fairly clear. Its made by mixing fermented rice and juice. SERVE CHILLED AND ENJOY STRAIGHT, IN COCKTAILS, OR WITH SUNDAY BRUNCH. http://www.sotosake.com/
Saké reportedly referred to as Japanese rice wine is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name, Japanese rice wine, sake, and indeed any East Asian rice wine huangjiu and Cheong Ju is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes.
The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV,[4] and undiluted sake contains 18–20% ABV (although this is often lowered to about 15% by diluting with water prior to bottling).
In Japanese, the character sake (kanji: 酒, Japanese pronunciation: [sake]) can refer to any alcoholic drink, while the beverage called sake in English is usually termed nihonshu (日本酒; meaning 'Japanese alcoholic drink'). Under Japanese liquor laws, sake is labeled with the word 清酒; 'refined alcohol, a synonym not commonly used in conversation.
In Japan, where it is the national beverage, sake is often served in a special ceremony, where it is gently warmed in a small earthenware or porcelain bottle and sipped from a small porcelain cup called a sakazuki. As with wine, the recommended serving temperature of sake varies greatly by type.