70% of Japan is mountains. That means there is an abundance of clear water, one of the main ingredients of good rice wine making, with countless rivers deriving from those peaks across Japan. Also, that means it’s good to grow rice, the other main ingredient, in rice paddies on mountains’ surfaces in such a stable climate.
The Japanese have been brewing sake for about 2,000 years though the origin of sake is unclear. There are 47 prefectures in Japan and it’s said that there are more than 1,500 sake brewers. Sakemate seeks to select and introduce good sakes as much as possible for your appetite.
Best rice and water become the best sake
A complex theory with a long process
Through four seasons
Although the four seasons are not distinctly obvious in Australia, you can still enjoy sake throughout the whole year. Warm/cold sake refreshes your throat in Spring/Summer and hot/warm sake warms you up in Autumn/Winter. Sake can be enjoyed from almost-chilled to Atsu-kan (very hot).
Let’s make up events/excuses to drink sake! Sake under cherry trees in Spring, cold sake and freshly grilled fish in Summer, warm sake with grilled mushrooms while looking at Autumn stars and hot sake and Oden (Japanese hotpot) certainly warms you up in Winter.
For any occasion
Sake is not just for Japanese food, although they match very well. Like white wines, sake can be enjoyed with many kinds of cuisine at a variety of occasions and Seasons.
Vegetarian food with light sake would definitely be amusing while dry hot sake makes you warm and happy with meaty/hotpot type of food. At the end of the day, there are no strict rules on how to drink sake with what/who or where. That’s why sake has been loved by so many people in the world.