Irashaimase

 

An intrinsic part of the Ozumo experience is enjoying our innovative contemporary Japanese cuisine paired with some of Japan’s finest premium sakes. As you explore our sake selection, here are a few intriguing facts and tips to help you make the most of your sake experience. 

 

In Japan, it is customary to serve others before oneself, a tradition known as o-shaku. This applies while enjoying beer or tea as well.

 

Sake, pronounced “sa-keh” not “sa-kee,” is one of the oldest fermented beverages in the world. However, the technology enabling brewers to make exquisite ginjo and daiginjo sake has only developed in the last 100 years.

 

Sake is made from highly polished sake rice, water, koji and yeast.

 

There is a great range of temperatures at which sake may be enjoyed. As the seasons change, the Japanese enjoy warm sake in the cooler months and cold sake in the warmer months. Having said this, the very best ginjo and daiginjo sake should be served chilled so that the balance of aroma and flavor are preserved. 

 

The production of sake is an example of multiple parallel fermentation. The conversion of starches into sugar and sugar into alcohol, happen at the same time in the same tank. This is why sake, on average, has a much higher alcohol percentage than wine or beer.

 

The Japanese have been utilizing the process of pasteurization, called hi-ire, since 1570, 252 years before Louis Pasteur was born. 

 

We take pride in offering you one of the finest and largest sake selections outside of Japan. We are happy to share with you our passion and knowledge of this wonderful beverage.

 

KANPAI!