Sake is a fermented drink made from rice, water, and spores of koji , a fungus that converts starch into sugar. Its ancient history and origins are uncertain. It is thought to have originated in China or Japan between the third and fifth millennia BC.
It is versatile; it can be drunk both hot and cold, depending on the season, quality and type of sake. In general, the lighter and more aromatic sakes are drunk cold, while the more full-bodied and robust sakes are drunk hot. For decades, tradition has given way to innovation, making this pillar of Japanese culture the perfect ally for cocktails of all kinds.
