Happy World Sake Day! Here's your chance to celebrate Japan's finest beverage for a full day! If you're new to sake check out these food pairings, sake terms and brewing process. It will help you enjoy this intricate beverage so much more. For other facts about sake, click here.   If you're not familair with the rice wine brewing process, check out the chart below.  

Sake Brewing Process

 

TY KU Sake Pairings

TY KU Sake Silver: Junmai sake. Fresh and slightly sweet with subtle pear notes, leaving softness on palate. Pairs best with: Barbeque, pasta, charcuterie or fried food. TY KU Coconut Sake: Nigori ("Cloudy") sake infused with coconut. Silky texture with subtle hints of vanilla. Pairs best with: Spicy, creamy dishes, desserts or shellfish. TY KU Sake Black: Junmai Ginjo sake. Rich texture with hints of sweetness and peach and vanilla notes. Pairs best with: White meat, cheese, roasted veggies or steak. TY KU Sake White: Junmai Daiginjo sake. Refined and smooth, uniting floral notes with banana and vanilla. Pairs best with: Fresh fruit, oysters, raw fish or caviar.  

Sake Terms

Junmai: Means "pure" sake with no distilled alcohol added. Kanpai: The direct Japanese translation for the word "cheers." Nigori: Known as "cloudy sake," the secret to Nigori sake's sweet flavor and milky texture, leaving behind a rich, creamy taste. Toji: The sake brewmaster. A highly respected job in Japanese society. Umami: The 5th tasting sense, relates to the viscosity of sake. SMV: The Sake Meter Value, indicates the dryness or sweetness of sake. Higher is dryer. Seimabuai: Indicates the percent of the rice grain remaining after milling away the outer hull prior to brewing. Moromi: The main fermenting mash consisting of yeast starter, koki, steamed rice and water.   Share what you're doing to celebrate with #WorldSakeDay for your chance to win TY KU prizes.   Infographic and information courtesy of TY KU Sake.