Discover the Beauty of Sake
Go from Sake Virgin to Sake Connoisseur
Boutique Sake Education & Consultancy
FREE Sake Flavor Profile & Pairing Guide
Colorful guide to Sake food pairings, ideal drinking temperature, ideal glassware for different Sake flavor profiles. Cheers!
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First and foremost, we love Sake. We admire this delicious 2000-year-old craft, steeped in culture and history.
We are passionate about sharing Sake, and spreading Sake appreciation to you and to the world.
In doing so, we pay special attention to support Women in Sake, who are often under-represented in the industry.
While there are over 1200 Sake Breweries in Japan, there are only about 30 women Toji (Master Brewers). That is indeed a tiny percentage of representation! 30 out of 1200. They often work in smaller breweries, not in big name breweries with all the marketing power.
We love to support these women and their products by highlighting their contribution, purchasing their products whenever possible, and featuring them and their work in our Workshops and Consultancy.
We also believe that good Sake not only tastes delicious, but is also made in a sustainable, ecological, ethical, and socially responsible manner. We love to feature good Sake in a holistic sense.
Actually, I never really liked Sake all my life! (even though I loved all other kinds of alcohol!). That was until I tasted a local brew in Fukushima back in 2009. It was so completely different from anything I've tasted before. It was rather shocking to learn that Sake was this good! I had been missing out all these decades, declining Sake, simply based on my prejudices from a few bad earlier Sake experiences.
Since then, I quietly started my own sake studies, unofficially (visiting breweries and meeting brewers) and unofficially (obtaining Sake certifications). The more I learned and tasted, the more I did not understand (!), but I became so much more fascinated by Sake.
Then, I learned that the domestic consumption of Sake is steeply declining and breweries are having to close every year. In fact, Sake, our 2000-year-old 'national alcohol', only occupies 7% of the whole alcohol market share in Japan! Quite a shock. It did not seem like this reality was doing justice to Sake.
I also became fascinated by women and women masters (toji) who work in this largely male-dominated industry. At present, only about 25 out of 1200 Sake breweries are headed by women tojis.
I wanted to share the beauty of Sake to my friends and others while also supporting women who work in Sake.
SO, WHAT IT SAKE?
Sake is a 2000-year-old fermented Japanese beverage, made with natural ingredients (mainly, rice, water and 'koji').
Sake was originally a sacred liquid, an offering to the gods for good harvest, made by mikos (temple priestess), but it evolved over the centuries to become a national beverage ("Kokushu").
Sake is delicious! Thanks to its unique feature called the Umami, Sake surprising goes well with a variety of cuisine, not just Japanese. (Rice being the key ingredient, just like how white rice goes with many things!)
Sake appreciation is increasing year by year overseas (good news!), but unfortunately, domestic consumption is declining (bad news). We hope to do our part to change that.
Sake is so delicate. It spoils abruptly with exposure to sun, heat, and light (even fridge light!). It needs to be handled with so much care and love.
There are 9 grades of Sake under the official classification. The majority (70%) of what is in the market is 'normal' (non-premium) grades of Sake. This is probably most people's first encounter with Sake. The 'Premium' grades of Sake only occupy only about 30% of the market.
Explore more Through our tailor-made workshops.
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