Sake - The Rocks Taste

It is believed that Sake brewing began in the 3rd century B.C., when a method of rice planting was introduced to Japan. 

The Japanese Liquor Law defines Sake as, "made from rice, rice koji and water using fermentation and filtration processes". Premium sake is split into a number of different categories based on ingredients, which brewing process is used, and other characteristics. 

However, simply because a sake falls into a certain category doesn't mean that it will necessarily taste like other sakes in that category. The most important factor is the skill of the brewer, which is unique to the brand and brewery.


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DISCOVERは、世界の「モノ」、「コト」、「場所」、「人」の魅力を再発見する。 また受け継がれている日本の建築、食、祭りなどの多くの伝統文化や風景を、写真とともにわかりやすく解説するメディア。