Sake

Sake is a traditional Japanese alcoholic beverage obtained by the fermentation of rice and generally has an alcohol content between 14 and 16 degrees. Contrary to popular belief, sake, distinct from the Chinese digestive baishu, is ideally enjoyed during a meal, from an aperitif to dessert, and reveals surprising culinary pairings with both Japanese and Western dishes, particularly with desserts. The variety and quality of sake comes from different factors: the degree of polishing of the rice, the addition or not of alcohol during manufacturing, and pasteurization. Making sake involves a meticulous process: the rice is first polished to remove the outer layers, then fermented with specific mushrooms and yeasts to develop unique flavors. At Kinasé, our range of sake has been carefully selected to suit both novices and connoisseurs, offering a rich and varied discovery of this Japanese tradition.