This month has already marked World Sake Day, falling on October 1. And while this may have passed most of us by, the versatile Japanese drink is becoming more and more popular in place of wine and in cocktails . Recent figures from Fortune Business Insights forecasts the global sake market will reach £8.
71 billion by 2026, with an annual growth of 4.84 per cent. This is already being translated across the restaurant scene in the UK, with a visibly sharp increase in sake listings among its drinks offering.
Sake is more than just a drink - it reflects Japan’s rich heritage and craftsmanship. The process of creating sake involves precision at every step, from selecting the finest rice to the delicate fermentation process. The result is a versatile and premium beverage that pairs beautifully with a wide range of cuisines, from traditional Japanese sushi to contemporary European seafood dishes.
But what is sake? Jess Wong, the co-owner of Yamato in Edinburgh , which has the biggest Sake and Shochus in the city, explained what the drink is and how to serve it. She said: “Sake is a Japanese rice wine, with a similar alcohol percentage as grape wine. It is made with fermented polished rice, water and koji.
If you are serving sake hot, the traditional way is to use a Tokkurri [sake carafe] and then put it in a hot water bath. “If you are serving it cold, you would serve it in a short clear glass in a square wooden box, called a masu.” Ms Wong and her staff have had special t.
