Ever since the Sake Taxation Law was implemented in 1895, sake has been produced from October to September of the following year. October 1st was designated "Sake Day" to mark the new calendar year in sake production. Behind a premium sake, there is its brewers and its history. This feature story introduces various sake and shochu that are available in New York. From North to South, it features the history and philosophy of each brewery as well as characteristics, best serving styles and paring ideas of the sake that it produces. And last but not least, we will present Japanese whiskey Yamazaki the pride of Japan.
ALCOHOL: Alcohol by volume (ABV), an indication of how much alcohol in sake.
SMV: Sake meter value. If the number is positive, the sake is drier.
If the number is negative, the sake is sweeter.
ACIDITY: If the number is high, the sake is more acidic. In general,
high-acidity sake works well with tempura, and low-acidity sake blends well with sashimi.
