Sake is Healthy
Sake is synonymous with Japan and actually offers health benefits to those who drink this wine that is created by fermenting rice. Unlike the process used to make wine and beer where yeast is utilized to start the fermentation process, sake brewers use a microorganism called koji to convert the starch in rice to sugar before adding the yeast. But sake is not made from the rice that you eat with dinner in Japan, it is made from a lower protein, larger grain rice that is more expensive due to a higher cost of production. Water is also key to the creation of great sake and Japanese breweries take advantage of different natural sources throughout Japan to make their own distinctive brand of Sake.
There are three main types of sake, Ginjoshu, which features a fruity, floral bouquet and a light, crisp flavor, Junmaishu, featuring a richer, smoother flavor and Honjozoshu which offers the mildest flavor of the three. Sake can be enjoyed warm, chilled, or at room temperature and usually contains from 13-16% alcohol by volume.
Drinking sake is something that you should definitely do the next time you visit Tokyo and you may even garner from some of the health benefits said to be associated with this truly Japanese drink. Sake can help prevent forgetfulness, depression, insomnia, fatty liver, cardiac infraction, thrombosis, osteoporosis, allergy of pollen, and slows skin aging if drunk in the proper quantities. Additionally, sake contains no sulfites, additives or preservatives that can contribute to hangovers - now that's good news!
There are approximately 2000 sake breweries in Japan that brew a variety of different styles. The Ishiwawa Brewery offers tours in English and is about an hour outside of Tokyo. If you are interested in learning more about the brewing process and tasting this great drink for yourself why not book a tour?