Sake

A Japanese beverage brewed from rice, water, yeast and koji. It's often called rice wine, but it's actually brewed more like beer — though it's typically 15–16% ABV, closer to wine in strength.

It depends on the grade. Premium sake such as Junmai Ginjo is best chilled, where its delicate floral and fruit aromas come through. Warming is traditional for simpler, more robust styles.

Junmai means pure rice — no added alcohol. Ginjo indicates the rice was polished more before brewing, producing a lighter, more aromatic, more refined sake. Junmai Ginjo is both.

It doesn't age like wine. Drink it within about a year of bottling, and once opened, refrigerate and finish within a week or two while it's fresh.