Through the ages sake drinkers have held that good sake is about flavor, inspiration and balance. They profess that the nutrients contained in grains of rice are transmuted as living organisms into a higher form of energy to feed the human heart and nourish the spirit and imagination.

Because making sake requires only two ingredients, rice and water, the quality and variety of the rice takes on critical importance. Only 30 of Japan's 200 plus varieties of rice are considered desirable by sake makers. Indeed, some of the most desired rice varieties grown in small and isolated growing regions trace their origins back to ancient times. Certain varieties have evolved as brewing strains particular to regional growing conditions.

Sake quality is defined by the amount of of the grain that is milled away in an effort to retain only the pure inner core of white starch, a near-perfect raw material for the production of alcohol. Grades of sake are:

Junmai
pure rice wine; at least 30% of grain polished away; no addition of distilled alcohol

Honjozo
at least 30% of grain polished away; a small amount of distilled alcohol is added

Ginjo
at least 40% of grain polished away; if labeled Ginjo, distilled alcohol was added; if labeled Junmai Ginjo, no alcohol added

Daiginjo
at least 50% of grain polished away; if labeled Daiginjo, distilled alcohol was added; if labeled Junmai Daiginjo, no alcohol added

Sake is often a part of Shinto rituals, wedding ceremonies and other occasions for celebration. As for sushi, sake is traditionally served before eating but not during, with the exception of sashimi (raw fish without the rice). These of course are the traditional methods of serving sake but feel free to enjoy this special drink at any point during the meal.