🍶 Sake Isn’t Rice Wine

Week 1: Sake School @ Misaki

You’ve probably heard it called “rice wine.” Maybe you’ve shot it out of a tiny cup on a dare. Maybe you even dropped it into a beer once. We’re not judging—okay, maybe a little.

But it’s time to set the record straight.

Sake is not wine.
It’s not liquor.
And no, it’s not just “hot” or “cold.”

So... What Is It?

Sake is a brewed alcohol made from four things: rice, water, yeast, and koji mold. Yeah, we said mold. It’s beautiful, trust us.

Think of sake as Japan’s answer to beer—but filtered through centuries of craft and tradition. Like beer, it’s brewed by converting starch to sugar, then sugar to alcohol. But unlike beer, the best sake is delicate, clean, and complex enough to pair with everything from sushi to steak.

That’s right—sake isn’t just for sushi (but we do that really well too).

Why You Should Care

Because when you understand what sake actually is, you start to taste more in every pour:

• You notice whether it’s dry or floral.

• You appreciate the polish level of the rice.

• You stop microwaving the expensive bottle your friend brought over. (Seriously. Please stop.)

And if you’re dining with us, you deserve to know what makes our sake list special.

Start Here: Junmai

Junmai sake is pure rice-based sake—no added alcohol, just flavor from the grain and time-honored fermentation. It tends to be dry, earthy, and extremely food-friendly. If you’re new to sake, this is your safe (and tasty) starting point.

Our pick this week: [Insert bottle name or “Ask your server for our featured Junmai”]
Pairs beautifully with: sushi, grilled fish, or just your second date who knows more about sake than you do.