Today I would like to introduce Japanese "Sake".
Japanese Sake is made from grain rice. There are many kinds of Japanese sakes such as “Junmai-shu”, “Honjozou-shu”, and “Ginjou-shu.” They have different brewing processes.
There are many kinds of “Jizake” throughout Japan. "Jizake" is made from local locally grown rice grains and water from local sources. Their uniqueness varies from region to region.
“Hiya” means Japanese sake served at normal temperature.
“Atsukan” means Japanese sake warmed to around 50 celsius. Once Japanese sake becomes “Atsukan”, its aroma grows stronger.
I like Hiya, but occasionaly having Atsukan at cold winter season is awesone, it's beyond descriptoin.
