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Sake (Nihonshu) has for centuries been brewed in every region of Japan. In recent years, the consumption of beer has outstripped that of sake, but despite this, sake still holds an important status in homes and restaurants. Sake has its roots in the lifestyle of the Japanese and as an indispensable part of temple and shrine festival celebrations. There is a major sake producing area in Kyoto known as Fushimi.
When ordering, ‘ichi-go’ will get you a small serving, whilst ‘ni-go’ is large. Choose from ‘amakuchi’ (sweet) and ‘karakuchi’ (dry) varieties, and the hot ‘atsukan’ (55ºC)or the cold ‘reishu’ (5ºC) serving styles. The average alcohol content of sake is about 17%. Because even a small amount of sake can leave one feeling tipsy, sake is often drunk from a small cup known as a ‘choko’.