Blog - Sake Facts

Recently, Tippsy has been receiving a lot of questions from curious drinkers on the alcohol content in sake. Is it more or less than wine? Is it hard alcohol? Is that why it’s served in those tiny cups that look like shot glasses? These are all great questions.

Nigori, meaning “cloudy,” refers to a style of sake that is coarsely filtered, allowing a portion of the rice sediment to be left in the finished brew.

The next best thing to actually being in Japan is eating really good Japanese food with sake in hand.

Today is World Sake Day! Across Japan and around the world, sake’s heritage and history will be celebrated with sake tasting and food pairing events. It’s another reason to love the month of October!

Sake ranges in price from affordable to expensive, but prices aren't the only determination for taste. Personal preferences, food combinations, and other conditions play a big role in the sake that will be most appealing to you!

Sake is attracting the attention of sommeliers and wine lovers! Read Saki's tips on selecting sake based on your general wine preferences and tastes.

In Part 5 of her series on "Misunderstood Facts", Saki Kimura, a Sake Sommelier/ Food Journalist based in San Francisco, tells us about pairing sake with other types of cuisine.

Continuing her series, "6 Facts That Are Misunderstood About Sake," Saki Kimura shares how to properly warm sake without losing its delicate taste and aroma.

Not all rice is suitable for brewing sake. Certain types of Japonica rice have special components that are used for brewing sake. The most important property is "shinpaku" which plays an important role in saccharification, the conversion of starch to sugar, and influences the taste and aroma of the final product.

Saki Kimura, a Sake Sommelier/ Food Journalist based in San Francisco, writes a special series of articles "6 Facts that Are Misunderstood About Sake"

One of the most shocking sake experiences working as a sake sommelier in Tokyo was when I saw a visitor from overseas chugging a glass of sake. Surprised and curious at the same time, I couldn’t help but ask “Why do you drink sake like tequila?

Seika studies "Japanese sake" at Niigata University in Japan, which is located at the center of sake production. She explains the basics of "Rice Polishing Ratio" and how that affects the overall quality of sake.

Sake, Japanese traditional alcoholic drink, is mysterious and complicated. Its flavor can easily change depending on temperature, vessels and food. Though it seems drinkable and smooth, you can get really drunk if you don’t know the proper way to enjoy it.