Sake does not have to be served hot

Sake is best known for being served piping hot, but actually, the initial sake brews brought to America were served hot because they were not of the best quality, and heating them dampened the bitter qualities in some of these brews. In fact, the more premium the brew of sake, the more important that it be served at room temperature or chilled.

Freshness matters!

Many brews of sake have a unique flavor, and that flavor can diminish 12-15 months after the bottling date. Poor brews of sake will decline more quickly, 15 months beyond the bottling date. Be sure to check labels. Most sake breweries list a shipping date on the bottle, and that is the best guide for determining the freshest selection.

Sake is clean

Sake is a simple brew of fermented rice and water, which is then pasteurized. This means sake lacks preservatives and is low in acidity, making it ideal for patrons with acid reflux or other digestive problems. Sake is also low in histamines, crucial for those who are bothered by allergens.

Sake's popularity and selection are growing

Today, approximately 900 different sakes have been registered in the United States, and somewhere between 300 to 400 different brews are available for purchase in the U.S. at any single point and time.