For many American consumers, saké suggests a certain mystique. Although it’s often referred to as “rice wine,” it’s really not wine. Nor it is cider or beer. So, what exactly is it?

Saké is an ancient alcoholic beverage made by fermenting rice. Unlike grapes made into wine by the fermentation of fruit sugar, the rice’s starch is converted into sugar and then fermented into alcohol. While the process relates more to brewing beer, saké sommelier Miyuki Yoshida emphatically states, “Saké is a category on its own. Saké is saké!”

According to SakéOne’s associate brand manager, Jessie Sheeran, “Saké is killing it in U.S. markets. It’s kosher, sulfite-free, vegan-friendly, gluten-free and histamine-free, so it checks a lot of healthy boxes.” Ranging from the clear and bright Gingo to the sweeter, cloudy Nigiri, saké’s variety comes from the polishing of the rice. More polish — removing impurities, proteins, etc. — results in fragrant, fruity, elegant aromas.

“There is a challenge of getting people to understand what saké is and what it isn’t,” says SakéOne president Steve Vuylsteke. It’s not all from Japan; it’s not only consumed with Japanese food, and it’s not only drunk cold.” He suggests trying it with salumi or chorizo, or even grilled cheese.

Read the complete story here on Oregon Wine Press.