Sake, often likened to rice wine, is a perfect culmination of the environment in which it is created, with techniques dating back over 2,500 years. The landscape, the water, the people and the unique fermentation process all help to give it a remarkable flavour profile – ranging from fresh and floral, with orchard fruits, all the way to quite earthy and dry notes, making it a great pairing with grilled meats and bolder, spice-led cuisine.
With a London palate now more attuned to the precision and delicacy behind Japanese food culture there’s no better time to start exploring saké with confidence and, hopefully, you’ll find inspiration in these five brilliant bars, which represent just how far – and with such passion – the drink has truly flourished.
