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SAKEbito

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Edition 1 Sake Club membership is now available for purchase! Join us for an awesome Sake vibe and enjoy exclusive perks from Sake drops to discounts and private events! Get your membership here: https://sakebito.netlify.app/
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Exciting news for all SAKE lovers! We are launching our SAKEbito club membership soon Our first edition, limited to just 100 exclusive memberships, will be available from September 7th. Mark your calendars and get ready to become part of something truly special. More details coming soon! You can learn more about the club here: https://www.sakebito.xyz/membership
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History of Sake #3 713AD was the first appearance of sake in the literature, called “Kuchikami” sake It is made by the oldest known method: by chewing the cooked rice, saliva turns rice starch into sugar, then fermenting the mixture in natural yeast to turn it into alcohol.
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What is Sake #3 Junmai vs non-junmai The difference is whether it includes added alcohol or not, in addition to rice, koji, and water. With added alcohol, it creates a lighter and fresh taste. Without added alcohol is Junmai, which means “pure rice” in direct translation, and it has a rich and full-bodied flavour from rice.
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How to make Sake #3 Why do we polish the rice? The central core of rice contains starch, however, the outer surface contains protein which creates bitterness and disturbs the clear and fragrant flavour of sake. Polishing the outer protein makes a very pure but fragrant note
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Taste of Sake #1 Sake flavour varies from spicy and fresh to sweet and mild touch. In recent years, there are even fruity variants that can easily be paired with Western cuisine which massively boosts the potential of Sake!
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History of Sake #2 Over 2000 years ago, rice cultivation crossed into Japan from China, laying the foundation of alcohol-making from sake since then. However, many more theories have been suggested in recent years that rice came to Japan even earlier
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How to make Sake #2 The very first step of making sake is polishing rice, and removing the outer surface of rice grain. Depending on how much you polish rice, the classification of sake changes! Stay tuned to the next post of this series to find out why!
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What is Sake #2 What is sake made of? 1. Rice: the main ingredient of sake, and each region of Japan has their original speciality rice for their sake 2. Koji: it is the source of fermentation 3. Water: 80% of the ingredients, and it is important that there is a saying “Great sake is where the great water is”
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How to make sake #1 Sake production is all by hand. In this series, we explore the method of sake brewing, and find out why the quality of sake is said to be defined by the producer's effort and expertise in brewing that has built over centuries! stay tuned for insights into the craftsmanship that creates the character of sake!
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History of Sake #1 Alcohol making in Japan has a history of over 2000 years. Here, we explore how the sake evolved over the years and took part in the most important aspects of Japanese culture, from religion to food, relationships, and all!
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What is Sake? #1 Sake is a Japanese alcohol made from rice and about 16% in strength. With over 2000 years of history, it has been deeply connected to various aspects of Japanese culture. Here we will explore the different types of sake, from ingredients to production methods! #japan #sake #japanesesake #RWA #tokenisation
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Unfortunately have to leave on the 11th😭
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We are heading to NFTFEST on July 7th and 8th in Brussels! Join us at MIX Hotel and kickstart summer with cold Sake! /ethcc /chin-chin
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We’re based in Estonia and market sake in the EU! But our breweries are from Japan, we have multiple from Nagano, Niigata, and Okayama!
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Welcome to the world of Japanese Sake! We create the most exclusive sake experience in the world. Join our borderless community and discover too-class Japanese sake with us! https://www.sakebito.xyz
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