Irashaimase

An intrinsic part of the Ozumo experience is enjoying our innovative contemporary Japanese cuisine paired with some of Japan’s finest premium sakes. As you explore our sake selection, here are a few intriguing facts and tips to help you make the most of your sake experience.

In Japan, it is customary to serve others before oneself, a tradition known as o-shaku. This applies while enjoying beer or tea as well.

 Sake, pronounced “sa-keh” not “sa-kee,” technically refers to all alcoholic beverages in Japan. But it is most commonly used in reference to nihon-shu, or Japanese rice wine.

 Sake is fermented, not distilled, from highly polished sake rice, water, koji and yeast.

Sake is a versatile beverage when it comes to temperature. As the seasons change, you may enjoy warm sake in the cooler months and cold sake in the warmer months.

 The production of sake is an example of multiple parallel fermentation. The conversion of starch into sugar and then sugar into alcohol, happen at the same time in the same tank.

The Japanese have been utilizing the process of pasteurization, called hi-ire, since 1570, 252 years before Louis Pasteur was born.