With a similar alcohol content to vermouth and other fortified wines, sake is a surprisingly simple swap in classic cocktails like a Negroni, Martini or Margarita.
With a similar alcohol content to vermouth and other fortified wines, sake is a surprisingly simple swap in classic cocktails.Kyle Beechey is a New York-based writer whose work has appeared in Bon Appétit, Departures, Condé Nast Traveler, Food & Wine, and others. She holds degrees in film and media studies from the New School., sake is uniquely suited for the moment.
“Products made in the US allow us an opportunity to taste a fresher product,” says Haera Shin, Beverage Director of Momofuku Restaurants. “There is no substitute for Japanese imported sake, but the style of unpasteurized sake that is meant to be enjoyed fresh shines when it’s made closer to home. We’re also able to contribute to supporting our local farmers, since brands like Brooklyn Kura source homegrown ingredients.”.
Coming in at around 14–16% ABV causes many drinkers to associate sake with wine, but it’s made in a complex, unique process called parallel fermentation that’s actually closer to how beer is brewed. During this process, the rice gets converted from starch to sugar to alcohol and is then refined.
As sake continues to pop up on drink menus alongside a range of cuisines that extend far beyond those of Japan, our framing of the beverage is shifting. “Wine has a stigma — many like it, but many don’t. Sake gives people another option,” says Jenifer Van Nortwick, luxury activation manager at Sake ONO, an American-made sake that launched earlier this year. “It’s also incredibly versatile.
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