It’s no secret that WE LOVE SAKE. So much so that we've created our own Sunday’s Junmai + Junmai Nigori and our very own Ochoko sake cups! We’re always searching for the best of the best in the sake world and our Beverage Director, Elliot Faber, recently sat down with the owners and brewmasters of 2 of his favorite breweries - Mikihito Ibaraki (from Rairaku Brewery) and Hirotaka Tajime (from Chikusen Brewery) - to learn more about their history of sake production and the bottles that make them unique.Sake, or Nihonshu as it’s called in Japan, is a fermented beverage consisting of rice, yeast, water, and a very special spore called koji mold. There is the occasional addition of brewers spirit to the final product, but that is the extent of the ingredients used to make sake. The fat and proteins on the outside of each grain of rice are polished to reveal a concentrated starchy center. The level of polishing affects the taste of sake along with the production methods and techniques used before, during, and after fermentation. Sake is a diverse and delicious alcohol that can be consumed on its own or paired with a whole spectrum of foods from around the world.