The degrees vary depending on the type of sake, generally speaking Chinese sake is between 12% and 16% alcohol by volume. Japanese sake is around 18% alcohol by volume. Korean sake is between 15% and 17%. In fact, Sake is a Japanese specialty alcoholic beverage brewed with rice, rice crackers and water, and can be served hot or cold, and is suitable for pairing with Japanese cuisine.

Chinese sake is brewed with high-quality spring water from the Taihang Mountains and the ancient fermentation method of maize (millet) in the Magnetic Valley, and is golden and transparent, sweet and sour, mellow and elegant, with an alcohol content of between 12% and 16% VOL.

Japanese sake is made from rice and natural mineral water, and is brewed through parallel complex fermentation, through the processes of song making, sake mother making, and finally brewing, to produce a mash with an alcohol content of about 18%, after which lime is added to make it settle, and the original sake is pressed to produce the sake.

Korean sake is generally categorized into two main types, "junmai" and "honburi," and both have an alcohol content of 15 to 17 degrees. The "Honburi" is brewed with additional alcohol, while the alcohol in "Junmai" is produced during fermentation, giving it a distinctive flavor.

Shelf life and storage precautions for sake

Sake is a fermented spirit with a shelf life of about two years, and it is easily affected by sunlight. White bottles of sake darken three to five times in color when exposed to direct sunlight for more than three hours, and even if it is diffused indoors, the effects of prolonged exposure are very strong. So to avoid light to save, indoor to hold neat and dry, and indoor temperature can not be too high generally in ten degrees Celsius or so can be.