The Sake Set Store is a specialty website offering our collection of Sake Sets, Sushi Sets, and Asian Tableware. We are owned
and operated by Uncommon Treasures, located in Towson Maryland.
You can order online 24 hours a day. If you need some help, or would like to speak with us we are available Monday - Saturday from 10am to 6pm Eastern Time. Give us a call, we would love to hear from you.
This is a stunning 5 piece sake set, featuring Japanese characters with a white ceramic background. The bases of the cups have traditional Japanese patterns overlaid on a black band. The bottle has two black bands and a prominent red colored neck and cap. This set has four cups and is suitable for both modern and traditional decor.
Beautiful 5 piece sake set. Sake bottle is approximately 5.75 inches tall, cups are 1.75 inches tall. Comes gift boxed.
This three-piece sake set, comprised of a sake bottle and two sake cups. The bottle rectangular and made of glazed white ceramic. The top and the neck of the bottle is dark blue. The cups and the bottle all have a rendition of the famous woodcut by Katsushika Hokusai: Behind the Great Wave at Kanagawa.
Sake bottle is approximately 6.5 inches tall,cups are 2.25 inches tall. Comes gift boxed. Handcrafted in Japan. Visit our Tableware or Sake Set category for matching Sushi Sets and Noodle Bowls.
The Blue Splatter Sake Set comprises of a bottle and two cups. The bottle is round, with an ergonomic pouring spout, ensuring that nothing is spilled. All three items in the set are ceramic, with an oxidized brown base color, and decorated with abstract bluish-white splatters. Suitable for both modern and rustic décor themes.
Sake bottle is approximately 4.75 inches tall, cups are 1.75 inches tall. Comes gift boxed.
Beautiful 3 piece glass sake set. Sake bottle is approximately 6 inches tall ~ cups are 2.5 inch tall with a diameter of 2.25 inches. Comes gift boxed. Handcrafted in China.
Sake is the traditional rice wine of Japan. It comes in several different varieties, and was first made at least 2,000 years ago. Since then, sake has played an important role in Japanese culture and history. From its origins as the "drink of the Gods" to its current status as one of the most popular drinks in the country, the history of sake is steeped in tradition, innovation, and custom.
Sake was first brewed in Japan after the practice of wet rice cultivation was introduced in that country around 300 B.C. Though the origins of sake can be traced in China as far back as 4,000 B.C., it was the Japanese who began mass production of this simple but delicious rice concoction.
The polished rice is then steamed, and "koji" is scattered folded into the steamed rice. Koji is a yellow mold (also known as Aspergillum oryaze) that is grown very carefully by the brewmaster (toji) in a dark place. The koji grows on the steamed rice, and converts the starch in the rice into sugar. Yeast and water are then added to the mixture, and the quality of both of these ingredients plays a major role in determining both taste and quality. The yeast most commonly used is known as Saccaromyces cerevisiae, but the experienced toji often experiment with other types of yeast. The type of water used ranges from mountain spring water to desalinated water from the ocean â€“ the important factor in both is mineral content, and of course water that has not had chemicals like fluoride added is essential. The mixture of yeast, rice, koji, and water (known as "mash") is then allowed to ferment for between 18 to 35 days. The temperature the mash is kept at helps to determine the strength and dryness of the sake produced.
Once the mixture has fermented, it is "pressed" to separate the liquid from the mash. Traditional preparation methods included placing the mash in canvas bags and then squeezing the liquid out of the bags using a wooden box known as a "fune." Modern methods use a machine that looks a little like a giant accordion. The extracted liquid is then filtered, and is often pasteurized to kill off unwanted bacteria. Most sake is then aged for up to six months to increase its potency and flavor, and then more water is added to increase the yield and lessen the alcoholic content.
The resulting product is then sold to the consumer, and can be served alone or in cocktails. Most sake is best consumed fresh, rather than leaving it to age any further. There are more than 10,000 different varieties of sake, and though there may be slight changes in the brewing process, the steps outlined here form the basis of all sake production.
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