Ten things you didn't know about Sake

Sake has been around for approximately 2000 years but it’s only been produced in Penrith for the past 30 years.

In that relatively short amount of time Sun Masamune has developed a strong following with products being enjoyed in homes, bars and restaurants across Australia and around the world.

Ten things you didnt know about Sake

Using the very latest in sake production technology, Sun Masamune creates high quality sake under the Go Shu brand along with several rice products. Managing Director of Sun Masamune, Allan Noble is a sake aficionado and he filled us in on some of the many uses and benefits of sake.

  1. Sake contains 20 different kinds of amino acids. Three of these amino acids (valine, isoleucine and leucine) are known to prevent muscle fatigue and pain. So sake is an ideal beverage to enjoy after a hard day’s work or even after your workout.

  2. The amino acids in sake have many health benefits. They can prevent cancer and trigger brain function, prevent cirrhosis, osteoporosis, and lower cholesterol and slow the ageing process.

  3. In addition to other Japanese seasonings such as mirin, soy sauce, dashi and miso, sake can be used in cooking to open up a whole new realm of flavour. Next time you have a recipe that calls for the use of wine, including sauces and marinades, try swapping for sake instead.

  4. Sake has the same alcohol content as wine (15%) but you’re less likely to get a hangover after consuming sake because it has lower acidity and contains no sulphites, preservatives or histamines.

  5. Sake is a gentle and delicate mixer, easily blending an earthy dry, delicate flavour to any traditional cocktail. Try replacing spirits with sake in your next cocktail, or better yet try one of Allan’s cocktail recipes.

  6. The Japanese sake brewers who spend much of their time handling rice have long been renowned for their silky, soft hands. Known as Nuka, the white rice bran by-product of sake is rich in vitamins, minerals, proteins and essential oils and is said to have a wide variety of skin benefits.

  7. One bottle of sake takes approximately 4-5 months to produce. This includes 2 months of processing, and 2-3 months to allow for ageing/maturation before it’s bottled, packaged and shipped. 
  8. The Japanese characters for Go-Shu have a double meaning: when written they mean Australian Sake, but phonetically they mean Australia.

  9. Sake has had an important role throughout the evolution of Japanese society. In early times, sake drinking was an integral part of celebrating the harvest and was offered to the gods when praying for peace and prosperity.

  10. Sake is a very versatile drink… it can be served at room temperature, chilled, warmed or diluted and can be enjoyed either mixed or alone but preferably not on your own. KAMPAI!


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