Sake, a Japanese fermented rice beverage, is experiencing an American renaissance. As more consumers lean towards low-alcohol drinks, locally-produced sake offers an appealing choice, injecting a fresh flavor into cocktails and supporting local agriculture.

Beverage Director of Momofuku Restaurants, Haera Shin, supported this trend. "Products made in the US allow us to taste a fresher product," Shin explained, acknowledging the distinct taste of Japanese-imported sake. Still, the unpasteurized version of sake, best enjoyed fresh, particularly shines when produced locally. Brands like Brooklyn Kura use homegrown ingredients, contributing to the local economy and supporting farmers.

Historically, sake production dates back to 3rd century BCE in Japan. The process of making sake typically involves rice, water, and koji, a culture also used in miso, soy sauce, and mirin manufacturing. Though its 14-16% ABV mirrors wine, sake is actually produced through a complex procedure called parallel fermentation, much like beer-making. This includes converting the rice from starch to sugar to alcohol and refining it.

Sake's six main styles: junmai, daiginjo, ginjo, honjozo, futsushu, and nigori, offer a range of acidity, dryness, and flavor levels. Andy May, head bartender at The Golden Swan in New York City, praises the adaptability of sake in catering to taste nuances in cocktails and food.

Beyond traditional associations with Japanese cuisine, the increasing incorporation of sake in diverse menus is shifting its perception. “Sake gives people another option,” said Jenifer Van Nortwick at Sake ONO, an American-made sake offering launched this year. She highlighted sake’s versatility, noting its crispness, cleanliness, and its lack of tartaric acid found in wines, simplifying food pairing beyond Japanese food boundaries.

Momofuku’s Noodle Bar in New York City experiments with sake in cocktails. In Williamsburg, Brooklyn, Nami Nori uses locally-sourced sake for their classic Martini. Lisa Limb, managing partner at Nami Nori, praised their community connection, “Being able to feature a product that is made in [Brooklyn] makes us feel even more connected to the community. We’re supporting a fellow small business that is making an exceptional product.”

As the fascination with American-made sake continues, it's clear this ancient Japanese tradition is creating quite a stir in modern American bars and beyond.