Buy Japanese Sake (Rice Wine) at

How You Can Enjoy Sake - Dear Site Visitors

Dear Site Visitors is a new service that was developed by byZOO Corporation, headquartered in Tokyo, Japan.
Our service was founded with a view to becoming the largest Sake distributors in the global market, at the same time we are running the English Language schools in Tokyo that target just female clientele with entry level conversation skill.


With the uniqueness of this international corporate culture and strength in targeted niche product development, we have started the development of webpage so that we could bring the best Sake products to the global marketplace.


Right now, the website is under development and the project has delayed due to the earthquake and Tsunami that hit northern Japan in March 2011, but we will soon update it and release the service officially\. In the meantime, we will introduce you how sake is made, how it is uniquely flavored, and then how you can get it.


We strongly recommend that you follow us on Twitter or bookmark this website so that you would see the updates on us.


Sincerely, Development Team

Sake -- Not Wine, Not Beer, it's Sake

Sake is by far the most refined, intrigueing, and yet enjoyable alcholic beverages in the world.


The beverage is veiled by Japan's isolated language and its island geography, however, it is as fascinating in flavor and fragrance, and history as any wine, spirit, or beer.


Sake is often labeled as "Japanese Wine" or "Rice Wine" due to the lack of carbonation and relatively high alcohol content (15-20%) or sometimes as a beer, since it is made with grain (Sake is made from rice), not fruit.


Sake making process is different enough from both the wine and beer making processes to justify a new category of on its own.


Wine is a fermented beverage. Fermentation is the process by which yeast converts sugar to alcohol and carbon dioxide, which, in the case of wine, is allowed to escape. Sugars are already present in the grape juice, and these sugars are ready for use by the yeast cells as food and nutrients.


Like Sake, Beer calls for another step in the process. There is no fermentable sugar in bareley grains, only long starch molecules. These must be broken down to smaller sugar molecules, in other ways, like overt or subtle sweetness. First the barley must be malted. The grains are moistened and warmed to start the germination process. This creates enzymes that patiently wait in the grain until they are called upon to break starch molecules down into sugar molecules later in the process. Next, the barley grains are cracked open to allow water in, then soaked in water at specific temperatures for specific periods of time. This activates the enzymes, which cut and chop the starch chains into sugar molecules. Creating sugar molecules from starch molecules is known as "saccharification." The steeping time and temperatures of this malt-and-water mash determine just how the starch molecules will break down into fermentable sugar that will be available as food for the yeast, and nonfermentable sugar that will otherwise bolster the flavor. Only after these sugars are created is yeast added. Fermentation can then proceed.


How Sake is Made

Sake is also made from a grain, which is rice. However, the enzymes that break down the starch molecules into fermentable sugars isn sake making must come from outside the rice grains, which already have been milled to remove the outer portions, and therefore cannot be malted.


These enzymes are provided by a molded called Koji-kin, or Aspergillus oryzae, that is deliberately cultivated onto steamed rice. This provideds the enzymes that will perform the required saccharification, just as malting does in beer production.


Steamed rice onto which this Koji-kin has been propagated is mixed with straight steamed rice, water, and yeast in the same tank. The key point here is that saccharification and fermentation by the yeast take place at the same time in the same tank. In this, sake is uniquei in the world of alchoholic beverages. This process is known as beiko fukuhakkoshiki, or multiple parallel fermentation.