Sake, a traditional Japanese beverage, is actually closer to beer than wine, since it is made with rice, a grain, rather than grapes. However, more than 50 rice varietals allow for a wide range of subtle flavor differences that are similar to the experience of enjoying wine.

Sake only requires a month for fermentation and is best enjoyed close to its release, rather than vintaged. Sake can be served either cold or slightly warmed, and is ideally paired with seafood, Asian and lighter fare.

To learn about Dreyfus Ashby’s Hakutsuru Sake, use the sort features to the right.