Tag: Junmai

While sake is brewed from naturally gluten-free rice, water, yeast, and koji, it is a common misconception that all sake is safe for a gluten-free diet. In reality, the critical distinction between premium and non-premium varieties determines which sake is gluten-free and which to avoid for safety.

Recent studies in Japan have shown that moderate sake consumption can be linked to lower mortality rates from certain cancers compared to abstainers. When discerning what is the healthiest sake, the focus often turns to pure, additive-free varieties like Junmai, which retain more of the beneficial compounds from the rice during fermentation.

According to the Japan Sake and Shochu Makers Association, the average sake contains approximately 4 grams of sugar per 100 grams. This naturally leads many to question: is there much sugar in sake, and how does it compare to other alcoholic beverages? The answer is nuanced and depends heavily on the type of sake and its unique production process.