Learning To Love Sake: Japan Ramps Up Efforts To Entice Foreign Markets

Outside of Japan, sake is somewhat of a mystery, with its own terminology, styles and drinking traditions. But the country's recent push to make sake more comprehensible to non-native drinkers is making an impact, especially in the U.S.

Sake can easily fall between the cracks for American drinkers. Because sake is brewed, relying on a mold called koji to convert the rice's starches into sugars for fermentation, "it's made like a beer but drinks like a wine" in texture, character and strength. A pint of 5 percent alcohol beer makes a sensible serving; a pint of 16-to-17 percent alcohol sake is a whole night of drinking.

Sake quality and style is also largely defined by how and indicate the rice grains are milled to at least 50-to-60 percent of their original size. Typically, more milling creates a more fragrant, fruity and premium sake.