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Sake is brewed from rice, and is Japan’s national
beverage! In the hands of sake brewers (toji), rice is
milled to varying degrees, then washed and steamed
using water from underground rivers, mountains, 
and wells. Mold spores (koji) convert the rice starch

into sugar, and then a rice-based yeast converts
the sugar into alcohol, producing a beverage with
an alcohol content usually between 15-17 %. Not
sure what sake to order? Ask your server for advice
on sake pairings with Goro + Gun dishes. Kampai!