Whether you are happy, angry or sad, drinking wine to cheer you up or relieve your sorrow is not just a Japanese exclusive.
Since ancient times, Japanese people’s favorite sake is well-deserved.
Sake is made from rice harvested in autumn and fermented in winter. It can be said that "wine is the artistic crystallization of rice, water and rice wine." Therefore, the place where famous wine is produced must have sufficient water sources and be rich in rice. Abundant water sources and high-quality rice are prerequisites for the production of fragrant wine. Japan's forests have nurtured abundant water resources and provided a good environment for the production of high-quality wines. The production areas of famous wines here are mainly in the Tohoku, Hokuriku, Kufukuoka, and Kumamoto areas.
Japanese food is mainly fish and seafood. When eating Japanese food, drinking whiskey is too strong, which destroys the deliciousness of Japanese food. Drinking beer also feels that the "taste" is not enough, so it is better to pair it with mellow and refreshing sake. It’s perfect to serve Japanese food that’s full of flavor. The Japanese later became very popular using the "core" of rice to brew "Ginjo", which is the highest quality sake.