Client Spotlight: P's Sweets and So Much More
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We’re excited to share the inspirational journey behind Mississippi-based bakery and Flavorman client, P’s Sweets and So Much More.
We make
Flavored Saké
Saké, or Japanese rice wine, is an alcoholic beverage made by fermenting rice. Its brewing process is similar to that of beer, where starch is converted into sugars that ferment into alcohol. At Flavorman, we can take a sake base of your choosing and turn it into the deliciously flavored sake of your dreams!
Analytical Testing
Beverage Development
Flavors
Did you know?
Saké has more in common with beer than wine due to its fermentation process.
Saké is one of the oldest known spirits in the world.
Saké breweries have brewmasters. Their official title in Japan is "Tōji".
History
Flavored Saké
The origins of sake remain veiled in mystery, adding to its allure and intrigue. It is believed that the art of fermenting rice into this beverage journeyed from China to Japan around 500 BCE. The first recorded mention of alcohol use in Japan can be traced back to the ancient pages of the Book of Wei. Throughout the Heian period, sake became intertwined with the fabric of Japanese life, gracing religious ceremonies, celebrations, and more.
With the commercial globalization of Japanese culture, the world has joined in on the love for sake. Several sake brands with added flavor and innovative qualities are now available at almost every global liquor store and Asian restaurant. Modern-day technology now allows for shelf-stable sake, which consumers can serve hot, cold, or at room temperature. Thanks to beverage experts across the world, imbibing into the world of Sake is a cultural, historic, and fascinating experience for all!
Key Considerations
- Saké can be served hot, cold, or at room temperature, all of which can impact the flavor. Let us consult with you on how we can optimize your flavored saké to suit your desired serving temperature.
- Saké has a higher ABV than beer and wine. Beer is typically between 3-9%, wine is 9-16%, while Saké can be upwards of 18-20%!
- Saké can generally be categorized in two flavor profiles: fragrant (ginjo) or savory (non-ginjo).
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