Skip to content
The best sake to drink, according to sake sommelier Yoshiko Sakuma

Commerce of Color is a HuffPost series dedicated to showcasing, spotlighting, and showcasing brands from underrepresented communities, despite their massive buying power and influence.

If you’ve ever been to a Japanese bar or restaurant, you’ve probably seen a menu with a list of different types of sake, a traditional Japanese alcoholic drink made by fermenting yeast, similar to the process of making beer. But sake differs in that it is made with rice, water and koji. (a strain of mushroom used for various culinary purposes and in the production of alcohol), and can have a sweet or dry finish. The alcohol content of sake usually ranges from 9 to 16%.

Rabbit House, an omakase and sake bar that opened six years ago in New York City, has an extensive sake menu thanks to Yoshiko Sakuma, the restaurant’s chef and owner. Born and raised in Japan, Sakuma is deeply knowledgeable about the origins of sake and how it pairs with different foods from her many years of culinary experience in several restaurants around the world.

“When I was in Japan, I had the opportunity to work in very good izakaya type restaurants. They had a really good sake selection,” she told HuffPost. “We have so many sake breweries in Japan, and some of them have a long history. All the techniques for making sake are improving because technology keeps advancing.

Because she is a sake sommelier and has a dynamic culinary background, we asked Sakuma to share her sake expertise with us. Check out Sakuma’s starter sake choices to add to your bar cart or impress your dinner guests. They’re all available on Tippsy Sake, where you can browse even more types of sake.

var _fbPartnerID = null; if (_fbPartnerID !== null) { fbq('init', _fbPartnerID + ''); fbq('track', "PageView"); }

(function () { 'use strict'; document.addEventListener('DOMContentLoaded', function () { document.body.addEventListener('click', function(event) { fbq('track', "Click"); }); }); })();

Not all news on the site expresses the point of view of the site, but we transmit this news automatically and translate it through programmatic technology on the site and not from a human editor.