Sake is usually drunk out of a Japanese tea cup known as a ochoko or a masu.
The origins of sake date back as far as 2000 years ago. This is when the first varieties were produced.
The knowledge of how to brew sake and the various techniques involved has been passed down through generations.
Sake's main ingredient is rice and can be produced by fermenting the beverage using 'koji' - a microorganism and yeast.
The alcohol content is very similar to a bottle of wine, ranging from around 13% to 16%.
For the traditional brewer the quality of the water used is very fundamental. Within Japan there is a wide availability of natural waters. Brewers can choose from them to produce the ultimate sake drink.
Some types of sake to consider are:
1. Futsushu is considered to be ordinary sake.
2. Ginjoshu has a fruity, crisp flavor.
3. Junmaishu has a mellow flavor.
4. Honjozoshu has a mild, crisp flavor.
Japanese sake can be a perfect accompaniment to many Japanese dishes such as sushi. It has the ability to compliment many foods mean and can be served with pretty much any cuisine.
I also love the Japanese tea pot called the Kama. A kama teapot is usually made of cast iron.
Its purpose is to heat up the tea that is used during the Japanese tea ceremony itself.
Once the water is heated, a bamboo dipper known as a hishaku is used to remove the water and to brew the tea.
The teapot itself does not come in contact with the tea.
This small round iron pot has one or two rings on it. They may be used to help you carry it. Also, it may be hung over an old style indoor fire.
If you are collecting items that go along with the Japanese tea, this will most likely be one of the objects that you will want.