Alcoholic beverage, rice (sake)

Sake is a Japanese rice wine made by fermenting polished rice with a special mold and yeast, producing a smooth, subtly sweet drink that's typically served warm in cooler months or chilled in summer, depending on the grade and style. It's a natural pairing with Japanese cuisine like sushi, sashimi, and grilled fish, since its clean profile doesn't compete with delicate flavors, and it's also used as a cooking ingredient in marinades, teriyaki-style sauces, and braises to add depth and tenderize proteins. Premium sakes are often sipped on their own from small ceramic cups to appreciate their aroma and texture, and some styles are also served as a warm accompaniment to hot pot or nabemono dishes in colder months.

Once opened, sake should be refrigerated and is best enjoyed within a week or two, since its flavor fades faster than wine after exposure to air; unopened bottles keep well in a cool, dark place. A fluid ounce serving has 134 calories per 100 g basis and just 5 g of carbohydrate with no sugar, so it's a lower-carbohydrate option compared to many sweeter wines or cocktails. With virtually no sodium, it fits easily alongside a Japanese meal without adding much beyond its own calories.