Know what’s on your plate
Sake
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 134 kcal —
- Protein 0.5 g 1%
- Carbohydrate 5 g 2%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0 mg 0%
Minerals
- Calcium 5 mg 0%
- Iron 0.1 mg 1%
- Magnesium 6 mg 1%
- Phosphorus 6 mg 0%
- Potassium 25 mg 1%
- Zinc 0.02 mg 0%
- Copper 0.01 mg 1%
- Selenium 1.4 µg 3%
Similar foods
Questions about Sake
Should you drink sake warm or cold?
Either works: delicate, aromatic sake is often served chilled, while fuller, savoury styles can be gently warmed. For warm sake, heat it in a water bath and serve at about 40–50 °C; boiling can flatten its aroma.
Can you use sake for cooking?
Yes. Add a splash to marinades, soups or a pan sauce for fish, meat or vegetables; it brings a clean rice-and-umami flavour. In a hot dish, simmer it for a few minutes so some of the alcohol can evaporate.
How should you store an opened bottle of sake?
Reseal it and keep it in the fridge, away from light and strong-smelling foods. It is usually best within a few weeks of opening, as its aroma fades with exposure to air.
What food goes well with sake?
Sake pairs well with sushi and sashimi, grilled fish, tempura and savoury dishes such as miso soup. A crisp, dry sake suits delicate seafood, while a richer style stands up to grilled or fried food.
What is the difference between junmai and other sake?
Junmai is brewed from rice, water, yeast and koji, with no distilled alcohol added. Some other styles have a small amount of distilled alcohol added during brewing, which can make the aroma seem lighter.
How is sake made?
Rice is polished, washed and steamed, then koji mould helps turn its starch into sugars while yeast ferments those sugars into alcohol. Unlike beer, sake’s conversion of starch and fermentation happen together in the same mash.
Is sake the same as sake rice?
No. Sake is the fermented alcoholic drink; sake rice is the uncooked grain used to make it. The drink is brewed from rice rather than distilled like spirits.
Source: Canadian Nutrient File 5611 · per 100 g · carbohydrate per EU label, fibre excluded
