Sake has been known since the dawn of civilisation and probably since rice was introduced to Japan from Asian continent about 2000 years ago. It is an alcoholic beverage produced from rice in much the same way that beer is brewed from wheat and barley, but is termed a rice wine because its alcohol content is similar to wine, and consumed as wine. Sake is produced through a multiple parallel fermentation process.

Sake has had an honoured role throughout the evolution of Japanese society. In early times, sake drinking was an integral part of celebrating the harvest and was offered to the gods when praying for peace and prosperity. The name was derived from sakaeru, which means, "to prosper or flourish," and in toasting, sake signifies "the water that will bring you prosperity."

Konishi, the major partner in the Sun Masamune venture, started brewing sake in 1550 as a sideline to its herbal medicine production. Now, Australia has a role to play in its modern evolution.

Sun Masamune currently produces several styles and varieties of sake under Go-Shu Brand. All styles would fall under Hiya category, meaning that these sakes are designed to be best when consumed chilled or at room temperature. Some may also be consumed Atsukan style being heated to around 50 degree in a traditional Tokkuri (sake flask) and served between 35 degree to 40 degree into a Choko (porcelain sake cup).
This is very much up to the personal taste preference of the consumer.
One seldom pours ones own sake, but always remaining eager to pour for that of another accompanying drinker. Some restaurants serve their chilled sake in shot glasses, however a wine glass is now the preferred option by most consumers.

The modern high grade sakes are nearly always enjoyed chilled and best served direct from the bottle into such a wine glass as the XL5 tasting glass or a Sauvignon Blanc glass. For a truly traditional and unique experience, try sipping Go-Shu, Junmai sake from the corner of a Masu, an old time 180ml rice measure or cedar sake drinking cup. A virgin wood Masu cup will impart the traditional Taru or wooden barrel flavour of Japanese white cedar. This is truly delicious in freshness and flavour

Sake is at its best when enjoyed with food, be it traditional Asian or Western cuisine.
When tasting sake for the first time always cleanse your palate first with a beer or by swilling and swallowing the first mouthful of sake and then returning to sip and enjoy the delicate fruity and somewhat spirity notes. Often first time sake drinkers only take a small sip and with sake being a natural palate cleanser, all they really taste is the mouth acid on the tongue. This first time experience is not always the most enjoyable taste sensation. Sake sits mainly on the back palate as too with beer, whereas most grape wine is center or front palate in taste sensation.

• Sake is a fermented rice wine, containing around on average 15% alcohol.
• It is not fortified nor distilled.
• It does not contain preservatives or sulphites.
• Being made from rice, it is non allergenic, and contains no histamines.
• It is suitable for diabetics because of its negligible sugar content.
• Sake enhances the flavour of food by cleansing and sensitising the palate.
• It is the Japanese equivalent to white grape wine, and may be consumed with any meal and also used in food preparation and cooking.
• Sake complements both Western and Asian style meals

Australia now produces some of the finest sake available worldwide and this is due to our high quality rice and pure mountain water supply. What makes Go-Shu sake so good and why is it becoming so popular?

• Sake has lower acidity than wine
• Sake, unlike most wine, contains no sulphites or added antioxidants
• Premium sake is virtually hangover free
• Premium sakes like Go-Shu Blue (Junmai Ginjo) and Go-Shu 40 (Junmai Dai Ginjo) are best when consumed chilled or at cooler room temperature to better present the delicate flavours
• Sake has 400 flavour components, whereas wine has 200
• Sake is similar in alcohol content as to wine around 15% Alc/Vol
• There are many different varieties and styles of sake suited to all foods. Go-Shu produces several different styles from semi-sweet to super-dry
• Go-Shu sake is Kosher rated, being an all natural product
• Go-Shu sake is the freshest and most affordable premium sake available in Australia
• One in five glasses of wine consumed in the world is Sake and this is increasing
• Time does not improve sake; it is generally best to consume sake soon after purchasing it.
• Sake should be stored like wine, in a cool environment, away from direct light
• Because the flavour is not so delicate, less-expensive sake is often warmed to improve the taste and disperse any remaining bran oil content.
• Not all sake is pure Junmai, many imported sake contain added distilled alcohol and this style is generally referred to as Honjozo style. Adding alcohol can improve aroma and disguise minor impurities
• Go-Shu sake products only come in Junmai styles, no added alcohol.

• Kasen: made from rice milled to 75%, most often Honjozo style
• Ginjo: made from rice milled to 60%
• Dai-Ginjo: made from rice milled to 50% and beyond