Five elements are required in the brewing of sake: water, rice, technical skill, yeast, and temperature. The milling of the rice is crucial in how sake is later categorized; it is the general consensus that the more the rice is polished away, the better the sake.

Eric Hsieh, manager of the dining sake bar, A-plus (花酒蔵), expels that myth by comparing Ginjo and Honjozo and how the sakes are uniquely individual.

Ginjo is light and complex, with the outer 40 percent of the rice grain polished away. It is the most versatile sake to pair with food; it brings out the flavors of salad and sashimi as well as grilled and fried dishes. Women often prefer this type of sake.

Honjozo is sake with 30 percent of the rice polished away. Typically considered a more "manly" drink, Honjozo is harsher and a little fruity; a sizzler dish or stew is a perfect match to the drink's intensity.

A-plus (花酒蔵)

No. 33, An-he Rd. Sec. 1, Taipei City. 台北市安和路一段33號

(02) 2731-9266