Saké, a fermented drink, has much more in common with beer than spirits. A simple mix of steamed rice, water and culture, saké has been made in Japan since around 710AD. In this episode of ExtraVirgin Food & Travel Podcast, we talk all things 'nihonshu' with saké educator Melissa Mills. We find out how it's made, discuss the myths around saké, learn what the different names and numbers on the bottles mean, find out the best foods to eat with saké, talk about the trend of saké making at home, and the trip to Japan that started it all for this former dental surgeon forever.  We reckon by the end of this epsiode, like us, you'll be approaching saké with a whole new level of interest! Kampai!