Akai sake (red sake)

Akai sake (red sake) generally refers to sake that gets its distinctive red color from the use of red koji (beni koji) for part of the koji. Red koji is a type of rice koji fermented by the mold Aspergillus oryzae. Unlike ordinary white koji, it produces the red pigment known as Monascus pigment. Red sake is notable not only for its visual appeal but also for its deep richness and distinctive flavor, and its individual character stands out when paired with food. In Japan, a variety of red sake is made in different regions, with a diversity of flavors and aromas. Historically, it has been prized in certain regions because of its expected medicinal benefits.