More on Sake

Sake is no longer the hot, pitiable plonk everyone used to think it to be. This is the opening title of a catchy information about pairing sake with foods. Check out http://www.sake-world.com/html/sake-food.html for more info. Further, it says:

If you study the flavor profiles of sake from around Japan, you can easily see how well the local sake jibes with the original cuisine of the region. Sake from mountainous regions of Japan, like the Tohoku region in the north, is sturdier and more rice-laden in flavor, complementing well the salt-preserved and fermented flavors common in that region's food. Sake from Shizuoka, Toyama and Miyagi are lighter and more supple, which works perfectly with the abundance of fresh fish found in these areas.

On whether sake can be considered healthy, here is why according to http://healthmad.com/health/drinking-can-be-healthy-six-drinks-to-improve-your-health/:

Sake is a Japanese alcoholic beverage made from rice. It is very caloric and the alcohol percentage is something around 20%. Although there aren’t many medicinal properties in sake, the lack of sulfites and antioxidants in that drink prevent it from causing allergies or hangovers. It is less likely for you to wake up with a headache in the next morning if you drank sake all night.