Sake

Sake is a traditional Japanese alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, which is produced through the fermentation of sugars naturally present in fruit, typically grapes, sake is made through a brewing process more akin to beer, where starch is converted into sugars before being fermented into alcohol. This process involves the use of koji (Aspergillus oryzae), a mold that breaks down the starch in rice into fermentable sugars, and yeast, which then ferments these sugars into alcohol. Sake plays a central role in Japanese culture and social practices, ranging from daily consumption to ceremonial use. It exhibits a broad spectrum of flavors and types, influenced by factors such as the rice variety, the degree of rice polishing, brewing techniques, and regional characteristics.