Sake

Sake, also known as nihonshu in Japan, is a traditional Japanese rice wine made by fermenting rice, water, and a special mold called koji. Sake is considered a cultural symbol of Japan and is often served at traditional Japanese restaurants and ceremonies, such as weddings and festivals. Sake production is a complex process that involves several steps, including washing and polishing the rice, preparing the koji, and fermentation. The rice used for sake production is typically different from the rice used for eating, and the degree of milling (or polishing) of the rice can affect the final taste and quality of the sake. Sake is typically classified into several categories based on the brewing process and the ingredients used. For example, junmai sake is made with only rice, water, and koji, while honjozo sake is made with a small amount of distilled alcohol added. There are also different grades of sake, such as ginjo and daiginjo, which are made with highly polished rice and have a more delicate and nuanced flavor. Sake is typically served at room temperature or warm, and can be enjoyed on its own or paired with traditional Japanese food. The alcohol content of sake ranges from around 15% to 20%. It's also worth noting that Sake can be served in different ways, such as warmed or chilled and the temperature at which it's served can affect the taste.