Sake is a traditional Japanese beverage made from fermented rice, distinct from wine and beer.

It is brewed using four key ingredients:

• rice
• water
• yeast
• kōji (a mold that converts starch into fermentable sugars).

The brewing process begins with polishing rice, which is washed, soaked, and steamed. The degree of polishing, known as the polishing ratio, impacts the sake's quality and flavor. Premium sakes like Ginjo and Daiginjo are made with rice polished to 60% or 50% of its original size.

Sake styles vary based on the production method. For instance, Junmai sake uses only rice, while others have added distilled alcohol to enhance flavors.

Tasting sake involves evaluating its appearance, aroma, and taste, with fruity, floral, or cereal notes depending on the style. With over a thousand years of history, sake is a versatile and captivating drink for both connoisseurs and newcomers alike.