SAKE A rice-based alcoholic beverage of Japanese origin. Sake is also referred to in English as a form of rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more like that of beer.

RICE The rice used for brewing sake is called shuzo kotekimai (sake rice). The rice has a starch component called shinpaku in the center of the grains. Since sake made from rice containing purely starch has a superior taste, the rice is polished to remove the bran.

WATER Water is the one of the important ingredients for making sake. Rigid restrictions are observed for theconcentrations of certain chemical substances which can affect the taste and quality of sake. The water used is almost always groundwater or well water.