Also referred to as Japanese rice wine, it’s produced by fermenting rice, in a process more similar to beer production than that of wine.

Sake has been consumed in Japan for centuries and holds significant cultural and ceremonial importance across the country. Sake is primarily made from four key ingredients: rice, water, yeast, and koji mould. The type of rice used, the quality of water, and the specific yeast strains and koji mould used can all affect the flavour and characteristics of the final sake