Sake (Nihonshu)
Sake
Japanese: 日本酒（清酒）
A uniquely Japanese brewed alcohol made from rice, rice koji, and water, defined by parallel multiple fermentation where saccharification and fermentation occur simultaneously.
In sake brewing, koji mold converts rice starch into sugars while yeast simultaneously transforms those sugars into alcohol within the same tank. This parallel multiple fermentation is rare worldwide, achieving both high alcohol content and delicate flavor. Rice polishing ratio, yeast strain, and water quality dramatically alter character. Enjoyed chilled, at room temperature, or warmed, sake reveals different facets at every temperature. Knowing is the beginning of making.