Sake, (also referred to as Japanese rice wine), is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Despite the name, unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit (typically grapes), sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars, which ferment into alcohol. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously.
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