Japanese Sake is a traditional alcoholic beverage made from fermented rice. The brewing process involves polishing the rice to remove the outer layers, which helps to create a cleaner flavor. Water, yeast, and a mold called koji are also essential ingredients, contributing to the fermentation process. Sake can be enjoyed in various ways, including warm or chilled, and is often served in small cups called ochoko. It is commonly paired with Japanese cuisine, enhancing the flavors of dishes like sushi and sashimi. Sake has a rich cultural significance in Japan, often used in ceremonies and celebrations.