Japanese wine, often referred to as nihonshu or sake, is a traditional alcoholic beverage made from fermented rice. It has a rich history that dates back over a thousand years and is deeply rooted in Japanese culture. The brewing process involves polishing rice, fermenting it with koji mold, and adding yeast, resulting in a variety of flavors and aromas. In recent years, Japan has also gained recognition for its grape wines, particularly from regions like Yamanashi and Nagano. These wines are made from both native and international grape varieties, showcasing unique characteristics influenced by Japan's climate and terroir. Japanese wine continues to evolve, attracting both local and international enthusiasts.