Japanese brewing primarily refers to the traditional methods used to produce sake, a popular alcoholic beverage made from fermented rice. The process involves several key steps, including washing and soaking the rice, steaming it, and then fermenting it with the help of koji mold and yeast. This careful fermentation process can take several weeks, resulting in a drink that varies in flavor, aroma, and alcohol content. In addition to sake, Japan is also known for its beer and shochu. Japanese beer is typically brewed using a combination of malted barley, hops, and rice, giving it a unique taste. Shochu, a distilled spirit, can be made from various ingredients, including barley, sweet potatoes, and rice, and is often enjoyed straight or in cocktails.