Saka is a traditional Japanese dish made from fermented rice, often used as a seasoning or condiment. It is created through a fermentation process involving rice, koji mold, and water, resulting in a flavorful and slightly sweet product. Saka is commonly used in various Japanese cuisines, enhancing the taste of dishes like sushi and sashimi. In addition to its culinary uses, Saka is also a key ingredient in the production of sake, a popular Japanese alcoholic beverage. The fermentation process for Saka is similar to that of sake, but Saka is typically unfiltered and has a thicker consistency. It is enjoyed for its unique flavor profile and versatility in cooking.