Sake is a traditional Japanese alcoholic beverage made from fermented rice. The brewing process involves converting the starches in rice into sugars, which are then fermented into alcohol. Sake can vary in flavor, aroma, and alcohol content, typically ranging from 15% to 20%. There are different types of sake, including Junmai, Ginjo, and Daiginjo, each distinguished by the rice polishing ratio and brewing techniques. Sake is often served warm or chilled, depending on the type and personal preference, and is commonly enjoyed during celebrations and meals in Japanese culture.