Sake is a traditional Japanese alcoholic beverage made from fermented rice. The process involves polishing the rice to remove the outer layers, which enhances the flavor. Yeast and a mold called koji are added to convert the starches in the rice into sugars, which are then fermented into alcohol. Sake can be enjoyed warm or chilled, depending on the type and personal preference. There are various types of sake, including junmai, which is pure rice sake, and ginjo, which is made with highly polished rice for a more refined taste. Sake is often served in small cups called ochoko and is a popular drink during celebrations and ceremonies in Japan.