Sake (Japanese rice wine)
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 Nihonshu, or sake, is produced by the multiple parallel fermentation of polished rice. The process of milling removes the protein and oils from the exterior of the rice grain, leaving behind starch.
The starch is converted to sugar by enzyme action, and then the sugar is converted to alcohol by yeast. There are countless regional rice wines. The alcohol content of rice wine is generally about 14-19% (more or less the same as Western wine).
Some of the most famous sake in Kyoto is produced in Fushimi. Sake is 80% water, so the water used is a key factor in determining how delicious the final product will taste. Fushimi is rich with high-quality water resources that has supported a long sake-brewing tradition. Recently, sake has become a popular aperitif outside Japan.
Sake is a perfect partner to Japanese cuisine. You can enjoy it hot
or cold.
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