Have you ever tried Japanese sake? The name Sake has recently been well-known worldwide especially since “Washoku”, the Japanese cuisine has been designated as UNESCO’s Intangible cultural heritage in 2013.
According to the Japanese law, sake is a fermented alcohol drink made from rice, water and koji(steamed rice that koji-mold is cultivated. koji generates enzymes that do starch sccharification) and it must be filtered.
A book called “Engishiki” written in the 10th century tells us about how to make the sake at the time and surprisingly, the technique they used is the same as we do now. Sake has been a part of Japanese culture for a long time.
The word “sake” can refer to any alcoholic beverage in Japanese, (so we often call sake “ninon-shu” to make a clear difference) while “sake” automatically means what we call “nihon-shu” in other countries. Some people might call it “rice wine” because sake and wine are both brewed or fermented alcohol and they are not distilled like whisky, vodka, tequila, etc.