Sake is a Japanese rice wine that is traditionally served with sushi or other Japanese cuisines. It is made from fermented rice and has a slightly sweet taste. Sake is often served in small cups or glasses, and it is considered polite to pour sake for others.
Sake may be referred to as rice wine in England, though its brewing process more closely resembles that of beer than wine. Shuzo kotekimai (sake rice) is used to make Sake The grains are larger than the standard rice eaten in Japan. The starch is in the middle of the grain, so the rice may be polished to remove the bran in a bid to create superior flavours.
Sake has various designations: tokutei meisho-shu ("special designation sake”) or futsu-shu (“ordinary sake”). They are defined by the levels of polishing the rice undergoes, as well as the percentages of different types of rice.