Sake is a Japanese wine made from fermented rice. It can be served hot or cold and is divided into four major categories: Daiginjo, Ginjo, Junmai, and Honjozo.
Explained simply, sake is made when rice is ground, washed and steamed. Some of the steamed rice is then used to make koji, which is the yeast derived from the rice. The koji, remaining steamed rice, and water are then mixed and allowed to ferment. More rice, koji and water are added to the mixture, at which point the drink may be filtered and bottled.
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