Sake, often called "rice wine," is a Japanese alcoholic beverage made from fermented rice. While referred to as wine, its brewing process is more akin to beer, involving the conversion of starch to sugar and then to alcohol. The exact origins of Sake are somewhat mysterious, but it's believed that the process of making alcohol from rice arrived in Japan from China around 500 BCE.

Sake's flavor profile ranges from crisp and clean to rich and fruity, generally exhibiting a fuller body and lower acidity compared to wine. It has higher alcohol levels (13-20% ABV) and lacks tannins.