Sake is an alcoholic beverage of Japanese origin. In English, this beverage is called sake, but in Japanese, sake refers to all alcoholic beverages in general. Nihonshu is the Japanese term for "Japanese sake".
Sake is made through a brewing process similar to beer. The exception is, in beer the conversion of starch to sugar and then to alcohol occurs in two steps. This process in sake occurs simultaneously. The shuzo kotekimai used for sake production is called sake rice. This rice is unpalatable for eating. The shuzo kotekimai is larger and stronger grain. If a grain is too small, it will break during polishing. It also contains less protein than ordinary rice eaten by Japanese. This grain contains a starch in the center called shinpaku.
Sake made from rice containing pure starch has a higher quality taste. Some popular rices used for Sake are Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi. The taste of Sake depends on the balance through the combination of proper malt, yeast, water and steamed rice. This balance is achieved from skilled artisans who have experience in the minute changes in climate, rice and water.