Sake is a popular rice-based alcoholic drink that has its origins in Japan.
Sake is made from an ingredient where rice and koji mold (Aspergillus oryzae) are combined into a mash, where the fermentable sugars are converted into alcohol . After the fermentation process sake becomes more sour because lactic acid is released by bacteria within it. Sake typically has a high content of 15 to 18 percent alcohol, but can be sold as low as 12%. The flavor of sake varies with the method used for brewing, terroir, and even where it was brewed at; however it's usually described as being smooth and dry with fruity aromas. Currently there are over 10000 companies selling sake all around Japan.
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