The main ingredient of traditional Japanese sake is rice. Sake is a fermented alcoholic beverage made through a brewing process similar to that of beer. The rice used in sake production must be polished to remove the outer layers, as the degree of polishing influences the flavor and quality of the final product. The polished rice is then washed, soaked, steamed, and fermented with the addition of specific yeast strains and mold (koji) to convert starches into sugar, which then ferment into alcohol. Sake has deep cultural significance in Japan and is enjoyed on various occasions, ranging from ceremonies to celebrations.