The main ingredient used to make sake is rice. Sake, often referred to as rice wine, is a traditional Japanese alcoholic beverage that undergoes a brewing process similar to beer rather than wine. Specially cultivated rice with high starch content is polished to remove the outer layers, which enhances its quality. The polished rice is then fermented with the help of yeast and koji mold, which converts starches into sugars and subsequently into alcohol. The final product can vary in taste, aroma, and sweetness, making sake a versatile drink enjoyed in various settings, from casual to ceremonial.