The primary ingredient used to make sake is rice. Specifically, sake is brewed using polished short-grain rice, which is fermented to produce the alcoholic beverage. The process involves multiple steps: the rice is washed, steamed, and mixed with water and koji mold to convert starches into sugars. Yeast is then added to initiate fermentation, transforming the sugars into alcohol. The final product is often refined and clarified to enhance its flavor and aroma. Sake has deep cultural significance in Japan and is enjoyed in various settings, from celebrations to casual dining.