Sake
Sake is a Japanese alcoholic drink brewed mainly from rice, rice kōji, water, and yeast through multiple parallel fermentation.
Rice
Kōji
Kōji is grain or soybeans cultivated with useful molds whose enzymes support the production of sake, miso, soy sauce, vinegar, and other foods.
Rice in Japanese Culture
Rice in Japanese culture is a staple food, agricultural system, ritual offering, historical measure of wealth, and ingredient for foods, drinks, and seasonings.