Sake is a grain-fermented beverage made from rice, and it is often described as "rice wine". However, it tastes closer to wine and isnt carbonated. The taste of sake varies depending on several factors, including the sugar content, acidity, and alcohol content. Generally, sake tastes sweet when the sugar content is high and the acidity is low. Sakes relatively low acidity compared to semi-sweet wine gives it a sweeter impression. The taste of sake can also vary from dry to sweet, and the acidity of sake is generally lower than wine but higher than beer. One unique characteristic of sake is that it contains a lot of amino acids, which are responsible for "Umami". Sake can have fruity flavors similar to apples, bananas, and various fruits, and these flavors are the results of high sake-making skill. Some sakes can be slightly sweet with a warm undercurrent of savoriness, and theyll feel a little bit heavier than water in your mouth, but not too much. The best way to discover your favorite type of sake is to try different varieties and serve them at different temperatures. Premium sakes should be served chilled or at room temperature, and heating sake can cover up its flavors.