Sake is a Japanese alcoholic beverage made from fermented rice. It is often referred to as Japanese rice wine, but it is not technically a wine because it is not made from fruit. Sake consists of four ingredients: rice, water, yeast, and a mold called koji. The rice used to make sake is a special type called sakamai. The process of making sake involves polishing the rice to remove the bran, then fermenting it with water, yeast, and koji mold.

Sake can be enjoyed at different temperatures, depending on the type of sake and personal preference. Some sake is best served warm or hot, while others are best served chilled, and many can be enjoyed at different temperatures. Traditionally, sake is enjoyed on its own or with a meal in smaller cups called choko or o-choko. When drinking warm sake, traditional Japanese sake cups called Ochoko are recommended, which have a narrow rim and are good for umami and rich sake. For cold sake, a glass with a thin and wide rim is recommended, which is good for sake with high acidity.

Aside from being served straight, sake can be used as a mixer for cocktails, such as tamagozake, saketinis, or nogasake. Sake can also be paired with different types of food. Light and dry sake goes well with sashimi, sushi, and other light food. Light and sweet sake goes well with fish, shrimp, and lightly fried dishes. Rich and dry sake pairs wonderfully with hearty meat dishes, while rich and sweet sake goes well with soy-based dishes.

In Japan, sake is often served with special ceremony. Before being served, it is warmed in a small earthenware or porcelain bottle called a tokkuri, and it is usually sipped from a small porcelain cup called a sakazuki. Premium sake, of a delicate flavor, is served cold or on ice.