Sake is a Japanese rice-based beverage that is fermented like wine. Officially, it is known as Seishu, and it is generally 15 percent to 17 percent alcohol. It is generally served hot and in bowls, though a new trend has it served chilled in a wine glass. Sake is made from water, rice, yeast and koji. (Koji is cooked rice “inoculated with a fermentation culture with the Latin name Aspergillus oryzae.”) It is created when the starch in rice is fermented into sugars. Alcohol is then created by adding yeast.