Rice alcohol, also known as sake, is a popular alcoholic beverage in Japan and other Asian countries. It is made from fermented rice, and its alcohol content typically ranges from 14% to 17%. Rice alcohol has a light, slightly sweet flavor, and it is often served chilled or at room temperature.
Rice alcohol has been produced in Japan for centuries, and it is an important part of Japanese culture. It is often served at special occasions, such as weddings and festivals. Rice alcohol is also used in cooking, and it can be added to soups, sauces, and marinades.