Rice liquor, also known as sake in Japan, is an alcoholic beverage made from fermented rice. It is a popular drink in many Asian countries and is often served at special occasions. Rice liquor is made by a process of brewing and fermenting rice with koji, a type of mold. The resulting liquid is then distilled to produce a clear, colorless liquor.
Rice liquor has a long history in Asia, with evidence of its production dating back to the 3rd century BC. It is thought to have originated in China, and was later introduced to Japan and other Asian countries. Rice liquor is an important part of many Asian cultures, and is often used in religious ceremonies and festivals.
