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About Sake Because of its alcohol content and the lack of hops and carbonation, most people refer to sake as “rice wine.” This is a contradiction in terms. Wines are always made from fruit, specifically the grape. Beer always contains hops, some kind of grain, and usually some amount of carbonation. Sake fits into neither one of these categories, though if you twisted my arm I’d tell you that it would go in the beer category. However, the category that sake really fits in is jiu - the Chinese word that is the root for all the myriads of other Asians call their fermented alcoholic rice beverages. If you'd like to learn more about the history and methods of making sake in Japan, check out some of the External Links on the right side of this site.
Making Sake Years ago my first attempt didn’t turn out very well. Before you can make sake, you must learn the basic concepts of how sake is made. Like beer, sake has only 4 ingredients: Water (水) Rice (米) Kome-koji (米麹) Yeast (酒母) Make a yeast starter.