Sake is an alcoholic drink curated from fermented rice. It is also referred to as nihonshu (日本酒) in Japanese. The base of quality sake is clean rice, water, koji mold and yeast. They are combined and fermented in precise processes that have been refined over the centuries. This results to a slightly yellowish rice with an alcohol content of around 15 percent and relatively mild flavor profiles, ranging from light and crisp to richer, more substantial, fruity notes. Sake airs well with almost any kind of food but compliments the delicate flavors of traditional Japanese meals particularly well.