Sake, also Nihonshu, stems from Chinese rice wine. There are two kinds of
well-known sake. Ginj-shu is made from rice polished to 60% or less of its
original weight. Sake made from rice polished to 50% or lower is called
daiginj-shu.

Application: Sake can be used in the cooking and also is drunk as beverage. As a
traditional alcohol in Japan, sake is served chilled, at room temperature, or
heated, depending on the preference of the drinker, the quality of the sake, and
the season