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Sake is a Japanese drink that is made by fermenting rice. It is often referred to as a wine but is brewed quite differently. Also, the Alcohol by Volume (ABV) of sake is far higher than that of wine or beer. The sake rice is milled so that it mostly contains starch. To the rice mash, fungus is added and it helps to convert the starch into sugar. Thereafter, the sugar is allowed to ferment in the presence of yeast.