For Sake we have terms and definitions in 4 topics. The topics are Alcohol, Food, Japanese Food and Liquor.

Sake (Alcohol)

Japanese rice wine. Used as an alcoholic beverage and in oriental cookery. The alcohol content is typically between 12 and 15 percent by volume.

Sake (Food)

This Japanese wine, the national alcoholic drink of Japan, is traditionally served warm in small porcelain cups. The yellowish, slightly sweet sake is made from fermented rice and doesn't require aging. It has a relatively low alcohol content of 12 to 16 percent. Sake is used in Japanese cooking, particularly in sauces and marinades. Once opened, it will keep tightly sealed in the refrigerator for at least 3 weeks.

Sake (Japanese Food)

Rice wine

Sake (Liquor)

Wine produced from rice.

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