Sake Sake , also spelled "saké" ( ), also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The brewing process for "sake" differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in
G. Heileman Brewing Company Heileman that same year. Throughout the 1930s, the company continued to expand their facilities to accommodate increased production needs. There was a major upgrade in the mid 1930s following the creation of Special Export, Heileman's second house brew. Whereas Old Style Lager was only around 4% alcohol, Special Export was over 6%. There was a brief slowing in production during World War II, when the company was impacted by the rationing going on in the country. It was also during WWII, the company took a different approach to brewing and marketing. Heileman began producing several new labels, none of which