Glossary of sake terms Glossary of sake terms This glossary of sake terms lists some of terms and definitions involved in making sake, and some terms which also apply to other beverages such as beer. Sake, 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, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The quality of sake that
Low-alcohol beer in craft non-alcoholic beer production. Beers that are labeled "non-alcoholic" still contain a very small amount of alcohol. Thus, some US states require the purchaser to be of a legal drinking age. Exceptions include: According to the Birmingham Beverage Company, the brewing process of traditional brews consists of eight basic steps, nine for brewing non-alcoholic brews. Low-alcohol beer starts out as regular alcoholic beer, which is then cooked in order to evaporate the alcohol. This is possible because alcohol is more volatile than water, so it is easier to boil off. The alcohol is allowed to escape and the remaining