Sake In some regions, the first sips of toso are taken in order of age, from the youngest to the eldest. 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
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