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
Alcohol congener analysis from blood samples, by targeting iso-alpha-acids-type compounds that are derived from the hops used during the brewing process. Levels of these compounds have been found in blood several hours after ingestion in controlled drinking studies using "high-" and "low-hopped" beers. This methodology presents new possibilities for accompanying-alcohol analysis as ingredient-specific markers are developed for other alcohol beverages, e.g. wine and spirits. Alcohol congener analysis Alcohol congener analysis of blood and urine is used to provide an indication of the type of alcoholic beverage consumed. The analysis involves investigating compounds called congeners that give the beverage a distinctive appearance, aroma, and