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
Low-alcohol beer brews used at festivities. More recently, the temperance movements and the need to avoid alcohol while driving, operating machinery etc led to the development of non-intoxicating beers. In the United States, non-alcoholic brews were promoted during Prohibition, according to John Naleszkiewicz. In 1917, President Wilson proposed limiting the alcohol content of malt beverages to 2.75% to try to appease avid prohibitionists. In 1919, Congress approved the Volstead Act, which limited the alcohol content of all beverages to 0.5%. These very low alcohol beverages became known as tonics, and many breweries began brewing them in order to stay in business during