sake

In eastern countries, and especially in Japan, sake - whose name, in the Japanese language, indicates nothing other than the term "liqueur" - is obtained from the fermentation of rice, and due to its particularity, it cannot be considered a distillate, a fermented product nor a liqueur, since it is often referred to more properly as a "wine obtained from rice". Although sake is mainly attributed to Japan, in reality, it was prepared for the first time in China, in a period dating back to around the fifth millennium BC, and then also arrived in the land of the Rising Sun.