“Sake”, also referred to as “ni-hon-shu” (Japanese rice wine), is made by fermenting rice which has been polished (to remove the bran) to varying ratios. The four necessary components of sake are rice, water, yeast and koji (fungi used to convert starch to sugar). Sake is primarily classified in relation to the level of polishing of the rice grains used, with the lower the percentage indicating a finer grain, and typically is considered of a higher quality. The highest classification is “daiginjo”, which indicates that at most 50% of the rice grain remains. Another important term of classification is “junmai” which relates to a ‘pure’ brewing style, utilizing only rice, water, yeast, and koji in the brewing process. The absence of the “junmai” classification typically indicates a percentage of neutral brewers spirit may have been added (to further extract flavours).