The main ingredient used to produce traditional sake is rice. Specifically, sake is made from polished Japanese short-grain rice, which undergoes a fermentation process to convert starches into sugars. The quality of the rice, measured by its polishing ratio, significantly impacts the flavor and aroma of the final product. The rice is combined with water, koji mold (an essential element for fermentation), and yeast to create sake. This traditional Japanese beverage has a rich cultural heritage, often enjoyed with meals or during celebrations. Different styles of sake can vary in sweetness and aroma, depending on the brewing methods used.