Sake is a traditional Japanese alcoholic beverage that is made from fermented rice. It holds significant cultural importance in Japan and is often enjoyed in various social and ceremonial settings. Sake is distinct from other types of alcoholic beverages due to its unique production process and its role in Japanese cuisine and culture.
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. Alcohol content in wine ranges from as low as 5.5% to 25% ABV, with fortified wines typically containing 15.5% to 25% ABV, with an average of 18%, and unfortified wines containing anywhere from 5.5% to 16% ABV, with an average of 11.6%.
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