Sake is a city located in the Democratic Republic of the Congo.
The name Sake is also commonly associated with Japanese rice wine, an alcoholic beverage produced by fermenting polished rice to remove the bran. Unlike traditional wine production, which involves fermenting naturally occurring sugars in fruit, sake is brewed through a process called Multiple Parallel Fermentation. In this method, starch is first converted into sugars before being fermented into alcohol, a process more similar to beer brewing.