The primary ingredient in traditional Japanese sake is "rice." Sake, often referred to as rice wine, is made by fermenting polished rice with water, yeast, and koji mold. The process of making sake involves multiple steps, including washing, soaking, steaming the rice, and then fermenting it. The degree of polishing affects the flavor and quality of the sake; the more the rice is polished, the more refined the sake typically becomes. Traditional sake production is a meticulous craft that highlights Japan's cultural heritage, with various types and flavors celebrated in ceremonies and daily life alike.