Sake - The Rocks Taste
It is believed that Sake brewing began in the 3rd century B.C., when a method of rice planting was introduced to Japan.
The Japanese Liquor Law defines Sake as, "made from rice, rice koji and water using fermentation and filtration processes". Premium sake is split into a number of different categories based on ingredients, which brewing process is used, and other characteristics.
However, simply because a sake falls into a certain category doesn't mean that it will necessarily taste like other sakes in that category. The most important factor is the skill of the brewer, which is unique to the brand and brewery.