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Sake is practically transparent, so it is sometimes mistaken for a drink with a high alcohol content (40-75%), obtained by distillation - like gin, vodka or Chinese baijou. In fact, sake is obtained by fermentation, like wine or beer. In general, its strength is 14-17%, although there are weak varieties with an alcohol content of 5-8% (for wines, the alcohol content is mainly 7-14%).


The main ingredients are rice, karaoke and water (types of sake, jujumai-ginjo, etc.). Sometimes food alcohols (types of ginjosu, hondozo, futsusu, etc.) are added to it.

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https://sourceforge.net/p/nicbrown/tickets/_discuss/thread/8d470645/6a7e/attachment/statistics%20homework.pdf