Sake, a fermented rice wine, is the national drink of Japan with a history dating back to the 3rd century. Sake production became more widespread over time and it became a popular drink at celebrations and festivals. The brewing process is complex and requires skill and expertise, resulting in several different types of sake with unique flavors and aromas. Traditionally served in small ceramic cups called ochoko, sake is often paired with Japanese cuisine, particularly sushi and sashimi. Sake has played an important role in Japanese culture for centuries and is often associated with celebrations and ceremonies. Despite declining demand in recent years, efforts are underway to modernize the industry and introduce new consumers to the joys of drinking sake.