Brewed with rice and water, this is a Japanese alcoholic beverage since ancient times. Because it can be drunk warmed up, intoxication comes on more quickly and in winter it warms the body. When drunk cold, good sake has a taste similar to fine quality wine. As a result, there are some kinds of sake that have won prizes when submitted for exhibition at European wine competitions. Some kinds of sake are mass-produced and sold throughout Japan, however, there are local sake breweries in every region across the country, which make their respective characteristic tastes based on the quality of rice and water and differences in brewing processes. This kind of sake is called “jizake”(locally brewed sake), and has played the main role in the recent sake boom. With the alcohol concentration of around 15%, it is comparatively easy to drink, resulting in increasing numbers of female fans.