Called nihonshu in Japan, sake is a rice wine with an alcohol content of 15% to 17%.

清酒在日本叫做nihonshu它是一种米酒，酒精含量为15%到17%。

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Sake, produced by modern bioengineering and microbial technologies with polished rice as its essentials, has long history and is regarded as National Wine in Japan.

日本清酒以精白米为原料，采用微生物和现代生物技术工程酿制而成，历史悠久，闻名遐迩，享有日本“国酒”美誉。

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The new technology of nutritive fermented wine overcame the deficiencies of yellow wine on the technology and flavor, which had the special flavor of Japanese sake and Chinese rice wine.

早籼米营养发酵酒新工艺，克服了中国传统黄酒在工艺上、风味上的不足，兼有日本清酒和中国黄酒的香味感。

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