They say the Japanese began to brew saki two thousand years ago and used the human saliva to initiate the process of fermentation.
It often is called rice vodka, rice wine, but the cooking process is very similar to regular beer. The process can even be compared to cooking in a restaurant, chef is responsible for everything.
Misa Kawaisi, chief sake brew master, stirs fermenting sake at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan. Kawaishi, one of a few female sake brew masters, is a unique figure in male-diminated sake brewers world.