Sake typically has a slightly higher level of alcohol by volume (ABV) than wine. Wine gets its alcohol through a one-step method of fermentation, in which yeasts transform the grapes’ natural sugars to alcohol. The average ABV for wine is between 12 and 14.5%, although some red wines and fortified wines can be higher.
By contrast, the average ABV for sake is between 14 and 21%. Sake relies on a multiple parallel fermentation process. In this method, rice starch breaks down into sugars while yeasts simultaneously convert those sugars into alcohol. Because sugar is steadily being produced and fermented at the same time, sake can naturally reach up to 21% ABV. Sake at this full strength is called Genshu. Most sake is blended with water to smooth out the flavor and lower the ABV to 13 to15%.
