Japan's most celebrated alcoholic drink, sake is brewed from fermented rice. Brown rice is polished to remove its husk, producing a smaller white grain used to make sake. Sake is categorised according to the degree to which the rice is polished and the alcohol content: junmaishu (pure rice sake), honjozo (sake with added brewer's alcohol), ginjoshu (the highest grade of sake) and futsushu (common grade). Sake is clear with a slightly sweet taste and an alcohol content of 14 to 16%. It can be served hot or chilled.