01 Rice & Water

There are broadly two varieties of rice: indica, a long grained variety, and japnica, a short-grained variety. Each of these can further be subdivided into sticky and non-sticky rice. Non-sticky japanica rice grown in Japan is used to brew sake in Japan. This is the same type of rice that Japanese people normally consume as food. Many types of premium sake are made with sake rice, which is especially suited to sake breaking. Features of sake rice are large grains, low protein content, and high solubility during the brewing process. 
Water is vital for making quality sake. Japan receives abundant rainfall. Forests occupy 60% of the land surface and water is plentiful. Historically, sake makers erected breweries in locations with access to good-quality water.