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Sake has long been the traditional drink when dining out at a Japanese restaurant, but sake brewers in the United States are hoping for and brewing something different. With four simple ingredients—rice, water, yeast, and koji mold—they build on traditional methods while experimenting with variations in rice varieties, milling, flavor profiles, and more. The rise of sake consumption in the U.S. and innovative startup breweries have grown the industry into a creative community exploring sustainability and new ways to enjoy an ancient beverage.