[GeronL]

I hope nobody here tells me they cannot wait to drink a barrel of Asian spit.

[BipolarBob]

Sake is no longer made that way - commercially that is. The Koji enzyme (scientific name is Aspergillus Oryzae.) is used to break down the starches into usable sugars to convert to alcohol. There are many different blends and flavors of sake to meet a diverse market. So, if this makes you feel any better, next time tell the bartender "Sake to me, please".