Prior to the eighth century, perhaps the most widely made rice wine was so-called overnight sake, or hitoyozake (一夜酒), made by allowing cooked rice or rice gruel to ferment naturally.
Prior to the eighth century, perhaps the most widely made rice wine was "hitoyozake" (一夜酒) or so-called overnight sake. This was made by allowing cooked rice or rice gruel to ferment naturally.