The Japanese alcoholic beverage made from fermented rice is sake.
Sake is brewed from polished rice, water, kōji mold, and yeast. Kōji breaks rice starch into fermentable sugars while yeast converts those sugars into alcohol. Because these processes occur together in the same mash, sake production is technically closer to brewing beer than making grape wine.
The drink is often called “rice wine” in English, but that label can be misleading. Wine begins with naturally occurring fruit sugars, whereas sake requires starch conversion before fermentation. Typical sake is around 15–22% alcohol by volume, though some varieties are diluted after brewing.
Sake may be served chilled, at room temperature, or warm, depending on its style. Premium categories such as ginjō and daiginjō use highly polished rice and careful low-temperature fermentation. Mirin is a sweet cooking seasoning, while shōchū is a distilled spirit, so neither is the standard answer to this question.