I once took a sake tasting class in NY. I really didn’t know much about it besides it being drunk warm in little cups with your sushi.
After this class, I learned that its really about the different grades of sake (milky, clear, unfiltered, etc). The make depends on the purity of where the water is being distilled from. Its meant to be sipped like wine. And if you drink lots and lots of it, you’d probably won’t get much of a hangover as you would with a bottle of vodka or Goldschlager.
Cheers to the weekend!