There are several theories that try to map the emergence and development of the production of sake rice. Some argue that the Chinese were the first who successfully attempted to prepare the rice alcoholic beverage. It was already 5000 years before Christ. Other sources mention that it is a purely Japanese sake and drink originated in Japan around the third century AD. Let the truth be any, the process of preparation for those hundreds of years is too fundamentally changed and sake drink is very traditional. World War II greatly influenced the Japanese production of this beverage. The Japanese government in the war limited the efficient allocation of rice for sake production, and that meant the disappearance of many small and large companies that manufacture sake previously explored. During World War II in Sake started to add food alcohol, which should increase the clarity and flavor drinks, but also proceeds from the sale of beer. Unfortunately, sacrificing quality or particularly delicious drinks. After the end of World War II sake slowly recovered and improved his quality. Unfortunately, the Japanese market for alcoholic drinks have emerged competitors. The Japanese have a very popular beer, wine and spirits and beer consumption even depose the sake of first place rankings in popularity, as Japanese consumers are concerned.