Shochu is an alcoholic beverage of Japan, most commonly distilled from barley, sweet potato, or rice. Each of these raw materials lends a unique flavor in much the same way that the peat and barley of each region in Scotland determine the character of the final scotch whiskey. Typically it is 25 percent alcohol by volume, making it weaker than whisky, but stronger than wine and sake. Shochu should not be confused with sake, a brewed rice wine. Its taste is usually far less fruity and depends strongly on the nature of the starch used in the distilling process, and is often described as "nutty" or "earthy."