For over 1000 years, sake has been produced from rice, grown in the Nara region of western Japan, and slowly fermented with special 'Koji' rice yeast and soft mineral water from Nara, to produce the unique and world famous drink from Japan, Sake. Choya sake is produced from locally grown rice in Nara Province which they guarantee to be entirely free of genetically-modified product. Sake is best enjoyed young and does not improve with age. Usually, sake is enjoyed warm, poured from the tokkuri (pourer), warmed in hot water, and sipped delicately from Sakazuki (Sake drinking cups), to be enjoyed with traditional Japanese foods, or even poured over ice as a western cocktail.