There's sake, and there's good sake. It's brewed in a process somewhat similar to beer, though it isn't carbonated. Local differences in water, rice, methods, and other ingredients makes for a good variety of flavors and styles, similar to different styles of beer.
In the past two-plus years, I've developed a bit of a taste for sake, though like wine I can drink it only in small quantities at a time. I've only bought two bottles of sake: one during summer vacation in 2013, and one during Golden Week (spring break) in 2013. Both came after tours of sake breweries which have been turned into museums.
Admission is free, and the brewery is open 9:30-16:30 (last admission 16:00, closed for New Years and summer holidays). It's about a five minute walk south from Hanshin Sumiyoshi Station, down some smaller side streets. The entrance is on the south side; look for the sign shown in my first picture. The modern brewery is located behind the original building that is now the museum, but it's off-limits. For a look at a somewhat modernized sake brewery, head to Aizu-Wakamatsu and visit the Sake Museum (which also lets you try sake for free).