In the U.S.A. Sake has been classified by the federal government as a beer because it is made of rice, a cereal. However, its has been marketed successfully as wine. American made sake contains a higher alcohol level that beer or wine through natural fermentation, not fortification as ports or sherries. In spite of that, sake is still considered a strong alcoholic beverage. The difference in the way of consumption may be the reason.
Wine is usually drunk at room temperature or chilled.
Sake on the other hand, is drunk primarily warm or hot. So, people tend to believe that sake is strong. The idea of warming or chilling sake is to enhance the flavors. The proper temperature for warm sake ranges from about 104 degree to 120 degree. When you are in a Japanese restaurant, or other Asian restaurant, if sake is too hot to touch, it is also too hot to taste.