Sake is an fermented alcoholic beverage made from rice, water, and koji. The brewing process is similar to beer making. Learn about the sake brewring process with some key points.
Sake rice is polished to remove the outer layers of endosperm. And the polished is washed away and soaked to be steamed.
The washed rice is steamed-heated. And then cooling down the rice.
Koji kin (mold) is sprinkled onto the steamed rice.
Steamed rice, koji, water, and yeast are combined in a tank.
Transfer shubo (the fermentation starter) to a larger tank. And add more steamed rice, koji, and water for the main fertmentation.
Liquid is pressed from the solid rice, yeast and koji mixtures After the solid mixtures settle from pressing, a final filtration is done to extract the sake.
Sake is then passed through a pipe with hot water to kill bacteria and deactivate enzymes.
Sake sits in maturing barrels for about 3 weeks to round out the flavor profile.
The finished Sake is then bottled for your enjoyment. Kanpai!
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