HOW SAKE IS MADE

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. 

  • POLISHING/WASHING

    Sake rice is polished to remove the outer layers of endosperm.  And the polished is washed away and soaked to be steamed.

  • STEAMING

    The washed rice is steamed-heated.   And then cooling down the rice.

  • MAKING KOJI

    Koji kin (mold) is sprinkled onto the steamed rice. 

     

  • MAKING SHUBO (THE FERMENTATION STARTER)

    Steamed rice, koji, water, and yeast are combined in a tank. 

  • FERMENTATION (MOROMI)

    Transfer shubo (the fermentation starter) to a larger tank.  And add more steamed rice, koji, and water for the main fertmentation. 

  • PRESSING

    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. 

  • PASTEURIZATION          

    Sake is then passed through a pipe with hot water to kill bacteria and deactivate enzymes.

  • STORAGE

    Sake sits in maturing barrels for about 3 weeks to round out the flavor profile.

  • BOTTLING

    The finished Sake is then bottled for your enjoyment. Kanpai!