HOW SAKE IS MADE

Sake is a 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 rice 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!