MAKING SAKÉ

First the rice is polished, which means that the outer hull is removed. The remaining rice kernel is washed and soaked in water. It is then steamed until soft, much like rice steamed in a home rice cooker, then cooled. Koji, which is a yellow mold or rice culture made from rice and water, is then added to the cooled rice. This mixture, now called a starter or moto, is placed in a hot and humid room allowing the koji to grow transforming the starch in the rice into glucose. Rice, water and koji are typically added twice more to this mixture which then becomes the moromi or main mash. Yeast is added (in most cases) and the moromi is allowed to ferment for sometime between 19 and 32 days. Once the fermentation is complete, a little water is again added to reduce the alcohol content. The mixture is then pressed, filtered, pasteurized (in most cases), aged and finally bottled.

Saké Brewing Process

*Images courtesy of Takara Sake USA Inc.