Sake Production

Sake production starts with selecting the right rice. Sake rice, or sakamai, is polished to remove the outer layers, leaving a starch-rich core that is essential for brewing. The choice of rice and how much it's polished can influence the flavor and texture of the final sake.

The rice used in sake is polished to remove the bran and outer layers. The more polished the rice, the purer the starch, which plays a significant role in determining the flavor of the sake. Different polishing levels result in different styles of sake.

The climate and environment in which sake is brewed plays an important role in the process. Temperature, humidity, and the natural surroundings of the brewery can all affect fermentation and the final taste of the sake.

After polishing, the rice is washed to remove any remaining bran and soaked to absorb the right amount of water. This prepares the rice for steaming, a crucial step in ensuring the rice cooks evenly and is ready for fermentation.

The rice is steamed to soften it while keeping its structure intact. This makes it suitable for mixing with koji and yeast later in the brewing process. Proper steaming is key to ensuring that the rice absorbs water evenly during fermentation.

Water makes up about 80% of sake, it is a key ingredient, used in both brewing and dilution. The mineral content and purity of the water can significantly impact the sake’s flavor, texture, and overall balance.

Koji is a type of mold grown on the steamed rice that converts starches into sugars, which are necessary for fermentation. The process of creating koji is highly controlled, as it significantly impacts the sweetness and complexity of the sake.

The yeast starter, or shubo, combines rice, water, koji, and yeast to begin the fermentation process. This stage sets the foundation for how the sake will develop its alcohol content and flavor profile over time.

Fermentation involves adding more steamed rice, water, and koji to the yeast starter, creating the main mash, or moromi. Over the course of several weeks, this mixture ferments and develops the alcohol content and flavors of the sake.

Once fermentation is complete, the sake is separated from the rice solids by pressing. This step helps to define the final texture and clarity of the sake. Different pressing methods can affect the overall smoothness and flavor of the drink.

Filtration removes any remaining particles and impurities from the sake, ensuring clarity and refining its texture. Different filtration techniques can also affect the final flavor and aroma of the sake.

Pasteurization involves heating the sake to stabilize its flavor and prevent spoilage. This process is crucial for ensuring the sake maintains its quality during storage and transportation.

While some sakes are enjoyed fresh, others are aged to enhance certain characteristics. The aging process can add depth to the flavor and alter the overall profile of the sake, depending on how long it is stored and under what conditions.

Before bottling, some sakes are diluted with water to adjust the alcohol content, typically to around 15-16%. Dilution softens the alcohol profile and balances the flavors.