1. Rice Milling
Using a rice milling machine, sake rice is polished down to isolate just the starch in each grain.
Rice is then washed and soaked to begin introducing moisture into the grain and preparing the rice for
Rice is then steamed at about 100℃(212℉) for about 1 hour.
Steamed rice is then sprinkled with koji mold spores. After 48 hours of attentive care, the result is molded
Over a 2 week period, yeast starter or “Shubo”is then made using rice, koji rice, water, yeast, and lactic acid.
Next is preparation of the main mash or “Moromi”. The yeast starter is combined in the main brewing tank
with 3 additions of water, rice and koji rice. The koji helps break down rice starch into sugars and the yeast
converts the sugars into alcohol.
After about 30 days of brewing, the sake is ready to be pressed. This process separates the fresh
sake from the unfermented rice solids known as “Kasu”.
Fresh sake is then filtered to remove any impurities and make it clear.
Next, pasteurization quickly heats the sake to kill any remaining enzymes and bacteria, making it shelf stable
The sake is then stored underground for a few months to mellow and smooth the flavo
Water is added to bring the alcohol percentage to around 15% and then the sake is bottled.