sake brewing

Sake brewing is the process of fermenting polished rice to produce sake, a traditional Japanese alcoholic beverage. It begins with washing and soaking the rice, followed by steaming it. A specific mold, called koji, is then added to convert the starches in the rice to sugars. Yeast is introduced to ferment these sugars into alcohol. This process typically takes around a month, with the sake being pressed, filtered, and pasteurized before bottling. The result is a smooth, flavorful drink enjoyed both warm and chilled, often served at special occasions or with meals.