Sake brewing process

Sake brewing involves converting rice starches into fermentable sugars, which are then turned into alcohol. First, polished rice is washed and steamed to prepare it. Koji mold is cultivated on rice to produce enzymes that break down starches into sugars. This koji rice is mixed with additional steamed rice and water to create a mash called "moromi." Yeast is added to ferment the sugars into alcohol over several weeks, during which the mash is periodically stirred. After fermentation, the liquid is pressed, filtered, and pasteurized before aging and bottling. The process requires careful control to achieve desired flavor, aroma, and clarity.