sakemaking

Sake making, also known as *tōji* in Japanese, is the intricate process of brewing fermented rice beverages. The journey begins with selecting the right rice, typically short-grain varieties like *sakamai*, which are specifically cultivated for sake production. These grains have a higher starch content and are less prone to breaking during milling. Milling, or *seimai*, is a crucial step where the outer layers of the rice grain are polished away. The degree of polishing significantly impacts the final sake's flavor profile, with more polished rice generally yielding lighter and more refined sakes.

After milling, the rice is washed and soaked. Then, a portion of the rice is steamed and inoculated with *koji-kin*, a type of mold (*Aspergillus oryzae*). This inoculated rice, called *kōji*, is the key ingredient. The *koji* enzymes convert the starches in the rice into sugars, which yeast can then ferment. The steamed rice, *kōji*, water, and yeast are mixed together in a multi-stage fermentation process known as *shubo* or yeast starter, followed by the main mash, *moromi*. This fermentation can take several weeks, during which the alcohol content gradually increases.

Once fermentation is complete, the *moromi* is pressed to separate the liquid sake from the solid rice lees (*kasu*). The sake is then filtered, pasteurized to stabilize it, and aged for a period before bottling. Throughout this meticulous process, temperature control and hygiene are paramount to achieving the desired quality and flavor.