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
Once fermentation is complete, the *moromi* is pressed to separate the liquid sake from the solid rice