The process of crafting Japanese rice wine involves a series of carefully orchestrated steps transforming rice, water, koji, and yeast into a beverage revered for its complex flavors and delicate aromas. The fundamental steps encompass rice polishing, washing and steaming, koji production, fermentation, and pasteurization.
Understanding the meticulous procedures involved in rice wine production offers insights into traditional Japanese culture and the dedication required to achieve quality. The beverage is often central to social gatherings, ceremonies, and culinary experiences, making its production a valued skill. Historically, breweries have passed down their techniques through generations, safeguarding the unique characteristics of their sake.