**1. Rice Selection:**
High-quality rice, specifically grown for sake production, is chosen. This rice has larger grains with more starch content, which is essential for sake brewing.
**2. Polishing:**
The rice is polished to remove its outer layers, including the bran and some proteins. This process exposes the starchy core of the grains, which will be used for fermentation.
**3. Washing and Soaking:**
The polished rice is washed and soaked to hydrate the grains. This step prepares the rice for the next stage.
**4. Steaming:**
The soaked rice is steamed until it becomes soft but maintains its shape. Proper steaming is crucial for the fermentation process.
**5. Koji Production:**
A special mold, called Koji-kin, is grown on a portion of the steamed rice. This mold breaks down starches into fermentable sugars. It's a fundamental ingredient for fermentation.
**6. Mixing Koji, Rice, and Water:**
The steamed rice and koji mold are combined with yeast and water in a fermentation vessel called "moromi." Yeast converts sugars produced by koji into alcohol during fermentation.
**7. Fermentation:**
Fermentation takes place in two stages: "shubo" and "moromi." In shubo, a starter culture is created. In moromi, alcohol and flavor compounds develop. Fermentation can last weeks to months.
**8. Pressing:**
After fermentation, the liquid sake is separated from the rice solids through pressing. Various methods are used, from traditional wooden presses to modern mechanical ones.
**9. Pasteurization and Filtration:**
Sake is pasteurized to stabilize it and prevent further fermentation. Some sake is filtered to remove any remaining particles, ensuring a clear and smooth texture.
**10. Maturation and Bottling:**
Some sake benefits from aging for months or even years to enhance its flavor and aroma. Once matured, the sake is diluted with water to achieve the desired alcohol content and then bottled for sale.
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In summary, Japanese sake production involves selecting the right rice, polishing it to expose the starchy core, and then steaming and fermenting it with koji mold and yeast. The fermentation process is key, as it converts the rice's sugars into alcohol and creates the sake's unique flavors. After pressing, pasteurization, and filtration, the sake may be aged before being diluted and bottled.
This simplified explanation captures the essential steps in sake production, showcasing the balance between tradition and innovation in crafting this beloved Japanese beverage.