HOW OUR SAKE IS MADE
We start with rice. But not just any rice! Sake rice is a special variety that has been cultivated specifically for making sake. It has a higher starch content than regular table rice, which is essential for creating the unique flavor and texture of sake.
Next comes the koji. This is a special type of mold that is mixed with steamed rice and left to ferment for several days. The koji breaks down the starch in the rice and converts it into fermentable sugar. This is a crucial step in the sake-making process, as the koji determines the sweetness and complexity of the final product.
After the koji has done its job, yeast is added to the mix. The yeast ferments the sugars in the rice, producing alcohol and creating the distinctive flavor and aroma of sake. This fermentation process can take anywhere from a few weeks to several months, depending on the desired style of sake.
Once the fermentation is complete, the sake is pressed to separate the liquid from the solids. The resulting liquid is then filtered and pasteurized to further develop its flavor and aroma before packaging.
So next time you’re sipping on a glass of sake, take a moment to appreciate the time and care that went into crafting this beautiful beverage. Kampai!