Hi there, it’s Junko from Japan! Have you ever wondered how sake is made? The process can be broken down into six main steps, and I’m here to break it down for you!
These are 6 main steps for sake making:
- Prepare rice
- Make koji by mixing the prepared rice and koji mold
- Make “shubo” (sake mother yeast) by mixing rice, koji, water, and yeast
- Put all the ingredients into a tank step by step, which makes “moromi” (mash), and get it fermented for a month
- Pressing to separate the liquid from moromi
- Heating
First, the rice is polished and steamed to prepare it for use. Next, the rice is mixed with koji mold to begin the process of converting the rice starches to sugar. This step, called “seigiku,” is critical to the flavor of the final product.
After that, the rice and koji mixture is combined with water and yeast to create the “moromi,” or mash, which is left to ferment for several weeks. Once fermentation is complete, the sake is pressed to separate the liquid from the solids.
Finally, the sake is heated to kill off any bacteria and stabilize the flavor. This step is called “hi-ire,” and it’s what gives sake its unique, mellow taste.
Even though the process is relatively simple, it takes great skill and expertise to create a truly exceptional sake. That’s why sake has been an important part of Japanese culture for centuries, and why it continues to be enjoyed by people all over the world today.
In this video by Gekkeikan, one of the most major sake companies in Japan, you can see the entire process of sake making.
How Long Does It Take to Make Sake?
The entire process of making sake takes about two months.
Sake is delicate and sensitive to changes in temperature, so traditional sake making is done in the winter when temperatures are consistently low. This is why many of Japan’s sake-producing regions are located in areas with heavy snowfall.
While modern facilities with air conditioning can produce sake year-round, historic sake breweries typically begin the brewing process in autumn and ship new sake from December to March.
What’s the Difference between the Making Process of Sake and Wine?
Do you know the difference between the production process of sake and wine? It all comes down to the fermentation process. Let’s compare it with wine for example.
As you know, wine is made from grapes. Grapes contain sugar, so when yeast is added, fermentation occurs, and alcohol is produced.
On the other hand, sake is made from rice, which doesn’t contain sugar. Therefore, just adding yeast to rice will not result in alcohol fermentation, no matter how long you wait. So, how does sake get its alcohol?
The answer is that the starch in rice is converted into glucose, and the glucose is then fermented by yeast to produce alcohol.
In the production of sake, the starch saccharification and glucose fermentation are carried out simultaneously, making it a highly advanced fermentation technique that is unique in the world.
Is Rice for Sake Making Different from Normal Rice?
Rice used for making sake is called “sakamai” or brewing rice, and it’s different from the rice we typically eat in three ways:
- Larger than regular rice
- Lower protein and fat content
- Has a core of starch called “shinpaku (heart white)” in the center of each grain
See the rice grains on the left side of the photo below. They have white cores while the regular rice on the right has no cores.
When making sake, we polish or “mill” the rice by removing its outer layer. This is done to avoid any impurities in the rice, like protein and fat, which can cause unwanted flavors in the sake.
The more the rice is polished, the more sophisticated the quality of sake we can make (of course, it dependes your taste though). That’s why premium sake is often made with rice that’s been polished to a higher degree.
You might notice on sake bottles that there’s a percentage written on the label, like 70%. This refers to the amount of the rice grain that remains after it’s been polished.
So if it says 70%, it means 30% of the grain has been removed. And if it says 30%, it means 70% of the grain has been removed.
The most famous variety of sake rice is called “Yamada Nishiki,” known for having a low level of impurities and a large shinpaku, which is perfect for growing the yeast needed for sake production.
So next time you enjoy a bottle of sake, take a look at the label and see if it mentions the rice variety used. It might just help you discover your new favorite sake!
How Is Water Quality Important in Sake Production?
Many sake breweries have natural spring water on their premises.
Water is one of the most critical components in the sake making process. In fact, water makes up about 80% of the ingredients used in making sake, and it has a significant impact on the final product’s taste and aroma.
In Japan, the water used in sake production is called “shuzo-yosui (brewing water),” and it’s subject to strict quality standards.
For example, the iron content in brewing water is strictly defined, with a maximum allowable level of 0.02mg/L. This is much lower than the standard for regular tap water in Japan, which is 0.3mg/L.
The reason for this is that iron can affect the color and aroma of sake, giving it a brownish tint and an off flavor.
To ensure that the water used in sake production meets these stringent requirements, it undergoes yearly analysis by government agencies. Only water that meets the standards is used in sake production.
The hardness of water also affects the taste of sake. Hardness is determined by the mineral content of water, and these minerals also act as a food source for yeast during fermentation.
Soft water with low mineral content results in sake that’s light and mellow, while hard water with high mineral content produces a sharper and richer flavor.
This is why sake produced in areas with soft water is often referred to as “ONNA-ZAKE (female sake),” while sake made in areas with hard water is called “OTOKO-ZAKE (male sake).”
Sake production requires up to 30 times more water than rice, which means that many traditional sake breweries are located near natural water sources. The difference in water quality in different regions is a key factor that contributes to the unique taste of sake.
So, the next time you enjoy a glass of sake, remember that the quality of water used in its production played a significant role in creating the flavor and aroma you’re experiencing!
Find Out More about Japanese Sake
How to Heat Sake at Home: The Best and Easy Way for Maximum Flavor
How to Drink Nigori Sake? Japanese Tips for Enjoying Cloudy Delight
Does Sake Go Bad? Judge If Your Sake Still Drinkable or Not
Junmai vs Ginjo: Which Sake Type is Perfect for Your Palate?
Does Sake Have Sugar? Low-Sugar Options for Sake Enthusiasts
Learn More: Japanese Sake: A Complete Guide to Japan’s Iconic Beverage
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