HOW IS SAKE MADE?
INTRO
Sake is Japan’s national drink, but how exactly is it made? Unlike beer or wine, sake brewing is a meticulous and unique process that blends art and science.
This guide explores the step-by-step sake production process and what makes each sake type distinct.
KEY INGREDIENTS
Rice: Special sake rice (shuzō kōtekimai) is polished to remove the outer layers, affecting flavor.
Water: High-quality water is crucial as it influences fermentation and taste.
Koji: Koji (Aspergillus oryzae) is used to break down rice starch into fermentable sugars.
Yeast: Ferments the sugar into alcohol, impacting aroma and flavor.
THE SAKE BREWING PROCESS
Rice Polishing: The outer layers of rice are milled away to achieve desired purity.
Washing & Steaming: The polished rice is washed, soaked, and steamed to prepare for fermentation.
Koji Making: Rice is inoculated with koji mold to convert starch into fermentable sugar.
Fermentation (Moromi): Yeast is added, and fermentation occurs in multiple stages.
Pressing & Filtration: The sake mash is pressed to separate liquid from solids.
Pasteurization & Aging: Some sakes are pasteurized and aged before bottling.
DIFFERENT TYPES OF SAKE
Junmai: Sake with no added alcohol.
Ginjo & Daiginjo: Highly polished rice creates a refined, aromatic flavor.
Honjozo: A small amount of alcohol is added to enhance flavors.
HOW IS DREAMSAKE® MADE?
Produced in Hyōgo, Japan, the birthplace of premium Sake. The process begins with carefully selected Yamada Nishiki rice, polished to at least 50%.
The rice is then steamed, fermented with koji and yeast, then meticulously aged, creating a refined balance of flavors.