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Here is a useful, but somewhat simplified, view of the sake creation process:

1. Rice is Polished
2. Rice is Washed and Soaked
3. Rice is Steamed and Cooled
4. A third of the rice is used to produce koji.
5. Yeast Starter is begun with rice, koji, and pure yeast.
6. Rice, Water, and Koji are added 3 Times over 4 days.
7. The Mash is Fermented for 18 – 32 days.
8. Sake is Pressed from the Mash
9. Sake is Pasteurized (1^st Time)
10. Sake is Filtered
11. Sake is Diluted with Water (~20%à ~16%)
12. Sake is Pasteurized (2^nd Time)
13. Sake is Bottled
14. Sake is Opened and Enjoyed

Click here to view and download a more detailed presentation, including photos of the overall sake production process!

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