This understanding is vital for ensuring the stable production of high-quality rice, which is essential for brewing sake and shochu. In addition to rice quality, the production processes of sake ...

Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing technique was recognized under UNESCO’s Intangible Cultural Heritage ...

Q: What are the main points of sake-brewing? A: There are three main processes: (1) steaming the raw materials, rice and barley; (2) growing koji bacteria on the steamed rice and barley to make ...