Nihonshu seizō kōtei

【English】
Sake brewing process(es)

The standard process for making seishu is as follows.

Click on each item for further details.

  • brown rice
  • rice polishing
  • rice bran(rice powder)
  • white rice
  • rice washing
  • rice steeping(soaking)
  • steamed rice
  • koji making
  • koji(sake mould)
  • three-stage mashing
  • shubo(yeast starter)
  • water
  • yeast
  • hatsu-zoe:first stage
  • odori rest day
  • naka-zoe:second stage
  • tome-zoe:third stage
  • moromi(main mash)
  • fermentation
  • pressing
  • sake kasu(sak “cake”)
  • genshu(undiluted sake)
  • pasteurization(heat sterilization)
  • storage(maturation)
  • filtration
  • dilution
  • bottling
  • sake(product)