How Is Sake Made? The Brewing Process Explained

Bottle of DREAMSAKE Daiginjo No.1

Introduction

Sake is Japan’s traditional rice wine, 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 in Sake Brewing

  • 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

  1. Rice Polishing: The outer layers of rice are milled away to achieve desired purity.

  2. Washing & Steaming: The polished rice is washed, soaked, and steamed to prepare for fermentation.

  3. Koji Making: Rice is inoculated with koji mold to convert starch into fermentable sugar.

  4. Fermentation (Moromi): Yeast is added, and fermentation occurs in multiple stages.

  5. Pressing & Filtration: The sake mash is pressed to separate liquid from solids.

  6. Pasteurization & Aging: Some sakes are pasteurized and aged before bottling.

Different Types of Sake and Their Brewing Differences

  • Junmai: Pure rice 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 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.