inside of which a whirring stone polished the protein and fat off rice kernels, leaving translucent pearls of starch that ...

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 ...

Sake is made by fermenting steamed rice. We visit a 350-year-old brewery to gain an insight into the reverence the brewers have toward nature and microbes. Motosuri: Grinding the steamed rice and ...

“With the help of machines, more tasks are accessible for women.” Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing ...

An curved arrow pointing right. Sake has been brewed in Japan for thousands of years. The most expensive kind, made with polished grains of rice, is called junmai daiginjo. One bottle can easily ...

steamed, and fermented to make the mash that is pressed, filtered, and blended to become sake. Recently, Ozaki had helped introduce a new rice, Yumesasara, bred for the climate and soil of the ...