The outer portion of a rice grain contains more proteins and fats than the core, which is mainly starch and makes the best sake. The polished grains are washed, soaked and steamed. Then he makes ...

“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 ...

Cooking fish well can be a surprisingly complicated endeavour, but it doesn't have to be. Not when you use this simple ...

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 ...