How Saké is Made

Watch the video below to see how saké is made, or take a deep dive into the process through the content that follows.

To many, saké remains a mystery. It isn’t a beer, wine, or distilled spirit. It’s saké: pure and simple. Join us in learning how saké is made. We can’t wait to show you the way. Kanpai!

How Saké is Made

1

Mill & Polish

The longer each grain is milled, the finer the saké quality.

Illustration of milling and polishing grain

2

Wash, Steep, Steam & Cool Rice

All in order to help facilitate the growth of the Koji Mold.

illustration of the Wash, Steep, Steam & Cool Rice process

3

Koji Cultivation

Koji Mold is applied to the freshly steamed rice carefully and evenly and cultivated in a warm, humid environment.

illustration of the Koji Cultivation

4

Moto (Yeast Starter)

All ingredients come together to nurture a dense yeast culture.

Illustration of yeast, koji, water and steam

5

Fermentation

Yeast consumes sugars the Koji is creating from the rice starch.

Illustration of the fermentation process day 1 to day 4

6

Pressing

Fermented saké is pushed through filter panels to remove varying levels of sediment.

Illustration of pressing as fermented saké goes through filter panels

7

Filtration (Optional)

Inhibits coloring and aging.

Illustration of the filtration process

8

Pasteurization

Stops fermentation and inhibits spoiling.

Illustration of the pasturization process in a container at 150 degrees Fahrenheit

9

Maturation / Aging

Crisp, lively flavors mellow to earthier, deeper flavors.

Illustration of water in a container

10

Blend / Dilute

Illustration of 2 containers blending and diluting into 1 container

11

Second Pasteurization

Illustration of the pasturization process in a container at 150 degrees Fahrenheit

12

Bottling

Enjoy!

Illustration of 1 small bottle and 3 larger bottles
 

You must be 21 years old to visit this site.

Please verify your age.