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How to make Sake

Sake is made from rice, rice koji and water using fermentation and filtratration, this according to Japanese Law.  This definition refers to the traditional type of Sake that is native to Japan.

During World War II, Japanese Sake manufacturers began to add alcohol during the process of Sake brewing to add volume to their Sake production.  The addition of alcohol was made up for the shortage of Sake, caused by a decrease in rice availability.  At the time, after around 2000 years of using 100% pure rice, the production of Japanese Sake was divided into two types, one without additives and one with additives, this distiction has continued to this day.

The links to the right contain information on steaming rice and making koji-kin for the purpose of Sake making.  If you have any further questions or comments, please use the contact us link above and email our experts.