A: WASHING · SOAKING

1. Tawara 2. Komebitsu 3. Ittomasu

Rice is washed in tubs, by foot stomping.

4. Fumioke 5. Gonburi

Soaking helps heat penetrate rice in the steaming process, and accelerates the speed of starch-glucose conversion.

6. Kakimasu 7. Tsukeoke

B: STEAMING RICE

After steaming for 50-60 minutes, the rice is removed from the Koshiki.

8. Kama 9. Koshiki 10. Kyudai 11. Bunji 12. Mushitorigutsu 13. Meshidame

C: KOJI RICE MAKING

Rice is cooled, and mixed with Koji. The Koji mold grows in the wooden trays.

14. Murodai 15. Kaiwari 16. Kojihiroge 17. Morimasu 18. Kojibuta

As the Koji mold grows, the process produces heat. In order to control the temperature of the · Koji Rice, the Kojibuta are rotated form top to bottom.

18. Kojibuta

D: MOTO ( STARTER ) MAKING

Koji Rice, steamed rice and water are mixed together.

19. Ninaibo 20. Ninaioke 21. Bokai

Mixing of the mash (Yamaoroshi) continues until the mixture reaches a paste-like consistency.

22. Motokai 23. Hangiri

The use of a sealed hot water bucket (Dankidaru) to warm the mixture accelerates the fermentation process.

24. Dankidaru 25. Motooke

E: MOROMI ( FINAL ) MAKING

Further mixing accelerates brewing.

26. Hanyaku 27. Kaburakai

More steamed rice, Koji Rice and water are added.

28. Kamajaku

The final mash, with a high concentration of alcohol, is taken out for filtering.

29. Terehangiri 30. Shikomioke 31. Shamisen

F: PRESSING · FILTERING

(A) Moromi is poured into long sacks made of heavy cotton cloth.
(B) The press is called a Sakafune, meaning "sake boat."
(C) The filtered sake is called "Raw sake" or "New sake."

28. Kamajaku 32. Kitsune 33. Sakafune 34. Suino

G: SETTLING · PASTEURIZING

After settling about 10 days, the sake is pasteurized at 65°C-70°C.

35. Oribikioke 36. Kaeru

H: AGING · BOTTLING

The lid is sealed airtight for aging.