Brewing Mechanisms

What is hi-ire? Sake is heated to around 60-65°C to stop yeast and enzyme activity. Learn the purpose of pasteurization and how namazake differs from it.

What is dan-jikomi? A clear guide to why sake is brewed in three stages and what the “odori” rest day does, explained through yeast growth and fermentation.

What is parallel multiple fermentation, the heart of sake brewing? See how koji saccharification and yeast fermentation run at the same time in one tank.

A guide to the final steps of sake brewing, from pressing to bottling. Covers separating the lees, sediment removal, filtration, pasteurization and blending.

From rice milling to bottling, a plain-English walkthrough of the whole sake brewing process, covering koji, shubo, moromi, pressing and pasteurization.

How is sake made? The secret is fermentation. Learn the roles of koji and yeast, and how sake’s unique parallel multiple fermentation creates its flavor.