1.Fermentation process of sake making

Unlike distilled types of alcohol, Japanese Sake, like beer and wine, is a fermented alcohol. However the fermentation process varies greatly.

Multiple Parallel Fermentation
​並行複発酵(Heikou-fukuhakkou)

          SAKE
Sake is produced in a very unique process called "Multiple Parallel Fermentation" in which the saccharification (conversion of starch to sugar) and fermentation (conversion of sugar to alcohol and carbon dioxide) occur in parallel in the same container at the same time. Due to the fact that rice grains used for making sake contains neither sugar nor juice, firstly,​ it is necessary to convert the starch to sugar. The kōji-kin mold (Aspergillus Oryzae) is used to make sugar from starch. Secondly, the sugar is turned into alcohol with the help of yeast. This sake making method is rarely used anywhere else in the world for making alcoholic beverages.
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"Saccharification" and ""Fermentation take place in the same container at the same time

Multiple Stage Fermentation
単行複発酵(Tankou- fukuhakkou)

Malted barley (where barley is moistened and warmed) contain enzymes within which help to break down starch molecules and begin converting them into sugars.

Single Fermentation​
単発酵(Tan-hakkou)​

The fermentation of wine start immediately due to naturally occurring sugar in grapes.

BEER

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"Saccharification" and "Fermentatin" take place in the different container

WINE

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Grapes already contains sugar, so only "Fermantation" occur

2. Seven Steps to make Sake
  1. Rice Processing
  2. ​Koji Making
  3. The Yeast Starter
  4. ​ Moromi
  5. ​ Pressing
  6. Pasturization
  7. Bottling