Sake is brewed from yellow koji.
The most important part of brewing sake is the brewing methods used – first koji, second yeast, and three-step method.
1：Process the ingredients: Polish, wash, and soak the rice.
2：Prepare koji: Prepare the koji.
3：Yeast starter: Prepare by cultivating quality yeast using steamed rice, koji, and water to brew sake.
4：Prepare fermentation-mash: Apply the three-step fermentation method to divide the water, steam the rice, and prepare malted rice in three steps.
5：Fermentation (aged fermentation mash)
6：Press the mash: Press the aged fermentation mash to leave the sake lees.
7：Precipitate the sediments (in fresh new sake): Precipitate the sediments to the bottom and extract the clear sake.
8：Filter and pasteurize the sake (heat the sake to sterilize and prevent deterioration in quality)
9：Store, mix, and dilute the sake with water (add the mother water and mix with sake)
10：Bottle the sake
Sake brewing is a biotechnology that utilizes the functions of microorganisms, maximized by the skills and experiences of brewery workers.
Sake brewing is a biotechnology that utilizes the functions of microorganisms, maximized by the skills and experiences of brewery workers.
日本酒は黄麹菌を使って作ります。
造りかたは、 最重要点、一麹、二元（酒母）、三造り
1：原料処理 玄米を精米し、寝かし、洗米、浸漬
2：製麹 麹（こうじ）をつくること。
3：酒母 （しゅぼ）日本酒の醸造のために、蒸した米・麹・水を用いて優良な酵母を培養したもの
4：醪(もろみ)造り、 水・蒸米・麹米を、三段に分けて仕込む（3段仕込み）
5：発酵（熟成もろみ）
6：上槽(じょうそう) 熟成したもろみを搾る。酒粕が残る
7：滓引き（新酒）滓を沈殿させ澄んだ部分を取る
8：濾過、火入れ（殺菌と、品質劣化を防ぐため酒を加熱）
9：貯蔵、調合、割水（仕込み水を加え、酒を調合する）
10：瓶詰め
日本酒造りは微生物の働きを利用して造られるバイオテクノロジーで、蔵人たちの経験と技が生きている。
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