"How is Sake made?" Top 5 Page for this destination Japan Restaurant Tip by gogonicetrip
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Sake is made from rice, rice-fermented koji, and water.
First, the rice is washed to remove the rice bran.
After letting the rice absorb water, it is drained, steamed, mixed with koji and water, and then fermented for 20 days.
The ingredients are compressed by machine to separate them into Sake and Sakekasu(leavings).
The sake, by letting it stand for a while, is separated into Sake and ori(dregs).
The Sake is filtered, and its flavor and taste are adjusted.
Disinfected by heating, Sake is cured at a temperature lower than 20 degree Celsius for more than six months.
After that, final adjustments are made before it is re-disinfected by heating and then it is bottled.
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