JAPANESE SAKE - An Art of Harmony - ２,０００ 水 Producing SAKE Overview of Sake-Making Rice Polishing Water Washing, Steeping, Steaming Water Steamed Rice Koji Spores Koji Making Koji Yeast Water Starter Culture Prep. Fermentation Adjuncts (optional) Separation Sake Cake Crude Sake Filtration, Pasteurization, Storage Bottling and Shipment Sake Steamed Rice Koji Water saccharification ＋ fermentation Multiple Parallel Fermentation Rice Koji Polished Rice Cooling the Steamed Rice もろみ１ Adding KOJI and KOBO もろみ２ Diluting the air Tasting Wedding Ceremony Summer Festival / NATSU MATSURI Cherry Blossom Banquet / HANAMI SAKE and Japanese Life Enjoying SAKE
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