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Eleven Stages of
Sake Making

1. Rice Growing
and Harvest

Rice grows Spring to Summer and is harvested in late August to late September. Premium sake is made with sake-specific rice, which is larger than eating rice. Sake rice is difficult to grow as it is taller than other types of rice and therefore easily damaged by wind. Each region has a different variety of rice. The most popular types of rice for sake are Yamadanishiki and Gohyakumangoku.

Eleven Stages of
Sake Making

2. Rice Milling

This process removes any dust from polishing and adjusts moisture levels to allow optimal penetration of water during steaming. The aim of rice polishing is to remove the outer layers of rice to reach the core starch, producing elegant aromas. Modern rice milling machines can control polishing ratio, speed and temperature, however human judgement is still the most important part in the rice milling process.