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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.

Eleven Stages of
Sake Making

3. Washing and
Soaking

Rice is soaked to achieve the optimal level needed for perfectly steamed rice. The time spent in water is monitored to a fraction of a second by using a stopwatch and visually checked. After soaking, the rice is drained and put aside for several hours or overnight prior to steaming. For premium Daiginjo grade Sake, the rice is washed in small batches by hand, the traditional way.