Sake production
Every sake guide in production — 5 in all. Read the overviews for free; the deeper material comes with a subscription.
Fermentation
A study guide to sake fermentation — the shubo starter, kimoto, yamahai and sokujo, the three-stage main mash, sake yeasts, and how temperature sets the style.
Read guide →How Sake Is Made
A study guide to how sake is brewed — the four ingredients, multiple parallel fermentation, and the six steps from polished rice to the finished bottle.
Read guide →Kōji
A study guide to kōji — the mould that makes sake possible, the enzymes it secretes, sō-haze versus tsuki-haze, and how the kōji room shapes style.
Read guide →Pressing & Finishing
A study guide to what happens after fermentation — pressing and its fractions, filtration, pasteurisation and the nama family, dilution, maturation and blending.
Read guide →Sake Rice & Polishing
A study guide to sake rice — the sake-specific varieties, the shinpaku starch heart, and how the polishing ratio (seimai-buai) shapes style and quality.
Read guide →