SAKE is an alcoholic beverage made from fermentation of rice and water. Although often referred to as "rice wine" in English, it is more like beer in its brewing process, as it is produced through multiple levels of fermentation.

 

Wines are produced when yeast break down sugars contained in grapes. But for SAKE, yeast cannot easily break down the starch contained in rice to create alcohol. Thus, rice is first exposed to KOJI MOLD (Aspergillus oryzae) to break down the starch into sugars easily digested by yeast. SHUBO, or YEAST MASH, is then added to the blend to kick-start the secondary fermentation. The sugars created from the starch and KOJI are turned into alcohol by YEAST to finally produce the liquid known as SAKE.

 

Therefore, SAKE is a culmination of 2 micro-organisms at work, in combination with flawless jewels of milled rice and purest of natural spring water.