About the steamed rice

The most exhilarating moment in the sake brewing process is when the rice is steamed in a large steamer.

This step is crucial because the texture and quality of the steamed rice directly influence the final flavor of the sake. The rice is carefully selected, washed, and soaked to ensure the perfect moisture content before being placed in the steamer.

When the steaming begins, the room fills with a warm, comforting aroma as the rice transforms. The goal is to achieve a specific consistency—firm on the outside, but soft and sticky on the inside. This balance is essential for the rice to absorb the koji mold and ferment properly. The sight of the steam rising and the feel of the rice as it reaches the perfect texture is a moment of anticipation and excitement, knowing that this is the foundation of the sake’s character and taste.