What is the first step in sake production?

The first step in sake production is rice polishing. This process involves removing the outer layers of the rice grains to expose the starchy core, which is essential for fermentation. The degree of polishing significantly impacts the flavor and quality of the final product; the more the rice is polished, the higher the grade of sake. For example, premium sakes typically use rice that has been polished to a greater degree, resulting in a more refined taste.

Once the rice has been polished, it is washed and soaked before steaming, which is necessary to prepare the rice for the fermentation process. By starting with rice polishing, sake makers can ensure that the quality of the rice is optimal for the subsequent steps, leading to a better overall sake. This step sets the foundation for all other processes in sake production, including fermentation, where yeast converts sugars into alcohol, and later steps like filtration and bottling, which are dependent on the successful outcome of the fermentation.