Which of the following 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 refine them, which is critical for achieving the desired flavor and quality of the sake. As rice is polished, the starch content becomes more concentrated in the core, and impurities on the surface are eliminated. The degree of polishing, measured as a percentage, directly influences the characteristics of the final product; for instance, the more polished the rice, the higher the quality of sake that can be produced.

Once the rice is polished, it is then washed and soaked, and after that, the subsequent steps such as steaming the rice, making koji, fermentation, and brewing can take place. Each of these steps builds upon the initial rice polishing, which is why it is foundational in the sake-making process. Understanding this sequence highlights the importance of each step in producing a premium beverage.