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They say the Japanese began to brew saki two thousand years ago and used the human saliva to initiate the process of fermentation. It often is called rice vodka, rice wine, but the cooking process is very similar to regular beer. The process can even be compared to cooking in a restaurant, chef is responsible for everything. Let's take a look at this process.
Misa Kawaisi, chief sake brew master, stirs fermenting sake at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan. Kawaishi, one of a few female sake brew masters, is a unique figure in male-diminated sake brewers world.
Misa Kawaisi, chief sake brew master, washes rice in 5 degree water at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan. Kawaishi, one of a few female sake brew masters, is a unique figure in male-diminated sake brewers world.
Misa Kawaisi (R), chief sake brew master, washes rice at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi, chief sake brew master hangs wash rice bag at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi, chief sake brew master, rinses rice in cold water at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi, chief sake brew master, cools steamed rice at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi (L), chief sake brew master spread out steamed rice for cooling at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi (L), chief sake brew master, evens out steamed rice to cool it down, at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi (R), chief sake brew master, cools steamed rice as worker assists, at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi (L), chief sake brew master, evens out steamed rice to cool it down, at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi, chief sake brew master, adds Koji bacteria powder to steamed rice at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi, chief sake brew master, stirs fermenting sake at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi, chief sake brew master, crates up sake bottles at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
Misa Kawaisi, chief sake brew master, fills sake bottles at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan.
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