Japanese Fermentation Series #1: How Sake Is Made

How Is Japanese Sake Made?

In this video, I take you inside a traditional sake brewery in Yamaguchi Prefecture to show the full sake-making process—from rice preparation to fermentation.

As a sakekasu lover (sake lees, the byproduct of sake brewing), I wanted to see the entire flow of sake production with my own eyes. Sake brewing is a centuries-old Japanese fermentation technique, deeply connected to culture, craftsmanship, and seasonal ingredients.

If you’re curious about Japanese fermented foods, how sake is made, or what happens inside a real sake brewery, this video is for you.

▶️ Watch to learn:

How Japanese sake is traditionally made

The role of koji in the sake brewing process

Tasting different types of sake made with various rice polishing ratios

※What is the rice polishing ratio in sake brewing?
The rice polishing ratio, known as Seimai Buai (精米歩合) in Japanese, refers to the percentage of the rice grain that remains after polishing. During polishing, the outer layers of the rice are removed to reveal the starchy core.

For example, a 35% polishing ratio means that only 35% of the original rice grain remains, while 65% has been polished away. A lower polishing ratio (such as 50% or less) indicates a higher level of polishing, resulting in a cleaner, more refined sake flavor.

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