Sake fermentation is a 3-step process called sandan shikomi.
The first step, called hatsuzoe, involves steamed rice, water, and kōji-kin being added to the yeast starter called shubo: a mixture of steamed rice, water, kōji, and yeast.
This mixture becomes known as the moromi (the main mash during sake fermentation).
The high yeast content of the shubo promotes the fermentation of the moromi.

On the second day, the mixture is allowed to stand for a day to allow the yeast to multiply.

The second step (the third day of the process), called nakazoe, involves the addition of a second batch of kōji, steamed rice, and water to the mixture.
On the fourth day of the fermentation, the third step of the process, called tomezoe, takes place.
Here, the third and final batch of kōji, steamed rice, and water is added to the mixture to complete the 3-step process.

The fermentation process of sake is a multiple parallel fermentation, which is unique to sake.
Multiple parallel fermentation is the conversion of starch into glucose followed by immediate conversion into alcohol.
This process distinguishes sake from other liquors like beer because it occurs in a single vat, whereas with beer, for instance, starch to glucose conversion and glucose to alcohol conversion occur in separate vats.
The breakdown of starch into glucose is caused by the kōji-kin fungus, while the conversion of glucose into alcohol is caused by yeast.
Due to the yeast being available as soon as the glucose is produced, the conversion of glucose to alcohol is very efficient in sake brewing.
This results in sake having a generally higher alcohol content than other types of liquor.

After the fermentation process is complete, the fermented moromi is pressed to remove the sake lees and then pasteurized and filtered for color.
The sake is then stored in bottles under cold conditions (see "Maturation" below).

The entire process of making sake can range from 60–90 days (2–3 months), while the fermentation alone can take two weeks.
Sake fermentation is a 3-step process called sandan shikomi. The first step, called hatsuzoe, involves steamed rice, water, and kōji-kin being added to the yeast starter called shubo: a mixture of steamed rice, water, kōji, and yeast. This mixture becomes known as the moromi (the main mash during sake fermentation). The high yeast content of the shubo promotes the fermentation of the moromi.
On the second day, the mixture is allowed to stand for a day to allow the yeast to multiply.
The second step (the third day of the process), called nakazoe, involves the addition of a second batch of kōji, steamed rice, and water to the mixture. On the fourth day of the fermentation, the third step of the process, called tomezoe, takes place. Here, the third and final batch of kōji, steamed rice, and water is added to the mixture to complete the 3-step process.
The fermentation process of sake is a multiple parallel fermentation, which is unique to sake. Multiple parallel fermentation is the conversion of starch into glucose followed by immediate conversion into alcohol. This process distinguishes sake from other liquors like beer because it occurs in a single vat, whereas with beer, for instance, starch to glucose conversion and glucose to alcohol conversion occur in separate vats. The breakdown of starch into glucose is caused by the kōji-kin fungus, while the conversion of glucose into alcohol is caused by yeast. Due to the yeast being available as soon as the glucose is produced, the conversion of glucose to alcohol is very efficient in sake brewing. This results in sake having a generally higher alcohol content than other types of liquor.
After the fermentation process is complete, the fermented moromi is pressed to remove the sake lees and then pasteurized and filtered for color. The sake is then stored in bottles under cold conditions (see "Maturation" below).
The entire process of making sake can range from 60–90 days (2–3 months), while the fermentation alone can take two weeks.
Sake