Making of Nihonshu
The making of nihonshu involves a so-called multiple and parallel fermentation process where steamed rice added with a particular mold (called koji) is first converted into sugar, and then that sugar is converted to alcohol by yeast known as kobo. A range of variables bring out various complex flavors and quality differences, such as the type of rice used, the degree to which the rice is polished, the types of kobo incubated with and added to koji and a yeast starter (called shubo), water quality, and overall process control. Traditionally, sake-making is controlled by a chief brewer called a toji with his masterful experiences and rich sensibility. In recent years, however, more breweries have been using advanced production technology to achieve their intended sake quality.