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From a technical point of view, sake brewing is comparable to wine or beer making: it is an alcoholic fermentation process induced by yeasts. As wine, its complexity is extremely wide, depending on the region of brewing, the diversity of the components, and the many knowledge existing in the entire archipelago.

At sake breweries (KURA), rice is washed and steamed before being spread out with ferments (KOJI and Yeasts). This mixture is then ferments for 18 to 32 days in large tanks, is then pressed, and filtered, to finally create the precious sake.

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