Editing Sake (section)

=== Fermentation ===
[[File:Moromi.JPG|thumb|{{tlit|ja|Moromi}} (the main fermenting mash) undergoing fermentation|alt=]]

Sake fermentation is a three-step process called {{tlit|ja|sandan shikomi}}.<ref name="JSSMA" /> The first step, called {{tlit|ja|hatsuzoe}}, involves steamed rice, water, and {{tlit|ja|kōji-kin}} being added to the yeast starter called {{tlit|ja|shubo}}: a mixture of steamed rice, water, [[Aspergillus oryzae|kōji]], and yeast.<ref name="JSSMA" /> This mixture becomes known as the {{tlit|ja|moromi}} (the main mash during sake fermentation).<ref name="JSSMA" /> The high yeast content of the {{tlit|ja|shubo}} promotes the fermentation of the {{tlit|ja|moromi}}''.''<ref name="JSSMA">{{Cite web|url=http://www.japansake.or.jp/sake/english/howto/process.html|title=Brewing Process {{!}} How to |website=Japan Sake and Shochu Makers Association |access-date=2019-08-08|archive-date=July 30, 2019|archive-url=https://web.archive.org/web/20190730174108/http://www.japansake.or.jp/sake/english/howto/process.html|url-status=dead}}</ref>

On the second day, the mixture stands for a day to let the yeast multiply.<ref name="JSSMA" />

The second step (the third day of the process), called {{tlit|ja|nakazoe}}, involves the addition of a second batch of {{tlit|ja|kōji}}, steamed rice, and water to the mixture.<ref name="JSSMA" /> On the fourth day of the fermentation, the third step of the process, called {{tlit|ja|tomezoe}}, takes place.<ref name="JSSMA" /> Here, the third and final batch of kōji, steamed rice, and water is added to the mixture, followed by up to ten days or so of additional fermentation to complete the three-step process.<ref name="JSSMA" />

The multiple parallel fermentation process of sake brewing, where starch is converted into glucose followed by immediate conversion into alcohol,<ref name="en-tradition" /> is unique to it.<ref name="JSSMA" /> This distinguishes sake from other brewed alcoholic beverages 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.<ref name="en-tradition" /> The breakdown of starch into glucose is caused by the {{Nihongo3|||kōji-kin}} fungus, while the conversion of glucose into alcohol is caused by yeast.<ref name="en-tradition" /> 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.<ref name="en-tradition" /> This results in sake having a generally higher alcohol content than other types of beer or wine.<ref name="en-tradition">{{Cite web|url=https://en-tradition.com/sake/heikou.html|title=Multiple parallel fermentation: Japanese Sake|website=en-tradition.com|access-date=2019-08-08|archive-url=https://web.archive.org/web/20190808040615/https://en-tradition.com/sake/heikou.html|archive-date=August 8, 2019|url-status=dead}}</ref>

After the fermentation process is complete, the fermented {{tlit|ja|moromi}} is pressed to remove the sake [[Lees (fermentation)|lees]] and then pasteurized and filtered for color.<ref name="JSSMA" /> The sake is then stored in bottles under cold conditions (see "Maturation" below).<ref name="JSSMA" />

The process of making sake can range from 60 to 90 days (2–3 months), while the fermentation alone can take two weeks.<ref>{{Cite web|url=https://sake-world.com/about-sake/how-sake-is-made/sake-brewing-process/|title=Sake brewing process|last=Gauntner|first=John|website=Sake World|date=September 29, 2014|language=en-US|access-date=2019-08-08}}</ref> On the other hand, ''[[#Special-designation sake|ginjō-shu]]'' takes about 30 days for fermentation alone.<ref name="ginjo"/>