How many stages are involved in preparing the rice grain?

The preparation of the rice grain for sake production involves four distinct stages, which are crucial for transforming the rice into a fermentable substrate.

The first stage is polishing, where the outer layers of the rice are milled away to remove fats and proteins that can negatively affect the flavor and purity of the sake. The degree of polishing is important and influences the classification of the sake.

The second stage is washing, during which the polished rice is rinsed to remove any remaining rice husk residues and starch dust. This step is essential to ensure the cleanliness of the rice before it is soaked.

The third stage involves soaking the rice, where the grains are submerged in water for a specified period to allow them to absorb moisture. This preparation is critical as it prepares the rice for steaming and affects the cooking process.

The final stage is steaming the rice, which is done to gelatinize the starches, making them more accessible for fermentation. Proper steaming ensures that the rice has the right texture and moisture content necessary for yeast and koji mold to work effectively during fermentation.

These four stages are vital in creating a high-quality sake, as they prepare the rice effectively for the fermentation process that follows.