Which of the following is NOT one of the four steps in preparing rice for sake?

The process of preparing rice for sake involves four essential steps: polishing, soaking, washing, and steaming. Each of these steps plays a crucial role in ensuring that the rice is adequately prepared for fermentation, which ultimately leads to the production of sake.

Polishing removes the outer layers of the rice grains, which contain fats and proteins that can negatively impact the flavor of the finished sake. Soaking involves soaking the polished rice to ensure it absorbs the right amount of water, preparing it for the steaming process. Washing the rice helps to remove any residual rice powder from the polishing process and further aids in water absorption.

Fermenting, however, is not part of the rice preparation process. It occurs later, after the rice has been adequately prepared—steamed and then combined with koji mold and yeast, allowing the fermentation to transform sugars into alcohol. This distinction is crucial as it highlights the specific technical steps involved in the preparation of rice as opposed to the fermentation stage, which is a separate part of sake production.