Introduction｜The Four Simple Ingredients Behind Sake

Japanese sake is brewed from only four basic ingredients:

• Rice (sakamai)
• Water
• Koji (rice mold)
• Yeast

Despite this simplicity, countless flavor profiles are born.
Why do flavors differ so much with the same ingredients?
The answer lies in the role each ingredient plays and how the brewing process is handled.

This article gently explains the characteristics and importance of each sake ingredient for beginners.

1. Rice (Sakamai)｜The Base of Flavor and Aroma

● How Is Sake Rice Different from Table Rice?

Sake brewing uses a special type of rice called sakamai (rice suitable for brewing),
which has been selectively bred specifically for sake production.

Feature	Table Rice	Sakamai
Purpose	For eating	For brewing sake
Grain Size	Smaller	Larger, less prone to cracking
Shinpaku (Opaque Center)	Rarely present	Prominent, supports mold growth and fermentation

The shinpaku makes it easier for koji mold to penetrate and for yeast fermentation to proceed smoothly.

● How Polishing Affects Flavor

The outer layers of rice contain proteins and fats that cause off-flavors.
Thus, sake rice is polished to remove these parts and leave only the pure core.

Seimai-Buai (Polishing Ratio)	Sake Type	Flavor
≤ 70%	Honjozo, Junmai	Rich, robust flavor
≤ 60%	Ginjo	Light, aromatic
≤ 50%	Daiginjo	Delicate, elegant aroma

The polishing ratio directly influences the sake’s final taste and quality.

2. Water｜The Hidden Force Behind 80% of Sake

Water makes up about 80% of sake.
It is used in almost every stage: washing rice, brewing, fermentation, and adjusting alcohol content.

● Hard Water or Soft Water?｜Impact on Flavor

Type	Characteristics	Famous Region
Soft Water	Soft, mellow sake	Fushimi (Kyoto)
Hard Water	Sharp, dry sake	Nada (Hyogo)

Sake breweries are traditionally located near excellent water sources, and regional differences in water greatly influence local sake styles.

3. Koji (Rice Mold)｜The Enzyme Factory Behind Fermentation

Koji is steamed rice inoculated with koji mold (Aspergillus oryzae).
It produces enzymes that break down rice starch into sugars, enabling yeast to ferment the sugar into alcohol.

Without koji, sake brewing would not even begin.

● How Koji Quality Affects Sake Style

Koji determines the depth, richness, and aroma of sake.

Koji Type	Result
Strong saccharification power	Sweeter sake
Mild saccharification	Drier, crisper sake

Brewers fine-tune koji production based on the desired sake style.

4. Yeast｜The Microbe That Creates Alcohol and Aroma

Yeast consumes the sugars produced by koji and creates alcohol and aromatic compounds.
Without yeast, there would be no sake.

● Yeast Varieties Influence Flavor and Aroma

Yeast Type	Characteristics
Association No.7/9	Produces floral, fruity aromas (ideal for Ginjo)
Association No.14	Ferments at low temperatures
Wild Yeast	Produces complex, bold flavors

Different yeast strains dramatically shape sake’s aromatic profile and body.

Conclusion｜Simple Ingredients, Infinite Possibilities

Ingredient	Main Role
Rice	Base of flavor and body
Water	Balances the sake and reflects regional character
Koji	Converts starch into sugar (saccharification)
Yeast	Produces alcohol and aroma compounds

Sake’s complexity arises from the art of selecting and working with these four simple ingredients.
That’s why sake offers such deep and varied drinking experiences!

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