How exactly is Japanese sake brewed? How rice, water, and microorganisms dance together

The "Heart of Sake" series is the starting point of the author's reflections after going to Japan to study brewing. Working with the brewery workers every day, besides learning brewing techniques, the author also learned the attitude toward brewing, and further observed how closely Japan and sake are connected.

Learning: How exactly is Japanese sake brewed?

Sake is a product of a long history of development. Its history roughly began with rice cultivation in Japan, and the production of alcoholic beverages brewed from rice gradually developed. To this day, sake brewing simply uses rice, water, and microorganisms to produce effects: rice koji converts starch into sugars, and yeast converts sugars into alcohol. Two kinds of fungi work in parallel, each performing its own role and maintaining a delicate balance, producing a beverage with exceptionally good flavor.