How do Sake (15 photos)

Sake called rice vodka, rice wine, but the process of cooking the most similar to ordinary beer. It is believed that cooking sake, the Japanese began two thousand years ago and used to this human saliva to initiate the process brozheniya.Chto remarkable process of "sakevareniya" can be compared to cooking in a restaurant - for all the answers, "chef", which is almost always man. An exception can be called the plant "Nadagiku-Shoji" in Himeji, Hyogo Prefecture, Japan, where a process meets the woman. Round off photojournalist Getty Images Buddika Veerasinge.

Chef Kavaisi Misa (Misa Kawaisi) stirs the fermented rice factory at Varennes sake "Nadagiku-Shoji»


Rice is washed in cold water. Water temperature - 5 ° C.


Misa Kavaisi hanging bags soaked rice.


Misa Kavaisi hanging bags soaked rice.


Bags with the soaked rice sent to steaming.


Cooling parboiled rice.


Misa Kavaisi colleague distributes steamed rice on the canvas for cooling.


Another portion of rice in need of cooling.


All you need a bunch of uniformly arranged on the canvas.


Kavaisi Misa and her colleague distribute rice.


Ms. Kavaisi adds steamed and cooled rice koji molds, which initiates the process of fermentation. He was the substitute for human saliva when brewing sake.


Vats of rice mash.


Sake is bottled.


Sake is bottled.


Kavaisi and her colleague filled with bottles of sake ready.