The Sake Process - The manufacturing process of Japanese sake is from a generation of long ago dealing with a duel-fermentation process.  The process is controlled with the utmost precision and care.  Even in modern times, as certain parts of the manufacturing process take place with the help of computers, the basics of making sake haven�ft changes from the days of long ago. 1.Rice Polishing - Raw rice is chosen for the exclusive use of making sake. This rice is then polished down to about half the size of the rice that we usually eat. 2.Rice Steaming - The rice is rinsed, then steamed after adjusting the amount of water for the appropriate amount of vapor. 3.Yeast Culturing - A strong yeast is placed in a cultivation tank to create a mold that eats plum sugars and makes alcohol.4.Mold Processing - The rice is placed in a heated room and covered in seed malt. 5.Fermentation - The rice is placed in fermentation tanks and left at a low temperature for 20-25 days. 6.Processing - After it has been fermented it is put through a mill to separate the sake from the sake lees. 7.Water Filtration- The tank is filtered and cleaned. 8.Firing - The temperature is brought up to 60-65�� sterilization and the working of the yeast is halted. 9.Preservation - The temperature is brought down for a fixed period of time to thermoform. 10.Bottling - Pasteurization is continued for the certain types, according to the quality of the sake.  It is then bottled, labels are placed and it is now a product for sale.