In English - 30 min

A myth, a legend that has shaped civilisations, religions and popular beliefs. It is present throughout the entire sake making process, from rice culture to the sake elaboration: irrigation of rice crops, cleaning, rinsing, cooking, shubo formation, san dan shikomi (fermentation), cleaning of bottles, equipment and even the addition of water at the end of fermentation in the case of non genshu sake.

The water deserves special attention. 
So how can this transparent liquid of daily consumption, could influence such a complex beverage?

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