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The image depicts a flowchart titled "An Overview of the Sake Production Process" showing sequential stages and inputs for sake production. It starts with "Rice polishing," followed by "Rice washing and steeping." The next stage is "Rice steaming," which branches off into three inputs: "Koji," "Sake yeast," and "Water." "Koji" leads to "Rice koji," and "Sake Yeast" and "Water" lead to "Moto." These converge into "Multiple parallel fermentation," subdivided into "Breakdown of rice starch into glucose (saccharification)" and "Conversion of glucose into alcohol (fermentation)." The process continues with "Filtration," followed by "Pasteurization," then "Storage," and concludes with "Bottling." Each step is connected through arrows indicating the flow of production from one stage to the next.
Given the complexity of the image, the above description may not be entirely accurate.
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The illustration details the steps involved in the production of sake from the raw material, rice.
The process starts with rice being polished. This is followed washing rice before rice is steeped. Then, rice is steamed. Once this stage in the process has been completed, subsequently koji is added, to produce rice koji, or sake yeast and water are mixed, to make moto. Next, it undergoes the process of breakdown of rice and followed being starched into glucose, so-called saccharification, or the process of conversion of glucose into alcohol, so-called fermentation. After this, glucose or alcohol is filtrated before being pasteurizated. This allows it to being bottled, or transferred to storage and then face the process of bottling.
All of the stages needed in the production of sake have now been completed and sake has been produced from the original ingredient of rice.
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