1.蒸米：蒸米是為了製造麴的最重要準備。把米蒸熟使其表面積變大，讓菌種更容附著，一來是促進酵素活動，提升發酵效率，再者還有殺菌的意味存在。蒸米須將米粒蒸成外硬內軟，米的表面呈黏稠狀或米心沒有軟化都不行。2. 製麴：在冷卻的蒸米上，撒上菌種孢子「種麴」，並在麴室高溫度、高濕度（攝氏30至42度之間）的專門麴室進行。（製成的麴要分成四等份：酒母用麴、初添用麴、仲添用麴、留添用麴，以供後製作業。）麴將米的澱粉轉化為葡萄糖，而葡萄糖再進行發酵，製麴在清酒製程中可是相當重要的。3. 製酒母：一次性將大量的蒸米、麴菌、酵母、水混合不僅不能夠完善地發酵，還有招來雜菌的可能。於是能夠穩定酵母安定發酵的酒母，則十分必須。將製麴中分出的酒母用麴、蒸米放冷過的酒母用米加水、酵母、乳酸菌製成酒母。 Steaming Rice: Steaming rice is a crucial step in preparing koji, a vital component in sake production. Steaming the rice not only increases its surface area, making it easier for koji mold to adhere, but also promotes enzyme activity, enhancing fermentation efficiency, and serves as a sterilization measure. The rice must be steamed until it is firm on the outside and soft on the inside, with a sticky surface or the center not softened, indicating insufficient steaming. Koji Making: After the steamed rice has cooled, koji mold spores, known as "seed koji," are sprinkled onto it. The rice is then transferred to a specialized koji room with high temperature and humidity (between 30 to 42 degrees Celsius). The koji is divided into four categories: yeast starter koji, initial addition koji, middle addition koji, and reserve addition koji, for subsequent processing. Koji transforms the starch in rice into glucose, which then undergoes fermentation. Koji making is a crucial step in the sake production process. Making Sake Yeast: Mixing a large amount of steamed rice, koji mold, yeast, and water together at once not only fails to ferment properly but also risks contamination by unwanted bacteria. Therefore, it is essential to create a stable environment for yeast fermentation. Sake yeast, obtained by combining yeast starter koji separated from koji making, cooled steamed rice, water, yeast, and lactic acid bacteria, ensures stable fermentation. 蒸米：蒸米は麹を製造するための最も重要な準備です。米を蒸して表面積を大きくし、菌種がより付着しやすくなります。これは酵素活性を促進し、発酵効率を向上させるだけでなく、殺菌の意味もあります。蒸した米は外側が硬くて内側が柔らかく、表面が粘り気があるか、米心が柔らかくないといけません。 麹を作る：冷えた蒸米の上に麹菌の胞子である「種麹」をまぶし、専用の麹室で高温多湿（摂氏30度から42度）の条件下で行います。（製造された麹は、酒母用麹、初加え用麹、仲加え用麹、留加え用麹に分けられ、後の製造工程に使用されます。）麹は米のデンプンをブドウ糖に変え、その後ブドウ糖が発酵するため、麹の製造は清酒の製造プロセスで非常に重要です。 酒母を作る：大量の蒸米、麹菌、酵母、水を一度に混合すると、完璧に発酵することができず、雑菌が混入する可能性があります。したがって、酵母を安定させて発酵を促進する安定した酒母が非常に重要です。製造された麹の中から分離された酒母用麹と、冷えた蒸米に水と酵母、乳酸菌を加えて酒母を製造します。