Seishu The general name for sake. To make sake, a mixture of rice, koji rice and water is fermented and filtered. Senmai To wash away, using cold water, dust and bran that remain on the rice surface after polishing. To filter the fermented moromi either by using heavy cloth sacks and a large, wooden container or by using a squeezing machine. The liquid that is produced by this process is sake and the remains are sakekasu.
Rice is steeped in water to absorb the necessary amount of water.
Water must be absorbed right to the center of the rice kernels in order to make completely steamed rice. Shinshu is mostly sold between the winter months of December to February. Shochu A distilled liquor unique to Japan. It can be made from various ingredients such as potatoes, rice or barley. After saccharizing the ingredients with koji mold, the mixture is fermented to produce alcohol and is then distilled.