Rinse and polish the rice
Steam the rice until cooked
Cool the rice to room temperature
Prepare koji by inoculating steamed rice with koji mold
Mix steamed rice, koji, water, and yeast in a fermentation vessel
Let the mixture ferment under controlled temperature
Stir or mix periodically during fermentation as needed
Press the fermented mash to separate liquid from solids
Filter the liquid if desired
Pasteurize the sake if desired
Age or store the sake before serving