The sake museum displays more than 100 tools used in 19th century Japan to brew sake. It was a lot more labor intensive back then, and almost every step required an impeccable attention to detail.
Machines and modern tools have replaced many traditional ones to make sake brewing a lot more efficient, but the practice of milling, soaking and steaming the rice then putting koji - also known as mold - to start fermentation, has stayed the same.
Today, there are 5-6 major categories of sake that don’t follow the exact steps of traditional sake brewing.
Ginjois an invention of the 21st century - a polished and fruity sake that’s usually served cold.
Nigoriis unfiltered sake, so it has a cloudy or milky white appearance. It's recommended to pair with spicy food.
Genshu is raw, undiluted sake that probably has a higher alcohol content of 20-22%.
Kimoto andYamahai sakes are brewed without the lactic acid added to the fermentation process for cultivating yeast - which is typical in the brewing process for pretty much all the other types of sake - resulting in a higher alcohol content and a distinct flavor of rice.