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8●Sake production processSprinkling of seed kojiMaking kojifor sakeFinished rice kojifor GinjoThe history of sake is very long. In ancient times, the first sake was called kuchikamizake. It was made by a young woman who chewed cooked rice repeatedly before spitting it into a jar. Then it was sweetened by saccharification enzymes contained in human saliva and fermented by wild yeast. It is speculated that by the late Jomonperiod, if moldgrew on rice, it would eventually ferment into sake.Sake