Database: Sake Production: Revision history

21 June 2025

• curprev 20:3420:34, 21 June 2025‎ imported>Soranin‎ m 1,859 bytes −57‎ No edit summary cin gbere le

16 June 2025

• curprev 14:4314:43, 16 June 2025‎ imported>MikonoshinobiCE‎ m 1,916 bytes +32‎ No edit summary cin gbere le

6 April 2025

• curprev 03:1703:17, 6 April 2025‎ imported>Lady Kyashira‎ m 1,884 bytes +49‎ No edit summary cin gbere le

1 April 2025

• curprev 02:3002:30, 1 April 2025‎ imported>Darman36‎ 1,835 bytes +200‎ No edit summary cin gbere le

30 March 2025

• curprev 16:4916:49, 30 March 2025‎ imported>Soranin‎ 1,635 bytes +1,635‎ Created page with "{{Spoilerhd|20 June 2025|Assassin's Creed: Shadows}} Sake is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, koji mold (aspergillus) is added, containing the amylase necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into alcohol. Once the yeast is activated and begins to multiply, a mixture of steamed rice, koji, and water is added multiple times. This double f..."