Sake

Sake, also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee) , is an alcoholic beverage made through a parallel fermentation process using grain, water, koji (Aspergillus oryzae) and yeast.

Process

Traditional method (in progress)

Milling Rice is milled to remove fats, vitamins and proteins which can cause flavors that are undesirable in traditional sake. Since these are concentrated near the surface, and starches toward the center, removing the outer portion is necessary to minimize these precursors.

Rice milled for sake is referred to by percentage, where the number indicates the remaining amount of grain. Sake quality categories are generally determined by rice milling percentage with 80-70% milling being table sake and 50% milling being premium-grade sake.

Steaming Rice is steamed, not boiled, for both koji propagation and fermentation. The rice is first washed to remove excess bran, then soaked to desired weight. Afterwards rice is steamed for the amount of time to get the surface hard and the center soft.

Koji Propagation Aspergillus oryzae spp. is propagated on steamed rice. The process is done at 28C - 36C and 70-90% humidity. Higher temperatures will yield more amylase enzymes, whereas lower temperatures will yield more protease enzymes. This process usually takes ~48 hours.

Water Miyazumi - heavenly water is often written about as the gold standard in all English texts. It contains [insert ion chart]

Starter (Moto) Ko-on Toka Shubo (高温 糖化) - High Temperature Starter

Day 1

-Heat water to 60C

-Add koji

-Add steamed rice

-Maintain temp @ 58C

-Mix

-5-8 hours saccharification

-lower temp to 40C

-add lactic acid to 5pH

-cool to 25C

-add yeast

Day 2-6 Propagation

Main Ferment

See also

• MTF write up by Scott Simpson on the sake brewing process, including background on koji and sake yeast strains.
• MTF post by James Thor. Using kveik (and subthreads with Brettanomyces) to make sake.
• MTF post on using regular white rice and sourcing polished sake rice.
• MTF post by Gwee Sia Meng on using kveik to ferment sake.
• MTF posts on by Gwee Sia Meng on making Chinese rice wine and Sarawak rice wine:
  • Making Chinese rice wine and Sarawak rice wine.
  • Making a Sarawak rice wine starter.

Koji

Using Koji in Beer Fermentation

See also:

• MTF post by Jeffrey Airman (#KOJIBROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.
• MTF post by Justin Amaral. Making Peruvian purple corn Chicha using Koji to do the starch conversion, along with some kveik cultures, wild Saccharomyes, Lactobacillus, Pediococcus, and Pichia.
• MTF post on using Amazake in beer by fermenting local red rice with a native Koji discovered in Northern Vietnam.

Makgeolli

• MTF post by Denise Rheault on brewing Makgeolli. See also this primer guide on making Makgeolli.
• MTF post by Denise Rheault on the temperature and humidity for incubating Nuruk.

Commercial Sources

• Fermentationculture.eu (ships world wide).

Alternate Molds

Rhizopus oryzae - produces isoamylase, protease, urease, ribonuclease, pectic lyase and plygalacturaonase

Rhizopus oligosporus - can produce an antibiotic against gram-positive bacteria

See Also

Additional Articles on MTF Wiki

• Mixed Fermentation
• Indigenous Styles

External Resources

• "The Birth of Sake" PBS documentary.
• (Book) "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation" by Jeremy Umansky and Rich Shih.
• "Bypassing the Malting Process with Koji," MBAA podcast.
• The Session | Josh Hembree of Setting Sun Sake Brewing Co.