Difference between revisions of "Sake"

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'''Sake''', also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee) <ref>The American Heritage Dictionary of the English Language. Boston: Houghton Mifflin Harcourt. 2011. p. 1546. ISBN 978-0-547-04101-8.</ref>, is an alcoholic beverage made through a co-fermentative process using grain, water, koji (''Aspergillus oryzae'') and yeast.
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'''Sake''', also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee) <ref>The American Heritage Dictionary of the English Language. Boston: Houghton Mifflin Harcourt. 2011. p. 1546. ISBN 978-0-547-04101-8.</ref>, is an alcoholic beverage made through a parallel fermentation process using grain, water, koji (''Aspergillus oryzae'') and yeast.
  
 
==Process==
 
==Process==

Revision as of 13:37, 19 October 2019

Sake, also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee) [1], 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.

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.

Water

Starter (Moto)

Main Ferment

See also:

Koji

Using Koji in Beer Fermentation

See also:

Sub Heading

(To do)

See Also

Additional Articles on MTF Wiki

External Resources

References

  1. The American Heritage Dictionary of the English Language. Boston: Houghton Mifflin Harcourt. 2011. p. 1546. ISBN 978-0-547-04101-8.