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Sake
,'''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 parallel fermentation process using grain, water, koji (''Aspergillus oryzae'') and yeast.
==Process==
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'''
'''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)'''
(To do)
==Alternate Molds==
Rhizopus oryzae - produces isoamylase, protease, urease, ribonuclease, pectic lyase and plygalacturaonase <ref> Petrič, Š.; Hakki, T.; Bernhardt, R.; Žigon, D.; Črešnar, B. (2010-11-01). "Discovery of a steroid 11α-hydroxylase from Rhizopus oryzae and its biotechnological application". Journal of Biotechnology. 150 (3): 428–437. doi:10.1016/j.jbiotec.2010.09.928. ISSN 0168-1656. PMID 20850485. </ref>
Rhizopus oligosporus - can produce an antibiotic against gram-positive bacteria <ref> Kobayasi, S.Y., Naoto O., and Takuya K. 1992. Purification and Characterization of an Antibiotic Substance Produced from Rhizopus oligosporus IFO 8631. Biosci. Biotech. Biochem 56(1):94-98. </ref>
==See Also==
===Additional Articles on MTF Wiki===