13
edits
Changes
Sake
,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)'''