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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 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
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'''Starter (Moto)'''
Ko-on Toka Shubo <ref> http://www.nada-ken.com/main/en/index_k/185.html </ref> (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===* [https://www.facebook.com/groups/MilkTheFunk/permalink/4167599113268271/ MTF write up by Scott Simpson on the sake brewing process, including background on koji and sake yeast strains.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1979504208744450/ MTF post by James Thor. Using kveik (and subthreads with ''Brettanomyces'') to make sake.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3605649642796557/ MTF post on using regular white rice and sourcing polished sake rice.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3676683982359789/ 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:
** [https://www.facebook.com/groups/MilkTheFunk/permalink/3692007594160761/ Making Chinese rice wine and Sarawak rice wine.]
** [https://www.facebook.com/groups/MilkTheFunk/permalink/3692213947473459/ Making a Sarawak rice wine starter.]
==Koji==
===Using Koji in Beer Fermentation===
See also:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2598642790163919/ MTF post by Jeffrey Airman (KOJI BROS#KOJIBROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2172128482815354/ 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''.]
===Sub HeadingMakgeolli===* [https://www.facebook.com/groups/MilkTheFunk/permalink/2882935991734596/ MTF post by Denise Rheault on brewing Makgeolli.] See also [https://takjoo.files.wordpress.com/2015/03/a-primer-on-brewing-makgeolli.pdf this primer guide] on making Makgeolli.* [https://www.facebook.com/groups/MilkTheFunk/permalink/3277030195658505/ MTF post by Denise Rheault on the temperature and humidity for incubating Nuruk.] ===Commercial Sources=== * [https://www.fermentationculture.eu/ Fermentationculture.eu (ships world wide).] ==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 (To do3): 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===
* [[Mixed Fermentation]]
* [[Indigenous Styles]]
===External Resources===
* [http://archive.pov.org/thebirthofsake/ "The Birth of Sake" PBS documentary.]* (Book) "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation" by Jeremy Umansky and Rich Shih.* [https://www.masterbrewerspodcast.com/165 "Bypassing the Malting Process with Koji," MBAA podcast.]* [https://www.milkthefunkyoutube.com Example link/watch?v=4CGTLJlE7-M The Session | Josh Hembree of Setting Sun Sake Brewing Co.]
==References==