1.Fermentation process of sake making
Unlike distilled types of alcohol, Japanese Sake, like beer and wine, is a fermented alcohol. However the fermentation process varies greatly.
Multiple Parallel Fermentation
並行複発酵(Heikou-fukuhakkou)
SAKE |
Sake is produced in a very unique process called "Multiple Parallel Fermentation" in which the saccharification (conversion of starch to sugar) and fermentation (conversion of sugar to alcohol and carbon dioxide) occur in parallel in the same container at the same time. Due to the fact that rice grains used for making sake contains neither sugar nor juice, firstly, it is necessary to convert the starch to sugar. The kōji-kin mold (Aspergillus Oryzae) is used to make sugar from starch. Secondly, the sugar is turned into alcohol with the help of yeast. This sake making method is rarely used anywhere else in the world for making alcoholic beverages.
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Multiple Stage Fermentation
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Single Fermentation
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2. Seven Steps to make Sake
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