Sake Production.pdf | |
File Size: | 159 kb |
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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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BEERMultiple Stage Fermentation
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WINESingle Fermentation
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