Sake basic Yeast makes alcohol from glucose CO2 Glucose Yeast - - PowerPoint PPT Presentation

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May 05, 2023 264 likes •523 views

Sake basic Yeast makes alcohol from glucose CO2 Glucose Yeast Alcohol 2 factors of making alcohol beverage CO2 glucose Yeast Alcohol (1)Making glucose (2)Alcohol fermentation Wine: Single fermentation CO2 Grape originally Yeast has

SLIDE 1

Sake basic

SLIDE 2

Yeast makes alcohol from glucose

CO2 Alcohol Yeast Glucose

SLIDE 3

2 factors of making alcohol beverage

CO2 Alcohol Yeast glucose (1)Making glucose (2)Alcohol fermentation

SLIDE 4

Wine: Single fermentation

CO2 Alcohol Yeast Grape originally has glucose

SLIDE 5

Starch is too large to eat for yeast

Yeast Starch

SLIDE 6

Scarification

How Koji works

Starch Koji Enzymes Yeast Glucose

SLIDE 7

Koji

Enzymes

Sake needs 3 ingredients to make glucose

Rice Water

Glucose

Glucose from grape

Wine needs only grape Sake needs 3 ingredients

SLIDE 8

Alcohol fermentation Alcohol fermentation Scarification

The most complicate fermentation

time

Scarification Alcohol fermentation

Wine: Single fermentation Beer: Multi fermentation Sake: Multi parallel fermentation

SLIDE 9

Sake making process

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 10

Rice cultivating

Good sake rice has large grain and low protein

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 11

Rice polishing

Remove outside of rice to reduce protein and fat.

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 12

Rice washing

Remove remained rice outside powder

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 13

Soaking

Soak water aiming to target soaking rate

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 14

Classification of Sake

SLIDE 15

Rice steaming

Steam rice for about an hour before fermentation

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 16

Koji making

Enzymes Koji is molded rice by particular kind of fungus. Fungus makes enzymes to brake starch to glucose.

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 17

Rice

Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 18

Shubo (fermentation starter)

Reduce bacteria and increase sake yeast by high acidity

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 19

Moromi (main fermentation)

Main fermentation goes for 20 – 30 days.

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 20

Pressing

Sake lee Sake

Separate clear sake and sake lee (remained rice)

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 21

Bottling

Separate clear sake and sake lee (remained rice)

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 22

Hiire (Pasteurizing)

Stop activity of yeast and enzymes at 65℃

Rice Cultivating Rice Polishing

Shubo (Starter) Moromi

(Main fermentation)

Pressing

Rice steaming Koji making Rice steaming Koji making

Washing & Soaking

Bottling &

Pasteurizing

SLIDE 23

Storage

Ideally, Sake should be kept in refrigerator under 5℃. It’s lower than wine. That’s why L-Wine use reefer container for TOKO.

SLIDE 24

Sake is beverage of “Umami”, much more “Seafood friendly” than wine

When wine contains ferrous ion or sulfite ion,

it emphasize fishy smell of raw fish, dried fish , and fish egg.

Sake contains little or nothing of these ions,

but much of Umami.

Sake is recommended for pairing with Sushi,

Sashimi, caviar, any dishes with raw seafood.