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

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 glucose Alcohol

Starch is too large to eat for yeast Yeast Starch

How Koji works Scarification Enzymes Koji Starch Yeast Glucose

Sake needs 3 ingredients to make glucose Wine needs only grape Glucose from grape Sake needs 3 ingredients � � � Enzymes � Rice Glucose Koji Water

The most complicate fermentation Wine: Alcohol fermentation Single fermentation Beer: Scarification Alcohol fermentation Multi fermentation Scarification Sake: Multi parallel fermentation Alcohol fermentation time

Sake making process Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Rice cultivating Good sake rice has large grain and low protein Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Rice polishing Remove outside of rice to reduce protein and fat. Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Rice washing Remove remained rice outside powder Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Soaking Soak water aiming to target soaking rate Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Classification of Sake

Rice steaming Steam rice for about an hour before fermentation Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Koji making Enzymes Koji is molded rice by particular kind of fungus. Fungus makes enzymes to brake starch to glucose. Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

��� Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Shubo (fermentation starter) Reduce bacteria and increase sake yeast by high acidity Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Moromi (main fermentation) Main fermentation goes for 20 – 30 days. Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Pressing Sake lee Sake Separate clear sake and sake lee (remained rice) Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Bottling Separate clear sake and sake lee (remained rice) Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

Hiire (Pasteurizing) Stop activity of yeast and enzymes at 65 ℃ Rice Rice steaming steaming Koji making Koji making Bottling Washing Moromi Shubo Rice Rice Pressing & & (Main Cultivating Polishing (Starter) Soaking fermentation) Pasteurizing

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.

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.