Until sake is completed
”sake, brew that is made by fermenting rice.” However, for the build side is not well known.
fermentation refers to issuing an alcohol yeast to eat sugar. But the rice is not fermented because there is no sugar.
therefore sake, changed the rice into sugar by enzymes of koji mold first, that is fermented there by the addition of yeast, I built by a very clever and complex mechanisms.
Knowing the process, interest in sake There is no difference to more deepen. Japanese sake, which is said to be “one koji (Ichikoji) two groups (based on) three-building (Mr. make)”, is sprinkled with the video, let’s briefly introduce.
Made about Concrete Engineering
And (Mai ignored) rice, steamed rice
Sake is to rice brown rice as a raw material, it starts from the steaming.
Steamed rice will be used koji-making, mother liquor, in charge of the mash.
To create a koji and planting yellow koji mold to steamed rice. Koji is had mother liquor, to mash
It will play a role to continue to saccharification of rice starch.
[Koji-making of the video]
liquor mother (original)
Shubo steamed rice, water, in which the addition of yeast to the koji, I encourage the fermentation of mash
Those large amount of cultured yeast. The Japanese sake, a large amount of good yeast
Because it is required, it can be said that literally “sake of the mother.”
[Shubo building of the video]
Stage charged that the charge is now divided into it is a feature three stages of Japanese sake.
Only it is done. First day Hatsusoe. The next day was charged the day off. Yeast
We will slowly increase, but is called a dance this. And two on the third day
It is first of charged (Nakasoe) times, the third time of the charged into the fourth day (Tomesoe)
It was in charge to complete. Stage charge is, while suppressing the growth of bacteria enzyme
And promote the mother proliferation’s the Dokutoku methods for easier temperature control of the mash.
Finally, koji in this mother liquor, steamed rice, and charged with mash water was added. This mash is the soon whiskeys.
[Mash building of the video]
Mash finishing the fermentation over a period of about the 20th, it is squeezed in the press, can be divided into wine and sake lees. Freshly squeezed sake is filtered, heating (burning), and will be stored. Moreover, after the manufacturing formed, it is referred to as a Kizake liquor that does not absolutely heat treatment, the produced formation, were stored without heat treatment,
Liquor to heat treatment at the time of shipment is referred to as raw storage liquor. From rice, through simultaneous saccharification and fermentation, a very complicated process that stage were charged, over a period of about sixty days, sake is to birth. [Video of the video sake birth of the video burning of filtration]