Difference between revisions of "Sake"
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| − | Sake, also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee),[1][2] is an alcoholic beverage made through a co-fermentative process using grain, water, koji (aspergillus oryzae) and yeast. | + | '''Sake''', also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee),[1][2] is an alcoholic beverage made through a co-fermentative process using grain, water, koji (aspergillus oryzae) and yeast. |
==Process== | ==Process== | ||
Revision as of 03:14, 12 October 2019
Sake, also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee),[1][2] is an alcoholic beverage made through a co-fermentative process using grain, water, koji (aspergillus oryzae) and yeast.
Contents
Process
See also:
Koji
Using Koji in Beer Fermentation
See also:
- MTF post by Jeffrey Airman (KOJI BROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.
- MTF post by Justin Amaral. Making Peruvian purple corn Chicha using Koji to do the starch conversion, along with some kveik cultures, wild Saccharomyes, Lactobacillus, Pediococcus, and Pichia.
Sub Heading
(To do)