Sake

Sake, also spelled saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/ SAH-kee),[1] is an alcoholic beverage made through a co-fermentative process using grain, water, koji (aspergillus oryzae) and yeast.

Process

Traditional method (in progress)

Milling Rice is milled to remove fats, vitamins and proteins which can cause flavors that are undesirable in traditional sake. Since these are concentrated near the surface, and starches toward the center, removing the outer portion is necessary to minimize these precursors.

Rice milled for sake is referred to by percentage, where the number indicates the remaining amount of grain.

Steaming Rice is steamed, not boiled, for both koji propagation and fermentation. The rice is first washed to remove excess bran, then soaked to desired weight. Afterwards rice is steamed for the amount of time to get the surface hard and the center soft.

Koji Propagation Aspergillus oryzae spp. is propagated on steamed rice. The process is done at 28C - 36C and 70-90% humidity. Higher temperatures will yield more amylase enzymes, whereas lower temperatures will yield more protease enzymes.

Water

Starter (Moto)

Main Ferment

See also:

• MTF post by James Thor. Using kveik (and subthreads with Brettanomyces) to make sake.

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)

See Also

Additional Articles on MTF Wiki

• Mixed Fermentation

External Resources

• Example link.

References

1. The American Heritage Dictionary of the English Language. Boston: Houghton Mifflin Harcourt. 2011. p. 1546. ISBN 978-0-547-04101-8.