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edits
Changes
Sake
,→Process
==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:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1979504208744450/ MTF post by James Thor. Using kveik (and subthreads with ''Brettanomyces'') to make sake.]