sake fermentation– tag –

Sandan jikomi is the traditional three-step method of building the main fermentation mash in sake brewing. Brewers add steamed rice, koji, and water in three stages, spread across four days. They do not mix everything at once, and that p...

Water in sake brewing is the ingredient almost everyone forgets. Ask what sake is made from, and most people say rice. They are not wrong, yet they are missing the ingredient that fills most of the bottle. So what role does water play in...

Every bottle of sake hides a quiet miracle inside. That miracle is fermentation. So what is fermentation in sake brewing? Fermentation is the process where yeast turns sugar into alcohol. It also gives off carbon dioxide and rich aroma. ...

Sake owes its very existence to a tiny living thing. That thing is yeast, a microbe you cannot see. So what is yeast in sake brewing? Yeast is the microorganism that turns sugar into alcohol. During fermentation, it also releases carbon ...

Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mold, Aspergillus oryzae. The mold spreads through each grai...

Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mold, Aspergillus oryzae. The mold spreads through each grai...

Sake owes its very existence to a tiny living thing. That thing is yeast, a microbe you cannot see. So what is yeast in sake brewing? Yeast is the microorganism that turns sugar into alcohol. During fermentation, it also releases carbon ...

Every bottle of sake hides a quiet miracle inside. That miracle is fermentation. So what is fermentation in sake brewing? Fermentation is the process where yeast turns sugar into alcohol. It also gives off carbon dioxide and rich aroma. ...