About this document
The Art of Making Sake by Maria Magda is a document available to read on EtoBox.
Sake is a Japanese rice wine that is made through a unique double fermentation process. The rice is first steamed and inoculated with koji mold to produce enzymes that break down starches into sugars. This starter mash called moto is then added in three batches to a mixture of steamed rice, koji, and water called moromi to initiate parallel fermentations by yeast, which converts the sugars to alcohol in concentrations as high as 20%. After aging, the liquid is separated from solids, filtered, pasteurized an
- Author
- Maria Magda
- Language
- EN