Sake

In: Other Topics

Submitted By tkosaka12
Words 2057
Pages 9
1. Synopsis

Today quite various type of alcohol has been consumed by people around the world because the increase of distribution system in many nations. Japanese traditional alcohol; SAKE is one of worldwide popular alcohol which made from rice and pure water with peculiar style of alcohol making. Even though expanding SAKE popularity in the world, it seems people still not have ensured information of this alcohol because it looks and raw materials are quite same in each one. This does not have easy distinction like wine which is sorted from kinds of grape and color. This report will explain that specific knowledge of this alcohol. SAKE has quite special brewing style, for rice that is main ingredient of the alcohol does not contain sugar though it is essential for fermenting to it become alcohol. Thus, chief SAKE producer called “Touji” is required special skills for brewing SAKE such as Rice Milling, Washing & Soaking, Steaming, Koji Making, Yeast Starter, The Mash, Pressing, Filtration, Pasteurization and Ageing. As a consequence of this, “Touji “can make various type of that alcohol including“junmai daiginjou”, “daiginjou”, “junmai ginjyou”, “ginjyou”, “jyunmai”, “honjyouzou” and “ futuu-shu”. The differences of this sort of SAKE are resulted from the level of rice milling and the fortification of alcohol into SAKE ingredients. Moreover, temperature control for SAKE has an interesting factor into taste and flavor differences. The results indicated in this report have been researched from reliable Internet resources. The writer has also given with his own knowledge and experience with SAKE education with a sommelier certification from Japan Sommelier Association.

Table of Contents
1. SYNOPSIS 2
2. INTRODUCTION 4
3. PROCEDURE 4
3.1. History 4
3.2 Process of Sake making 5
3.2.1 Rice Milling 5
3.2.2 Washing & Soaking 6
3.2.3 Steaming 6
3.2.4 Koji…...

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