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Alcoholic drinks from Japan
Sake is brewed from polished rice, water and rice koji. A pure yeast starter acidified with lactic acid is built first, then rice, koji and water are added in three steps over four days, and koji enzymes make sugar while yeast makes alcohol in the same cold tank for three to five weeks. The mash is pressed, pasteurised, aged for six months to a year and diluted to about 15 %.
| Steamed polished rice80 parts | Polished to a seimai-buai of 70 % for ordinary sake[jss-nrib2011] |
| Rice koji (kome-koji)20 parts | Steamed rice grown with Aspergillus oryzae[jss-nrib2011] |
| Water130 parts | [jss-nrib2011] |
| Yeast starter (shubo or moto) | Built from rice, koji, water, pure sake yeast and lactic acid (90 % solution)[jss-nrib2011] |
| Starter | koji/qu/mold-starter (rice koji) + yeast starter (shubo/moto) |
Total time across the recorded steps: 7.3 months – 14 months
What changes: Milling grinds away the outer layer of each grain
Output: polished rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sake is brewed from polished rice, water and rice koji. A pure yeast starter acidified with lactic acid is built first, then rice, koji and water are added in three steps over four days, and koji enzymes make sugar while yeast makes alcohol in the same cold tank for three to five weeks. The mash is pressed, pasteurised, aged for six months to a year and diluted to about 15 %. Made in 13 steps over 7.3 months – 14 months. The longest step, mature, takes 6–12 months (Japan Sake and Shochu Makers Association and…) and runs at 10–15 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae sake strains do most of the fermenting.
| Main step | 6–12 monthsReported[jss-nrib2011] | Mature |
|---|---|---|
| Temperature | 10–15 °CReported[jss-nrib2011] | Mature |
| Acidity | pH 4.2–4.7Reported[jss-nrib2011] | Dilute, blend, pasteurise again and bottle |
Sake is brewed with rice koji and a selected sake yeast built into an acid starter. Starch is turned to sugar and fermented at the same time in one cold tank, so the mash reaches 17–20 % alcohol; it is then diluted to about 15 %, against 10–13 % for white wine.
Made the same way, each with what its own sources record.
Alcoholic drinks from Japan
Akaisake is made with red yeast rice koji, which gives it a pink-tinted appearance, and kuroshu is made from unpolished brown rice and is more like huangjiu (Wikipedia).
Sources: Wikipedia
Most sake is pasteurised at 60–65 °C before storage to sterilise it and stop its enzymes. Unpasteurised namazake is kept at 5 °C or below.
Every number is labelled with how it is known. How this atlas is made
Chinese histories of the third century already mention the Japanese love of sake, and the tenth-century Engishiki records how it was made at court. Between the 12th and 15th centuries temples and shrines developed the yeast starter, mashing in stages and sake made wholly from polished rice, and 15th–16th-century diaries record pasteurisation. The national institute (now NRIB) was founded in 1904, yamahai-moto and sokujo-moto were invented in 1909, and the first national new-sake competition ran in 1911.
