What is sake made from?
Steamed Rice, Koji, Water, Yeast
What other optional ingredient can you add?
High-strength distilled alcohol
What does rice look like before it’s made into sake?
Hard and brown
What is the fermentation starter?
A small portion of rice is separated out to grow mould on it
What is yeast?
Tiny microorganisms that breakdown sugar to make alcohol
What is Alcoholic Fermentation?
Step 1: Sugar dissolved in water Step 2: Yeast is added to sugary liquid Step 3: Yeast eats sugar Step 4: Sugar is turned into alcohol Step 5: CO2 is produced
What is Starch Conversion?
Enzymes (from koji) breakdown starch into individual sugar molecules
What are the 3 main steps of sake making?
Fermentation, Filtration, Bottling
What are the 3 optional steps of sake making
Adding alcohol, Adding water, Pasteurization
How do you make a Fermentation Starter?
Small amount of steamed rice, koji, water and yeast are mixed together to create a healthy yeast population
What is Main Fermentation?
After a few weeks the starter is slowly mixed in with bigger batches of the 4 main ingredients
Once fermentation is finished, all sake must be filtered by law. Removes rice solids and typically makes a clear liquid with a pale yellow colour
What is Sake Bottled in
Nearly all sakes are packaged in glass bottles
When can extra alcohol be added?
In-between fermentation and filtration
When can water be added?
After filtration and before bottling
What is Pasteurization?
Most sake is heat treated to get ride of pathogens and to prevent faulty aromas. can be done either before or after bottling
What is Parallel Fermentation?
The process by which starch is broken down by enzymes to make sugar (Starch Conversion) at the same time as sugar is eaten by yeast to make alcohol (Alcoholic Fermentation)