What You Need to Know
The fermentation process typically occurs at temperatures between 10°C and 15°C for several days, and involves the action of enzymes such as amylase and glucoamylase to break down starch molecules into simpler sugars. The sake is then pasteurized at temperatures around 60°C to kill off any remaining yeast and bacteria, and may be preserved with the addition of sulfites to prevent oxidation and spoilage.
Steps
- 1.
Doburoku (Japan): Unfiltered rustic sake using traditional open fermentation
- 2.
Kasutera (Nagasaki (Portuguese-inspired)): Sake lees used as natural leavening agent in sponge cake
- 3.
Sake Kasu Pickles (Japan): Fermentation byproducts used to preserve vegetables
The Science
Primary Reaction
glycolysis