How to Historical Japanese Sake Production

What You Need to Know

The process utilized koji (Aspergillus oryzae) to produce enzymes such as amylase and protease, and relied on natural yeast present on the rice and equipment for fermentation. The fermentation process typically occurred at temperatures between 10°C and 15°C for several days to weeks.

Steps

1. 1.

   Doburoku (Japan): Unfiltered rustic sake preparation

2. 2.

   Sake Kasu Marinade (Japan): Fermented lees used for tenderizing proteins

3. 3.

   Amazake (Japan): Sweet non-alcoholic fermented rice drink

The Science

Primary Reaction

Starch hydrolysis

Common Mistakes