What You Need to Know
Ethanol addition (typically 30-40% ABV shochu) raises the alcoholic content to 18-20%, inhibiting Saccharomyces cerevisiae activity before complete sugar conversion. This preserves glucose (typically 30-50 g/L residual) while allowing full development of amino acids from koji enzymes.
Creates a luscious, dessert-style sake with balanced sweetness and umami, often barrel-aged for added complexity.
Key Parameters
Temperature
16°C
10°C - 22°C
Time
10-14 days total process
3 days post yeast starter addition - 21 days total fermentation
Equipment
Wooden or stainless steel fermentation tanksAlcohol hydrometer (0.990-1.050 SG range)Refractometer for sugar monitoring (15-30°Brix)
Steps
- 1.
Kijoshu (Hakutsuru Brewery (modern interpretation)): Creates base for aged dessert sake (3+ years in cedar)
- 2.
Umeshu blending (Wakayama Prefecture): Provides balanced sweetness for ume plum liqueur base