What You Need to Know
Koji mold (Aspergillus oryzae) secretes amylases for starch breakdown while Saccharomyces yeasts concurrently ferment sugars into alcohol. This differs from beer brewing's sequential steps.
Enables higher alcohol content (18-20%) than typical yeast tolerance, creating sake's signature umami-rich profile.
Key Parameters
Temperature
18°C
15°C - 20°C
Time
18 days
14 days - 21 days
Equipment
Fermentation tankCooling systemStirring mechanismHydrometerpH meter
Steps
- 1.
Junmai Daiginjo (Japan): Enables ultra-polished rice (≤50%) fermentation without nutrient deficiency
The Science
Primary Reaction
C6H10O5 (starch) + H2O → C6H12O6 (glucose) → 2C2H5OH + 2CO2