Description
Early Japanese sake was brewed in porous earthenware jars, allowing simultaneous saccharification and fermentation of steamed rice.
Technical
The process begins with koji mold (Aspergillus oryzae) converting rice starch into glucose at ~30 °C, followed by alcoholic fermentation of the glucose by Saccharomyces cerevisiae at 12‑15 °C. The porous clay permits controlled micro‑oxygenation and pH buffering, which stabilises enzymatic activity and yeast vitality.
Science
Primary Reaction
Starch → Glucose (koji enzymes) → Ethanol (yeast fermentation)
Sensory Profile
Aroma ()
ricesweetyeastyearthymildnuttyfloralfruityhoney-likecaramel