Description
Japanese sake brewing involves fermenting rice starches into sugars, then converting them into ethanol and carbon dioxide by yeast.
Technical
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.
Science
Primary Reaction
glycolysis
Sensory Profile
Aroma ()
fruityfloralyeastyrice-likeearthyherbalnutty
Wine Analogy
Similar to white wine fermentation but with koji mold breaking down rice starches
Coffee Analogy