Description
A fortification method that preserves residual sugars in sake by adding distilled alcohol during active fermentation.
Technical
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.
Culinary Significance
Creates a luscious, dessert-style sake with balanced sweetness and umami, often barrel-aged for added complexity.
Science
Primary Reaction
Ethanol-induced microbial inhibition
Parameters
Temperature
16°C optimal
10°C to 22°C range
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)