Description
A multi-stage fermentation process where rice, koji, and water are added in successive layers to create optimal conditions for parallel starch conversion and alcohol production.
Technical
Utilizes Aspergillus oryzae koji enzymes for staged saccharification while Saccharomyces cerevisiae yeast conducts alcoholic fermentation, creating a balanced environment where glucose production matches yeast consumption rates. The stepwise addition prevents osmotic shock to yeast while maintaining 18-20% moromi (mash) solids.
Culinary Significance
Critical for producing complex, aromatic sake varieties by controlling fermentation speed and temperature to influence ester and amino acid production.
Science
Primary Reaction
Amylolytic fermentation
Parameters
Temperature
15°C optimal
9°C to 18°C range
Time
18-21 days
14 days – 30 days
Equipment