A two part video of SakeOne, the kura and sake.
Basic Brewing Radio, on a trip to Portland, stopped by SakeOne and filmed their tour at the local kura (Sake Brewery). The tour is presented in two parts:
Part One, Jenifer introduces us to the sake brewery. She discusses the water, milling the rice and making the koji.
Continue reading “Basic Brewing Radio goes to Sake One!”
Sake has four basic ingredients: rice, koji, yeast and water. Each play an important part in producing the taste, aroma and appearance. Each are discussed and how they come together to form the sake we love.
Sake is made with four ingredients: rice, koji, yeast and water. All, except the koji, are familiar to most people. Koji is a mold culture grown on rice in the case of Sake. The mold is Aspergillus oryzae. It forms a white fluffy coating over the rice and excretes alpha-amylase which converts the rice starch into sugar. This is the primary function of koji in brewing sake; to provide enough alpha-amylase to convert most of the starch provided by the rice to sugar. Other compounds produced by the koji contribute to the final taste.
Once the koji converts the starches from the rice to sugar, yeast converts the sugars to alcohol. Beyond this major contribution the yeast also produces other compounds that contribute to the final taste and aroma of the sake. These two processes, conversion of starch to sugar and conversion of sugar to alcohol, proceed at the same time which allows the yeast to produce higher levels of alcohol than is the case in beer and wine. This is not to say that beers and wines can not ferment to the high levels that sake does but that special processes, outside the norm are needed to obtain the same high level normally reached with sake. Continue reading “Sake basic ingredients”