Process

Question 1

What is one distinct difference, in converting starch to sugar, that sets Sake apart from beer production?

Answer 1

The startch to sugar conversion and fermentation take place simultaneously in the same vessel.

MPF - Multiple Parallel Fermentation

Question 2

What is Koji-kin?

Answer 2

Aspergillus Oryzae

A green, powdery mold that innoculates the first batch of steamed rice.

Question 3

What is the preferred type of rice for Sake production?

Answer 3

Yamada Nishiki

Question 4

What is shinpaku?

Answer 4

Pure, starchy heart of the rice grain

Question 5

What is Koji?

Answer 5

The steamed rice upon which the koji-kin mold is cultivated.

Question 6

In sake production, what happens after the koji is cultivated?

Answer 6

Yeast, additional rice, and water are added to the koji to create the moto (starter) which develops over 2 weeks.

Its added in 3 successive stages, creating the moromi (fermenting mash)

After the final addition, the sake will ferment for up to 45 days

Question 7

To what % ABV is sake usually fermented?

Answer 7

20%, though it is usually watered back to around 17%