Discover published sets by community

Rice polishing, or milling, removes the bran and outer layers, leaving behind starch. The degree of milling affects the sake's style and flavor profile; more polished rice leads to a lighter and more refined sake.

Sake is often pasteurized twice (hi-ire) to inactivate enzymes and stabilize flavor. This process kills off unwanted bacteria and yeast, preventing further fermentation and spoilage.

The quality and mineral content of the water used in sake brewing greatly affect the fermentation process and the final taste profile. Soft or hard water can make a significant difference.

Different strains of yeast determine the fragrance and flavor profile of sake. Brewers select yeast strains based on the desired attributes of the final product.

In the main fermentation, called moromi, koji rice, steamed rice, and water are added to the shubo in three stages. This step is crucial for alcohol production and developing sake's complex flavors and aromas.

After polishing, rice must be washed and soaked to clean it and adjust its moisture content. This step is crucial for ensuring even water absorption, which impacts the steaming process and eventual sake quality.

Some sake is aged to enhance its flavor complexity and balance. The aging process can develop richer, deeper flavors, though not all sake benefits from long-term aging.

Steaming the rice is pivotal for sake brewing as it gelatinizes the starch without breaking the grain. Proper steaming ensures the right consistency for koji-making and fermentation.

Also known as the yeast starter, shubo is a mixture of koji rice, steamed rice, water, and yeast. It's important for cultivating a strong yeast culture that will withstand fermentation and contribute to sake's flavor profile.

After fermentation, the sake is pressed to separate the liquid from the solids. Pressing affects clarity, texture, and taste; different methods can be used to influence these characteristics.

The bottling process, another term for which is shibori, involves transferring the sake into individual bottles for sale or storage. Careful bottling preserves quality and prevents oxidation.

Choosing the right type of rice is critical because different varieties affect flavor, fermentation efficiency, and quality. The rice used for sake, called sakamai, often has larger grains and is more absorbent.

Koji mold (Aspergillus oryzae) is introduced to steamed rice to produce enzymes that convert starch into fermentable sugars. This step is essential for creating the primary fermentable material for sake.

Throughout fermentation, the temperature and specific gravity are carefully monitored. This ensures optimum conditions for yeast activity and flavor production, leading to a balanced and high-quality sake.

Labeling provides crucial information about the sake, including brewery, ingredients, type, and production date. It also helps with branding and informs the consumer.

Filtration can be used to remove particles and bacteria, leading to a clear sake. Some sake may be left unfiltered for a different style (nigori sake), which impacts mouthfeel and flavor.

The moto method establishes the initial yeast culture. Options include sokujo-moto (fast method) and kimoto (traditional method), which affect the complexity and taste of the sake.