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Let's Look at a Japanese SAKE Label
Let's take a look at the SAKE brewing process!
It's essential in understanding a SAKE label.
Still, you should note SEIMAI-BUAI:
精米歩合* since its notation is different
from that for eating.
Rice polishing ratio
when SEIMAI-BUAI: 精米歩合 is 60%...
rice is polished to 60% of its original weight
white rice = 100%
*Generally, rice is polished
into a globular shape.
Look You know, each process is tough work
◎MAKING KOJI: 米麹 (RICE MALT)
MOLD called KOJI-KIN (+love)
on STEAMED RICE
Water, RICE MALT, lactic acid, yeast,
steamed rice (+love)
→STARTER MASH: MOTO: 酛
Fermentation produces CO
Main Mash ← Pressure
Then, Main Mash goes through a pressing and
squeezing process. ...Finally, SAKE comes out!
Heh?! That's all ?!
Here, I skipped the details because I want to
focus on how to read a SAKE label.
The SAKE brewing process has more stories
Last updated: 2013/1/1