Click here to see "How to Read Manga."   Return to the homepage (Japanese)

Let's Look at a Japanese SAKE Label with Penchin!
Page 2.
Click the image to proceed
Let's take a look at the SAKE brewing process!
It's essential in understanding a SAKE label.

◎POLISHING RICE

◎WASHING RICE

◎STEAMING RICE

I do know those things.

You do?
Still, you should note SEIMAI-BUAI:
精米歩合* since its notation is different
from that for eating.

Heh??

*SEIMAI-BUAI: 精米歩合:
 Rice polishing ratio

For example,
when SEIMAI-BUAI: 精米歩合 is 60%...
rice is polished to 60% of its original weight

Non-polished white rice = 100%

*Generally, rice is polished
 into a globular shape.


Look You know, each process is tough work

Oho...

◎MAKING KOJI: 米麹 (RICE MALT)

MOLD called KOJI-KIN (+love)
on STEAMED RICE

◎MAKING STARTER MASH

Water, RICE MALT, lactic acid, yeast,
steamed rice (+love)
→STARTER MASH: MOTO: 酛

Fermenting
Fermentation produces CO
2 .

◎MAKING MAIN MASH

◎SQUEEZING MAIN MASH

Sacks containing Main Mash ← Pressure

SAKE: 酒!

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
to tell...
Previous page
Previous page
return to TOC
TOC
Next page
Next page
Homepage
Homepage
web clap by FC2
ぺんちんと一緒に投票する!
Last updated: 2013/1/1