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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...
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