ABOUT SAKE   BREWING PROCESS    
 
TYPES OF SAKE
SAKE TASTING
SAKE EVENTS
FOOD PAIRING
BREWING PROCESS
COCKTAILS
COOKING RECIPES
 





    Brown Rice
Sakamai is a special kind of rice made specifically for use in production of sake. Its grains are larger and softer than regular table rice.
     
    Milling & Polishing
Our rice is milled down to at least 70% its original size. This is accomplished by shaving off the surface of the rice which contains proteins and fat that can spoil the taste of sake. In case of premium sake, the rice may be milled to anywhere between 60 and 30 percent its original size.
     
    Wash & Soaking
Before the rice is steamed , it is washed to remove rice bran, and then soaked. The degree to which the rice is saturated with water depends on the product being made.
     
    Steaming
Steaming the rice softens the kernels. This facilitates the work of the Koji and sake yeast.
     
    Koji Making
Koji, an enzyme, is added to the cooked rice to make "Koji Rice". Koji converts the starch in the rice into glucose.
     
    Moromi (Main Mash)
Sake yeast "eats" the glucose and produces alcohol. Sake is unique among fermented beverages in that the two brewing processes, saccharization and fermentation, occur simultaneously (multiple parallel fermentation), naturally yielding sake with 20% alcohol.
     
    Pressing
Once fermentation is complete, the raw sake is run through a pressing machine which separates the Moromi into fresh sake and sake cake.
     

 

  Filtration & Blending
The fresh sake is filtered to remove unsolvable proteins and starch.
     

Pasteurization
All sake is pasteurized after filtration, with exception of Nama (micro-filtered draft) sake.
     
  Aging
Most sake is aged for 3-6 months before bottling. This allows the rough edge, typical of freshly made sake, to mellow.
     

Bottling&Shipping
     


Sake can be divided into some groups according to the type of brewing process. See Types of Sake.



   
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