|ABOUT SAKE||FAQ - B. SAKE MAKING PROCESS|
The sake fermentation process is called parallel fermentation. The fermentation of starch to sugar and the fermentation of sugar to alcohol occur simultaneously in a single batch. In wine making, sugar already exists in the juice of the grapes, so only yeast is added for the fermentation. In beer making, starch is first converted to sugar and subsequently yeast is added. In both wine and beer making the fermentation process is linear.
It takes 5-7 months from the first stage, which is preparation of fermentation, to the bottling of the sake.
It lasts 3 to 4 weeks. It varies according to the types of sake being produced. Normally, the Ginjo type sake that is produced at a lower temperature takes a longer fermentation time.
No. Sake production is continuous throughout the year. This system is called Shiki-Jozo.
Sake goes through heating process; it is heated at 149°F-158°F for a short duration, which stops fermentation and also eliminates bacteria; therefore, the sake gains shelf life without adding the sulfites which are added in the wine-making process.
Wooden barrels are no longer used. They were used until the early 20th century but were found to cause the growth of harmful bacteria. In modern sake making, wooden barrels have been replaced by the use of stainless-steel tanks.
Sakekasu is often used in Japanese cooking and also used as a curing agent for fish and vegetables. To see recipes using sake lees (sakekasu) click on the recipe link.
You can purchase it at some Japanese grocery markets. It’s also available at our online shop.
It is make possible by sake’s unique parallel fermentation that allows growth of stronger yeast.