Production of Sake
Brewing in a centuries-old tradition
Sake is brewed. The production is reminiscent of the production of beer. The alcohol content of sake is about 15%. In this respect and also by its taste variety sake but is most closely comparable with wine. Its brewing method is unique: In the Sake production, the transformation of rice found in sugar simultaneously with the alcoholic fermentation, while beer is brewed from malt already saccharified.
The heart of the production is the conversion of rice starch into sugar. As noted in the first Sake more than 2000 years ago, an enzyme in the saliva was responsible - virgin priestesses chewed boiled rice, which then began to ferment - it now uses the koji mold to initiate the fermentation process. A fine powder of the fungus is added to the previously steamed rice and precisely controlled temperature is obtained after a few days fermented rice.
This fermented rice is combined with freshly steamed rice and water and forms the first mash, arises from the following multiple repetition of the procedure and subsequent maturation of sake.
The entire production process is carried out at low temperature and with great calm, so that the flavors of sake can thrive best.
Sake is traditionally brewed in winter to take advantage of the natural refrigerants. Most brewery workers active in the summer in agriculture and in winter in the brewery. The brewer is called Toji and is responsible for the production and deployment of personnel of brewery workers. The Toji brewmaster closed earlier self a production contract with the brewery, turned boy from the village and led them through his work. Occasionally, he moved with the entire team to a better paying brewery.
Often they worked far from home and have half a year the families not seen. To become a brewing master, you need long years of experience, organizational skills and tact in production. Today the sons and daughters to study the brewery owner brewing science at universities and accept the role of Toji Brewmaster.