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Alcoholic drinks from Japan
Clear rice wine, about 15 % alcohol after dilution; undiluted genshu is 17–20 %. Made in 13 steps over 7.6 months – 14 months. The longest step, mature, takes 6–12 months (Japan Sake and Shochu Makers Association and…) and runs at 10–15 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae sake strains do most of the fermenting.
| Main step | 6–12 monthsReported[jss-nrib2011] | Mature |
|---|---|---|
| Temperature | 10–15 °CReported[jss-nrib2011] | Mature |
| Acidity | pH 4–4.5Typical | Multiple parallel fermentation |
| polished rice |
| water |
| rice koji |
| Starter: koji/qu/mold-starter (rice koji) + yeast starter (shubo/moto) |
Total time across the recorded steps: 7.6 months – 14 months
What changes: Milling grinds away the outer layer of each grain
Output: polished rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hiochi bacteria (Lactobacillus fructivorans, L. hilgardii) spoil unpasteurised sake, so namazake is kept at 5 °C or below.
Every number is labelled with how it is known. How this atlas is made
Sake probably dates from the Nara period (710–794). In the Muromachi period Shōryaku-ji (Nara) used polished rice, three-stage brewing, bodaimoto and pasteurisation. Winter-only brewing was ordered in 1673. The national brewing institute (now NRIB) was founded in 1904, Brewing Society (Kyokai) yeasts have been sent out since 1906, yamahai-moto and sokujo-moto were invented in 1909, and the first national new-sake competition ran in 1911.
