Classification of Japanese Sake

2022-12-042022-12-05

Table of Contents

Brewing Process and Classification (Picture)

Step : Making Rice Malt

Use natural yeast. And, pasting rice by human hand. This process is called Yamaorishi.

Step : Making Rice Malt

Use natural yeast. And, pasting rice by not human hand. It leaves it to Rice Malt (Koji).

Step : Making Yeast Starter

Use Japanese Sake instead of water.

Step : Brewing

Released after brewing.

Step : Pressing

Filtered roughly.

Step : Pressing

First drip is called Arabashiri. Middle is Nakadori. Last is Seme.

Step : Removing Lee

Not remove lees.

Step : Filtering

Not filtered.

Step : First Pasteurization

Never pasteurized。.

Step : First Pasteurization

Not pasteurized at this stage, but pasteurized at the second stage.

Step : Adding Water

Not added water.

Step : Second Pasteurization

Not pasteurized at this stage, but pasteurized at the first stage.

Posted by Sake Guru