Sake is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. It’s a popular drink in Japan and is gaining popularity around the world. Sake is made with four main ingredients: rice, water, koji (a type of mold), and yeast. The rice is polished to remove the bran, which can make the sake bitter. The polished rice is then washed and soaked in water. Koji is added to the rice, and the mixture is allowed to ferment. Yeast is then added, and the mixture is fermented again. After fermentation, the sake is pressed to remove the solids. The sake is then filtered and bottled.
Sake can be served hot, cold, or at room temperature. It is often served in small cups called ochoko. Sake can be enjoyed on its own or paired with food. It is a versatile drink that can be enjoyed with a variety of dishes.
Making it
Making sake at home is possible, but it’s a complex and time-consuming process that requires specific ingredients, equipment, and careful control of temperature and sanitation. It’s generally recommended for experienced brewers due to the potential for failure and the specialized nature of the ingredients.
Here’s a simplified overview of the main steps involved:
- Polishing and preparing the rice: Sake rice undergoes significant polishing to remove bran, impacting flavor and texture. Soaking and steaming follow.
- Making koji: Koji, a specific mold, is cultivated on steamed rice, converting starches into sugars. This crucial step requires precise temperature and humidity control.
- Preparing the moto (starter): Koji, steamed rice, water, and yeast starter are combined in a specific ratio and undergo a multi-day fermentation process.
- Main fermentation: The moto is used to inoculate a larger batch with more rice, water, and yeast. This fermentation can last for weeks.
- Pressing, filtering, and pasteurizing: The fermented mash is pressed to separate the sake from the solids. It’s then filtered and often pasteurized for stability.
While there are simplified homebrew recipes available online, remember they involve specific equipment (like steamers and fermentation tanks) and strict hygiene practices to avoid spoilage or contamination. It’s crucial to research thoroughly and understand the risks involved before attempting sake brewing at home.
If you’re interested in trying sake, it’s highly recommended to purchase a commercially produced bottle from a reputable source. This ensures proper safety standards and allows you to experience the diverse flavor profiles of professionally crafted sake.
Producing sake using our own saliva (It is shown in the anime “your name”)
While sake traditionally uses koji mold for fermentation, there’s an ancient method called kuchikamizake, literally translating to “mouth-chewed sake,” which used saliva to initiate the process.
Here’s how it worked:
- Chewing cooked rice: Steamed or cooked rice was chewed by individuals, typically women, and then spat into a communal container.
- Enzyme action: The amylase enzyme in saliva breaks down starches in the rice into fermentable sugars.
- Natural fermentation: The mixture was left to ferment for several days, allowing naturally occurring yeast in the air or on the rice to convert the sugars into alcohol.
Important points to remember:
- Historical practice: Kuchikamizake is an historical practice and is not commonly produced today due to hygiene concerns and the availability of safer and more efficient methods.
- Health risks: Consuming saliva-fermented beverages carries potential health risks due to the presence of bacteria and other microorganisms in saliva.
- Alternative methods: Modern sake production utilizes koji mold as a starter culture, offering a controlled and safer way to initiate fermentation.
It’s crucial to avoid attempting kuchikamizake due to the potential health risks. If you’re interested in sake, it’s best to enjoy commercially produced bottles from reputable sources or consider learning about the traditional sake brewing process using koji mold, which is a safer and more controlled method.
