Rice is full of potential alcohol, but yeast cannot collect it directly. The starch is packaged in molecules that ordinary brewing yeast cannot fe
Continue ReadingMultiple Parallel Fermentation Explained: How Sake Produces Alcohol
The sugar supply is being made while the yeast is spending it. That is the essential idea behind multiple parallel fermentation, the process at th
Continue ReadingSō-haze vs. Tsuki-haze Kōji: How Mould Growth Influences Sake
A rice grain covered in white growth can be exactly what a brewer wants. A grain with white growth in separated patches can also be exactly what a
Continue ReadingKōji Production Explained: Enzymes, Mould Cultivation, and Brewing Science
The rice looks quiet. The brewer keeps checking it anyway. In kōji production, a small living population is building an enzyme supply that will h
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