Sake Brewing by Ampuled Purely Cultured Yeast (Part 3)

Abstract

The sake brewing process are improved by using the pure cultured yeast which are packed into the ample in stead of ordinary seed mash (shubo) process and the yeast mass addition.
In the frist stage of main mash (moromi), 1 per cent of total rice (4.5-5 per cent of total koji), 400 per cent water per added koji, 3-4 ml 75 per cent lactic acid per 1 of water and 4.0×10⁵ cultured yeast per ml of water were added and cultured about 30°C for 24 hours. This process shorten the total brewing periods and obtained the good results in many factories.