Sake Brewing using Ampled Pure Yeasts

(Part 1) Preliminary Experiments and Small Scale Brewing Tests

Abstract

In order to brew sake by using the smallest volume of purely cultured yeasts, we brewed a quantity of sake from 2 to 3 tons of rice and used only 10-20 ml of ampled pure sake yeasts (Made by the Japan Society of Brewing), and the ordinary volume of lactic acid.
The results of several preliminary experiments and the small scale sake brewing tests showed that there was no difference in quality between the tested sake and the ordinary one brewed by the Sokujo Moto method.