JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 107, Issue 2
Displaying 1-8 of 8 articles from this issue
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  • Sake Brewing on a Practical Scale with Wash-Free Rice
    Koji KAWAKAMI, Takashi MIKAMI, Shinya KOBAYASHI, Tomio SETO, Takeshi Y ...
    2012 Volume 107 Issue 2 Pages 125-133
    Published: 2012
    Released on J-STAGE: October 23, 2017
    DOIhttps://doi.org/10.6013/jbrewsocjapan.107.125
    JOURNAL FREE ACCESS
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    To elucidate the suitability of wash-free rice for sake brewing, we carried out practical scale brewing with 50% polished rice at three breweries. The activities of koji (α-amylase, α-glucosidase, glucoamylase, acid protease and acid carboxy peptidase) were almost the same as those from ordinary polished rice. The fermentation periods of moromi mash from wash-free rice and ordinary polished rice showed no uniform tendency. General components, yields, and flavor components in sake from wash-free rice were almost the same as those from ordinary polished rice. Although glucose in sake from wash-free rice was slightly less than that from ordinary polished rice, there was no significant difference between the wash-free rice and the ordinary polished rice. Sensory scores of brewed sake from wash-free rice were almost the same as those from ordinary polished rice. These results suggest that using wash-free rice can not only save labor in the rice-washing process but also produce sake at the same quality as that made by conventional methods.
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