Sake can be called rice wine and the process is similar to that of wine. Sake is made by fermenting rice like wine is made of grapes. In terms of brewing process, the major difference between wine and sake is glucose; grapes contain glucose whereas rice does not. During wine brewery process, grapes are fermented by yeast and ethanol is made during the process. Sake requires one more step to convert starch into glucose. For this process, koji mold*, or aspergillus oryzae, plays a very important role. Koji mold creates various enzymes which convert starch into glucose and these enzymes define the taste of sake. Technically it is very delicate process, therefore, usually sake breweries do not open this process to
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