b'Water is crucial. It is theS P I R I T Soryzae, spread out and putAKASHI-TAI SHIRAUME reason that Kobe and Kyotoon a table top. It is then emerged as the brewingS A K E Ginjo Umeshuwrapped and left in the capitals of Japanand akojimuro. About 12 hours high content of potassium,later the brewery staff willA very popular magnesium and phosphoricmassage the tightly packedJapanese liqueur made acid and low levels cultivating rice relaxing theby steeping the Ume of iron are ideal. Differentsolid mass and ensuringplum in sake with the types of water result inan even exposure to theaddition of sugar. This different styles of sake; forkoji mould. After up to 48one is rich and warming, example Hyogo has hardhours the now fuzzy lookingbeautifully smooth with water giving full-bodied,rice will be unwrappedno alcohol burn.complex sake whilst Kyotoand spread out to prevent has softer water resultingfurther mould growth. The in soft, light sake. Sakesmould visible on the outside from these two regions arewill also have penetrated often described as male andthe heart of the kernel and female.the koji is now prepared. Approximately 60 specialThe koji is then combined strains of high starch ricewith steamed rice, water are used and the degree toand kobo (yeast) in a small which the rice is milled alsotank. The type of kobo has plays a major role. Millinga considerable bearing on removes proteins, fats,the resultant sake with minerals and vitamins fromsome strains giving floral the exterior of the grainpear like aromas in the sake leaving only the white starchand others earthier, more heart; more thorough millingmushroom-like characters. results in fewer congeners, therefore a cleaner brew andThe mixture is then left a finer product.to ferment for up to two weeks. This moto or The milled rice is thenyeast starter (also known soaked. This process is aas shubo) is highly very precise element inconcentrated, hugely yeast proceedings, scrupulouslyrich, has an abv of about timed to the second in11% and greatly aids the order to ensure perfectlynext stage of fermentation. soaked rice. The rice,Virtually all the glucose now containing the idealwill have been converted amount of water, is thento alcohol at this stage steamed for up to an hourand so more koji, steamed (depending on the breweryrice and water are added master and the prevailingin three stages over a weather) until the rice isfour-day period giving a firm on the outside andfinal mash mixture known soft in the middle; an idealas moromi. This unique condition for koji productionmethod with simultaneous and fermentation. The ricesaccharification and is then cooled. The rice isfermentation is known taken into the hot, humidas multiple parallel kojimuro (cultivationfermentation.room) and is sprinkled with koji mould, or Aspergillus INN EXPRESS - DRINKS PORTFOLIO 2019|20 - SAKE INN EXPRES 113INN EXPRESS - DRINKS - DRINKS PORS PORTFOLIO 20TFOLIO 2019|20 - 19|20 - SAKESAKE 113'