Sake - types of yeast used in brewing japanese rice wine Land & Weather Yeast and Sake Brewing The importance of yeast in the production of sake is extremely important, as yeast influences many elements of sake taste, most noticeably sake fragrance. And since our sense of taste is highly influenced by (if not dependent on) our sense of smell, this is crucially important. Indeed, the proper tasting of sake requires a well-developed sense of smell. There is the initial sniff, noting the general fragrance of a sake. Then comes the fukumi-ka, or the fragrance that arises as you hold the sake in your mouth and breathe. There is also the modori-ka, a third fragrance that becomes discernible immediately after you expel or swallow a sip. Yeast will affect all of these. What is Yeast? What Does it Do? Yeast converts sugar to alcohol and carbon dioxide. It is the heart of the creation of all alcoholic beverages. But different yeast strains will produce different things, like esters, alcohols, and acids and other chemical compounds that affect the nuances of fragrance and flavor.

Each yeast will give rise to its own specific array of chemical compounds, with scary names like ethyln caproate and isamyl acetate. These will be present in varying quantities, depending on the choice of yeast and the successful progress (or lack thereof) of the fermentation. Which esters, alcohols and other compounds are produced are highly dependent on the temperature at which fermentation takes place. All of this will help to determine the character and nature of the sake. In this way, the choice of yeast also directly affects flavor. Are All Yeast the Same? How does one strain of yeast physically differ from another? There are many ways, but not all are so obvious. It is often not simply a matter of size or physical appearance. In fact, when the cells of two yeast strains are set next to each other in a microscope, the average person is not likely to be able to tell the difference. The differences are more evident in other things. Like the length of the life cycle of the yeast: how long will it work before becoming dormant, or how robust or fickle it is against alcohol and/or temperature.

Which alcohols, esters and other things it tends to give off as by-products of its life cycle during fermentation is of course, another important factor. How is Yeast Developed? Although we speak of a yeast being "developed," it is more a matter of being isolated. The process of coming up with a new, specialized yeast strain, usually takes about three years, and is actually a kind of reverse engineering. Yeast is usually isolated by starting with a tank of sake being made. It may be one in which many, many strains of naturally occurring (i.e. floating in the air) yeast strains were allowed to initiate the fermentation. Some of the thick foam on the top of the moromi (the fermenting mash) is taken and analyzed. This foam has the highest concentration of yeast cells in the tank. If the sake comes out well, the strain of yeast that is most populous is isolated and reproduced for further study. If it continues to demonstrate the desired qualities, it is made available on a larger scale.

History of Yeast in Japan In the early 1900s, the Central Brewers Union first began taking pure yeast strains that had been isolated (usually by larger breweries from particularly good tanks of sake) and making them available to kura (breweries) across the nation in pure form, usually in small glass vials. These yeast strains have since been assigned numbers by the Central Brewers Union. Yeast Table Same as 601 above. Common Yeast Strains At present, they are up to number 15. Each one has its own special qualities. Yeast #1 through #6 are no longer in use, as apparently the acid produced was too strong. Yeast #7, #9, and #10 are perhaps the most important these days. Yeast #7, discovered by Masumi of Nagano, is the single most commonly used yeast in the country, with its mellow fragrance and robust strength during fermentation. Yeast #9 is the most common yeast for ginjo-shu, due to its wonderful fragrance-creating abilities, and fairly healthy constitution during fermentation.

Yeast #10 produces a lower-acid, fine-grained flavor in sake, but is a bit fickle at all but the lowest fermentation temperatures. More recently, Yeast #14 (which is low in acidity with lots of pears and apples in the fragrance) and Yeast #15 (which is very fragrant but not of such robust constitution) are often seen used in finer sake, especially in particular regions. There are, on top of the publicly available yeast strains, dozens of others that are used on varying scales throughout Japan. Many of these are proprietary, having been developed by kura and used only by them, or more commonly, developed by prefectural brewing research institutes and used by kura in that prefecture. Many of these are wonderful indeed, and go well with the water and rice of that region. A few examples of this include F701, also known as Utsukushima Yume Kobo from Fukushima, the wonderfully fragrant Alps Kobo from Nagano, and HD-1 and NEW-5, which help Shizuoka sake be the wonderfully drinkable brew that it is.

And finally, no discussion of sake yeast would be complete without mention of the awa-nashi kobo, or foamless yeasts. Yeast #6, #7, #9 and #10 all have cousins that do almost an identical job without producing the massive amounts of foam that rise and fall and breathe majestically throughout the course of the fermentation. These are designated by adding 01 to the number. For example, #901 is a foamless version of #9. Why foamless? This saves hours and hours of grueling cleaning time, scraping the remnants of the foam from the side of a tank before starting the next batch. Also, since a third of each tank must usually be reserved for the rising foam, more sake can be brewed with less space using such awa-nashi yeast. However, some experts say that the these foamless versions are not quite what their bubbling cousins are, in terms of the final product. Fragrance and flavors are not quite as refined, although they may be 99 percent of the way there, say some. This is somewhat unsubstantiated, and may be nonsense. It is most likely affected by preconceived notions, but such talk has been heard.

Often these yeasts will be given working names, names that are more romantic than a simple number. One example given above is the F701 from Fukushima, known much more commonly as the Utsukushima Yume (dream) Kobo. Others include mighty #9, also known as Kumamoto Kobo, in honor of the prefecture from which it originally comes (more specifically, from the kura that brews the fragrant and very fruity sake called Koro. Number 10 was discovered by a gent named Chikara Ogawa, so that it is often called Ogawa Kobo (especially in northern Japan, where it was isolated). Number 14 is often referred to as Kanazawa Kobo, and #15 is commonly known as AK-1, for Akita Kobo, both in recognition of their origins. Why Pay Attention to Yeast? Yeast is one of the newer developments in the sake world that we can all follow with interest. Over the last ten years or so, dozens of new yeast strains have been developed and come into use.

This has been one of those great technical advances in the sake world -- one factor that separates great ginjo of today from the run-of-the-mill sake of yesteryear. Although it may not make much of a difference once you are sipping, learning to identify the qualities of a yeast strain and searching for and comparing fragrance and flavor profiles can be extremely instrumental in improving your palate. It can also simply be a lot of fun. More and more commonly, especially for decent sake, the yeast used is listed on the bottle. Be sure to look for and try to identify the various special qualities of the various yeast strains. It is also interesting and important to note that yeast development is one area of progress that has taken place outside of the actual brewing process, yet still affects the final product greatly. In other words, great sake might be brewed using a brand new yeast strain, but the actual brewing process still relies on old hand-made ways that eschew modern machinery.

Copyright eSake.com 1999 - 2011 Sake.com: Sake Making 07/24/2003 [Part 2] "Sweet Sake and Dry Sake" Types of Sake There are many types of Sake, and of course, there must be some system to rank them. The various types and a short description are given in the chart below. In short, all Sake can be divided into two groups: that with added alcohol, and that made with rice only. Amongst Sake with added alcohol, there are four groups, the first and largest of which is cheap Sake, in which lots of alcohol is added to increase yields. The other three groups of alcohol-added Sake are premium Sake (Honjozo, Ginjo-Sake and Dai-Ginjo-Sake), which have but a small amount of alcohol added. The difference between these three is how much the rice has been milled before brewing (see below). In the other group, Sake made with only rice, there are three groups: Junmai-Sake, Junmai-Ginjo, and Junmai-Dai-Ginjo.

The difference between these three is, again, how much the rice has been milled before brewing. These parallel the differences between Honjozo, Ginjo-Sake and Dai-Ginjo-Sake above. Sake, as it is commonly known, is also sometimes referred to as Nihonshu, or even Seishu (legally). But here, we will always refer to it as Sake. There are also, of course, rules and laws that strictly define what Sake is. Within these laws, Sake is officially known as "Seishu" and is defined as one of the following. Fermented from rice, rice-koji (the mold used to convert the starch in rice into fermentable sugars), and water, and then pressed through a mesh (to strain away the solids and yield a clear beverage). Fermented from rice, water, Sake-Kasu (the lees that remain after pressing Sake; these can still contain fermentable elements), rice-koji, and anything else accepted by law, and then pressed through a mesh. Sake to which Kasu has been added, and then passed through a mesh.

As you can see, in 1) above, the definition is very strict and clear with respect to what can be used. But in 2), the definition is a lot more vague, and not as pure. Most mass produced Sake made today has pure distilled alcohol added to it. In very cheap Sake, there is quite a lot of this alcohol added. In premium Sake, often just a little alcohol is added. However, regardless of the amount, none of this Sake falls under the category 1) above. Also, sometimes terms like "Super Ginjo" or "Specially Brewed" appear on labels. These are purely marketing terms, and are not at all recognized by the legal system of defining and ranking Sake. Until April of 1992, there was another system in place. At that time, Sake was designated as either 2nd Class, 1st Class, or Special Class. By default, all Sake was initially 2nd Class. However, if brewers wanted their Sake to be known as superior to most, they would submit a sample to the National Tax Office for sampling. The National Tax Office maintains a staff of professional Sake tasters for precisely this kind of thing.

Why the tax office? Sake sales lead to more tax income. If the overall level of Sake is good, this means more taxes for the government. Makes sense, really. So, if the submitted Sake was deemed good enough for a 1st Class designation, or better still as Special Class designation, brewers were allowed to put this on the label. Naturally, such Sake commanded a higher price on the market, as quality was assured by the government. Also, the tax on such Sake was higher, too. Note, too, that such sampling was based on tasting only; and it was only through taste and smell that the quality was assessed. The type of Sake rice, and the degree to which the rice was polished --both important factors in assessing quality of Sake in today's Sake world-- were not part of the assessment back then. To be continued. Video: Sake Fermentation | eHow Sake Fermentation Sake fermentation converts rice into glucose which, in turn, is converted into alcohol. Learn the sake fermentation process with tips from a sommelier in this free video about sake.

Part of the Video Series: Junmai Sake Comments Video Transcript I'm Beau Timkin, master sake sommelier, and in this segment, we're speaking about Junmai sake, the category. But first, we got to talk about sake to begin with. What is sake? A lot of people have different misconceptions about sake, what it is. A lot of people think it's a hard alcohol, a distilled beverage, a booze if you will, but it's not. Sake is a fermented alcoholic beverage. A lot of people call it rice wine but, technically, sake is built like beer, but drinks like wine. So you're converting a grain, rice, into a glucose, the glucose then gets converted into alcohol. Now wine, a grape is glucose. Add a little yeast, wine. Beer, they have a two step process, where they have to break the mold into the grain, the grain, the hops and barley and then they ferment it. But sake is built in a way where they do it all in one step. It's called multiple, parallel fermentation and it is God's gift to human beings.

Where you actually sacrify, where you chain, you take a long chain starch molecule, break it into a glucose and then you ferment that glucose, using yeast into an alcohol, all in one vat. So, when you think of sake, people are like, "oh, it's that's fiery distilled booze." It's not. It's a very gentle, it's delicate in some instances, alcoholic beverage made of rice in water and a little bit of mold and some special brewing yeast only. Very simple, very clean, probably the cleanest burning fuel out there. Featured The Magic of Sake Fermentation – Retrospectacle: A Neuroscience Blog More » In keeping with my discussion of Japanese foodstuffs ( see fugu ) this week, I thought I’d post a bit about the alcoholic drink sake. Sake, often called rice wine, has polished rice kernels as its raw material and is produced from the combined effects of a mold and a yeast. However the term “rice wine” is a misnomer since wine is fermented once while sake undergoes multiple fermentations. Under normal conditions, the starch in rice is completely resistant to degradation by yeast enzymes—therefore it must be converted to sugar first.

This feat is undertaken by the common mold Aspergillus oryzae , which easily breaks down the starch which remains after the hard exterior is polished off. During the process of making sake, this mold is cultivated beforehand in a very humid room on Koji rice (or malt rice). The moldy Koji rice, normal rice, and sake yeast mash (shubo) are then mixed together in a large vat. Here’s where it gets interesting. Within the vat, a parallel process is occurring: as the mold breaks the rice starch down into simple sugars, these sugars are in turn reduced by the yeast to ethyl alcohol and carbon dioxide (to see the synthesis reaction, click here ). This mixture is allowed to ferment for about a month, during which time more Koji rice, rice, or water may be added to achieve the desired flavor. At the end of this month, the rice mixture is placed in bags and then pressed to separate the alcoholic liquid from the solids. This liquid is left alone for another 10 or so days, when it is then filtered and pasteurized. The end product is about 18-25% alcohol.

There are MANY different types of sake , with nearly infinite variations in the minutia of the brewing process, so the fermentation process I described is just the general picture. Check out this flowchart on how sake is made: Here’s another great source of information about the types and how-to’s of sake. Kampai! Sake FAQ - Japanese rice wine information & education Sake FAQ Click here to sign up LAST UPDATE: July 21, 2007 Answers to Common Questions Q1: What is sake? Is it a beer? Is it a wine? Is it a spirit? Sake is a beverage fermented from rice, which is a grain. This would make it more of a beer than a wine. Yet, sake is not carbonated, and flavor-wise is closer to wine than beer, although it is indeed uniquely different from wine. Sake is not a distilled beverage, and is not even remotely related to gin, vodka or other spirits. Q2: What is the alcohol content of sake? Sake is generally between 15% and 17% alcohol. Q3: How long does it take to brew sake? Basically about a month.

It can be a bit longer for ginjo-shu, including all the steps. Also, this does not include the (usually) six-month period sake is "aged" before release. Q4: Is sake aged like wine is? Is there such a thing as "vintage" sake? In general, sake is not aged (beyond the six month period mentioned), and is meant to be consumed soon after purchase. If kept cold and dark, it will last six months to a year without degradation in flavor. There are exceptions, as some sake is deliberately aged. There is no such thing as a vintage year in the sake world. Be sure, then, to notice the bottling date on the label. If the sake was brewed in Japan, note that the year 10 (for Heisei 10) is 1998. So a sake with 9.4.23 would have been bottled on April 23, 1997. Avoid! Try to buy a sake bottled within the last year, at least. If you found it refrigerated, take one more sigh of relief. If not, it may not be totally fresh. Q5: How should sake be stored?

Sake should be stored away from light and kept cool. Refrigeration is best, although not absolutely necessary unless the sake has not been pasteurized. Polite way to hold hands Q6: Is sake better than other alcoholic beverages for your health? Beyond the normal pros and cons of alcohol consumption, note that sake is free from sulfites. It is also light and comparatively free of hangover-causing congeners. Premium sake is free from additives and preservatives. Q7: How many types of sake are there? From a production point of view, there are five basic types (see Types of Sake for details). Note that there are several other less-common types as well. Q8: What are some good brands you can recommend? How much time do you have? The best thing to do is to see John Gauntner's Top 100 Sake Picks on his Sake World homepage. Q9: What price range should I expect? First of all, where are you? Although the sky's the limit, more expensive (= better = more desirable) is definitely NOT the case. Good sake is not cheap, but it doesn't need to be excessively priced.

If you are in Japan, 2500 to 5000 yen for a 1.8 liter bottle, or 1200 to 2500 for a 720ml bottle, is a good range. In the US, that might come out to $35 to $70 for a 1.8 liter bottle, or $18 to $37. Unfortunately the price about doubles when it gets imported and goes through the system. Naturally, there is some fine US-produced sake for about half the above prices that are great values. Q10: How can one tell a good sake from a bad sake? If you do not have a chance to taste it, begin by trying to buy something with the words Junmai -shu , or Honjozo-shu , or Ginjo-shu or Daiginjo-shu on it. If you do have the chance to taste it, look for balance. Nothing should be cloying or pushy in the flavor profile. A sake can be quite dry or quite sweet and still be in balance. If it is lethargic and/or dull, and cloyingly sweet or gratingly harsh, avoid it.

(Unless you like it that way!) Q11: What is the proper color for sake? Sake is generally almost transparent, which is often due to filtering at the kura (brewery) before shipping. This can be excessive at times, stripping a sake of its character. Often a sake has a light amber or gold color to it. This is often the case in full-flavored sake. This can be quite pleasant and add a new dimension to the sake experience. Beware: if a sake has been left in the light or allowed to age, it will turn a darker color, almost a lusterless brown. Sake that has degraded to this level is best avoided. Q12: How many sake brands, or labels, are there? There are about 1800 sake breweries (called kura in Japanese) in Japan, a number which is sharply decreasing each year. So there are 1700 brands, but most kura make several grades or types of sake, which are significantly different. So there are likely as many as 10,000 different sake among these breweries. In the US, there are presently seven breweries, most of which make more than one product.

Q13: How does US-brewed sake stand up to sake from Japan? The breweries in Japan have a 1000 year head start, not only in terms of brewers and craftsmen, but in terms of special rice that makes great sake. It is understandably a richer and more diverse world, and the sake reflects that. There is good sake and bad sake being brewed in the US -- just as there is in Japan. While in general the sake from Japan (assuming it has been cared for properly) is more flavorful, alive and character-laden, there is plenty of very drinkable sake being brewed in the US. Plenty. Also, as the cost of raw materials is significantly less in the US, sake brewed in the US can present quite a value to the consumer. Q14: What is koji? Koji is steamed rice onto which koji-kin (which means koji mold) has been cultivated. This mold is known in English as Aspergillus Oryzae. It is used in sake brewing to break down the starch molecules into sugar molecules that can be used as food by the yeast cells.

Since rice is milled, there is no husk and therefore no enzymes, so malting (as in beer brewing) is not possible. Koji provides those enzymes to create the sugars for fermentation. This cultivation of koji-kin mold onto steamed rice to create koji itself is the heart of the sake brewing process. Q15: Where can I get good sake near me? Stay tuned to the Sake Pubs and Restaurants pages for detailed information on which restaurants near you carry premium sake. Q16: What is the nihonshu-do, or Sake Meter Value? This is a measure of the density of the sake relative to water. It is a very general reference to the sweetness or dryness of a sake. Note, however, that acid content and water hardness and temperature and other factors also contribute a great deal to the concept of sweet and dry. Q17: What is the ideal temperature for serving sake? Despite the words of the venerable James Bond, most decent sake tastes best slightly chilled. In short, there is no one ideal serving temperature, but cool to chilled brings our the best in most good sake, with subtle differences presenting themselves at each temperature range.

A lot of good sake goes well warmed, but not too hot! Piping hot sake is a carryover from decades ago when sake was not at the level it is now, and heating it was the best way to go. Times have changed , but in Japan as well as in the US, a lot of cheap sake is served very hot. Q18: Can sake be served with food like wine is? Absolutely. Naturally, this calls for experimentation, but in general sake is a wonderful accompaniment to fish and other light dishes. Also, premium sake also does well with strong or curiously flavored snacks taken in small morsels. Q19: Are different kinds of rice used to brew sake, as grapes are for wine? Yes, indeed. There are about 65 varieties of rice designated as sake rice, and naturally some are more prized than others. Like grapes, different rice strains grow best in particular regions. Some famous examples are Yamada Nishiki, Gohyaku Mangoku and Omachi. Q20. Warming Sake. If you do not recommend heating Premium Sake, then can you recommend a fine sake that WILL heat well for our customers who wish it warm/hot?

We heartily recommend Kamo no Izumi and Sake Hitosuji, both of which are in the US, for gentle warming. See the archived newsletters for more such recommendations. Also, you are opening a Pandora's Box here, as there is no simple answer to your question. It is all about personal preference, but more often the sake that is suited to gentle warming is earthier, richer and less fruity. Often the brewer will recommend this on the label, but more often you need to trust your tasting experience and preferences. Q21. Where can I buy kasu (sake lees), or learn kasu recipes? Outside Japan, we are unsure where you can buy sake lees, or kasu, but you might try both searching the net for sake "kasu" and shopping at Japanese grocery stores (if there are any near your location). Q22. Where can I find sake with a snake in the bottle? That is not sake. It is called "habu-shu" and is not available in the US. I believe customs will not let it in, something to do with a dead snake in the bottom of the bottle.

By the way , it is made with Awamori, a strong distilled Okinawan beverage, not sake. For more on the topic, click here . Q23. What should I do with my old sake? Is it drinkable? Does it get better with age? Try it at least but do not have expectations. Sake does not age well, it was not really meant to be aged. Q24. Where can I buy a nice tokkuri and guinomi sake set? Japanese pottery guru Robert Yellin offers numerous articles and photos on tokkuri and guinomi, and his online gallery sells them. Please visit JapanesePottery.com , then use the estore search feature to find sake flasks or cups. Our site , eSake.com, the site you are currently viewing, offers a review of the various vessels used for drinking and pouring sake. See our Sake Vessels Page . Q25. Could you identify this old bottle of sake I found in the basement of my grandfather? No, we don't do appraisals for free. Q26. Where can I buy KOJI?

One major producer is Akita Konno Shoten, but they do not have a site, or ship overseas that I know of. Try the below contact: Recently, several brewers are experimenting with koji obtained from SakeOne Corporation in Oregon, with apparently significantly improved results. This koji can be purchased from F.H. Steinbarts for about $8.00 for a 2.5 lb. Batch. For more information call Steinbarts, at 503-232-8793. Also, koji spores (as opposed to completed koji) are also available from Vision Brewing in Australia. According to proprietor Brendan Tibbs, the product is available online for anyone, and is particularly suitable to the home brewer. Q27. Where Can I Learn More About Home-Brewing Sake? If you have even a passing interest in brewing sake at home, you must check out The Sake Digest, a mailing list on sake home brewing maintained by Jim Liddil at jliddil@vms.arizona.edu. On this list, issues both stylistic and technical, detailed and general, are discussed by enthusiastic and knowledgeable home brewers.

Fred Eckhardt, easily the most experienced sake home-brewer in North America, regularly generously imparts his experience and wisdom to readers. A message is generated perhaps twice a week, so one in not inundated with information and countless emails. It is quite interesting to follow along with the apparently successful efforts of these brewers from a cyber-distance. Q28. Where Can I Buy Organic Sake? Not sure where to buy it but about 15 Japanese companies sell organic sake and one is Yuki no Bosha, which a Google search should bring up. It is in Akita Prefecture, Japan. They do export it to the US. Another is Dewatsuru. Q29. If I host a sake tasting party, and I intend to serve various different sake, how can one "clear the palette" between tastes? Answer. First, get buckets to spit into. Most professional tasters do not DRINK the sake; they pour just a little into their tasting cup (any type of guinomi will do), sniff it carefully, then sip it, swirl it around in their mouth, then spit it out into the bucket. Then they write their tasting notes. Second, have plenty of bottled water available.

In between tasting different sake, many professional tasters simply drink water to cleanse their palette. Q30. Vegetarian Sake. As a sake lover and a new vegan, I need to find sakes that do not use any animal product in their brewing and refining. Can you give me any information on how to double check a sake as "vegan-friendly?" Most sake does not use gelatin finings, although we cannot determine what does and what does not, and there is no way to know from the label. Powdered active charcoal is used for fining of most Japanese sake . This is made from (as far as we know) wood and plants, but we cannot be sure about all stuff at all places. Sake called "muroka" is unfiltered and unfined so that would be a safe bet. Q31. What is the sugar content of sake, and how many calories are there in a typical serving of sake? There are between 180 and 240 calories, or 20 to 27 grams of carbohydrates, in 5.5 oz glass of sake. Protein and fat are negligible.

During the brewing of sake, the yeast cells eat the natural sugar created by the starches in the rice and give off alcohol and carbon dioxide. The starch-to-sugar conversion, and the fermentation of that sugar, take place simultaneously in the same tank. This makes sake unique; in other beverages the conversion to sugar occurs first, and fermentation later. Also, another important parameter to be aware of is the Nihonshu-do . Also called the Sake Meter Value (abbreviated SMV) in English, this is the specific gravity of a sake. It indicates how much of the sugars created from the starches in the rice were converted to alcohol, and how much remained to contribute to sweetness. By ancient convention, the higher the number, the drier the sake. What is the range? In theory, it is open-ended. In practice, + 10 or so is quite dry, -4 or so is quite sweet, and +3 or so is neutral. Keep in mind this parameter is affected by acidity, temperature, accompanying food, and a host of other factors so that it is limited in its usefulness.

Copyright eSake.com 1999 - 2007 Sake School: All About Sake Yeast | Serious Eats Sake School: All About Sake Yeast Pure Yeast from Jokigen Brewery [ Photograph: Takahiro Tokura ] We've discussed sake rice , water , and koji , the mold that makes sake possible. But there's one important sake ingredient left: the yeast. While yeast is necessary for the fermentation of every alcoholic drink, sake yeast is a bit different from the yeast that ferments wine and beer. Why bother knowing about yeast? Because the strain of yeast that a brewer selects—as well as the way the fermentation is carried out—has a direct affect on the sake's aroma and flavor. Knowing a little about yeast can help you pick out flavors in sake, and guide you toward discovering which types of sake suit your palate best.

While wine and beer are usually fermented at temperatures between 64° and 85° Farenheit (with red wines on the hot end, and lager cooler, fermenting between 45 to 55° F) premium sake is fermented at much colder temperatures (often 32° to 48°) Sake brewers believe that a slow, cold fermentation will elicit the most favorable aromas from the sake yeast. Because the cold temperature prevents the yeast from acting too quickly, fermentation of sake takes quite a while: usually between 18 to 32 days once transferred to the tank. Overhead view of sake fermentation tank [Photograph: Monica Samuels] Sake fermentation is also almost always done in an open tank; sake brewers fear that a lid on the tank would prevent precise control of the temperature in the tank as fermentation occurs. The fermentation of the yeast starter creates a layer of carbon dioxide that helps to protect the mash from wild yeast and bacteria. This layer of gas is so powerful, there are accidental deaths every year from brewery workers sticking their heads too far into tanks. Lactic acid (added or occurring naturally) also protects the mash from unwanted microorganisms.

But sake breweries must be kept extraordinarily clean and sterile as a precaution against contamination. Brewery workers and guests are required to wear hairnets, and constantly wash their hands and spray them with alcohol. Many breweries also prohibit their staff from eating natto (soybeans fermented with bacteria; a major staple in the Japanese diet), for fear that the bacteria will affect the fermenting sake. How much does temperature really matter? I've tasted two sakes side by side, where the only difference was temperature during fermentation. The colder-fermented sake was considerably more fragrant than the other. The brewmaster explained to me that this was achieved by keeping the temperature so cold that the yeast almost died, and then warming it up so that the yeast recover and propagate. By doing this, the yeast became much stronger and developed more aroma in the finished sake. But the goal is not always to develop the highest levels of aroma; that depends on what style you're aiming for. While many prefer a bold, fruity style of sake for a first glass of an evening, it's often the more subdued styles that are appropriate for drinking throughout a meal. For Kyoto style kaiseki dining, chefs often prefer sakes that are far more subtle and delicate.

Sake label showing yeast strain [ Flickr: Momokawa2011 ] Although quite a few breweries pride themselves on developing their own yeasts, the majority of sake brewers rely on sake yeasts that have been cultivated and tested over time. Some popular yeast strains used today include: #7: The most commonly used sake yeast, developed by Miyasaki brewery in Nagano. Sake brewers rely on this yeast for its consistency and stability in fermentation, as well as its subdued, soft aromas. This yeast is commonly used in complex sakes like junmai and honjozo. #9: This yeast was discovered at Koro brewery in Kumamoto, and is prized for strong, slow fermentation resulting in fragrant sakes. It's mostly used for elegant sakes with balanced fruit and floral notes, like ginjo and daiginjo. #1801: The '01' signifies that this yeast is non-foaming, which is preferable for some sake brewers because it's cleaner, and sake can be brewed up to the top of the tank, increasing efficiency.

(Brewers I've asked about this yeast assured me that there's no quality difference between foaming and non-foaming yeast.) This yeast was discovered fairly recently, but it has become very popular, due to its strong floral and fruity aromas. #1801 is mostly used in sakes with sweet, fruity aromas, like daiginjo. Yeast isn't everything; temperature of fermentation is essential in shaping the finished product. But as a general guideline, if you tend to prefer fruitier, more wine-like sake, you should look for sakes brewed using expressive yeasts such as #9 and #1801. If you're looking for subtler, more earthy rice aromas, sakes brewed with yeasts like #7 are a better way to go. Many importers have started listing types of sake yeast used on labels to help consumers navigate through the many sake choices. Identifying sake yeast strains when tasting is a great way to hone your sake tasting skills. About the author: Monica Samuels trained with American Sommelier Association and the Sake Education Council. She is a Sake Educator for New York Vintners in Tribeca.

Before her current role as Sake Ambassador for Southern Wine & Spirits of New York, Monica was the National Sake Sommelier for the SUSHISAMBA restaurant group. Taitō-ku, Japan Wholesale/Trading Company Has verified third-party data Has a significant amount of contact information 102 shipments match sake fermented 3,754 shipments total ...VEGETABLE 1KG GOURMET FLAVOR CONCENTRATE JAPANESE STYLE BUCKWHEAT PLAIN LIQUEUR JAPANESE SAKE(FERMENTED RICE TEA SYRUP DRIED SHAVED BONITO (CHILLED CARGO) KAGOME CHUNO VEGETABLE SAUCE... Japan Has verified third-party data Has a significant amount of contact information 88 shipments match sake fermented 361 shipments total OTHER FERMENTED BEVERAGES (CIDER PERRY MEAD THE JAPANESE REFINED SAKE THE JAPANESE LIQUEUR INVOICE NO.14425 PARTIAL THE CONTAINER NO.

SZLU9890150 HAS Japan Has verified third-party data Has a significant amount of contact information 66 shipments match sake fermented 24,223 shipments total OTHER FERMENTED BEVERAGES (CIDER PERRY MEAD JAPANESE SAKE ------------- H.S.CODE 220600 220870 1 CONTAINER N T 10 869.5 KGS

Question: Sake is fermented from what?
Answer: Rice