Li Jianwei/Sake Heart 02: How to Brew Japanese Sake? Rice, water and bacteria dance together

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The "Heart of sake" series is the beginning for the author to go to Japan to study wine-making and think. Every day, I work with Tibetans not only to learn brewing skills, but also to learn their attitude towards brewing, and to observe the close relationship between Japan and sake.

Learn: how on earth is Japanese sake brewed?

Sake is a product with a long history. Its history begins with rice planting in Japan, and the production of rice wine gradually develops. Until now, sake is brewed simply with rice, water and bacteria. Starch is converted into sugars by rice millet, and sugars are converted into alcohol by yeasts. Two fungi act in parallel, each performing its own duties to maintain an ingenious balance. Make a wine with a wonderful flavor.

Postscript: after studying in Japan, the author found the Yilan Zhongfu Distillery, which has a strong interest in sake in July 2016, and cooperated with the technology and experience learned in Japan. Up to now, I am still trying to find a way to overcome the brewing environment in Taiwan and make sake with local characteristics. The process of these explorations will be explained one by one later. (series to be continued)

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