Description
Sake is a Japanese rice wine produced through a two-stage fermentation process involving enzymatic saccharification by Aspergillus oryzae and alcoholic fermentation by Saccharomyces cerevisiae.
Technical
During the koji stage, Aspergillus oryzae secretes amylases that hydrolyze amylopectin into fermentable sugars, primarily glucose. These sugars are then converted by Saccharomyces cerevisiae into ethanol and CO₂ under controlled temperature and pH. The process also generates amino acids and volatile esters that contribute to the beverage’s umami flavor profile.
Science
Primary Reaction
Starch (amylopectin) → Glucose → Ethanol + CO₂
Sensory Profile
Aroma ()
umamisweetriceyeastysubtle fruityfloralnuttyearthyhoney-likecaramel