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The method kimotoKi = natural
Moto = shubo, yeast starter
Kimoto = natural starter
Cette méthode consiste à écraser le riz pour aider le KojiQu’est ce que le Koji ? Dans le cadre du saké, le koji est une moisissure noble qui permet de transformer l’amidon contenu dans le riz en sucre. On appelle cette étape la saccharification. a transformer l'amidon du riz en sucre, lors de l'étape du shubo (fond de cuve). l'acide lactique sera produit naturellement par la fermentation. on utilisera plutôt les levures naturelle qui vivent dans la brasserie mais l'utilisation de levures sélectionnées est autorisé par la législation. was used during the Edo period. It involves crushing the rice when creating the shu-bo, to allow and help the koji to transform the starch into sugar. This process is called yama-oroshi. At that time, the polishing rate did not exceed 90%, and no one knew how to select the yeasts. It is therefore indigenous yeasts that allow the transformation of sugar into alcohol. Lactic acid is produced naturally, allowing a natural selection of resistant yeasts and protecting the fermenting juice from bacteria
This technique is only useful in the case of brown rice that has been polished around 80% to 90% (% of rice remaining after polishing).
When the rice is polished above this level, it is no longer necessary to crush the rice to allow the koji to convert the starch into sugar. Today, legislation allows the use of pure slected yeast for Method KimotoKi = natural
Moto = shubo, yeast starter
Kimoto = natural starter
This method consists of crushing the rice to help the koji transform the starch of the rice into sugar, during the shubo stage (acid lactic and yeast starter). lactic acid will be produced naturally by the fermentation. the natural yeasts that live in the brewery will be used instead, but the use of selected yeasts is allowed by law.