SAKE Scription

I make shimenawa 注連縄 from the rice I grew.
I will make New Year decorations using the rice I cultivated. Shimenawa is a sacred rope of rice-straw. First, I moisten the rice and pound it to soften the fibers. I then bind and arrange it with string to create a shimenawa, a sacred rope. The shimenawa signifies a place where the gods descend. When it is hung, it is believed to act as a defensive barrier and ward off impurities and evil spirits. Decorating the entrance with a shimenawa indicates that the household is welcoming the Toshigami (New Year's deity).
＃shimenawa #しめ縄 'sdeity

The 2023 Miss Shizuoka is a charming woman. I met her at the Shizuoka Sake Festival.

There are two types of double fermentation: single-parallel fermentation and multiple parallel fermentation.
Single-parallel fermentation refers to the process of adding yeast after complete saccharification to initiate alcohol fermentation.
Multiple parallel fermentation refers to the process wherein saccharification and fermentation occur simultaneously.
"This process can yield a high alcohol content. The reason Japanese sake has an alcohol content of around 18% in its genshu(undiluted sake) is due to multiple parallel fermentation .
＃single-parallelfermentation　＃multipleparallelfermentation

She is Miss Sake representing Nagano Prefecture. We met at a trade show in Taiwan. You are truly beautiful. Thank you for energizing the atmosphere to promote Japanese sake.
'lwine&spiritsfestival &beverageseries

Sake and Lactic Acid Bacteria
In the context of sake production, the presence of lactic acid bacteria is indispensable for the kimoto method, where they play a crucial role in eliminating unwanted bacteria and promoting yeast proliferation. Additionally, lactic acid produced by these bacteria contributes to the richness and flavor of sake.
Conversely, lactic acid bacteria are also responsible for causing "hi-ochi" (fire drop), a phenomenon that negatively impacts the quality of sake. To prevent hi-ochi, a process called "hi-ire" (fire sealing) is carried out. It's worth noting that there are both beneficial and harmful types of lactic acid bacteria, each influencing the outcome of the sake.
(Note: The term "hi-ochi" refers to a situation where the fermentation process is hindered, leading to off-flavors in the sake.)

About the types of Kyokai yeast used in sake brewing
1. Kyokai Yeast No. 6 for Clear Sake
Isolation Source: Aramasa Sake Brewery
This yeast has strong fermentation power, a slightly subdued aroma, and is ideal for producing a light and clear sake.
2. Kyokai Yeast No. 8 for Clear Sake
Isolation Source: Masumi Moromi (Mash)
This yeast boasts a rich and elegant aroma, making it suitable for both Ginjo and regular sake production.
3. Kyokai Yeast No. 9 for Clear Sake
Isolation Source: Kumamoto Sake Brewing Research
With a short fermentation period, this yeast imparts a vibrant aroma and high Ginjo fragrance.

Kyokai yeast No. 6 has been found to be the parent yeast for subsequent Kyokai yeast strains through recent genetic information decoding. It has been scientifically proven that all sake yeast strains from No. 6 onwards are genetically derived from a mutation of No. 6.
＃kyokaiyeast #酵母

Yeast is a microorganism that converts sugar into alcohol and carbon dioxide. It can be found in various natural sources like plants, tree sap, vegetables, fruits, and the air. Yeast has been traditionally used in the production of alcoholic beverages, such as sake.
In the case of sake, since ancient times, it has been necessary to rely on wild yeast from the natural environment, making it difficult to achieve stable sake production.
In Japan, the National Research Institute of Brewing began cultivating and distributing yeast strains, known as "association yeast," to improve the consistency of sake production. Nowadays, research institutions in different prefectures actively work on yeast development, and some breweries also isolate and select yeast strains from their own facilities, broadening the range of yeast options.

Some sake breweries also have their unique yeast strains (in-house yeast) that they isolate and select for brewing. As the number of yeast strains increases, the world of sake also expands.
＃yeast #酵母