Museum of Sake Journal Summer 2016 - Page 35

WHAT IS GINJO-KA AND WHERE DOES IT COME FROM ?
Varying the temperature also can affects the percentage of rice that dissolves during the fermentation process . This will also affect the sake aroma . At higher fermentation temperatures , rice tends to dissolve more quickly , and as the amout of melted rice increases , the nutrients contained from the rice will be absorbed by the liquid , creating a sake with a rougher texture and cereal aromas . With lower temperature fermentation is more gradual , and so the rice dissolves less , releasing fewer nutrients . This technique produces sake with a finer , more delicate texture and of it is of course easier for the yeast to create a pleasurable ginjo aroma .
RICE DISSOLVING EFFECT
( SAME AMOUNT OF RICE USED )
HIGHER TEMP
LOWER TEMP
LOW % RICE SOLIDS REMAINING
HIGH % RICE SOLIDS REMAINING
15 ° C 6-15 ° C
SAKE : ROUGHER TEXTURE , CEREAL AROMA
SAKE : FINE TEXTURE , GINJO AROMA
NUTRIENTS ( AMINO ACID , ORGANIC ACID )
RICE SOLID LEFT
FEWER NUTRIENTS DISSOLVED
RICE SOLID LEFT
MUSEUM OF SAKE JOURNAL 35
WHAT IS GINJO-KA AND WHERE DOES IT COME FROM? Varying the temperature also can affects the percentage of rice that dissolves during the fermentation process. This will also affect the sake aroma. At higher fermentation temperatures, rice tends to dissolve more quickly, and as the amout of melted rice increases, the nutrients contained from the rice will be absorbed by the liquid, creating a sake with a rougher texture and cereal aromas. With lower temperature fermentation is more gradual, and so the rice dissolves less, releasing fewer nutrients. This technique produces sake with a finer, more delicate texture and of it is of course easier for the yeast to create HX\\XH[\XKPHTSQPSQHSSSшPHTQ BQTSTTSTQ BPHQ”SPRSS‚ HPBQ”SPRSS‚Mp‚LMp”RNQTVTKTPSTPBRNSHVTKSTPBUQS SRSPQ ԑSPPQ BUTUQS‘TQPHQQPHQQUTUSHшRHTS B