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