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KOBO the Japanese yeast! Japanese Sake and brewing process

2020.02.20
sake

As you know Japanese Sake is a fermented alcohol beverage originated in Japanese culture. To ferment the rice, which is a main ingredient of Japanese Sake, firstly, it need to convert starch into sugar with Koji. Secondly, it needs to convert sugar into alcohol. At this stage, we need Kobo酵母 (yeast) to convert. With different kinds of Kobo, there will be a different in tastes and flavor when it becomes Japanese Sake.     History   In today's world, most of the breweries are using Kobo distributed from Brewing Society of Japan(日本醸造協会). I think, if you have ever drink Japanese
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SAKE KNOWLEDGE

2019.09.21
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Alcohol of Japan "Sake" Sake is a fermented alcohol, same as wine and beer, made of rice. Sake has played an important role in Japanese culture, and it is one of the crucial element in Japanese culinary culture "Washoku", or even more important independently. When you talk about Sake, it is about rice, about water and about fermentation technique inherited over years. In this knowledge, you will find out fundamental information to understand about Sake and its composition materials. With this information, please feel and enter the world of Japanese Sake culture.   Brewing process As sake is made of
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SAKE TRADE GLOSSARY

2019.09.22
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Sake Trade glossary page is under construction. Thank you for your patience.   In this page, you can find an explanation of Sake Trading Terms. Should you have any complicated terms, please send us from our Contact Us page. Index A▼ B▼ C▼ D▼ E▼ F▼ G▼ H▼ I▼ J▼ K▼ L▼ M▼ N▼ O▼ P▼ Q▼ R▼ S▼ T▼ U▼ V▼ W▼ X▼ Y▼ Z▼ A Amakuchi(甘口)・・・sweet flavor in Sake. Sake that tastes sweeter than neutral taste. Amami(甘み)・・・sweetness. Amazake(甘酒)・・・A sweet and non-alcoholic drink made from koji, rice and water. Amino Acid(アミノ酸)・・・Amino acid in Sake includes 20 varieties such as glutamic acid, proline and alanine. Sake contains certain amount of amino acid such as 1.0. Normally it is written on the label. High amino
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SERVING KNOWLEDGE

2019.09.21
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Serving Knowledge When you think about the scene which sake consumed in your country region, it is required to know how you serve and tell consumers about sake. In this page, you will know about the information needed in consumption scenes, such as retail shops, restaurants and bars. With the information, you can get to know how to the information after importing the sake into your country for bushiness.   Label Label is where brewery shows there brewery history or philosophy and also concept of products. One of the role of label is to show image and concept of products
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Type of rice in brewing process Kojimai, Kakemai, Shubomai[Japanese Sake]

2020.02.16
ricesake

As you know, Sake is the alcohol made of rice. In order to produce 1800ml Junmai Sake, theoretically need 1.3kg of brown rice needed but not only 1 kind of rice. As you can find from the label, there are kinds of rice used to brew Japanese Sake such as Kake mai, Koji mai and Shubo mai. On this page ikki deliver the information about the kinds of rice used in the brewing process and their difference.   Koji Rice 麹米   Koji rice is the rice used to produce rice koji. In the room of koji "Koji-muro"(麹室), toji spend
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Japanese Grappa “Kasutori Shochu” 粕取り焼酎 : Spirits made of Sakekasu 酒粕

2020.03.27
japansake

In Japanese Sake brewing process, there is a squeezing process called "Shibori"(絞り) or "Joso"(上槽). In Shobori process, breweries use varieties of squeezing methods to extract Japanese Sake and leave so-called "Sakekasu"(酒粕) the sake lees after Shibori. Kasutori Shochu is quite rare even in Japanese market, and some people consider it as a bad alcohol, because there was a fake products in the market. Nevertheless, as breweries tend to brew Junmai or Ginjo more, the quality of Kasutori Sake has been increasing. This time, ikki delivers the information about the distilled alcohol made of Sake lees called "Kasutori Shochu"(粕取り焼酎).   History
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