Miyasaka brewery, Nagano prefecture
It tastes comfortingly familiar for me.
Amazingly, 1662 established, Miyasaka brewery has been in business for 360 years.
Miyasaka’s SAKE benefits from pure water by the KILIGAMINE Highlands. In the fog shrouded highland basin that was filtered by mountain rocks to create good spring water. These rich environmental resources may have been kept helping family business for generations.
In 1946, the No. 7 yeast was originally discovered in warehouse of Miyasaka brewery.
Now a days, No.7 yeast is known as an excellent type of yeast become popular by sake breweries all over Japan.
Compare production methods
Sake is known for same category of fermented liquor as wine and beer.
But I was confusing about the types of microorganisms works such as yeast and malt before I was realizing the good taste of sake.
I would like to write down those differences in the brewing process of SAKE and other fermented liquor.
| Wine | – single fermentation Grapes is ingredients Wine Yeast is used fermentation Saccharification is unnecessary because the base ingredient contains sugar. |
| Beer | – single multiple fermentation Barley is ingredients Malt is used saccharification Beer Yeast is used fermentation Saccharification and fermentation happen separately. |
| Sake | – multiple parallel fermentation Rice is ingredients Koji mold is used saccharification Sake Yeast is used fermentation Saccharification and fermentation happen at the same time. |
Baked sliced pork wrapped bitter melon, fresh vegetables
Olive, Carrot and Basil Cottage Cheese paste
Poached eggs
Salad KONJAC
KONJAC products is made by adding a water, calcium-hydroxide mix to powdered KONJAC potato starch, boiling it, and letting it congeal.
Pickled WASABI plant
I hope you will have a relaxing evening!
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