掛米として粉砕白米を使用した清酒醸造

概要

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Saké has been traditionally brewed from polished rice grain. Studies were conducted in making saké with powdered polished rice. Powdered raw material (kakemai) was slow to ferment. The reasons were as follows: the rice was very soluble even at low temperature (at 15°C); the viscosity of the saké mash became high; and the concentration of dissolved oxygen in the saké mash became low. Thus, yeast did not grow rapidly. When 10% more water was used to lower the viscosity of the saké mash, fermentation proceeded normally, just as with the usual saké mash. With the usual rice grain, about 5% of the starch contained in the cake of saké mash. In saké brewing with powdered rice, almost all of the starch was converted into alcohol, so more saké was produced than usual and the quality was good. Sensory tests conducted by 16 panelists showed no differences in quality between the two sakés.
社団法人日本農芸化学会の論文