PHARMACEUTICAL BACTERIOLOGY. 



4. Expressing, Cooling, Clarifying and Pasteurizing. 



These processes are very closely similar in beer and sake* brewing. The differences, 

 if any, are slight and pertain to modifications of methods employed by different manu- 

 facturers. Preservatives, as salicylic acid, may be added. Both beverages may be rein- 

 forced with alcohol. This is not generally done with sake as the brewers declare that the 

 addition of foreign alcohol destroys the characteristic flavor or bouquet. 



FIG. 69. Sake making. A, B, Rice cells entirely filled with starch granules; C, 

 rice cells after steaming, the starch granules are broken up; D , rice starch granules a, 

 dextrinized, b, normal. 



5. Kinds or Brands. 



Many different brands varying in color, 

 taste, alcoholic percentage, ash percentage, 

 etc. The alcoholic percentage ranges from 

 1.5 to 6. The ash percentage is about 8. 



Different brands varying in quality. 

 The alcoholic percentage ranges from 14 

 to 1 8. There is a sweet variety (Miriri) 

 and a white variety (Shiro). Ash percent- 

 age about 3, frequently less. 



