PART II, SAKK BKEWINCt. 



SECTION. 1. 



PRKTAKATliiN OF MOTO. 



Tlie process of jiieimiiiiy i^ake fcllowt'd in the large breweries of Itaini ami 

 Xisliinouiiyn is very nearly tlie same, and may be easily divided into distiiKt 

 ]ieriods. lnit sake is also very frequently preixired in mueli smaller estublislinients, 

 in whieli caf«e, jiroperly speaking, only two divisions can be noticed, viz. tlie 

 preparation of loofo, and the priiiripal process. The clieinical olianges wliicli 

 occur will be very easily tuulerstooil after tbe details wliicli have been given in 

 the preci'ding part, but it will not be found possible tu make a distinct sej)ar,ition 

 between the solution of the starcli and the actual fermentation as can be <hiMe in 

 beer-brewing. In tlnit industry tbe starch is coinerteil into sugar and (h^xtrin 

 <bn-ing tlie o|ieration id mashing, after which the diastase is destroyed by boiling 

 before the fermentation is allowed to liegiii, but in the manufacture of sake 

 these two processes go on at tlie same time, e.Kcejit during the first few thiys. In 

 this respect, therefore, the brewing of saki' diti'crs fruui that of beer, and it may, 

 perhaps, be one of the reasons why the ibrmer liijuiil is so much more alcoholic 

 tliaii tlie latter. 



As carried out at Itami and Nishinomiya sake-brewing consists of tlie 

 following series of processes:— 



1. I'reparation of Moin 

 '2. I'reparation of Soijp 



I. 



3. I'riparalii'ii of X<i1.<i i-Tlie princi] al process. 



4 I'ri-paratiMii nf Sji'imtn ) 

 .0. Filtration ami daiincalion. 



Of these that which re(iuircs most care and is most liable to fail is the liist, 

 the preparation ui' titoto. 



•Mdli». 



In the pri'paratinii of );if(/f.i steamed rice, koji. and water are iisid in |iropor- 

 timis which differ slightly in difl'ereiit works. The term innfn is used to express 

 not only the priMliict id this operation, but alsii a iletinite amount— thus tlii- 



