WINE AND SAKE 



223 



wine is in reality a normal process and which must be expected 

 to develop under ordinary condition. It is, however, most desirable 

 to retard or check this process as much as possible. 



Fig. 77. — Sake. Steamed rice cells (c) attacked by the fungus {Aspergillus 

 oryza). The fungus changes the starch into saccharine substances. Yeasts and 

 bacteria are usually associated with the hyphal fungus, feeding upon the saccharine 

 substances formed. 



4. Sak6 or Japanese Rice Wine. — Sake is a fermented drink 

 quite popular in Japan, China and in Corea. It is made from rice 

 which has been steamed to soften the grain and starch so that 



