Brewing Process Rice miling - FC2tsukamoto-meisyu.jp/epanph.pdf0 Brewing Process Rice polishing...
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0 Brewing Process Rice polishing Rice polishing Rice polishing Rice polishing 精米 Rice washing/steeping Rice washing/steeping Rice washing/steeping Rice washing/steeping 米/漬 Rice steaming Rice steaming Rice steaming Rice steaming 蒸米 Multiple parallel fermentation Multiple parallel fermentation Multiple parallel fermentation Multiple parallel fermentation 平行複発酵 (Saccharification)(Fermentation) (Saccharification)(Fermentation) (Saccharification)(Fermentation) (Saccharification)(Fermentation) （糖化）（発酵） Mash Mash Mash Mash もろみ Pressing Pressing Pressing Pressing 上槽（しぼり） Filtration Filtration Filtration Filtration ろ過 Low temperature pasteurization Low temperature pasteurization Low temperature pasteurization Low temperature pasteurization 低殺菌（火入れ） Aging Aging Aging Aging 熟成 Bottling Bottling Bottling Bottling 瓶詰め Yeast Yeast Yeast Yeast 酵母 Water Water Water Water 仕込み水 Ko Ko Ko Ko- - -ｊ ｊ ｊi i i 麹（こうじ） Rice ko-ji Rice ko-ji Rice ko-ji Rice ko-ji 米麹 Fermentation starter Fermentation starter Fermentation starter Fermentation starter 酒母 Rice miling Rice miling Rice miling Rice miling 精米 Brown rice 玄米 Sake rice 酒米 Rice steaming Rice steaming Rice steaming Rice steaming 蒸米 Multiple parallel fermentation Multiple parallel fermentation Multiple parallel fermentation Multiple parallel fermentation 平行複発酵 Rice ko Rice ko Rice ko Rice ko- - -ji ji ji ji 麹米 Pressing Pressing Pressing Pressing 上槽（搾り） 酒造りの始まりである精米。高額な酒は米を半分以上も 削ってしまう。 酒造りの最重要ポイント。高級な酒米を良い酒にするか はこの工程でほぼ決まる。 酒の元となる麹造り。度管理が非常に重要となる。朝から 晩まで目が離せない。 同じ醸造酒のワインとの最大の違い。度管理と杜氏の腕・ 勘が全てを決める。 酒の出来あがり。とても良い香りが蔵を包む。 Rice polishing, the first step in brewing. For expensive "sake" the rice is polished to less than half. Rice steaming is most important. This process almost decides the quality of the "sake" In making "ko-ji" temperature control is important. The staff are closely watching the state of "ko-ji" from early morning to midnight. Multiple parallel fermentation is the feature of sake-brewing, which is different from wine-brewing. How to control the temperature and how to handle the fermentation decide whether the sake will be good or not. Finished!! "Kura" is filled with the aroma of fresh "sake"
Transcript of Brewing Process Rice miling - FC2tsukamoto-meisyu.jp/epanph.pdf0 Brewing Process Rice polishing...
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Brewing Process
Rice polishingRice polishingRice polishingRice polishing精米
Rice washing/steepingRice washing/steepingRice washing/steepingRice washing/steeping洗米/浸漬
Rice steamingRice steamingRice steamingRice steaming蒸米
Multiple parallel fermentationMultiple parallel fermentationMultiple parallel fermentationMultiple parallel fermentation平行複発酵
(Saccharification)(Fermentation)(Saccharification)(Fermentation)(Saccharification)(Fermentation)(Saccharification)(Fermentation)（糖化）（発酵）
MashMashMashMashもろみ
PressingPressingPressingPressing上槽（しぼり）
FiltrationFiltrationFiltrationFiltrationろ過
Low temperature pasteurizationLow temperature pasteurizationLow temperature pasteurizationLow temperature pasteurization低温殺菌（火入れ）
AgingAgingAgingAging熟成
BottlingBottlingBottlingBottling瓶詰め
YeastYeastYeastYeast酵母
WaterWaterWaterWater仕込み水
KoKoKoKo----ｊｊｊｊiiii麹（こうじ）
Rice ko-jiRice ko-jiRice ko-jiRice ko-ji米麹
Fermentation starterFermentation starterFermentation starterFermentation starter酒母
Rice miling Rice miling Rice miling Rice miling 精米
Brown rice 玄米 Sake rice 酒米
Rice steaming Rice steaming Rice steaming Rice steaming 蒸米
Multiple parallel fermentation Multiple parallel fermentation Multiple parallel fermentation Multiple parallel fermentation 平行複発酵
Rice koRice koRice koRice ko----jijijiji 麹米
PressingPressingPressingPressing 上槽（搾り）
酒造りの始まりである精米。高額な酒は米を半分以上も削ってしまう。
酒造りの最重要ポイント。高級な酒米を良い酒にするかはこの工程でほぼ決まる。
酒の元となる麹造り。温度管理が非常に重要となる。朝から晩まで目が離せない。
同じ醸造酒のワインとの最大の違い。温度管理と杜氏の腕・勘が全てを決める。
酒の出来あがり。とても良い香りが蔵を包む。
Rice polishing, the first step in brewing.For expensive "sake" the rice is polished toless than half.
Rice steaming is most important.This process almost decides the quality ofthe "sake"
In making "ko-ji" temperature control isimportant.The staff are closely watching the state of"ko-ji" from early morning to midnight.
Multiple parallel fermentation is the feature of sake-brewing,which is different from wine-brewing.How to control the temperature and how to handle thefermentation decide whether the sake will be good or not.
Finished!!"Kura" is filled with the aroma of fresh "sake"
Shizuoka-pref. Is the land of water and a
lot of "sake" of high quality is brewed
here in Shizuoka.
Japanese "sake" is an alcoholic
bevarage made by fermentation, as
well as wine.
The ingredients are rice and water.
"Sake" is Japanese traditional
culture and the work of art we are
proud of to the world.
Let's enjoy "sake" together...ワインと同じく日本酒は醸造酒です。原料は米と水、蔵元と杜氏（酒造りの最高責任者）によって造られる日本酒は、日本の伝統文化であり、世界に誇れる芸術品です。
Sake riceSake riceSake riceSake rice酒米
GrapesGrapesGrapesGrapesぶどう
SugarSugarSugarSugar(Glucose)(Glucose)(Glucose)(Glucose)グルコ－ス
YeastYeastYeastYeast酵母
KoKoKoKo----ｊｊｊｊiiii麹
SakeSakeSakeSake日本酒
WineWineWineWineワイン
Alcohol fermentationAlcohol fermentationAlcohol fermentationAlcohol fermentationアルコ－ル発酵
SaccharificationSaccharificationSaccharificationSaccharification糖化
