When asked, "What is brewing?", I always answer, "It's a combination of love, chemistry, and passion!" Sake brewing is based on chemistry and microbiology, and involves calculations that are precise to the decimal point. However, it seems to me that the chemical aspects are often pushed aside behind terms like "traditional culture" and "traditional industry," and behind the names of unique processes such as "koji making" and "motosuri."
This time, we will explain the processes of "analysis" and "mixing," which allow you to sense the presence of chemistry.

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This person will explain

Toji shop owner/producer Eri Nakano

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In 1995, he opened the Japanese sake bar "Janapese Refined Sake Bar Tojiya" in Tenjinbashisuji, Osaka. He is active in various fields as a sake critic, seminar lecturer, and lyricist.

● Analysis ~ Measuring sensuality

Analysis is a process that reveals the essence of a sake chemically, in addition to the information obtained through sensory evaluation and sensory testing.
By measuring the components and quantifying the ratios, proportions, and proportions, it is possible to grasp the chemical composition of the sake. The values ​​obtained through analysis are useful not only for various aspects of the sake brewing process, but also for storage and blending after pressing.

For analysis, see episode 13 of this series,About the management of moromiAs mentioned in "Quantifying mash and pressed alcohol using prescribed measurement methods allows for a common language to be used to express color, concentration, aroma, and flavor.

Analysis is carried out using various instruments, such as a hydrometer, vibration density meter, pH indicator, or gastromatograph mass spectrometer, depending on the item being measured, such as sake meter value, alcohol content, amino acid content, acidity, or aroma components. By expressing the information obtained through the eyes, nose, and tongue in numerical form, misunderstandings and miscommunication can be prevented, and the progress of the moto (starter) and moromi can be visualized. This makes it possible to detect and correct problems early on.
Furthermore, after the mash is transferred to the tank, it serves as an indicator of what to mix and in what proportions to achieve the desired quality of sake.

● Mixing ~ Fusion of different things ~

The purpose of blending is to standardize and adjust the quality, stabilize the flavor, and mix alcohol with different properties from multiple tanks to create the finished product.

"What?! Isn't sake made from one tank?" When I talk about the blending of sake, many people express surprise. Sake is made up of countless organic acids obtained through the activities of microorganisms. Even if the same ingredients and the same mixture are used, the mash will develop differently in each tank. But perhaps this is something not many people know?

Blending is the same as blending. The word "blending" seems to be used only in relation to whiskey, but blending sake also combines chemistry and human senses to create the most perfect sake imaginable, without allowing for even the slightest difference.

but……
"I admire blends! We make all our drinks in one tank."
"Isn't it great that each one builds confidence?"
"No, no, even if I'm not confident, I have to do it alone. I don't have the time to prepare a lot (laughs)."
Some brewers use unique, humble language to explain the current situation.

● Love, chemistry, passion and...

Before the sake is bottled and shipped, its components are inspected multiple times at each stage: the starter mash, the mash, and after pressing. The sight of the contents of the tanks being inspected so frequently reminds me of the physical examinations I had as a child.
The master brewer and his staff nurture rice into sake, just like people who watch over and record the growth of a child.
Do you understand my feelings when I answer, "Brewing is a combination of love, chemistry, and passion"?

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