What is sake?
Saké is a traditional Japanese alcohol over 2000 years old. Made from rice, koji & water, it is a non-distilled fermented alcohol. Rich and subtle, with a palette of more than 600 aromas and an alcohol content between 14-16%.
The key element that allows the saccharification of rice. This fungus which is in fact a natural enzyme, is used for the saccharification of rice.
Koji is the name of rice contaminated with the fungus.
Koji Kin produces an enzyme that turns starch and protein, the main components of rice, into glucose and amino acids. The Koji Kin prepares the work for the yeast.
How is sake produced?
1. Rice Polishing
WAKAZE selected the “BRIO” variety. The rice is barely polished in order to fully enjoy its taste.
2. Washing / soaking
After polishing, the rice is washed in pure water. This allows to separate it from the rice bran and the excess starch, protein and potassium which would interfere with the rest of the process. This washing increases the weight of the rice by absorbing water by 10-20%. The rice is then soaked in large basins for 16-18 hours.
3. Steam cooking
Steaming transforms the rice starch into paste. Additionally, this serves as a mode of protection by heat, cooked rice is also a fixative for “Aspergillus orizae”. The rice is cooked in batches of 100 kg at 102°C for 1 hour. It must be cooked on the inside and crunchy on the outside.
Part of the rice goes to a room called koji-muro to prepare the koji, rice sprinkled with the koji-kin fungus. The batches of rice are broken and molded to make the development of koji homogeneous. The temperature of the room is maintained between 30°C and 40°C. This step lasts 3 days.
5. Shubo or Starter culture
Part of the cooked rice, the koji, water and the wine yeasts are mixed in a small tank to prepare the starter culture called shubo. It announces the saké’s character. The talent of the cellar master is revealed here. The shubo is ready after 2 weeks.
6. Fermentation & must development
The cooked rice, water, shubo (starter culture) and koji are mixed in a stainless-steel tank at a temperature between 10° C and 15° C. Fermentation lasts 3 to 4 weeks following the method called sandan jikomi *: in three stages.
7. Pressing & Saké Pasteurization
The saké must is slowly pressed in an automatic press for 2 days. The filtered saké is pasteurized at 65°C for less than one minute then immediately cooled.
8. Bottling & labelling
The Sakés are then bottled and sealed with a cork!
What ingredients to make sake?
The quality and flavor of saké depend on many factors such as the quality of the water or the variety of rice that is used. WAKAZE rigorously selects its French ingredients to make an exceptional saké!
- Japonica rice cultivated in Camargue
- French natural mineral water
- Lemon and Vervain from Menton
Why make our saké in France?
Our dream is to produce an affordable saké. To do this, we have eliminated all superfluous costs: logistics / taxes / distributor margins…
1- No intermediaries: the proximity of our brewery allows us to sell our saké directly to our customers, without going through a reseller.
2- Quality local products : by sourcing in France, Wakaze reduces not only its prices but also its CO2 emissions! An advantage for you and for the planet.
3- Reduced logistics costs : by producing near you, Wakaze can better match its production with demand, thus reducing storage costs.
The official Wakaze store distributes its Sakés directly.
Online space for professionals. (Only in France, you can see details in French )
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Alcohol abuse is dangerous for your health, consume with moderation