The manufacture of SAKE in 19th century Japan
Seven images showing consecutive stages in the fermentation and preparation of sake, from a painted manuscript hand-scroll compiled in the Kansai area, likely around 1850.
1. Polishing the hulled rice.
Seven images showing consecutive stages in the fermentation and preparation of sake, from a painted manuscript hand-scroll compiled in the Kansai area, likely around 1850.
1. Polishing the hulled rice.
2. Steaming the rice.
3. Preparing the shubo, a mixture of steamed rice, water, koji (sake mould which emits useful enzymes) and yeast.
Sake quality is closely related to yeast quality, and the handling of the shubo - the yeast starter - has always been considered the foundation of sake brewing.
Sake quality is closely related to yeast quality, and the handling of the shubo - the yeast starter - has always been considered the foundation of sake brewing.
4. Stirring the mixture using long paddles during fermentation.
5. Pressing the moromi. This is the name for the fermenting mass made by mashing shubo, steamed rice, koji and water together. Immediately after mashing, moromi is like a solid mass of swollen rice grains, but it begins to soften as saccharification proceeds.
6. Boiling the sake before it goes into large vats.
7. Distributing the sake in barrels, covered in protective hay and tied with rope. Each barrel has the brand name of either "Wakazakura" or "Kimeyama".
Was prompted to post these images of 19th century sake manufacture by this typically fascinating thread by @wrathofgnon
