The Chemistry of Sakč Brewing

A detailed analysis of the processes and chemical reactions involved in the Brewing of Sake wine from rice. With illustrations of brewing machines, sake cells undergoing reactions and mathematical charts. This book written in 1881 by R.W. Atkinson of the University of Tokyo constitutes the best English language source of Sake brewing knowledge on the web. Although this book is over 100 years old, the science and processes of brewing haven't change that much. A great read and an indispensable part of any sake library.

Contents:

PREFACE

INTRODUCTION

PART I: KOJI

Chapter 1. Rice

Chapter 2. Preparation of Koji

Chapter 3. Active Properties

Chapter 4. Action of Koji Extract Upon Some Carbohydrates

Chapter 5. Action of Koji Extract Upon Gelatinized Starch

PART II: SAKE BREWING

Chapter 6. Preparation of Moto

Chapter 7. The Principal Process

Chapter 8. Fermentation of the Mash

Chapter 9. Filtration of Sake and Yield of Alcohol

Chapter 10. Preservation of Sake

Chapter 11. Shochu and Mirin