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Yale Som Sake Lecture 5-2018
- 2. NIIGATA
- 3. NIIGATA Niigata is 3rd in Sake Production of all Prefectures
- 4. NIIGATA Niigata is 3rd in Sake Production of all Prefectures Currently just over 90 Breweries in Niigata
- 5. NIIGATA Niigata is 3rd in Sake Production of all Prefectures Currently just over 90 Breweries in Niigata Niigata is famous for Sake, Rice, Skiing and Snow!
- 6. Hakkaisan = “8 peaks”Hakkaisan = “8 peaks”
- 7. Hakkaisan = “8 peaks”Hakkaisan = “8 peaks” 1 2 3 4 5 6 7 8
- 8. Mount Hakkai
- 12. UKI MURO
- 13. BeforeBefore
- 14. AfterAfter
- 15. Shosetsu Pipe
- 19. Sake Consumption • 7% of the alcohol consumed in Japan is Sake • Sake is 0.1% of all alcohol consumed in US
- 20. Top Sake Exports Markets a. USA (4,997 ¥Million) b. Hong Kong (2,282 ¥Million) c. South Korea (1,364 ¥Million) d. China (1,173 ¥Million) e. Taiwan (890 ¥Million) Just about 4% of sake made in Japan is exported. (France exports roughly 30% of their domestic wine production)
- 21. 2018 Sake Stats • Exports of sake totaled 25,700 kiloliters in 2018, up from 23,481KL 2017. • The export value increased from $171M in 2017 to $200M in 2018.
- 22. Yeast Koji Rice Water Sake Ingredients
- 23. Water
- 24. Yeast
- 25. KOJI: Mold makes the Magic
- 29. Sake Rice
- 32. Starch in the Core
- 33. Milling Machine
- 34. Milling Stone
- 36. Milled Sake Rice
- 50. Sake History 300 BC First Sake Production in Japan following development of wet rice cultivation Kuchi-Kami Sake… 1570 an early form of Pasteurization is invented. 1944 Law created forcing addition of brewer’s alcohol to all sake to increase sake yields using less rice. 1968 First post-war “junmai” sake is brewed 1974 Highpoint for Japanese sake production 1992 “Special Designation” sake classifications established.
- 52. Rice Milling
- 54. Rice Washing
- 55. Rice Soaking
- 57. Rice Steaming
- 58. Rice Cooling
- 59. Koji Making
- 65. Main Mash
- 66. Pressing
- 67. Sake KASU
- 68. Storage/Aging
- 69. Bottling
- 70. Sake Tasting
- 74. Hakkaisan 3 Year Snow Aged Junmai Ginjo
- 76. To Learn moreTo Learn more Hakkaisan.com Insta: @HakkaisanSake FB.com/HakkaisanSake Twitter: @HakkaisanSake UrbanSake.com Insta: @UrbanSake FB.com/UrbanSake Twitter: @UrbanSake
Notas del editor
- watshi no kura no katsudo. AKI. first was rice milling. excellent teacher in Nagumo Jun learned about importance of rice temperature sakamai no ondo ga ichiban taisetsu. climbed to the top of the milling machines. Filled and Stacked 30KG bags of rice
- Genryo shori experienced hand washing. small batch washing te de arau koto wo keken shimashita. Lots of cleaning, washing daisha., washing sweeping floor of entire genryoshori learned about using weight of rice to calculate water absorbion
- dai ni shikomi gura. shikomi kai-ire tome-naka-soe - soe-naka-tome - honjozo & Seishu