Sake brewing, which is said to have started in the middle of the Jomon period, is also becoming more mechanized.
With the advent of rice mills with improved performance, it is possible to produce high-quality rice, and the ultimate sake that has been refined to 35% as well as 1%.
Astonishing! Rice polishing rate 1%! [Pure rice Daiginjo you want to drink] Recommended 5 selection
Machines have also been introduced for rice washing, which requires the craftsman's intuition and skill, and it has become possible to adjust the amount of water the rice inhales from the washing of rice cake.
Furthermore, centrifuges are now active in the upper tank for separating moromi into sake and sake lees.
This time,
- Problems of traditional tank method
- Features of the new upper tank method "centrifugal separator"
- What is sake that can only be drunk overseas at only 1 restaurants?
I will explain.
What is the conventional upper tank method?
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Sake also makes moromi by fermenting rice, rice bran, and water with yeast.The process of squeezing raw sake from the moromi after fermentationcalled.
There are three types of upper tank methods that have been used since ancient times.
"Yabuta" presses in a short time using an automatic compressor
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A filtration press called “Yabuta” (horizontal filter press with pneumatic expression mechanism)Pressing method mainly used for ordinary sake, brewing, and pure rice sake.
First, moromi will automatically enter the bellows-shaped bag from the moromi-containing tank. A filter panel is set between the bellows, and when air pressure is applied, the balloons in the panel expand and the moromi is reduced.
It takes about 24 time to finish the squeezing, and it will be a haste squeeze among the traditional squeezing methods introduced. Liquor is tightly squeezed so there is no waste and it is economicalIt is also.
However,The sake lees are mixed with liquor and a miscellaneous taste is generated, so it is not suitable for high-class sake,It has been with.
Gently press from the top
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A tank is an 3m box made of stainless steel, wood, etc., and a mulch of sake bags filled with moromi are stacked by hand, and the alcohol is squeezed out with gentle pressure from the top. Way.It takes about 3 days to finish squeezing, but sake with less miscellaneous sake is completedTo do.
The squeezed liquorThree flavors depending on when the liquor dropsExpress
"Rough run" with carbonated and refreshing taste
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The first sake that can be obtained by squeezing the tank is called “Rakubashiri”.
It is a liquor that flows out naturally before the pressure is applied or at the moment the pressure is applied, and has a faint foaming property. It is characterized by a clean taste and the appearance is thin and cloudy.
Refined so that it will appear in a fair
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“Nakadare” is also called “Nakagumi” and “Nakadori”, and it is said that the sake has the best taste and aroma among the three types. Appearance is transparent. This type is also exhibited at the appraisal.
Thickness of the favorite “blame”
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After drinking the best liquor from the drooping, apply pressure (say blame) and squeeze out the liquor. The liquor that comes out in this final stage is called “blame” or “blame”.
It's a terrible liquor with a lot of miscellaneous taste, but it's rich in alcohol and has a rich taste and a dry taste.
"Bag hanging method" that collects potaripo jars
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When making ginjo-class sake or when you want to make a difference from other sakeThe squeezing method used for
Put mash in the sake bag, tie your mouth and hang it, and receive the drops that fall naturally in the bottle.`` Dow bottle squeezed ''It is also called.
The feature of the bag hanging method is
- Do not apply external pressure
- Use only sake dripping naturally with the weight of moromi
- Does not contain extra components
- You can have a clean liquor
- There is a gorgeous and delicate scent
It takes time, but it is a very luxurious sake. The sake squeezed in this style is also called “Shizukuzake”. However, it is difficult to squeeze out, and more than half of the moromi remains in the rice bag.
How is sake made? A thorough explanation of the sake production process
Currently, most brewers squeeze sake using these traditional 3 methods,From the viewpoint of work efficiency, sake quality, and recovery of sake lees, it is not a perfect method.It is
Problems of conventional tank process
It takes too much effort and time because everything is done manually.
Humans are also dangerous because they tend to make mistakes when overburdened.
Labor costs due to the need for manpower
Other than the Yabuta filter press,Packing moromi in sake bagsIs inevitable.
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Also after the upper tank is overWork to remove sake lees from sake bags.
Recent sake bags are made from synthetic fibers such as nylon, tevilon, and tetron, and it is said that it is good to leave the sake bottle, but this is still a manual work.
There are some types of automatic butchers that can be removed from the Yabuta type.Liquor collection that relies on human power.
Loss is born in Moromi
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When putting moromi in a sake bag,Moromi may spill and lossTo do.
Sake smells like a sake bag
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If there is a problem in the management of the sake bag, and the rest of the oxidized liquor is attached,The smell of bag odor is attached to sake.You may.
You can make sake with different quality
As mentioned above, even if the sake was born from the same moromi, it will become a sake that has a different taste, aroma, and alcohol content depending on the order in which it flows out.
All sake made from the same moromi should be of the same quality.
It takes time to ripen sake lees
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Hard liquor that has been peeled off by hand is sold as a plate,Aged until soft to ship as a productI have to do it.
This is also an element that bothers people.
Now, we can't let these problems go away even though the time when labor shortages will become serious. ThereforeThe method to solve the problems caused by the upper tank is “Moromi Centrifugation”.
Advantages of centrifuge
Have you ever seen a centrifuge? I wanted to know what form I am looking for. Please watch from around 11: 26 of the following videos.
Although it is quite large, this centrifuge can solve most of the problems listed in the previous section.
- The moromi bagging process and brewing of sake lees taking labor➡️Centrifugal separators send mash in full automation, leading to a significant reduction in labor.
- Loss and bag odors when transferring mash to sake bags➡️Even if the centrifuge is automatic, the mash is put in. All stainless steel is used so there is no smell.
- The quality of the alcohol dripping from the sake bag differs from “rough running”, “hanging down”, and “blaming” due to the difference in time and pressure➡️Since the whole amount is separated under the same conditions in the centrifuge, there is no difference in liquor quality.
- In order to sell sake lees, it is necessary to soften it, so management is necessary➡️The centrifuge can automatically collect sake lees, and the lees are already soft.
The centrifuge can be operated by one person.
Now let's look at how it works in terms of taste and aroma that are important to sake.
Sake quality improves
There is a clear difference in taste between traditional sake squeezed by the upper tank method and sake made by a centrifuge. The reason is,
It can be mentioned.
The scent does not fly because it is squeezed in a sealed space
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When sake is exposed to the air, it will oxidize and the aroma will decrease.
Bag hanging, which is used when making high-quality sake, is also exposed to air for a long time, causing oxidation and volatilization of fragrance.Will proceed.
This point,Since the centrifuge completely shuts out the outside air, there is little scattering of the aromatic components of sake.
No stress on moromi
The filter press is 24 hours and the tank squeezer is 3 days.
The centrifuge is squeezed in approximately 40 minutes to prevent liquor aging and oxidationAvailable
There is a large proportion of the amount of sake obtained, and there is no variation in quality.
The amount of sake squeezed with a filter press is large, from 70 to 80%.As much pressure is applied, miscellaneous taste is mixed with sake. Unsuitable when you want to make sake with a delicate taste.
However, do not apply pressure from the outsideThe bag hanging method has the disadvantage that the amount of sake collected is too small, from 35 to 40%.
But,
- In a centrifugeThe amount of sake that can be collected is 50 to 60%, which is more than the bag suspension method
- High value of fragrance componentIndicate
- As a result of the sake, the taste is good
Even with the bag hanging method, the quality of the liquor varies in the order that the liquor oozes out.Centrifuge quality is uniform in centrifuge.
In other words, If you use a centrifuge in the upper tank of moromi, you can make a lot of sake.It is
Happoshu and nigari sake can also be made
Since sake immediately after centrifugation contains carbon dioxide,It can also be marketed as a popular sparkling sake.
If you don't need carbon dioxide, you can easily remove it by using the skimming pipe that comes with the centrifuge.
Depending on the adjustmentNiger sakeCan also be made.
There is also a centrifuge! Demerit
If you read so far, you would say, “The centrifuge is perfect for this time when there is not enough manpower!” However, there are disadvantages to centrifuges that seem almighty.
Centrifuge is expensive
The price of the centrifuge is 2000 10,000 yenIt is said that it will be released. If many sake breweries introduce it, the price will drop and high-quality sake will be available, but the current sales performance is about 20. It is not a price that you can get without a major brewer.
Less capacity
The amount that can be squeezed at once is 400L. Therefore, it must run at full 24 hours.
However, there are some sake brewers that have squeezed the entire amount of moromi mash prepared with 1400 kg of rice over 50 hours, so there seems to be nothing that can be done when brewing a large amount of sake.
By the way, at Asahi Shuzo of Sakai Matsuri, 5 centrifuges are in operation.
It takes time to clean the system
The centrifuge removes even the pasty starch that yeast did not eat. So, it becomes a delicately brewed liquor with a light and transparent feeling, but you have a hard time washing the glue part.
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However, the centrifuge creates high-quality sake that covers such a downside..
While using the same moromi,There is a clear difference in quality between traditionally squeezed liquor and centrifuges..
From now onCentrifugal squeezed sake has a complex, clean, rich taste and aromaThe number of people who will be attracted by will increase.
"Don't sell away" Kitayuki Daiginjo YK35 [Shin]
* (At Monaco's newly opened restaurant “NOBU”) Nobuyuki Matsuhisa and Robert De Niro celebrating at the mirror opening of Kitayuki Sake Brewery
Mr. Nobuyuki Matsuhisa, the manager of Japanese restaurant “NOBU”, which operates 30 stores overseas,Drinking sake from Kitayuki Shuzo recommended by Eikichi Yazawa and fascinated by its taste, exclusive contract with KitayukiIs tied.
Robert De Niro is also a partner of Matsuhisa and Kitayuki's YK35 is a big favorite. For snacks, cucumber and salt are enough ...
Mr. Nobuyuki Matsuhisa said, “Since all other sake brewers will stop using Kitayuki, I would like Kitayuki to stop selling to other restaurants.” Can not drink.
However, you can enjoy Kitayuki in Japan. Moreover, here is the Daiginjo of centrifugal squeezing.
Liquor and liquor were separated by applying a centrifugal force of 1 rotation for 3000 minutes.[Daiginjo Kitayuki YK35 "Shin"] begins with an elegant and elegant scent, and a taste that everyone is captivated by a delicate dry throat.
Wine quality varies greatly from grape to grape,The quality of sake varies by 80% depending on the production method,It is said that.
Why don't you try out the centrifuge-squeezed sake you have never experienced before?
Kitayuki Shuzo's centrifugal liquor is a limited liquor, so it will be ordered from Kuramoto. Since it takes about 3 to 5 days than usual, if you are in a hurry, please place an order early.
* Please note that you can drink the same 720ml product at NOBU Washington DC store for $ 800 (* _ *)
→Amazon North Snow YK35 Shin here
