The Chemistry of Sakè Brewing - Atkinson R.W.

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