MULTIPLE PARALLEL FERMENTATION OF SAKE: A SOPHISTICATED PRODUCTION METHOD

Date: January 25, 2021
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In English, by Zoom.
3h30PM (Barcelona Time Zone) - 9h30AM (Montréal Time Zone)

From starch to sugar and from sugar to sake, thus from shubo to sandan shikomi to moromi, this "multiple parallel fermentation" is part of the process that gives sake its uniqueness.
A look at the complex world of this starch transformation and the start of fermentation that is unique in the world of Japanese sake.

https://us02web.zoom.us/j/82784831979?pwd=UFhYZGZsVmVtejBpQUtDN1F0Q1cyQT09
Meeting ID: 827 8483 1979
Secret code: SAKEGRAPHY
 

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