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