Production and characteristics of an ancient form of sake made with shitogi

Citation
Y. Teramoto et al., Production and characteristics of an ancient form of sake made with shitogi, J I BREWING, 106(2), 2000, pp. 95-99
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE INSTITUTE OF BREWING
ISSN journal
0046-9750 → ACNP
Volume
106
Issue
2
Year of publication
2000
Pages
95 - 99
Database
ISI
SICI code
0046-9750(200003/04)106:2<95:PACOAA>2.0.ZU;2-B
Abstract
Efforts have been made to reproduce shitogi,a finely pounded vice powder an d to make sake from shitogi of the type produced in ancient times in Japan. As the particle size of the shitogi became smaller, the rate of degradatio n of shitogi by glucoamylase increased. The pounding of shitogi enhanced th e saccharification of starchy materials. The ancient Japanese alcoholic bev erage known as shitogi sake was made with cooked rice, dry yeast and tap wa ter, using mould-infected shitogi as the saccharifying agent. It contained 10.7-14.3% ethanol (v/v) and had a fine aroma but a sour taste. We believe that we have reproduced the alcoholic beverage, shitogi sake which might ha ve been one of original Japanese alcoholic beverages.