Sake brewer betting on 'alpha rice'ーNHK WORLD-JAPAN NEWS

Key Concepts

• Sake: Japanese rice wine, produced through fermentation of rice, water, and koji.
• Alpha Rice: Cooked rice that is rapidly dried for convenience and long shelf life; often used in disaster relief.
• Koji: A mold (Aspergillus oryzae) used to saccharify rice starch, crucial for sake production.
• Fermentation: The process by which yeast converts sugars into alcohol, defining sake’s characteristics.
• Moisture Content: A critical factor in sake production, impacting fermentation and ultimately, flavor.
• Umami: One of the five basic tastes, often described as savory; important for sake flavor profile.

Rising Rice Prices & Sake Production

Japan’s significant increase in rice prices is impacting various sectors, notably the sake brewing industry. Kosimatakus brewery, a company with over 150 years of sake-making tradition, has been directly affected by a rice price surge – reportedly an 80% increase compared to previous years. This increase poses a threat to maintaining affordable sake prices without compromising quality. As stated by a representative from Kosimatakus brewery, “I couldn’t believe how high it was. I was honestly shocked.”

Exploring Alpha Rice as a Solution

Facing rising costs, the brewery’s owner, Kojima, investigated alternative rice sources. He discovered “alpha rice” – pre-cooked, rapidly dried rice commonly used for its convenience and long shelf life, particularly in disaster relief situations. Kojima hypothesized that utilizing alpha rice could reduce production costs by eliminating the traditional, labor-intensive processes of washing, steaming, and cooling the rice.

Moisture Content & Fermentation Control

Kojima’s primary concern with using alpha rice was its moisture content. He understood that moisture levels directly influence the fermentation process, which is fundamental to sake’s flavor profile. He initiated experiments to determine the optimal moisture percentage for successful fermentation. Initial testing at 33% moisture felt “a bit undercooked,” leading him to believe 35% might be more suitable. This highlights the precise control required in sake brewing.

Streamlined Production Process with Alpha Rice

The sake-making process using alpha rice proved significantly more efficient. Instead of the conventional method, alpha rice is simply added to a tank containing water and koji, then mixed. This simplification drastically reduced cleanup time; a task normally requiring three hours and the entire staff was completed in just 20 minutes by a single person. This represents a substantial labor cost saving.

Quality Control & Flavor Assessment

Throughout the fermentation process, Kojima meticulously monitored sugar levels and the concentration of umami-producing amino acids. He compared these results to those from the previous year, while also carefully managing the tank temperature. His initial assessment was positive: “It’s just like last year… Actually, it might even be better than last year’s.”

Successful Outcome & Future Implications

After one month of fermentation, the sake was ready for tasting. The resulting sake was described as “very light and easy to drink,” and Kojima expressed satisfaction with the outcome. By adopting alpha rice, Kosimatakus brewery successfully maintained the price of its freshly pressed sake at levels comparable to previous years. Kojima’s goal is to continue providing customers with high-quality, affordable sake, stating, “I hope to keep providing his customers with an affordable product whose quality that they can taste in every glass.”

Technical Vocabulary Clarification

• Fermentation: A metabolic process that converts sugar to acids, gases, or alcohol. In sake production, yeast ferments the sugars released from rice starch by koji into alcohol.
• Koji (麹): A crucial ingredient in sake production. It’s rice inoculated with Aspergillus oryzae mold, which produces enzymes that break down rice starch into fermentable sugars.
• Umami (旨味): Often referred to as the fifth taste, alongside sweet, sour, salty, and bitter. It’s a savory taste associated with glutamate and contributes to the complexity of sake flavor.