A research on the usage of rice produced in Turkey to produce sake

Sake has been processed from rice in Japan since the ancient times as a national beverage. It is consumed at the religional and traditional ceremonies. Polishing, washing, soaking, steaming, koji preparation, the preparation of moto as yeast starter and moromi fermentation are the main steps for sake brewing. In the present study, it was aimed to designate features and the techniques of sake using short rice produced in Turkey. In this study, short type rice (Karacadağ and Krasnodarsky-424), which were taken from local rice producers, were soaked in water after the polishing operation about 70 % remain. Then, Aspergillus oryzae was inoculated and solid-fermented starter koji was added. Then, Saccharomyces cerevisiae was inoculated and waited for fermentation for a certain time. Solid-liquid mix, which was obtained from fermentation, was filtered; sake, which was liquid part, was obtained. As a result, 12.65 and 13.8 % alcohol contents were obtained by using Karacadağ and Krasnodarsky-424 type short rice, respectively. When the results of sensory analysis were evaluated, it was observed that sake produced from Karacadağ type rice was acceptable.