Sake is made by fermenting cooked rice and Aspergillus oryzae. It is different than brewing beer, where a malting stage is required, and the fermentation takes place with water extract of the malt. This is due mainly to the enhanced ability of Aspergillus oryzae to hydrolyze starch to glucose. Additionally, rice wine is made by fermenting the grain directly.  In this report we will describe fermenting short grain rice, long grain rice, brown rice, mochi rice, as well as sprouted/malted brown rice, by using a product called Shanghai Yeast Ball. It is presumed to be mainly composed of Aspergillus oryzae. We will also report ethanol content of each as a function of brewing time.

Home brewing rice wine using the putative Aspergillus oryzae in Berkeley, California

ACS Fall 2021

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