enzymes, and generate trace byproducts that contribute flavor Once the grain cakes have been well permeated with microbes, they’re dried for storage When needed for chiu production, they’re soaked in water for several days to reactivate the microbes and their enzymes Pasteurization Before Pasteur Unlike European wines and beers, chiu was usually served warm or hot Perhaps because they noticed that heated leftovers kept better than the original batch, by 1000CE the Chinese had developed the practice of steaming containers of newly fermented chiu to slow its deterioration In the 16th century, Japanese brewers refined this method by lowering the heating temperature to 140–150ºF/60–65ºC, which is high enough to kill most enzymes and microbes, but does less damage to the flavor of the sake Asian brewers were thus “pasteurizing” their alcohols centuries before Louis Pasteur suggested gently heating wine and milk to kill spoilage microbes Japanese Koji and Moto: One Mold, Separate Yeast The Japanese koji, by contrast, is made fresh for each particular sake brewing, is based only on polished, unground rice, and is inoculated with a selected culture of Aspergillus oryzae alone, with no other molds The mold preparation for sake therefore doesn’t provide the complexity of flavor that the Chinese preparation does, with its roasted wheat, variety of microbes, and period of drying Because the koji contains no yeasts, the Japanese system requires a separate source of yeast The traditional yeast preparation, the moto, is made by allowing a mixture of koji and cooked rice gruel to sour spontaneously with a mixed population of bacteria, mainly lactic acid producers (Lactobacillus sake, ... sake brewing, is based only on polished, unground rice, and is inoculated with a selected culture of Aspergillus oryzae alone, with no other molds The mold preparation for sake therefore doesn’t provide the complexity... Japanese system requires a separate source of yeast The traditional yeast preparation, the moto, is made by allowing a mixture of koji and cooked rice gruel to sour spontaneously with a mixed population of bacteria, mainly... sake therefore doesn’t provide the complexity of flavor that the Chinese preparation does, with its roasted wheat, variety of microbes, and period of drying Because the koji contains no yeasts, the Japanese system requires a separate source of