the mash is often divided into smaller containers and held at cooler temperatures for weeks or months The liquid is then pressed from the solids, filtered, adjusted with water and colored with caramel, pasteurized at 190– 200ºF/85–90ºC for 5–10 minutes, matured for several months, then filtered and packaged The high-temperature pasteurization helps develop the finished flavor Japanese Practice: Polished Rice and Low Temperatures Chinese brewers use rice that has been milled to remove about 10% of the grain, only slightly more than is removed to make ordinary white rice for cooking (p 472) In Japan, however, the rice for anything above the standard grade of sake must be milled to remove a minimum of 30% of the grain, and the highest grades of sake are made with rice that has been polished down to 50% or less of its original weight The center of the rice grain is the portion that contains the most starch and the least protein or oil, so the more the outer layers of the rice are ground away, the simpler and purer the remaining grain, and the less grain flavor it contributes to the final liquid Sake is also fermented at significantly lower temperatures than Chinese rice alcohols Beginning in the 18th century, most sake brewing was reserved for the winter months, and this remains largely the case today The upper limit for sake brewing is around 64ºF/18ºC, and brewers of the highest grades will keep the temperature at a distinctly chilly 50ºF/10ºC In these conditions, the fermentation takes about a month instead of two to three weeks, and the mash accumulates two to five times the normal quantity of aroma compounds, notably the esters that provide apple, banana, and other fruity notes Once the sake fermentation is complete, the liquid is pressed from the solids, then ...starch and the least protein or oil, so the more the outer layers of the rice are ground away, the simpler and purer the remaining grain, and the less grain flavor it contributes to the final... grades will keep the temperature at a distinctly chilly 50ºF/10ºC In these conditions, the fermentation takes about a month instead of two to three weeks, and the mash accumulates two to five times the normal quantity of aroma compounds, notably... normal quantity of aroma compounds, notably the esters that provide apple, banana, and other fruity notes Once the sake fermentation is complete, the liquid is pressed from the solids, then