Glazing Affects the Fermentation Process of Sake Brewed in Pottery

Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewe...

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Bibliographic Details
Published in:Foods 2023-12, Vol.13 (1), p.121
Main Authors: Tanabe, Koichi, Hayashi, Honoka, Murakami, Natsuki, Yoshiyama, Yoko, Shima, Jun, Shoda, Shinya
Format: Article
Language:English
Subjects:
Alcohol
Aluminum
Aspergillus flavus var. oryzae
Brewing
Ceramics
Communication
Containers
Dextrose
Ethanol
Fermentation
Glazing
Glucose
Molds (Fungi)
Parameters
Pottery
Saccharomyces cerevisiae
Sake
sake brewing
Salinity
Saltiness
Sensory evaluation
Taste
Umami
Weight loss
Wines
Yeast
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Summary:Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery, little is known about the characteristics of sake brewed in pottery. In this study, we used two types of ceramic containers of identical size, one glazed and one unglazed, for small-scale sake brewing to evaluate the effects of glazing on fermentation properties. The following parameters were measured continuously in the sake samples over 3 weeks of fermentation: temperature, weight, ethanol concentration, and glucose concentration in sake mash. Taste-sensory values, minerals, and volatile components were also quantified in the final fermented sake mash. The results show that, in the unglazed containers, the temperature of the sake mash was lower and the weight loss was higher compared to the sake mash in the glazed containers. The quantity of ethanol and the levels of Na , Fe , and Al tended to be higher in the sake brewed in the unglazed pottery. A taste-sensory analysis revealed that umami and saltiness were also higher in the samples brewed in the unglazed pottery. These results suggest that glazing affects multiple fermentation parameters and the flavor of sake brewed in pottery. They may also suggest that the materials of the containers used in sake brewing generally affect the fermentation properties.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13010121