A detailed analysis of the processes and chemical reactions involved in the Brewing of Sake wine from rice. With illustrations of brewing machines, sake cells undergoing reactions and mathematical charts. This book written in 1881 by R.W. Atkinson of the University of Tokyo constitutes the best English language source of Sake brewing knowledge on the web. Although this book is over 100 years old, the science and processes of brewing haven’t change that much. A great read and an indispensable part of any sake library.Contents:PREFACEINTRODUCTIONPART I: KOJIChapter 1. RiceChapter 2. Preparation of KojiChapter 3. Active PropertiesChapter 4. Action of Koji Extract Upon Some CarbohydratesChapter 5. Action of Koji Extract Upon Gelatinized StarchPART II: SAKE BREWINGChapter 6. Preparation of MotoChapter 7. The Principal ProcessChapter 8. Fermentation of the MashChapter 9. Filtration of Sake and Yield of AlcoholChapter 10. Preservation of SakeChapter 11. Shochu and Mirin