WHAT IS GINJO-KA AND WHERE DOES IT COME FROM?
NUTRIENT LEVELS
The nutrients from the source materials, ie. water and rice grains also have an effect on the ginjo aroma. If
the brewers have chosen mineral-rich water (water that contains higher level of magnesium, potassium and
phosphorus), these minerals will boost the action of koji enzymes and the yeast. Fermentation will tend to go
faster, creating fuller-body sake. The other nutrients come from the rice grain itself. Rice contains fats, proteins
and vitamins, especially in the outer parts of the rice. If brewers are looking for a faster fermentation, quicker
results and lower cost of production, rice with richer nutrients will be one option. However, if brewers are
aiming for a ginjo style sake, they will tend towards rice with fewer nutrients - rice which is highly polished.
This means that there will be fewer effects from the nutrients, resulting in slower fermentation producing
sake with a finer texture and more fruity aromas.
RICE
POLISHING
RICE
STEAMING
MAKING
KOJI
FERMENTATION
STARTER
MAIN
FERMENTATION
FILTRATION
FINISHING
STORAGE
YEAST
MAGNESIUM
POTASSIUM
PHOSPHORUS
YEAST
FULLER
BODIED
SAKE
GOOD,
ACTIVE
METABOLISM
NUTRIENTS
KOJI
MINERAL
RICH WATER
RICE GRAIN
FEWER
MINERALS
GINJO
AROMA
FEWER
NUTRIENTS
KOJI
WATER WITH
FEWER
MINERALS
RICE REMAINING
NUTRIENTS
BOTTLING
RICE REMAINING
UNDESIRED
FLAVOURS,
ACIDITY,
COARSE
TEXTURE
YEAST
NUTRIENTS:
PROTEIN
FAT
VITAMINS
MAGNESIUM
FEWER
NUTRIENTS
HIGHLY
POLISHED
RICE GRAIN
EFFECT OF NUTRIENT SOURCE
WATER & RICE GRAIN
MUSEUM OF SAKE JOURNAL 36
YEAST
FEWER
EFFECTS
FROM
NUTRIENTS
GINJO
AROMA