Sake

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MPF stands for

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Multiple Parallel Fermentation

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Define MPF - Multiple Parallel Fermentation

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In sake production, rice starch is converted to fermentable sugars, yet the conversion of starch to sugar and sugar to alcohol occurs simultaneously in the same vessel. MPF relies on the combined activities of yeast and a mold, the koji-kin (Aspergillus oryzae) to undergo both crucial processes of fermentation at once.

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koji-kin scientific name

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Aspergillus oryzae)

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What rice is considered superior in sake making

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Yamada Nishiki

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How is sake made

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Rice is milled, or polished, to remove some of the protein-laden outer husk of the rice grain. The pure starchy heart of the rice grain (the shinpaku) produces the best sake, and sake is labeled according to the degree to which it has been milled (seimaibuai). Sake undergoes Multiple Parallel Fermentation MPF

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Junmai

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provided the producer prints "semaibuai" on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%

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Honjozo

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a slight amount of brewer's alcohol (pure distillate) is added to the sake before pressing about 70% minimum of rice grain remains

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Ginjo

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If labeled Ginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo. About 60% minimum of rice grain remains

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Daiginjo

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If labeled Daiginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo. About 50% minimum of rice grain remains

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Namazake

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Unpasteurized Sake

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Nigori

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Unfiltered Sake

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Tarazake

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Sake aged in wooden barrels

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Jizake

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Sake from a smaller kura (brewery)

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Genshu Sake

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Undiluted sake

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On Sake bottles negative values indicate what

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Negative values indicate sweetness

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On Sake bottles positive values indicate what

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positive values indicating dryness; zero is neutral

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Temperature to best serve sake

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served lightly chilled or at room temperature

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Tokkuri

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a ceramic, narrow-neck flask

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Ochoko

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small cylindrical vessels

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Sake Value Meter

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Nihonshudo

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Alcohol Level of Sake

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About 17%