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Every bottle of sake hides a quiet miracle inside. That miracle is fermentation. So what is fermentation in sake brewing? Fermentation is the process where yeast turns sugar into a...
Sake owes its very existence to a tiny living thing. That thing is yeast, a microbe you cannot see. So what is yeast in sake brewing? Yeast is the microorganism that turns sugar in...
Breweries sell craft kombucha on tap. Fruit vinegars and cultured chile pastes are featured on five-star restaurant menus. Walmart and Target stock kimchi and kefir.Fermented foods...
Instead of throwing away byproducts of food processing, fermentation is making them valuable.
Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mol...
Pasteurization in sake brewing is the quiet, decisive step near the very end. It is a gentle heating called hiire. This step sits at the heart of pasteurization in sake brewing. Th...
Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake....
Nachhaltiger, proteinreicher, günstiger? Start-ups nutzen Fermentation, um Alternativen für Fleisch und Käse herzustellen. Doch strikte EU-Regeln bremsen viele Foodtechs aus.
The companies are assessing the effects of controlled light exposure during fermentation on the growth and characteristics of coffee cell cultures. Coffee cell culture may offer an...
Imagine weeks of careful fermentation finally complete. The tank holds a thick, milky mash called moromi. Yet this cloudy mixture is not sake just yet. Pressing in sake brewing is...
Have you ever tasted a sake with firm acidity, deep umami, and a quietly earthy structure? There is a good chance its character began in the yeast starter. In traditional kimoto sa...
End-to-end fermentation training for students and new hires cost-effectively reinforces industry best practices using a mixed-reality simulation. Training is based on best practice...
Key takeaways Co-ferments have taken over conversations about coffee processing in recent years. They split the coffee world into two camps: those who celebrate co-fermentation as...
Some sake tastes bold, savory, and wonderfully complex. That depth often traces back to the yeast starter. So what is yamahai in sake brewing? Yamahai is a traditional yeast starte...
According to Austra Juice, the process lowers sugar and calories by at least 30 percent while maintaining the juice’s flavor profile, allowing beverage companies to label resulting...
Nearly every bottle of sake you drink starts the same way. It begins with a yeast starter called moto. So what is sokujo in sake brewing? Sokujo is the modern method for making tha...
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