- Sake brewer’s recipe
This is the term for the “recipe” for each specific batch, giving the proportion of shubo to be used, and stipulating the quantities of steamed rice, koji-mai, and kumi-mizu to be used at each stage of mashing, and the volume (if any) of brewer’s alcohol to be used. The figure below shows a typical Nada recipe.
It is normally considered that a recipe with high ratios for shubo, kumi-mizu and koji will tend to see fermentation proceed quickly in relation to saccharification, leading to a “strong-starting” batch tending to give kara-kuchi (dry) sake. Recipes where those ratios are smaller tend to give slower-starting batches resulting in ama-kuchi (sweet) sake. Further, where the size of the first soe stage is larger than for the standard and the amount used at the last tome stage is smaller, the result will tend to be a “strong -starting” batch, and vice versa.
|Stage of brewing||shubo||hatsu-zoe||naka-zoe||tome-zoe||alcohol addition