Heiko Fukuhakko
並行複発酵
Définition
Multiple parallel fermentation, the unique process in sake brewing where saccharification (starch to sugar by koji) and alcoholic fermentation (sugar to alcohol by yeast) occur simultaneously in the same vessel.
En profondeur
This parallel process is what distinguishes sake from all other fermented beverages. In beer brewing, mashing (saccharification) and fermentation are sequential steps. In winemaking, the sugar is already present in grape juice. In sake, koji enzymes continuously release glucose from rice starch, and yeast immediately consumes that glucose, keeping the sugar concentration low while steadily building alcohol. This slow, balanced conversion allows moromi to reach 18-20% alcohol naturally, far exceeding beer's typical 5-8% and approaching wine's 12-15%.
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