Daishichi Theme Park

Did you know that micro-organisms are vital in making sake? A type of mould called koji draws sweetness out of the rice; yeast turns that sweetness into alcohol; and lactic acid bacteria prevent contamination by other bacteria. Many other microbes operate like clockwork to produce great-tasting sake. Let's see exactly what those microbes do.

1. The eve of battle
2. Lactic acid conquers all
3. And then there were none
4. Yeast victorious
5. More kimoto secrets

The various chemical reactions occurring during kimoto brewing can be seen in graph form. We would like to extend special thanks to Dr. Yuichi Akiyama, Chairman of the Brewing Society of Japan, for his assistance in making these graphs.

Kimoto secrets: the whole picture
	Kimoto Chemistry: integrated graph
	Changes in microbial population over time
	Relationship between time and acidity, nitrous acid and direct reducing sugars
	The time-temperature relationship