Production and Characteristics of an Ancient Form of Sake Made with Shitogi

Abstract

Efforts have been made to reproduce shitogi, a finely pounded rice powder and to make sake from shitogi of the type produced in ancient times in Japan. As the particle size of the shitogi became smaller, the rate of degradation of shitogi by glucoamylase increased. The pounding of shitogi enhanced the saccharification of starchy materials. The ancient Japanese alcoholic beverage known as shitogi sake was made with cooked rice, dry yeast and tap water, using mould-infected shitogi as the saccharifying agent. It contained 10.7–14.3% ethanol (v/v) and had a fine aroma but a sour taste. We believe that we have reproduced the alcoholic beverage, shitogi sake which might have been one of original Japanese alcoholic beverages.