Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Yale Som Sake Lecture 5-2018

Yale SOM Sake Lecture 5-2018

Related Audiobooks

Free with a 30 day trial from Scribd

See all
  • Be the first to comment

  • Be the first to like this

Yale Som Sake Lecture 5-2018

  1. 1. NIIGATA
  2. 2. NIIGATA  Niigata is 3rd in Sake Production of all Prefectures
  3. 3. NIIGATA  Niigata is 3rd in Sake Production of all Prefectures  Currently just over 90 Breweries in Niigata
  4. 4. NIIGATA  Niigata is 3rd in Sake Production of all Prefectures  Currently just over 90 Breweries in Niigata  Niigata is famous for Sake, Rice, Skiing and Snow!
  5. 5. Hakkaisan = “8 peaks”Hakkaisan = “8 peaks”
  6. 6. Hakkaisan = “8 peaks”Hakkaisan = “8 peaks” 1 2 3 4 5 6 7 8
  7. 7. Mount Hakkai
  8. 8. UKI MURO
  9. 9. BeforeBefore
  10. 10. AfterAfter
  11. 11. Shosetsu Pipe
  12. 12. “SAKE” or “SHU” “Alcohol”
  13. 13. “SAKE” or “SHU” “Alcohol”
  14. 14. “NIHON SHU” “Japanese Alcohol”
  15. 15. Sake Consumption • 7% of the alcohol consumed in Japan is Sake • Sake is 0.1% of all alcohol consumed in US
  16. 16. Top Sake Exports Markets a. USA (4,997 ¥Million) b. Hong Kong (2,282 ¥Million) c. South Korea (1,364 ¥Million) d. China (1,173 ¥Million) e. Taiwan (890 ¥Million) Just about 4% of sake made in Japan is exported. (France exports roughly 30% of their domestic wine production)
  17. 17. 2018 Sake Stats • Exports of sake totaled 25,700 kiloliters in 2018, up from 23,481KL 2017. • The export value increased from $171M in 2017 to $200M in 2018. 
  18. 18. Yeast Koji Rice Water Sake Ingredients
  19. 19. Water
  20. 20. Yeast
  21. 21. KOJI: Mold makes the Magic
  22. 22. Sake Rice
  23. 23. Starting with Rice
  24. 24. Starch in the Core
  25. 25. Milling Machine
  26. 26. Milling Stone
  27. 27. Milled Sake Rice
  28. 28. Sake Classifications
  29. 29. Sake History Sake History
  30. 30. Sake History  300 BC First Sake Production in Japan following development of wet rice cultivation  Kuchi-Kami Sake…  1570 an early form of Pasteurization is invented.  1944 Law created forcing addition of brewer’s alcohol to all sake to increase sake yields using less rice.  1968 First post-war “junmai” sake is brewed  1974 Highpoint for Japanese sake production  1992 “Special Designation” sake classifications established.
  31. 31. Sake Production Process
  32. 32. Rice Milling
  33. 33. Rice Washing
  34. 34. Rice Soaking
  35. 35. Rice Steaming
  36. 36. Rice Cooling
  37. 37. Koji Making
  38. 38. Fermentation Starter
  39. 39. Main Fermentation Mash
  40. 40. Main Mash
  41. 41. Pressing
  42. 42. Sake KASU
  43. 43. Storage/Aging
  44. 44. Bottling
  45. 45. Sake Tasting
  46. 46. Hakkaisan Junmai Ginjo
  47. 47. Hakkaisan Tokubetsu Honjozo
  48. 48. Hakkaisan Tokubetsu Junmai
  49. 49. Hakkaisan 3 Year Snow Aged Junmai Ginjo
  50. 50. Hakkaisan Sparkling Nigori
  51. 51. To Learn moreTo Learn more Hakkaisan.com Insta: @HakkaisanSake FB.com/HakkaisanSake Twitter: @HakkaisanSake UrbanSake.com Insta: @UrbanSake FB.com/UrbanSake Twitter: @UrbanSake

×