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Sake Wine

Sake wine is created from rice. The word “wine” is a bit of a misnomer in this circumstance due to the different processes involved in creating these alcoholic beverages. Wine involves the fermentation of fruit while sake involves rice undergoing fermentation multiple times.

In some ways, sake wine is more similar to beer. This is because beer is also created by converting starch to sugars. At the same time, beer creation employs a mashing process of its grains with water. Sake utilizes an amylolytic process.

To put it more plainly, through single fermentation, the sugars in wine are converted into alcohol. On the other hand, both beer and sake wine need an additional step to convert their starches into sugars and then into alcohol. Beer does this by having malted barley create its own sugar. This sugar is then converted into alcohol by enzymes.

Sake simultaneously uses koji mold to create sugar and yeast to create alcohol. This process also allows sake to reach a higher alcohol percentage than either beer or wine.

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