Database: Sake Production - Revision history

Soranin: Text replacement - "\[\[zh:(.+)\]\]" to ""

2026-05-13T14:40:10Z

Text replacement - "\[\[zh:(.+)\]\]" to ""

← Older revision		Revision as of 16:40, 13 May 2026
Line 8:		Line 8:
	[[Category:Database: Economy and Commerce]]		[[Category:Database: Economy and Commerce]]
	{{DEFAULTSORT:Sake Production}}		{{DEFAULTSORT:Sake Production}}
	[[zh:数据库：清酒酿造]]		<!--[zh:数据库：清酒酿造]-->

imported>Soranin at 19:34, 21 June 2025

2025-06-21T19:34:21Z

← Older revision		Revision as of 21:34, 21 June 2025
Line 1:		Line 1:
	~~{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}~~
	[[File:ACSH DB Sake Production.png\|thumb\|250px]]		[[File:ACSH DB Sake Production.png\|thumb\|250px]]
	[[Sake]] is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, {{Wiki\|Kōji (food)\|kōji}} mold ({{Wiki\|Aspergillus}}) is added, containing the {{Wiki\|amylase}} necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into [[alcohol]]. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called {{Wiki\|:ja:もろみ\|moromi}} with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.		[[Sake]] is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, {{Wiki\|Kōji (food)\|kōji}} mold ({{Wiki\|Aspergillus}}) is added, containing the {{Wiki\|amylase}} necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into [[alcohol]]. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called {{Wiki\|:ja:もろみ\|moromi}} with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.

imported>MikonoshinobiCE at 13:43, 16 June 2025

2025-06-16T13:43:47Z

← Older revision		Revision as of 15:43, 16 June 2025
Line 9:		Line 9:
	[[Category:Database: Economy and Commerce]]		[[Category:Database: Economy and Commerce]]
	{{DEFAULTSORT:Sake Production}}		{{DEFAULTSORT:Sake Production}}
			[[zh:数据库：清酒酿造]]

imported>Lady Kyashira at 02:17, 6 April 2025

2025-04-06T02:17:44Z

← Older revision		Revision as of 04:17, 6 April 2025
Line 1:		Line 1:
	{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}		{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}
			[[File:ACSH DB Sake Production.png\|thumb\|250px]]
	[[Sake]] is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, {{Wiki\|Kōji (food)\|kōji}} mold ({{Wiki\|Aspergillus}}) is added, containing the {{Wiki\|amylase}} necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into [[alcohol]]. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called {{Wiki\|:ja:もろみ\|moromi}} with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.		[[Sake]] is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, {{Wiki\|Kōji (food)\|kōji}} mold ({{Wiki\|Aspergillus}}) is added, containing the {{Wiki\|amylase}} necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into [[alcohol]]. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called {{Wiki\|:ja:もろみ\|moromi}} with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.

imported>Darman36 at 01:30, 1 April 2025

2025-04-01T01:30:20Z

← Older revision		Revision as of 03:30, 1 April 2025
Line 1:		Line 1:
	{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}		{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}
	Sake is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, ~~koji~~ mold (~~aspergillus~~) is added, containing the amylase necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into alcohol. Once the yeast is activated and begins to multiply, a mixture of steamed rice, ~~koji~~, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called moromi with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.		[[Sake]] is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, {{Wiki\|Kōji (food)\|kōji}} mold ({{Wiki\|Aspergillus}}) is added, containing the {{Wiki\|amylase}} necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into [[alcohol]]. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called {{Wiki\|:ja:もろみ\|moromi}} with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.

	In medieval Japan, people drank sake together on various social occasions; when receiving guests, during private meetings between friends, after academic or literary gatherings, etc. However, sake has also played an important political role. Since ancient times, the imperial court hosted banquets where sake was served at the end of important ceremonies in the presence of the emperor.		In [[Middle Ages\|medieval]] [[Japan]], people drank sake together on various social occasions; when receiving guests, during private meetings between friends, after academic or literary gatherings, etc. However, sake has also played an important political role. Since ancient times, the {{Wiki\|Imperial Court in Kyoto\|imperial court}} hosted banquets where sake was served at the end of important ceremonies in the presence of the {{Wiki\|Emperor of Japan\|emperor}}.

	For samurai, it was customary for a master and his disciples to drink sake in unglazed cups called kawarake to symbolize and reinforce the master-servant relationship. Vassals attended large banquets for annual events like New Year celebrations as well as special occasions such as an inheritance for the head of a family. In fact, sake was served so frequently that massive amounts of discarded kawarake have been excavated at former samurai dwellings.		For [[samurai]], it was customary for a master and his disciples to drink sake in unglazed cups called kawarake to symbolize and reinforce the master-servant relationship. Vassals attended large banquets for annual events like {{Wiki\|Lunar New Year\|New Year}} celebrations as well as special occasions such as an inheritance for the head of a family. In fact, sake was served so frequently that massive amounts of discarded {{Wiki\|:ja:土器\|kawarake}} have been excavated at former samurai dwellings.
	[[Category:Animus EGO database entries]]		[[Category:Animus EGO database entries]]
	[[Category:Database: Economy and Commerce]]		[[Category:Database: Economy and Commerce]]
	{{DEFAULTSORT:Sake Production}}		{{DEFAULTSORT:Sake Production}}

imported>Soranin: Created page with "{{Spoilerhd|20 June 2025|Assassin's Creed: Shadows}} Sake is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, koji mold (aspergillus) is added, containing the amylase necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into alcohol. Once the yeast is activated and begins to multiply, a mixture of steamed rice, koji, and water is added multiple times. This double f..."

2025-03-30T15:49:03Z

Created page with "{{Spoilerhd|20 June 2025|Assassin's Creed: Shadows}} Sake is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, koji mold (aspergillus) is added, containing the amylase necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into alcohol. Once the yeast is activated and begins to multiply, a mixture of steamed rice, koji, and water is added multiple times. This double f..."

Páàjì titun

{{Spoilerhd|20 June 2025|[[Assassin's Creed: Shadows]]}}
Sake is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, koji mold (aspergillus) is added, containing the amylase necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into alcohol. Once the yeast is activated and begins to multiply, a mixture of steamed rice, koji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called moromi with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.

In medieval Japan, people drank sake together on various social occasions; when receiving guests, during private meetings between friends, after academic or literary gatherings, etc. However, sake has also played an important political role. Since ancient times, the imperial court hosted banquets where sake was served at the end of important ceremonies in the presence of the emperor.

For samurai, it was customary for a master and his disciples to drink sake in unglazed cups called kawarake to symbolize and reinforce the master-servant relationship. Vassals attended large banquets for annual events like New Year celebrations as well as special occasions such as an inheritance for the head of a family. In fact, sake was served so frequently that massive amounts of discarded kawarake have been excavated at former samurai dwellings.
[[Category:Animus EGO database entries]]
[[Category:Database: Economy and Commerce]]
{{DEFAULTSORT:Sake Production}}

← Older revision		Revision as of 21:34, 21 June 2025
Line 1:		Line 1:
	~~{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}~~
	[[File:ACSH DB Sake Production.png\|thumb\|250px]]		[[File:ACSH DB Sake Production.png\|thumb\|250px]]
	[[Sake]] is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, {{Wiki\|Kōji (food)\|kōji}} mold ({{Wiki\|Aspergillus}}) is added, containing the {{Wiki\|amylase}} necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into [[alcohol]]. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called {{Wiki\|:ja:もろみ\|moromi}} with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.		[[Sake]] is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, {{Wiki\|Kōji (food)\|kōji}} mold ({{Wiki\|Aspergillus}}) is added, containing the {{Wiki\|amylase}} necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into [[alcohol]]. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called {{Wiki\|:ja:もろみ\|moromi}} with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.