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Posted on Nov 1, 2018 by admin

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Instagram post 17845571911791422 $Yes a centrifuge....,a big centrifuge - designed to separate out solid fragments from solution with minimal pressure. I’m from a sort of science background so I kind of understood this gizmo and what it could do. But in Sake Brewing land using one of these is unusual and rare but the fact that it can extract fluid with preservation of flavour and aroma is infinitely appealing. ⠀ ⠀ Infact I only about 20 centrifuges are scattered throughout Japan’s Sake Breweries (which number about 1200 in total). Dassai Sake Brewery has about four of them on one site, but in the rest of the brewing landscape they are few and far between. ⠀ ⠀ During our study tour we were lucky to spend time at Katsuyama Sake Bewery in Miyagi Prefecture. What I would call extreme attention to detail and a constant hunger to improve the sake brewing game has led this brewery to be an early adopter of proven tech which aligns with their minimal intervention and carefully crafted approach to brewing. They have had a centrifuge separator for about ten years and use It to produce their flagship Diamond Akatsuki Junmai Daiginjo.⠀ ⠀ When we tasted the product of centrifuge separation the delicacy and finesse were tangible and quite different from their Katsuyama Ken and Den which have won international recognition this past year at both IWC and Kuramaster competitions in Europe.⠀ ⠀ A few days later on our tour we visited the Akita Research Institute of Food and Brewing; an organisation that was fundamental in the development of the centrifuge “press” system. I’ve attached a video which shows the internal workings of the machine which spins super fast to separate the solid components of a solution from the liquid components. Different fractions sediment out in the centrifuge so you can extract the yeast, lees and clear sake components separately. It functions a bit like a mega washing machine on spin cycle. #wsetsakeeducatortour$

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