Table of Contents

Preface
Introduction

Part I: Koji
Chapter 1: Rice
Chapter 2: Preparation of Koji
Chapter 3: Active Properties
Chapter 4: Action of Koji Extract Upon Some Carboyhydrates
Chapter 5: Action of Koji Extract Upon Gelatinized Starch

Part II: Sake Brewing
Chapter 6: Preparation of Moto
Chapter 7: The Principal Process
Chapter 8: Fermentation of the Mash
Chapter 9: Filtration of Sake and Yield of Alcohol
Chapter 10: Preservation of Sake
Chapter 11: Shochu and Mirin

This document was written in 1881 and is no longer subject to copyright protection. It is in the public domain and may be freely copied and distributed without payment of any fee.