Glazing Affects the Fermentation Process of Sake Brewed in Pottery

Abstract

Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery, little is known about the characteristics of sake brewed in pottery. In this study, we used two types of ceramic containers of identical size, one glazed and one unglazed, for small-scale sake brewing to evaluate the effects of glazing on fermentation properties. The following parameters were measured continuously in the sake samples over 3 weeks of fermentation: temperature, weight, ethanol concentration, and glucose concentration in sake mash. Taste-sensory values, minerals, and volatile components were also quantified in the final fermented sake mash. The results show that, in the unglazed containers, the temperature of the sake mash was lower and the weight loss was higher compared to the sake mash in the glazed containers. The quantity of ethanol and the levels of Na⁺, Fe³⁺, and Al³⁺ tended to be higher in the sake brewed in the unglazed pottery. A taste-sensory analysis revealed that umami and saltiness were also higher in the samples brewed in the unglazed pottery. These results suggest that glazing affects multiple fermentation parameters and the flavor of sake brewed in pottery. They may also suggest that the materials of the containers used in sake brewing generally affect the fermentation properties.

Keywords: Aspergillus flavus var. oryzae; Saccharomyces cerevisiae; glazing; pottery; sake brewing; yeast.

Figure 1

Weight and temperature changes during sake brewing in glazed and unglazed ceramic containers. (a) Appearance of the ceramic containers used in the experiments. Left: glazed, Right: unglazed. (b) Weight reductions in sake samples are represented as a percentage of the weight of the samples on day 0. Black bars, glazed; white bars, unglazed. (c) The temperature at the bottom of the containers was monitored. Circles, glazed; triangles, unglazed. Data represent the averages of three independent experiments; error bars indicate standard deviations.

Figure 2

Concentrations of ethanol and glucose in the pottery-brewed sake samples. (a) The ethanol concentration (%, v/v) of aliquots of sake samples were determined. Circles, glazed; triangles, unglazed. N.S., not statistically significant (p > 0.05). (b) The glucose concentrations (mM) of aliquots of sake samples were determined. Circles, glazed; triangles, unglazed. Data represent the averages of three independent experiments; error bars indicate standard deviations.

Figure 3

Taste and volatile components in sake samples brewed in glazed and unglazed ceramic containers. (a) Volatile compounds and representative compounds in sake were analyzed by using GC–MS. Black bars, glazed; white bars, unglazed. (b) The brewed sake samples were analyzed using a taste-sensory system. Asterisks indicate significant differences at p < 0.05. Data represent the averages of three independent experiments; error bars indicate standard deviations.