Title
The Chemistry Of Sak Brewing (Memoirs of the Science Department Tokio Daigaku (University of Toyko)),Used
Delivery time: 8-12 business days (International)
A detailed analysis of the processes and chemical reactions involved in the Brewing of Sake wine from rice. With illustrations of brewing machines, sake cells undergoing reactions and mathematical charts. This book written in 1881 by R.W. Atkinson of the University of Tokyo constitutes the best English language source of Sake brewing knowledge on the web. Although this book is over 100 years old, the science and processes of brewing havent change that much. A great read and an indispensable part of any sake library.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 Carbohydrates 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
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Shipping & Returns
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We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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