Sake brewing

[dave-a-t]

Why is ice used in fermenting sake, for any brew it needs warmth for the yeast to work properly, if you told a home brewer they need ice for the fermentation of their beer they’d think you where crazy 🤔

[Winter's Embers]

Might want to look up the sake brewing process online to find the answer to that.

[Yoshiko]

How much do you know about ochem? Cause they didn't use yeast to ferment. They used koji mold. You can probably just research it tbh. IN SHORT, mold grows better when its warm and humid. You don't actually want to grow more mold, you want the enzymes to react with the sugars and make alcohol. Its been a few years but I believe cold slows down the growth of the mold but doesn't affect the fermentation process thus producing clearer sake? You'll have to google to double check.

EDIT: FOR ENGLISH

Oh I forgot to mention most asian islands are extraordinarily humid. Visiting grandparents in taiwan and japan was brutal in the summer.

[Yoshiko]

Well I'm slightly off. Just google kojic acid. Or if you really want the reaction i can probably figure it out given a few hours.

[SwordsOfTheSouth_Toplitz]

Bullet point 4.[www.kikusui-sake.com]
The ice is needed for conduction cooling.

[dave-a-t]

No where online does it say you chuck lumps of ice into a Fermentation Barrel

[Winter's Embers]

From a professional nitpicker:

Now you're just nitpicking...

[Yoshiko]

i mean they couldn't just point their ac's at the barrel, nor could they just toss it into the fridge.

[Woodlandspring]

Originally posted by Winter's Embers:

From a professional nitpicker:

Now you're just nitpicking...

How is it nitpicking when it’s facts..

[Woodlandspring]

Originally posted by dave-a-t:

No where online does it say you chuck lumps of ice into a Fermentation Barrel

I agree

[Winter's Embers]

Then, please, use your critical skills of realism to explain the harvest of fields in one day. The production of sake within one day. How about the creation of Narezushi (a process that takes more than a year!) in one day.
The game takes the idea of the processes involved and adapts them into a playable game. It does not always rely on realism but, for the original post, it is simple: ice is used to help control the temperature process in a manner that befits the actual process of making sake. Do we just "chuck it in the fermentation barrel?" Probably not. But the minutiae of the process to make all the things in the game are implied, not expressed. If that simply doesn't do it for you, bummer. It's a video game. That's how it works.

[Yoshiko]

Originally posted by dave-a-t:

No where online does it say you chuck lumps of ice into a Fermentation Barrel

(4)Steaming

The rice is steamed for 40-60 minutes. After steaming, the rice is cooled to be used in either main fermentation process or koji making process.

You cool rice before fermentation to ensure the temperature is suitable for the beneficial bacteria to thrive; if the rice is too hot, it can kill the microbes needed for fermentation, hindering the process and potentially leading to unwanted bacteria growth instead. Cooling the rice also allows for a more controlled fermentation with consistent results.

Food safety:
Rapidly cooling rice also helps prevent the growth of harmful bacteria that can multiply at room temperature

How would you cool anything before refrigeration was invented? Anyway that's all random excerpts from ~2 minutes of googling.