Rice wine made by chewing, also known as “kuchikamizake” in Japanese, is a traditional method of fermentation that dates back centuries. While it may sound unappetizing, this process actually plays a significant role in the early stages of rice wine production.
To begin, a specific type of rice called “mochi rice” is typically used for this method. The rice grains are first cooked until they become soft and sticky. Once the rice has cooled down to a manageable temperature, it is taken into the mouth and chewed thoroughly. The chewed rice is then spat into a large vat or container.
The act of chewing the rice serves an important purpose in this process. Our saliva contains enzymes, such as amylase, which help break down starches into sugars. By chewing the rice, the enzymes in our saliva begin to convert the starches present in the rice into simpler sugars like glucose and maltose.
After the chewed rice has been collected in the vat, it is left to ferment. The natural yeasts present in the environment, as well as those found in the chewed rice, kickstart the fermentation process. These yeasts consume the sugars produced by the enzymes in the saliva, converting them into alcohol.
During the fermentation period, which can range from a few days to several weeks, the chewed rice mixture is carefully monitored. The temperature, humidity, and pH levels need to be controlled to ensure a successful fermentation process. This can be done by adjusting the environment or adding certain ingredients.
Over time, the mixture will begin to transform into rice wine as the yeasts continue to convert the sugars into alcohol. The liquid will become cloudy and develop a sweet and tangy aroma. Once the desired flavor profile has been achieved, the rice wine is strained to remove any remaining solids.
It is important to note that the chewed rice method of rice wine production is not commonly practiced today. Modern wineries and brewers have advanced machinery and techniques that make the process more efficient and hygienic. However, there are still some traditional producers who continue to use this method to preserve cultural heritage and showcase the unique flavors that result from this ancient technique.
Rice wine made by chewing is a fascinating and unconventional method of fermentation. While it may seem unusual to use saliva in the production process, the enzymes present in our saliva play a crucial role in breaking down starches and converting them into sugars. This method, although not widely used today, holds historical and cultural significance in the world of rice wine production.