The Importance of Lactic Acid When Making Saké | Craft Beer & Brewing Magazine
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The Importance of Lactic Acid When Making Saké

Certified Saké Advisor Jeff Cioletti discusses the importance of lactic acid in the Saké making process.

Generic Brand Human November 02, 2017

There are many variables when it comes to making Saké. In this video Certified Saké Advisor, and author of the forthcoming Drinkable Globe book, Jeff Cioletti discusses the importance of lactic acid and all it can do - when used correctly - to help you make the best Saké possible.

In Craft Beer & Brewing Magazine®’s online course, Introduction to Saké, join Certified Saké Advisor Jeff Cioletti as he walks you through the history and process of creating saké. In this course you'll learn about the types of saké, the brewing process, how to taste and important history to make you a more informed drinker. Sign up today!

Have you brewed this recipe? What did you think?