Storify by pcronald

The History of Sake: Takamine and Today

Twitter notes from the talks of Joan Bennet and Izumi Motai

Larry Lynam @scopedbylarry
@pcronald #asm2012 it's a beautiful world now that we have our choice of hot or chilled Sake. Wish I had opted for your session not eColi.
Sun, Jun 17 2012 12:18:22
Reply Retweet Favorite
pcronald @pcronald
#asm21012. Conclusion: I is time for a sake revival in US to go with the increasing popularity of Japanese food
Sun, Jun 17 2012 12:08:40
Reply Retweet Favorite
pcronald @pcronald
@Dr_Bik yes I think sake tasting is directly after my talk ends at 1:25 or 1:30 in rm 102 or nearby room
Sun, Jun 17 2012 12:05:51
Reply Retweet Favorite
pcronald @pcronald
#asm2012. Today there are 2 basic types of sake. Junmai, old world sake that you drink warm and Ginjo, new world sake- drink chilled
Sun, Jun 17 2012 12:04:36
Reply Retweet Favorite
pcronald @pcronald
@LizNeeley @dr_bik. Come join us in room 102 after the session to drink sake and talk rice and microbes
Sun, Jun 17 2012 11:57:38
Reply Retweet Favorite
pcronald @pcronald
#Asm2012 Mass production of sake and other fermented products began in the 13th century, including miso and tempeh
Sun, Jun 17 2012 11:56:07
Reply Retweet Favorite
pcronald @pcronald
#Asm2012 culture of rice talks are great. Lots of rice history $ fabulous photos. My talk will be very modern, will only reach back to 1845.
Sun, Jun 17 2012 11:55:15
Reply Retweet Favorite
pcronald @pcronald
#Asm2012 Ash used to keep Koji away from contamination. This advanced technique sometimes still used today
Sun, Jun 17 2012 11:52:42
Reply Retweet Favorite
pcronald @pcronald
#asm2012 In the next few hundred years, many types of sake made. Nobility drank filtered sweet sake.
Sun, Jun 17 2012 11:50:17
Reply Retweet Favorite
pcronald @pcronald
#asm2012. Airborne mold infected rice in the 8th century. Thus launched sake brewing.
Sun, Jun 17 2012 11:49:16
Reply Retweet Favorite
Holly Bik @Dr_Bik
I'm here! RT @pcronald: #asm2012 Next speaker in "culture of rice" session is Izumi Motai from the Takari sake brewery in berkeley
Sun, Jun 17 2012 11:45:18
Reply Retweet Favorite
pcronald @pcronald
#asm. Next speaker in "culture of rice" session is Izumi Motai from the Takari sake brewery in berkeley
Sun, Jun 17 2012 11:42:51
Reply Retweet Favorite
pcronald @pcronald
Asm joan bennet. Moral of Takamine story. Never underestimate the power of fungi or of cultural diversity and creative collaborations
Sun, Jun 17 2012 11:40:14
Reply Retweet Favorite
pcronald @pcronald
Takamine used some of his wealth to pay for some of the cherry trees in WA Dc. Now a famous festival. His trees still stand. He died in 1922
Sun, Jun 17 2012 11:35:23
Reply Retweet Favorite
pcronald @pcronald
Asm.1911. Patent law established that natural substances could be patented. Now being challenged in Myriad case
Sun, Jun 17 2012 11:33:31
Reply Retweet Favorite
pcronald @pcronald
Instead used enzyme to create "alka seltzer" of the 1890s. Called takadiastase. Then patented adrenalin. Got rich
Sun, Jun 17 2012 11:32:12
Reply Retweet Favorite
pcronald @pcronald
Married American and moved to US. Tried to use enzymes to make whiskey. Failed.
Sun, Jun 17 2012 11:31:24
Reply Retweet Favorite
pcronald @pcronald
#asm. Fascinated with patent law. Submitted series of patents on making sake using Aspergillus to break down starch
Sun, Jun 17 2012 11:27:22
Reply Retweet Favorite
pcronald @pcronald
#asm. Story of Jokichi Takamine, born 1854, shortly before Darwin and Mendel published their groundbreaking papers. 1873 attended med school
Sun, Jun 17 2012 11:23:30
Reply Retweet Favorite
pcronald @pcronald
#Asm. Joan Bennet, Rutgers tells us that Making sake from rice is akin to beer brewing. Rice is fermented with Aspergillus, the "Koji" mold
Sun, Jun 17 2012 11:20:51
Reply Retweet Favorite
pcronald @pcronald
#asm The culture of rice: from farm to fermentation session now beginning. SF Moscone Center rom 102
Sun, Jun 17 2012 11:15:19
Reply Retweet Favorite