Gukora Sake Iciyambu cy'Uzamuro — Uko Mutuntunguko Utekereza

Sukura ubwali butekelije mu mazi akabimbo inzira nyinshi kugeza amazi arava — ibi bivura stache y'ibice bigashira iciyambu cya sake kigushira n'itsiko. Shiga ubwali busukiritswe mu mazi akabimbo mu saa 1-12 zitegeye impamvu z'ubwali (ubwali butekelije buri ubwali buruta amazi vuba). Sukura udufitule 30 iminota. Gukwirakwiza ubwali (tabitavizize — ubwali buwaziye biba brinye n'ubupfu) hejuru y'amazi arenga isoni. Ubwali bubwaki neza buruta mutagira arindikana nabi nanyuma neza mu cye. Shiraho ubwali bubwaki ku nzira nziza hakoresheje ubushiro kugeza ingana 30 dogere Setiyuse. Gegeka ubwali bubwaki mu masangu atatu hakurikijwe uko hakoreshwa san-dan-jikomi.

Bivanya ibigangwe by'ubwali bubwaki (impamvu 20% cy'ubwali) bose, ubwali bwa koji bufitanye impamvu imwe, amazi, yeasiti y'iciyambu cya sake, n'ubwoya bwa lactic acid mu nkubiri y'uko mutuntunguko. Lactic acid (mu nzira nshya y'uko sokujo) ifata inzira z'uko zubi habwo yeasiti itera impamvu. Ivuza inzira ebyiri kuwa. Intangiriro itera mutagira bisengesenge mu masiku 10-14 ku ingana 15-20 dogere Setiyuse, itera impamvu za yeasiti nyinshi (impamvu 300 miriyoni buri mililitero). Moto ari mahoro iyo ihita imbwa no kubayeho, imbeho ifata umwongo, imbaho nziza ifata ubwihunyiro. Iri nzira iruta yeasiti ni inyungu y'uko mutuntunguko nyamukuru.

Mu masiku atatu, ongereza ubwali bubwaki, koji, n'amazi kuri moto mu bikonti bitatu biruta ubulwanyi. Umunsi 1 (hatsuzoe): ongereza igigangwe cya kabiri (impamvu 30% y'ubwali ninyanja n'amazi). Umunsi 2 (odori): takibigire — iri saa ry'uko kwivuta rifitanye yeasiti kugera hejuru y'ubwali. Umunsi 3 (nakazoe): ongereza igigangwe kimwe (impamvu 30%). Umunsi 4 (tomezoe): ongereza igigangwe cyakirezo n'icya nyakwi (ubwali buigiye n'koji n'amazi). Buri konti igera ku kabiri ry'ubulwanyi. Ubu buryo bushaka gufagia yeasiti — igigangwe kimwe cyihigira kimwe kigacukura yeasiti cyane kirafitanye bya uko zubi.

Iyo konti yayo yakirezo irangire, hisha nkubiri ivua n'uko mutuntunguko ku 10-15 dogere Setiyuse mu masiku 18-25. Ubushiro bwakunze butera uko mutuntunguko bwakunze, buruta, n'ivumbi nziza. Mu gihe cyo, koji enzime itera ubwali buguye kuguva haba sukali (saccharification) habwo yeasiti izirerekeza sukali guva haba alcool (fermentation). Iri nzira ntahayo mu gukora sake n'aho sake itanga alcool nyinshi ku se n'ubwali cyangwa byeri. Ivuza moromi inzira imwe kumunsi mu mande yambere kugeza koji ivangura, noneho habikirire. Mutuntunguko ari mahoro iyo bubambi bugakinga ku bubambi bumwe mu iminota n'moromi ihita imbwa gusa guta sukali.

Vuna moromi yakiriziwe iyohereza kubyatsi cyangwa sanku y'ayo, gakamura imporeza kugera sake. Iciyambu kiramuka cy'uko gigaragarazwa (nigorizake). Hakurikijwe sake nzira, reka itibarizwe mu saa 1-2 mu nzira yikunze, noneho ireke sake nzira kugera ubwabi (racking). Gukwirakwiza iyohereza kugushyira 62-65 dogere Setiyuse mu iminota 10-15 kuguta yeasiti n'enzime, gushira mutuntunguko. Shiga mu mafaranga y'ayo arangiye mu nzira yikunze, muburiri. Sake nshya (namazake, wamerekeza) ibikirire mu kibabi n'icurire mu cyumweru. Pasteurisé sake iteza imbago mu amezi 2-6 habwo imvugo z'ubwali zitonzwe icungura. Icura yikunze, ku mbunjiro y'igiseti, cyangwa gushyira nuturere kugira nka sitilo.