Turbine Cooling Water Level Measurement

		The brewing of sake is a multi-phase process that needs fluid level management throughout its entire production process. First, brown rice is milled and polished to remove proteins and fats that can spoil the taste of sake. Next, the rice is washed, soaked, and steamed to soften the rice. Koji enzymes and yeasts are added to invoke the fermentation process to turn the rice into an alcoholic beverage. The raw sake is pressed separating the sake cake from the sake liquid.
Subsequent filtration, blending, and pasteurization is often the last process in the creation of sake. However, there are many forms of unfiltered or unpasteurized sakes such as Nigori and Nama that end the process after fermentation. Lastly, sake is aged for 3-6 months, then bottled and shipped for consumption. At a leading USA sake brewing company, the EchoTouch LU20-IS is installed on a stainless steel brewing tank with a specialized sanitary clamp so that intrinsically safe transmitter can be easily removed for periodic steam cleaning. The LU20-IS is perfect for hazardous or corrosive applications. It delivers accurate measurement every time, ensuring the sake you taste today, tastes every bit as good as the original. If you would like more information on how accurate level measurement can work for you click here.

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