5-8 Quiz Flashcards
What must take place in the production of every sake?
Filtration
What is the main purpose of the fermentation starter?
To create an safe acidic enviroment for yeast growing
and a large healthy population of yeast
What is the main risk during the fermentation starter
Unwanted yeast and bacterial populations can spoil the liquid
Which methods of fermentation starter that rely on lactic bacteria to protect the fermentation?
kimoto and yamahai
How long does a typical sake fermentation take to complete?
3-5 weeks
What is the typical level of alcohol when the fermentation has stopped?
17º-20º abv.
What are typical of ginjō fermentations?
Fermentation starter: Sokujō-moto
Temperature: very low
Speed: very slow
What are typical of junmai fermentations?
Fermentation starter: Kimoto (or Sokujō-moto) and Yamahai
Temperature: medium to high
Speed: medium speed to fast
What are typical of honjōzō fermentations?
Fermentation starter: Sokujō-moto
Temperature: medium to low
Speed: slow
What are typical of futsū-shu fermentations?
Fermentation starter: Sokujō-moto
Temperature: high
Speed: fast
What is the main reason for using jōzō alcohol in premium sake?
To extract flavour from the rice particles during filtration
What method can brewers use to remove colour from sake?
Charcoal fining
What are common characteristics of koshu sakes?
Amber colour with soy and pickled vegetable aromas
These sakes typically have very fruity aromas. They have lower levels of acidity, umami and body.
junmai daiginjō, junmai ginjō, daiginjō, ginjō
Polishing ratio 50% or less
junmai daiginjō, daiginjō
