5. Brewing sake Flashcards
What is the aim of the fermentation starter?
To build up a healthy population of yeast
What is the method of adding lactic acid to the starter to creating a hostile environment for unwanted organisms?
sokujō-moto.
Japanese terms meaning ‘fermentation starter’.
Shubo or Moto
A natural way of adding lactic acid to the fermenting starter
Kimoto and Yamahai
What is the aim of the main fermentation?
To make sake
Japanese term for main fermentation
Moromi
Kōji that only has a small amount of mould on it and therefore a small amount of enzymes
Tsuki-haze
In very cold conditions the yeast are put under great stress and in response to this they produce chemicals that have distinct aromas including green apple and fresh banana
Ginjō-ka
What is the aim of add jōzō alcohol?
It is done to extract flavour from the remaining rice particles.
What is the aim of filtration?
filtration is used to remove all of the rice solids. The end result is a clear liquid with a pale lemon or lemon-green colour.
Cloudy sakes are called…
Nigori
A sake that has not been charcoal fined is called…
Muroka
Some sakes are not pasteurised and collectively the are called…
Nama-zake
What is the advantage of unpasteurised sake
They have a very direct and lively flavour compared to pasteurised sakes.
What are sakes called that are not diluted with water?
Genshu
