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1 WSET Sake Lv3 > C7 - Rice Cultivation - completed > Flashcards

C7 - Rice Cultivation - completed Flashcards

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1
Q

What is rice?

A
  • Rice is a type of grass
  • planted from seed each spring
  • harvested in the autumn
  • leaving no viable parts behind
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2
Q

How rice is propagated?

A
  • by planting seeds harvested from the previous crop
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3
Q

What’s the difference between rice and barley and wheat in terms of their propagation?

A

they’re the same

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4
Q

What’s the other term of Asian rice?

A

Oryzae sativa

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5
Q

What is Oryzae sativa?

A

the plant species commonly known as Asian rice.

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6
Q

what are the two types of Asian rice (Oryzae sativa)?

A
  • Indica (long grained)
  • Japonica (short grained)
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7
Q

Which type of Asian rice used to brew sake?

A

Japonica - short grained, non-sticky

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8
Q

how Indica and Japonica can be further categorised?

A

by more or less glutinous (sticky)

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9
Q

why it’s important to use non-sticky rice?

A
  • it’s easier to handle because it won’t stick together
  • it’s easier for the koji enzymes to break down the starch into sugar
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10
Q

what are the features of Shuzō kōteki mai?

A
  • a low protein content
  • a well-defined shinpaku
  • large grains (25-30g/1000 grains)
  • resistant to cracking when polishing
  • good water absorbency
  • broken down easily by enzymes when brewing
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11
Q

what is shinpaku?

A
  • the white, opaque section at the centre of the rice kernel, made up of starch granules
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12
Q

what is the ideal shape of shinpaku?

A

flat and disc-shaped.

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13
Q

what is the advantage of using rice that has low protein content?

A
  • which ensures the sake contains less amino acids and peptides.
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14
Q

what is the advantage of using rice that has large grain and resistant to cracking?

A
  • which ensures the small amount of undesirable components can be removed completely
  • if the rice grain cracked during polishing, it’s difficult to remove the undesirable components effectively.
  • large grain means after polishing the remaining grain size is still large enough, and easier to continue polishing.
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15
Q

what is the advantage of using rice that has good water absorbency?

A
  • which ensures the water can penetrate deep inside the grain during washing, soaking and steaming
  • the high water content helps the rice break up easily during fermentation
  • its starch will dissolve into the liquid during fermentation, made available to be converted to sugar for the yeast to feed on.
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16
Q

how many registered sake-specific rice varieties in Japan in 2015?

A

over 100

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17
Q

which two sake-specific rice species made up half of all sake-specific rice production?

A
  • Yamada-nishiki
  • Gohyakuman-goku
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18
Q

Which three sake-specific rice ranked the top 3 for over a decade?

A
  • Yamada-nishiki
  • Gohyakuman-gaku
  • Miyama-nishiki
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19
Q

Nearly half of the current sake-specific rice varieties are registered after which year?

A

year 2000

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20
Q

which sake-specific variety ranked no. 4th today?

A

Dewa-sansan

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21
Q

which year did Dewa-sansan registered?

A

1997

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22
Q

what happened to the previous (10 and 15 yrs ago) ranked no. 4th rice varieties today?

A

no longer in the current top 10 list.

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23
Q

historically, how the brewers source the sake-specific rice?

A

from the rice farmers.

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24
Q

why it’s unusal for a brewer to grow their own rice?

A

for historical reasons

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25
Q

Most commonly, which organization does the brewer purchase the rice from?

A

Prefectural Brewers Associations

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26
Q

How Prefectural Brewers Associations assist brewers in purchasing rice?

A

it can provide loans to the brewers

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27
Q

Which organization does the PBA (Prefectural Brewers Associations) source rice from?

A

Agricultural Co-operative Associations

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28
Q

where does the Agricultural Co-operative Associations source the rice from?

A

from the growers.

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29
Q

what is the recent trend in the rice market for the brewers?

A
  • integration of growing and brewing
  • a few breweries grow their own rice
  • or collaborate with local farmers
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30
Q

how’s the market contirbution of breweries’ own rice production model?

A

it’s only a very small proportion of premium sake.

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31
Q

out of the top 3 sake-specific rice, how’s the proportion of the other rice varieties in total rice production?

A

a number of rice varieties, each account for about 1-2 per cent of the total sake-specific rice production. (as of the year 2015)

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32
Q

What is the difference in rice fields being used in Japan and other places of the world?

A

Japanese rice is produced in irrigated rice fields (paddies)

Others are generally cultivated in dry fields.

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33
Q

Where did the rice cultivation techniques come from?

A

imported from China over a thousand years ago.

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34
Q

What is the difference in producing sake-specific rice and table rice in terms of the grain size?

A

the growers needs the sake-specific rice to grow bigger with a bigger shinpaku.

While table rice can be small in size.

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35
Q

What is the other difference in producing sake-specific rice and table rice in terms of using fertilizer?

A

growers who produce sake-specific rice only use fertilizer in a limited way.

growers who grow table rice will use large amount of fertilizer in order to increase yields and the flavoursome ccomponents (proteins, lipids, vitamins, minerals)

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36
Q

What would the result in the final sake if the rice have absorbed too many fertilizer?

A
  • the rice will contain high level of undesired components i.e. proteins, vitamins, lipids, minerals.
  • which would result undesirable flavours and a coarse texture in the sake.
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37
Q

where in Japan is the only region can grow two crops in a year? Why?

A
  • Okinawa
  • it has a long and hot enough growing season.
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38
Q

briefly describe the rice growing season in Japan?

A
  • late April to mid-June: transplant seedling into the field
  • August to early September: appearance of the ears of grain
  • late September to October: harvesting, drying and removing the husks.
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39
Q

Where the farmers get the seedling from?

A

they buy seedlings that are ready to transplanted from growers

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40
Q

what is special to the growers who grow the seedling from seeds?

A

they’re certified by the Japan Agricultural Co-operatives Group (JA)

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41
Q

what is an ideal landscape for rice paddies? why?

A
  • a natural basin
  • so that it is easier to flood and drain the field in a controlled way.
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42
Q

why deep soil is preferred for rice fields?

A

so that the bedrock will not disrupt root growth

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43
Q

What properties of the soil is needed (4)?

A
  • gluey
  • clay
  • rich in nutrients
  • free of volcanic ash
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44
Q

explain how the 4 properties of soil affect rice growing?

A
  • gluey substance from plants and animal deposits can help in retaining water.
  • high percentage of clay can help retaining water and fertilisers. (Since clay particles are very small)
  • rich in nutrients especially nigtrogen
  • free of volcanic ash is good, because which can disrupt rice growing
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45
Q

How farmers prepare the soil before transplanting the seedlings?

A
  • In spring, the soil is broken up into fine particles and mixed with water
  • the resulting sludge holds water well and allows the paddy to be flooded
  • water slowly drains away and can be replaced by irrigation channels
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46
Q

What is the advantage of flooding the fields?

A
  • weeds are difficult to grow
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47
Q

Why can’t just plant seeds into the field but use seedlings instead?

A
  • seed sink, cannot access oxygen and light they need for growth
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48
Q

Which one is the most important components of fertilizers?

A

nitrogen compounds

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49
Q

Why nitrogen and calcium are important for growing sake-specific rice?

A
  • rice needs very high level of nitrogen to develop large grain size
  • calcium is needed for forming large shinpaku
50
Q

Why using fertilisers is almost unavoidable?

A

sake-specific rice needs high level of nitrogen

51
Q

Generally, fertilisers are added by how many times ?

A

3 times

52
Q

when is the timing for adding fertiliser?

A
  • when the seeds are sown
  • when the seeds are planted out
  • when the plant begins to grow rapidly before the ears appear.
53
Q

Do rice farmers use organic fertilisers?

A

Yes, either from manure or compost

54
Q

what’s different in terms of using fertilisers for sake-specific rice growing?

A
  • sake-specific rice is rarely grown orgnically.
  • the rice needs high level of nitrogen
  • synthetic, nitrogen-rich fertilisers are nearly always used
55
Q

what is the ideal weather between planting seedling and appearance of ears?

A
  • sunny and warm
  • daytime temperature is abt 22C
  • high level of sunlight
  • cool nights
56
Q

what is the ideal weather between appearance of ears and harvest?

A
  • continue warm daytime temperature abt 20-25C
  • long hours of sunlight
  • marked cooling during the night
  • night-time temperature is abt 9.5C cooler than the days
  • low or no winds
57
Q

How winds affect rice growth during flowering?

A
  • strong wind can disrupt fertilisation, lead to fewer grain
58
Q

How winds affect rice growth near the harvest time?

A
  • strong wind, especially typhoon will damage the rice plants
59
Q

how temperature affects the rice growth in terms of glutinous and protein during ripening?

A

too hot:

  • starch molecules become branched, rather than straight, therefore increasingly glutinous.
  • this is not good for sake production

too hot, warm night or lack of sunlight:

  • the rice grains struggle to ripen
  • therefore proportionally contain more protein
  • more prone to crack
60
Q

what is an increasing problem affecting the ideal temperature for rice growth?

A

climate change

61
Q

why grading the quality of sake rice is needed?

A

because it’s transactions between local sake brewer’s associations, agricultural co-operatives and individual farmers, thus a standardised measures of quality is needed.

62
Q

who grades the rice quality?

A

the Japanese government

63
Q

by law, which kind of sake must use rice that has passed inspection?

A

Premium sake (tokutei-meisho-shu)

64
Q

Can sake use uninspected and ungraded rice?

A

Yes, but only for non-premium sake (futsu-shu)

65
Q

rice quality grades listed with the highest first:

A

1- Above special (toku-jo)
2- Special (toku)
3- First Grade
4- Second Grade
5- Third Grade

66
Q

what’s special for the first 2 grades of rice quality?

A

it’s only used for grading sake rice.

The other grades apply to both sake rice and table rice

67
Q

any other rice grades lower than the Third Grade?

A

Yes, but these cannot be used to make premium sake

68
Q

what are the two criteria are used in the rice quality classification?

A

1- moisture content (too much means risks to rot; too little is easy to crack during polishing)

2- percentage that are broken, cracked or under ripened (smaller the better)

69
Q

is grain size a criteria in grading rice quality?

A

No, although it’s also an important factor.

70
Q

which factors affect the price of sake-specific rice?

A
  • quality of the rice
  • availability and demand each season
71
Q

which variety of sake-specific rice cost more than others?

A

Yamada-nishiki

72
Q

how much does Yamada-nishiki cost more than standard sake-specific rice?

A

cost more than three times.

73
Q

Yamada-nishiki / main growing region

A

Hyogo prefecture (~80%)

74
Q

Yamada-nishiki / proportion to the total sake-specific rice production

A

34%

75
Q

Yamada-nishiki / became popular since (year)

A

1930s

76
Q

Yamada-nishiki / ideal for sake styles

A

gingo / daigingo

77
Q

Yamada-nishiki / profile

A
  • great depth of flavour
  • generous, full, soft texture
  • purity and precision
  • light in intensity > allowing yeast to express themselves.
78
Q

Gohyakuman-goku / main growing region

A
  • Niigata prefecture
  • neighbour prefectures of Niigata
    -21%
79
Q

Gohyakuman-goku / proportion to the total sake-specific rice production

A

21%

80
Q

Gohyakuman-goku / profile

A
  • slightly smaller than Yamada-nishiki
  • behaves very well when polish
  • ideal for making koji
  • very light aromas, textures and flavours
81
Q

Gohyakuman-goku / ideal for sake style

A

style of Nigata: light, simple, delicate and dry with a short finish (kire)

82
Q

Miyama-nishiki / profile

A
  • well adapted in cool, mountainous conditions
  • simliar size to Ghoyakuman-goku
83
Q

Miyama-nishiki / main growing region

A

Nagano and north-east

84
Q

Miyama-nishiki / proportion to the total sake-specific rice production

A

7%

85
Q

Miyama-nishiki / sake style

A
  • rich and robust
  • some grip and graininess texture
  • sweeter, richer and more robust than Ghoyakuman-goku
  • aromas is more restrained than Yamada-nishiki
86
Q

Dewa-sansan / main growing region

A
  • Yamagata-prefecture
  • almost none outside of Yamagata
87
Q

Dewa-sansan / proportion to the total sake-specific rice production

A

2%

88
Q

Dewa-sansan / special brand using local rice, water, yeast and koji

A

Dewa33

89
Q

Dewa-sansan / sake style

A
  • purity and depth of subtle herbal aromas
90
Q

Omachi / main growing regions

A
  • Okayama prefecture
  • neighbouring Hiroshima
  • south-west
91
Q

Omachi / proportion to the total sake-specific rice production

A

around 2%

92
Q

Omachi / register as sake rice in (year)

A

1866

93
Q

Omachi / profile

A
  • very large grain
  • flat, disc shape like
  • soft texture of the shinpaku
  • very difficult to polish
94
Q

Omachi / sake style

A
  • ginjo and daiginjo
  • rich-textured
  • earthy and spicy
  • higher umami and less pruity than other sake-specific varieties
  • delicious when served warm
95
Q

What is the term to change the rice structure, the starch molecules are unravelled by steam (heat)?

A

gelatinisation

96
Q

% of amylopectin in a rice grain to call sticky or glutinous?

A

80%

97
Q

% of amylopectin and amyulose in a rice grain to call non-sticky or non-glutinous?

A

<80% amylopectin / 20% amylose

98
Q

how’s starch molecules formed inside a rice grain?

A

rolled up into extremely tight balls

99
Q

why the starch molecules inside a rice grain is not water soluble?

A

they’re rolled up in a extremely tight balls and surrounded by a protective shell

100
Q

what is the benefit of the starch molecule rolled up tightly inside the rice grain?

A

save space (space efficient)

101
Q

How the sake brewer break open the tight balls of starch in order to breakdown the sugar?

A

by steaming (heat with water)

102
Q

what’s next after the starch is gelatinised (means the raw starch has been cooked and softened)?

A

using enzymes (koji mould) to break up the starch to sugar molecules

103
Q

How the enzymes produce sugar molecules from the gelatinised starch?

A

The enzymes keep cutting up the starch molecules into smaller pieces until sugar molecules are produced

104
Q

Why yellow koji cannot breakdown all the starch into sugar?

A

Because yellow koji cannot produce all the enzymes found in the rice germ

105
Q

what is dextrins?

A

the branches of a starch molecules not being broken down to sugar because the yellow koji can only breakdown the straight part of the starch molecule.

106
Q

“Dissolving starch” and “breaking up the rice grain” are 2 _______ ______ happening during fermentation

A

different processes

107
Q

briefing what are the steps in growing seedlings (March to May)

A

1 - select seeds of suitable quality
2 - wash the seeds to remove dirt and fungal spores
3 - soaked in water for germination
4 - seeds are sowed in small containers with fertilised soil (mats of seedlings)
5 - grown in greenhouse until 15 - 20 cm long
6 - transplanted to rice paddy

108
Q

briefly describe the steps in transplanting (late April to mid-June)

A

1 - usually done by a small, swimming tractor
2 - plants the seedling in even space, straight row to paddy fields
3 - this allow seedling to grow evenly, make weeding possible
4 - if overcrowded, yield high but grain size is smaller
5 - if too widely spaced, quality will be inconsistant
6 - depends on varieties and climate regions, usually planting out between early-mid May (cooler north) and early to mid-june (warmer south)
- need sunny weather after transplanting
- normally flood till 3/4 of the lenght of the seedling
- treat with herbicide to inhibit weeds growth

109
Q

briefly why regular draining and re-flooding the paddy is needed (late June - late Sept)

A

1 - when the paddy is constantly flooded, some vegetation is out of oxygen, creates poisonous acids and gases when it rots

2 - draining the field let these rotted vegetation access oxygen, enable it to decompose into the soil, becomes nutrients to the rice plant

3 - dry period encourage plants to grow larger grains rather than vertical growth

4 - also plant can develop stronger root systems to support themselves

110
Q

describe appearance of the ears (Aug to early Sept)

A
  • ears are structure of the grain
  • between August to early September, ears appear on the end of the stem
  • the blossom only for 2 hours
  • once the flowers are pollinated, it’ll develop into rice grain
  • timing of the ears appearance depends on the climate and the rice variety
111
Q

What is ripening? (late Sept to Oct)

A
  • after flowering and development of the rice grains
  • the internal structure of the grain developed, fill with starch
112
Q

What are the criteria to access a crop’s quality during ripening?

A
  • colour of the ears (even, glossy golden is good)
  • number of leaves left on each plant (3)
  • number of ears per plant (15-20)
  • number of rice grains per ear (90+)
  • the plant has strong and deep root
113
Q

When is the harvest time?

A

late September to October

114
Q

How the farmers decide it’s harvest time?

A

when the ears changed colour from green to gold.

115
Q

what happen if harvest too early?

A

the grains are unripe, give undesirable flavours to the sake

116
Q

what happen if harvest too late?

A

the grains are dryer, easier to crack - during harvest, storage, polishing or soaking.

117
Q

describe steps of harvest

A
  • farmers drain water in the field ten days before the harvest
  • to allow the crops to complete ripening and to loosen up the roots
  • dry soil give easier access to the field
  • machine chops the stems and take the grains
  • the grains are separated from the stem
118
Q

what is the desired moisture level of the dried rice?

A

14 - 15%

119
Q

why the moisture level of the dried rice is important for trading?

A

it’s an agreed standard to weight the rice.

120
Q

why the moisture level of the dried rice is important for making sake?

A
  • if it’s too dry, the rice grains are easier to crack during.
  • If it’s too moist, it will be easy to rot
  • the right moisture level allows the grains to store safely for a longer period of time.
121
Q

When to dry and remove the husks after harvest?

A

late September to October

1 WSET Sake Lv3 (35 decks)

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