Ch. 1 Sake History Flashcards
What is sui-sake, where was it mentioned
Sumi sake = clear/purifying sake
mentioned in Harimanokuni Fudoki - ancient record of regional history of Harima Procince
Rice liquor already existed in
Yayoi period 300BC - AD300
Name of government office in charge of sake brewing during the Nara period and produced sake for the imperial court
“Zo-shushi”, “Sake-no-Tsukasa” or “Miki-no-Tsukasa”
When did Shinto shrines, buddhist temples and private brewers begin producing sake
Heian period
When did full-scale sake breweries appear by
Muromachi period 1336 - 1573
When and which sake-brewing techniques were developed
Late 16th century
polishing
straining moromi
sterilizing
wooden vats - storage and production = mass sake production
Sterilization was estalished when?
300 years before Louis Pasteur in Muromachi period
When did sake grow into an industry?
Edo period 1603 - 1868
What was used as jozo during Edo period
Shochu called “hashira jochu” was used instead of brewer’s alcohol
Rice polishing techniques during during Meiji to Taisho period
water mills and horizontal rice-polishing machines
What is Fuzo
Rotting of the moromi, similar to acidic spoilage. Common during Taisho period
When was vertical rice polishing machine invented
- Many brewers adopted the new machine
What is sanbai-zojo-ho
Triple brewage which increases the amount of sake that could be produced.
At this time, post WWII, there was rice shortage and population increase
When was the ginjo-shu boom and rise in nama-zake popularity
1982
What and when was the “bubble economy”
High-growth economy period from 1986-1991
What is amakara
sweetness/dryness indicator
When did the production volume of sake start to plummet. What is the era called?
“winter era”
1996
What is choki-chozo-shu
Long aged sake
Largest 3 export markets in order
- USA
- Hong Kong
- China
Waht is junryo-shu
pure and good sake.
Has body, umami and targeted to cost-conscious consumers
When was concept of ginjo-shu established. What does it imply
1927 by Chikashi Kanomata
Meticulously manufactured sake, carefly selected ingredients, best technique and effort
When was the vertical rice polishing machine invented
1933
When was the ginjo shu boom. What started it?
1982
Vertical rice polishing machine
refrigeration technology of moromi
Discovery and spread of excellent yeast
Before 1990, what did breweries call the requirements of earning a gold prize
YK35
Y = Yamadanishiki
K = Kumamoto Yeast
35 = rice polishing ratio (35-40%)
Kyokai yeast #9 was used a lot
What is Kyusui
water absorption
What is mushi
steaming
What is ho-rei
cooling
How is tsuki-haze different from so-haze in respect to ginjo making? Why can’t the amount of so-haze be reduced to produce ginjo-sake?
Enzyme titer of tsuki-haze is lower
Amylase enzymes, esp. glucoamylase is higher than protease enzymes
Makes koji suitable for light sake quality
What is Kaori-kobo
Fragrant yeast or Cerulenin-resistant yeast creating a high ppm of ethyl caproate
Most prominent strain used is the “Alps yeast” in Nagano
Also Kyokai #1801, Meiri M-310
What is mixed culture
Mixing fragrant yeast with traditional yeast or using only fragrant yeast
What is activated carbon used for
Controlling storage and shipment
Easily adsorbs ethyl caproate
Ethyl caproate is more likely to remain after use of activated carbon when kaori-kobo is used
