Ch. 1 Water

Question 1

What is Shuzo Yosui 酒造用水

Answer 1

Sake making water

Question 2

What is Jozo Yosui 醸造用水

Answer 2

Brewing water

Question 3

What is Binzume Yosui 瓶詰用水

Answer 3

Bottling water

Question 4

Brewing water can be further classified into:

Answer 4

Mashing water shikomi-mizu / shikomi-yosui

Rice-washing water senmai yosui

Soaking water shinseki yosui

Chore water Zatsuyo yosui (cleaning equipment, machines, boilers use, etc)

Question 5

Bottling water can be further classified into:

Answer 5

Diluting water Warimizu Yosui　割水用水

Bottle-washing water Senbin Yosui

Chore water

Question 6

Sake making water must be within the standard value range set for by the ______. Which is extremely strict for __ and __

Answer 6

Water Supply Act
Iron and manganese, which deteriorate quality of sake

Question 7

What are sources of nutrition for microorganisms and promote the proliferation of koji-kin and yeast

Answer 7

potassium, phosphorous, magnesium and calcium

Question 8

What is the most undesirable mineral in sake making and why

Answer 8

Iron because it locks onto the holes of deferriferrichrysin which is secreted by koji kin,

and creates a substance called FERRICHRYSIN that causes sake to turn a brown color

Iron also speeds up the aging reaction and ruins the flavor

Question 9

How else can sake be contaminated by iron besides in the sake making water?

Answer 9

Scratches on the enamel tank

Putting sake into ironware

Question 10

What is the iron content ppm for sake making water to prevent iron contamination

Answer 10

0.02 ppm or below (preferably nil)

Question 11

What is the iron content ppm in tap water

Answer 11

0.3 ppm or below

Question 12

What are other undesirable components in sake brewing water

Answer 12

Manganese and other heavy metals which cause the same problems as iron

Question 13

Brewing water must be:

Answer 13

Tasteless, odorless, colorless, transparent and must not contain organic substances or harmful organisms

Question 14

Requirements of sake making water

Color:
Smell/Taste:
pH:
Iron:
Manganese:
Organic substance:
Nitrite nitrogen:
Ammonia nitrogen:
Bacterial acidity:
Lactic acide group bacteria:
Coliform group bacteria:

Answer 14

Color: colorless, transparent
Smell/Taste: with no abnormality
pH: neutral or slightly alkaline
Iron: 0.02 ppm or below (preferably nil)
Manganese: 0.02 ppm or below
Organic substance: 5 ppm or below
Nitrite nitrogen: Not detected
Ammonia nitrogen: Not detected
Bacterial acidity: 2 ml or below
Lactic acide group bacteria: Not detected
Coliform group bacteria: Not detected

Question 15

What have breweries come to use that have the same mechanism as household water purifiers

Answer 15

Hollow fiber filters

Question 16

What is the source of Nada water

Answer 16

Rainfall that falls on the Rokko mountains and becomes the underground water that supplies he springs in the coastal areas containing abundant seashells in the granite sand stratum around Nishinomiya Shrine

Question 17

What is miyamizu

Answer 17

Nada water source from Nishinomiya Shrine, called Nishinomiya water

Hard water rich in calcium, potassium, phosphorous, chlorine and very little iron content

These compounds promote the fermentation of yeast

Sake: relatively acidic, sharp and dry taste. Otoko-zake (masculine sake)

Question 18

What is Gokusui

Answer 18

Water from Fushimi from Gokonomiya Shrine
Goko = fine aroma

Moderately soft water called onna-zake (feminine sake)
Safe: fine texture (kimega komakai) and smooth

Question 19

What are the famous waters in Fushimi collective called

Answer 19

Seven wells of Fushimi

Question 20

What is RO Water

Answer 20

Reverse Osmosis water, soft water producing soft taste

Question 21

Slight increase in acidity in sake is perceived to _____ the taste rather than increase the _____

Answer 21

Sharpen
Acidity

Question 22

Acidity of sake is greatly influenced by the different type of _____

Answer 22

Yeast