Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

JSA > Ch. 1 What is Sake > Flashcards

Ch. 1 What is Sake Flashcards

Definition, types

1
Q

What is koji-kin?

A

Koji mold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is seishu

A

Clear sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

When was sake designated as a GI

A

December 2015

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Definition of sake by the Liquor Tax Act

A
  1. That which is fermented from raw materials: rice, rice-koji (kome koji), water, strained and with less than 22% ABV
  2. That which is fermented from rice, rice-koji, water, sake-kasu and other permitted material as stipulated by government ordinance, strained, and with alcohol less than 22%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Definition of “joso”

A

the process of pressing the moromi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is Kyu-betsu-shudo

A

Sake classification system created in the Show period (ending 1989) and abolished in March 1992

Categorized sake into 3 grades, each subjected to different tax rates
- special: superior
- first: good quality
- second: neither good nor superior

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is tokutei-meisho-shu

A

Known as specially designated sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Requirements for white rice used for specially designated sake

A

Polished from brown rice
Graded 3rd rank or higher

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Requirements of koji ratio for tokutei-meisho-shu

A

15% or more

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the outer layers of rice and germ abundant in?

A

proteins, fats, minerals, vitamins, other nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the average rice-polishing ratio of table rice?

A

92%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Addition of jozo (brewer’s alcohol) can do what?

A

Enhance aroma
Give sake crisp mouth-feel
Surpress proliferation of lactic acid bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is hi-ochi-kin?

A

Lactic acid bateria which spoils the flavor and aroma of sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Other ingredients allowed outside of rice, rice-koji, water and sake kasu

A

Jozo (95% abv)
Saccharides
Organic acids (acidifiers)
Amino acid salts
Sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Brewer’s alcohol must not exceed X% of weight of white rice used

A

10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

For specially designated sake (tokuto-meisho-shu) Junmai, tokubetsu junmai, junmai ginjo, junmai daiginjo, the following ingredients are not allowed

A

Jozo
saccharides
Acidifiers
etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the two names for ordinary sake

A

Futushu
Ippan-shu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Futsu-shu and Ippan-shu, total weight of jozo, saccharides, acidifiers, etc must not exceed X% weight of polished riced used

A

50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Sakes must be labelled with the following items using Japanese characters with a minimum font size of Xpt.

A

8 pt. font minimum

  1. Raw ingredients
    Listed in order of descending weight
    Specially designated sake, rice-polishing ratio must be shown adjacent to the ingredient listing
  2. Date of production
    300ml bottles or less can omit word “date”
  3. Precautions for storage or consumption
    required for nama-zake
  4. Country of origin if imported
  5. Labeling of products containing sake produced overeas
    Country of the produced sake and ratio

Obligated to also list:
- Name of brewer or brewery
- Brewery location
- Word “seishu” or “nihonshu”
- Alcohol content. If effervescent with less than 10% abv, must be labelled “effervescent” and indicate “tax rate application classification”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Voluntary information on label. May be indicated on label if applicable

A
  1. Rice variety
    If the ratio of the particular rice exceeds 50%
  2. Production area
    If sake was entirely produced in said area
  3. Aging period
    If aged for 1 year or longer, rounding down
  4. Genshu
    However, permissable to add water within a range that reduces the alcohol content by less than 1%
  5. Nama-zake
  6. Nama-chozo-shu
  7. Ki-ippon
    Brewed solely at a single production facility
  8. Taruzake
    Stored in wooden csk and has acquired KIGA (cedar aroma)
  9. Gokujo (excellent quality), yoryo (fine quality), kokyu (premium)
    Cannot compare to other companies’ products
  10. Description of awards
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Prohibited labeling terms

A
  1. Saiko (best), Dai-ichi (#1), Daihyo (representing or leading)
  2. Term “purveyor to the government offices” or similar
  3. Terms similar to the names of specially diesginated sake when it is NOT
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is sei-hakumai

A

polished white rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the two species of rice

A

Asian rice
African rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the two subspecies of Asian rice

A

Japonica (short grain)
Indica (long grain)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Within the two subspecies of Asian rice, it can further be categorized into:

A

uruchi-mai (non-glutinous)
Mochi-gome (glutinous)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Two cultivation methods of rice

A

paddy rice
upland rice (grown on farmland)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are the names of rice suited for sake brewing?

A

Shuzo koteki mai (sake-brewing rice)
Koteki mai (brewer’s rice)
Saka mai (sake rice)
Shuzo mai (sake-brewing rice)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is ippan-mai or han-mai

A

Table rice
Usually Japonica, non-glutinous, paddy rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is mochi-gome-yondan

A

Using glutinous rice in the fourth stage of mashing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Rice properties suitable for brewing

A
  1. Resistance to breakage during polishing
    If rice breaks, cause unevenness in size/shape resulting in adverse effect on manufacturing process
  2. Large-grained rice
    Sake rice usually over 26g senryuju (thousand-grain weight). Normal table rice between 20-30g
  3. Has shinpaku
    Has good absorbency properties
    Good solubility in moromi
    Promotes koji with high enzymatic activity
    Allows koji-kin mycelium to penetrate into gaps of shinpaku
  4. Low protein content
    High protein content reduces absorbency and lowers dissolvability. Increases amino acidity, degrades color and aroma. Usually 7-8% of brown rice, 4-6% white rice
  5. Soft-textured rice
    takes less time to polish, good absorbency, dissolves well
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Shinpaku appearance rate factor

A

high appearance rate is a requirement for sake brewing rice

Found more commonly in large-grain rice
Controlled by genetic factors (rice variety)
Climate and cultivation conditions such as diurnal temperature. The bigger the diurnal temp range, the higher the appearance rate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Shinpaku shapes and properties

A

Shapes: linear, spherical, dotted, eye-shapes

Linear suitable for high polishing

Eye-shaped & spherical prone to cracking durin gpolishing but has superior absorbency and saccharification properties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is zatsumi

A

Unpleasant “extraneous” taste

34
Q

What are the two building blocks of starch in rice

A

Amylopectin (80%)
Highly branched structure
More amylopectin, more sticky the rice

Amylose (20%)
Linear structure

35
Q

Six grades classification of rice based on ratio of good-shaped grains

A

Extra-fine (90% and above)
Fine (80% and above)
Grade 1 (70% and above)
Grade 2 (60% and above)
Grade 3 (45% and above)
Below Standard (<45%)

Rice for specially designated sake is Grade 3 or higher

36
Q

Effect of weather on rice quality

A

Rice yields and grades are higher and senryujyu increases when there are long hours of sunshine and moderately high temperatures

Grain tension improves so that less bran is left behind from polishing

Heat waves = incr. # of unripe rice grains

Higher temps = more amylopectin = gelatinized starch during steaming returns to it’s original state (known as beta-formation) more quickly resulting in more undissolved rice

Protein increases in cold weather years

37
Q

What is ashibumi seimai and usuya

A

Feet stamping milling (man-powered milling)
usuya - grain pounder (specialized workers)

brown rice fed into a mortar buried in the ground was pounded by a pestle that moved up an down in motion with the stamping feet

38
Q

Average rice milling times for 600kg brown rice to reach
70% seimaibuai
50% seimaibuai

A

70% = 10 hours
50% = 50 hours

39
Q

Rice polishing shapes

A

Round shaped polishing (conventional method)
Amount of rice fed into machine is low so rice rotates randomly resulting in a round shape. Leaves unwanted elements of protein in the thickness portion.

Original shape polishing
Amount of bran layer removed will differ slightly depending on portion of the brown rice

Flat shape polishing (equal-thickness rice polishing)
equal amount milled off from surface of all parts of the rice. Efficient removal of undesirable parts. Eventually developed “super flat rice-polishing”

40
Q

What is karashi

A

cooling / conditioning period of rice after it is polished. Generally stored in a bag for at least two weeks to absorb moisture from the air and rebalance moisture content

If rice is washed/soaked right away, it will absorb water too quickly and become too sticky when steamed.

41
Q

How are the waste from rice polishing used?

Red bran & middle bran
White bran

A

Red & middle bran = animal feed
White bran rice flour, food making, nukazuke (pickles)

42
Q

Top prefectures with largest production volume of rice

A
  1. Hyogo
  2. Niigata
  3. Nagano
  4. Okayama
  5. Akita
43
Q

Top 4 rice varieties producted

A
  1. Yamadanishiki 37,5%
  2. Gohyakumangoku 20%
  3. Miyama Nishiki 3.8%
  4. Omachi
44
Q

Aiyama

When and where it was created
Mother x Father
Sake quality

A

Created in 1941, Hyogo

Cross breed
Mother: Aifune #117
Father: Yamao #67

Delicate, difficult to handle.
Sakes = mellow, deep, delicate and soft flavor

45
Q

Akita-sake-komachi

When and where it was created
Mother x Father
Rice qualities
Sake quality

A

2000, Akita

Mother: Aki-kei-shu 251 (Gohyakumangoku x Yoneshiro)
Father: Aki-kei-shu 306 (Akita Sake #40 x Hanafubuki)

Resistance to lodging, suitable for high polishing, large grains, good elasticity properties when steamed for koji making, low protein, easily digestable starch

Sake= little zatsu-mi, fine umami, light aftertaste

46
Q

Iwai

When and where it was created
Rice qualities
Sake quality

A

1933 Kyoto

Low yield, easy to polish, low in protein, well-suited for ginjo

Primarily used in Fushimi area
Sake: tanrei (light, crisp, dry) and distinct aroma

47
Q

Omachi

When and where it was created
Rice qualities
Sake quality

A

1859 farmer Jinzo Kishimoto of Okayama was returning home and noticed rice plants with heavy heads. Brought 2 rice plants home and carried out selection (pure-line separation) until selection was finalized in 1866. He named it Nihongusa (two plants) but people started to call it Omachi after his hometown

Long history, Yamadanishiki & Gohyakumangoku are derived from Omachi

Large grain, big shimpaku, height of up to 150-160cm

Sake: substantial umami, mild, aki-agari qualities (more balanced and rounded by autumn due to maturation)

48
Q

Ginpu

When, why and where it was created
Rice qualities
Sake quality

A

2000, Hokkaido

Prefecture was determined to make sake with rice and water from prefecture and promoted breeding and developing sake rice

Big, distinct shimpaku, high appearance rate, resistant to rice blast disease. Late growing, maturing late Oct.

Named Gin-pu in hopes to become rice for ginjo making.

Full bodied sake

49
Q

Koshitanrei

When and where it was created
Parents
Rice qualities
Sake quality

A

Niigata 1989-2004, prefectural initiative to develop rice variety for daiginjo production.

Yamadanishiki x Gohyakumangoku

Late growing rice, maturing around Sep. 20
Large grains, low content of brown rice protein, tolerant to rice polishing ratio of 40% or lower

50
Q

Gohyakumangoku

When, why and where it was created
Parents
Rice qualities
Sake quality

A

1938 Niigata
Commemorate the year the rice production reach 5 million koku

Kikusui x Shin #200

Early growing rice developed for cold regions.
Large grains with shimpaku.
Does not get sticky when steamed (sabake-ga-yoi)
Hard rice, does not dissolve easily

Sake - light body, clear characteristics, tanrei-karakuchi (light, crisp, dry)

51
Q

How much is 1 koku

A

approx. 150 kg

52
Q

What is sabake-ga-yoi

A

A rice characteristic where it does not get sticky when it is steamed

53
Q

Dewasansan

When and where it was created
Mother x Father
Rice qualities
Sake quality

A

1985, Yamagata

Mother: Miyama Nishiki
Father: Hana-fubuki (aka Aokei sake #97)

High shimpaku appearance
Slightly heavier Senryuju that Miyama Nishiki

Sake: soft, has haba (breadth) as the flavor grows and expands on the tongue

54
Q

Qualifications for DEWA33

A

100% Dewasansan
Rice polishing ratio 55% or lower
Made with Yamagata yeast
Made with Koji-kin unique to Yamagata called “Oryzae Yamagata”

55
Q

Hattan-kei

Hattan 10, 35, 40

When and where it was created
Mother x Father
Rice qualities
Sake quality

A

Hiroshima brand variety, 1875

Originated from Hattan-so, a strain developed by a private breeder

Large brown rice grains, heavy senryuju
High appearance shinpaku
Hattan#1 good for altitudes 200-400 meters
Hattan#2 good for higher altitude >400 meters

sake = contemporary, slender-type beauties

56
Q

Hitogokochi

When and where it was created
Rice qualities
Sake quality

A

1987 Nagano

Mother: Shirotae Nishiki (aka Shikno sake #437)
Father: Shinko #444

Developed to improve shortcomings of Miyama Nishiki which tended to have small grians, low shimpaku appearance rate. Wanted to use for high-end sake

Has low occurrence of white belly and grains with cracks
Higher yield

Sake = light, flavor has haba (breadth)

57
Q

Miyama Nishiki

When and where it was created
Mother x Father
Rice qualities

A

1978 Nagano

Mutation breeding using gamma rays on Takane Nishiki rice seeds
Takane Nishiki = Hokuriku # 12 x Tohoku #25

Large and full grains with good shinpaku appearance rate

58
Q

Yamadanishiki

When and where it was created
Mother x Father
Rice qualities

A

1923 Hyogo

Yamadabo x Tankan Wataribune

Suitable for making good-quality koji, high polishing

Slow growing, late ripening, suited for regions wtih a long autumn

Sake: deep, rich flavor

59
Q

Yamadabo

3 different stories of
When it was created
By who

A

1870s
Wealthy farmer Seizaburo Yamada in Hyogo
Found the rice grain in his field and developed it

OR

Earlier time by a man Shinzaburo Tanaka, found the plant in Ise while on a pilgrimage to Ise and brough it home

OR

Kanbei Higashida of Kobe City obtained a reputable seed from Osaka and began to product it locally

60
Q

Wataribune

history
How name came about 2 reasons

A

Believed to be a selected line of Omachi
Developed in Shiga and later adopted in Hyogo around 1918

Selected for slightly short culm, resistance to lodging

Different reasons how name came about
1. Shiga obtained Omachi and named it during selection process

  1. Wataribune was pure line-bred in Shiga to develop Shiga Wataribune
61
Q

Village Rice System of Sake Brewing Rice

  1. Name of village rice system in Japanese
  2. When was it established
  3. What does it do
  4. What was assessed
A
  1. Mura-mai-seido
  2. 1887
  3. Governed a farmed contract directly between a specific sake brewery and a specific colony to motivate farmers to increase quality of brewing rice
  4. Topography, physical soil characteristics and other factors affecting terroir. The colonies were then ranked resulting in different transaction prices.
62
Q

What are “foundation seeds” and which varieties were selected for distribution from Hyogo rice cultivation

A

It becomes the parent of a variety
Omachi, Yamadanishiki, Naraho and Shinriki

63
Q

When did Pure Line Separation new rice breeding method begin. What rice variety was bred

A

1914
Shin Yamadabo 1 and 2

64
Q

What rice strain was named Yamadanishiki?

A

Yama-watari-50-7

65
Q

Who were the two types of brokers in the village-rice system?

A
  1. YamaNakatsugi - Mountain Agency
    Negotiated with farmers where the rice was produced

Hama Nakatsugi - Shore Agency
Negotiated with the brewers where the rice was consumed

66
Q

What other role did brokers play with farmers?

A

Advised them on the production process and activities such as harvesting, selection of rice variety, fertilization management and time of shipping

67
Q

Name of colony that obtained the highest rating in the 1938 village-rice rating list

A

Kamikume Colony, Yoneda Village

From then on, the Yama Nakatsugi, Hama Nakatsugi and client breweries gathered in Kamikume Colony to discuss crop conditions, benchmark pricing, etc.

68
Q

What is Chugami-mai

A

A rice that was mainly cultivated in Ibaraki, Osaka and was considered the best rice for making koji. The use of this rice stopped in 1940 due to temporary rice-rationing rules from the war

69
Q

What happened to the Hyogo Agricultural Experiment station in 1945?

A

Hit by Akashi air raid in July and nearly all facility was burnt down. All records on breeding were lost.

70
Q

How did the Hyogo Brewing Rice Special District Promotion Association categorize the Hyogo Districts?

A

Toku-A subdivided into:
Toku A-a
Toku A-b
Toku A-c

From then on Yamadanishiki was no longer cultivated in B and C ranking districts. After 1970 no colonies fell into A-c

Currently, there is not a clear grade difference in quality between Toku A-a and Toku A-b

71
Q

Toku A-a districts were considered to be a “suitable area”. What are the characteristics of the terrain?

A

Clayish soil
semi-mountainous

72
Q

What is the JA (Japan Agricultural Cooperatives) Minori Tojo Rice Center?

A

Setup in Toku-A of former Tojo Town

Centrally process the drying of the unhulled rice, thresing and shipping that had been done at each farm to streamload workload of the farms. This was optional for farmers.

73
Q

What is gentan

A

An agricultural strategy by the government to adjust rice production

74
Q

Under the village rice system today, how is the selling price determined?

A

A discussion between the representatives of the Hyogo Prefecture Brewing Rice Special District Promotion Association and the Nada 5 Area Sake Makers Association

75
Q

What size did the sieve change from 2.00mm to imrpove Yamadanishiki quality

A

2.05mm sieve of the electric rice sorter started to be used allowing larger more even-sized Yamadanishiki

76
Q

What land formations are suited for sake-brewing rice cultivation

A

Breezy areas
Low mountains in the inlands
Foothills in between mountains
Areas at the foot of mountains or basins
Hilly and mountainous land that expands east-west

Wide range of temperature enhanced good ripening and shinpaku appearance

77
Q

From the Hyogo Prefecture brewing map p. 47 what are the rice varieties grown in

  1. purple, small purple in north of map
  2. orange, large area northern part of map
  3. small blue area south west on map
  4. large pink area wouth east of map
A
  1. Fukunohana
  2. Gohyakumangoku / Hyogo Kita Nishiki
  3. Hyogo Yume Nishiki
  4. Yamada Nishiki
78
Q

Where are the Toku-A districts in Hyogo located that meet the perfect land for sake-brewing rice cultivation?

A

Between Chugoku Mountains and Rokko Mountains
Having an elevation different of 50-200m
Occurance of microclimate
Exposed to warm sea wind from Seto Inland Sea
Chilly valley winds from Chugoku mountains/

79
Q

How is the soil layers of most Yamadanishiki producting areas

A

Clayish soil comprised of montmorillonite (a clay mineral having expansive properties, a type of smectite clay) from surface layer to bottom layers

Allows roots to grow deeply

Well-balanced and high content of limestone, magenesium and potassium which become of the minerals of the rice

High fertility soil

80
Q

Out of the Toku-A districts, which is the area having the geologic stratum to produce good brewing rice

A

Kobe Group
Stratum formed nearly 15 million years ago

JSA (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions