Ch. 1 What is Sake Flashcards
Definition, types
1
Q
What is koji-kin?
A
Koji mold
2
Q
What is seishu
A
Clear sake
3
Q
When was sake designated as a GI
A
December 2015
4
Q
Definition of sake by the Liquor Tax Act
A
- That which is fermented from raw materials: rice, rice-koji (kome koji), water, strained and with less than 22% ABV
- 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%
5
Q
Definition of “joso”
A
the process of pressing the moromi
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
7
Q
What is tokutei-meisho-shu
A
Known as specially designated sake
8
Q
Requirements for white rice used for specially designated sake
A
Polished from brown rice
Graded 3rd rank or higher
9
Q
Requirements of koji ratio for tokutei-meisho-shu
A
15% or more
10
Q
What are the outer layers of rice and germ abundant in?
A
proteins, fats, minerals, vitamins, other nutrients
11
Q
What is the average rice-polishing ratio of table rice?
A
92%
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
13
Q
What is hi-ochi-kin?
A
Lactic acid bateria which spoils the flavor and aroma of sake
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
15
Q
Brewer’s alcohol must not exceed X% of weight of white rice used
A
10%
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
17
Q
What are the two names for ordinary sake
A
Futushu
Ippan-shu
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%
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
- Raw ingredients
Listed in order of descending weight
Specially designated sake, rice-polishing ratio must be shown adjacent to the ingredient listing - Date of production
300ml bottles or less can omit word “date” - Precautions for storage or consumption
required for nama-zake - Country of origin if imported
- 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”
20
Q
Voluntary information on label. May be indicated on label if applicable
A
- Rice variety
If the ratio of the particular rice exceeds 50% - Production area
If sake was entirely produced in said area - Aging period
If aged for 1 year or longer, rounding down - Genshu
However, permissable to add water within a range that reduces the alcohol content by less than 1% - Nama-zake
- Nama-chozo-shu
- Ki-ippon
Brewed solely at a single production facility - Taruzake
Stored in wooden csk and has acquired KIGA (cedar aroma) - Gokujo (excellent quality), yoryo (fine quality), kokyu (premium)
Cannot compare to other companies’ products - Description of awards
21
Q
Prohibited labeling terms
A
- Saiko (best), Dai-ichi (#1), Daihyo (representing or leading)
- Term “purveyor to the government offices” or similar
- Terms similar to the names of specially diesginated sake when it is NOT
22
Q
What is sei-hakumai
A
polished white rice
23
Q
What are the two species of rice
A
Asian rice
African rice
24
Q
What are the two subspecies of Asian rice
A
Japonica (short grain)
Indica (long grain)
25
Within the two subspecies of Asian rice, it can further be categorized into:
uruchi-mai (non-glutinous)
Mochi-gome (glutinous)
26
Two cultivation methods of rice
paddy rice
upland rice (grown on farmland)
27
What are the names of rice suited for sake brewing?
Shuzo koteki mai (sake-brewing rice)
Koteki mai (brewer's rice)
Saka mai (sake rice)
Shuzo mai (sake-brewing rice)
28
What is ippan-mai or han-mai
Table rice
Usually Japonica, non-glutinous, paddy rice
29
What is mochi-gome-yondan
Using glutinous rice in the fourth stage of mashing
30
Rice properties suitable for brewing
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
31
Shinpaku appearance rate factor
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
32
Shinpaku shapes and properties
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
33
What is zatsumi
Unpleasant "extraneous" taste
34
What are the two building blocks of starch in rice
Amylopectin (80%)
Highly branched structure
More amylopectin, more sticky the rice
Amylose (20%)
Linear structure
35
Six grades classification of rice based on ratio of good-shaped grains
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
Effect of weather on rice quality
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
What is ashibumi seimai and usuya
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
Average rice milling times for 600kg brown rice to reach
70% seimaibuai
50% seimaibuai
70% = 10 hours
50% = 50 hours
39
Rice polishing shapes
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
What is karashi
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
How are the waste from rice polishing used?
Red bran & middle bran
White bran
Red & middle bran = animal feed
White bran rice flour, food making, nukazuke (pickles)
42
Top prefectures with largest production volume of rice
1. Hyogo
2. Niigata
3. Nagano
4. Okayama
5. Akita
43
Top 4 rice varieties producted
1. Yamadanishiki 37,5%
2. Gohyakumangoku 20%
3. Miyama Nishiki 3.8%
4. Omachi
44
Aiyama
When and where it was created
Mother x Father
Sake quality
Created in 1941, Hyogo
Cross breed
Mother: Aifune #117
Father: Yamao #67
Delicate, difficult to handle.
Sakes = mellow, deep, delicate and soft flavor
45
Akita-sake-komachi
When and where it was created
Mother x Father
Rice qualities
Sake quality
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
Iwai
When and where it was created
Rice qualities
Sake quality
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
Omachi
When and where it was created
Rice qualities
Sake quality
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
Ginpu
When, why and where it was created
Rice qualities
Sake quality
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
Koshitanrei
When and where it was created
Parents
Rice qualities
Sake quality
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
Gohyakumangoku
When, why and where it was created
Parents
Rice qualities
Sake quality
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
How much is 1 koku
approx. 150 kg
52
What is sabake-ga-yoi
A rice characteristic where it does not get sticky when it is steamed
53
Dewasansan
When and where it was created
Mother x Father
Rice qualities
Sake quality
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
Qualifications for DEWA33
100% Dewasansan
Rice polishing ratio 55% or lower
Made with Yamagata yeast
Made with Koji-kin unique to Yamagata called "Oryzae Yamagata"
55
Hattan-kei
Hattan 10, 35, 40
When and where it was created
Mother x Father
Rice qualities
Sake quality
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
Hitogokochi
When and where it was created
Rice qualities
Sake quality
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
Miyama Nishiki
When and where it was created
Mother x Father
Rice qualities
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
Yamadanishiki
When and where it was created
Mother x Father
Rice qualities
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
Yamadabo
3 different stories of
When it was created
By who
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
Wataribune
history
How name came about 2 reasons
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
2. Wataribune was pure line-bred in Shiga to develop Shiga Wataribune
61
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
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
What are "foundation seeds" and which varieties were selected for distribution from Hyogo rice cultivation
It becomes the parent of a variety
Omachi, Yamadanishiki, Naraho and Shinriki
63
When did Pure Line Separation new rice breeding method begin. What rice variety was bred
1914
Shin Yamadabo 1 and 2
64
What rice strain was named Yamadanishiki?
Yama-watari-50-7
65
Who were the two types of brokers in the village-rice system?
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
What other role did brokers play with farmers?
Advised them on the production process and activities such as harvesting, selection of rice variety, fertilization management and time of shipping
67
Name of colony that obtained the highest rating in the 1938 village-rice rating list
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
What is Chugami-mai
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
What happened to the Hyogo Agricultural Experiment station in 1945?
Hit by Akashi air raid in July and nearly all facility was burnt down. All records on breeding were lost.
70
How did the Hyogo Brewing Rice Special District Promotion Association categorize the Hyogo Districts?
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
Toku A-a districts were considered to be a "suitable area". What are the characteristics of the terrain?
Clayish soil
semi-mountainous
72
What is the JA (Japan Agricultural Cooperatives) Minori Tojo Rice Center?
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
What is gentan
An agricultural strategy by the government to adjust rice production
74
Under the village rice system today, how is the selling price determined?
A discussion between the representatives of the Hyogo Prefecture Brewing Rice Special District Promotion Association and the Nada 5 Area Sake Makers Association
75
What size did the sieve change from 2.00mm to imrpove Yamadanishiki quality
2.05mm sieve of the electric rice sorter started to be used allowing larger more even-sized Yamadanishiki
76
What land formations are suited for sake-brewing rice cultivation
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
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
1. Fukunohana
2. Gohyakumangoku / Hyogo Kita Nishiki
3. Hyogo Yume Nishiki
4. Yamada Nishiki
78
Where are the Toku-A districts in Hyogo located that meet the perfect land for sake-brewing rice cultivation?
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
How is the soil layers of most Yamadanishiki producting areas
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
Out of the Toku-A districts, which is the area having the geologic stratum to produce good brewing rice
Kobe Group
Stratum formed nearly 15 million years ago
