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JSA > Ch. 2 Moromi & Finishing > Flashcards

Ch. 2 Moromi & Finishing Flashcards

1
Q

What are the different days called in san-dan-jikomi?

A

Day 1: hatsu-zoe
First addition: shubo, steamed rice, water, koji

Day 2: Odori
Rest period which allows yeast to reproduce

Day 3: Naka-zoe
Second addition: steamed rice, water koji

Day 4: tome-zoe
Final addition: steamd rice, water, koji

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2
Q

When counting the days of moromi, the day of tome-zoe is counted as day __

A

1

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3
Q

What is the average tome-zoe temperature for:
ginjo-shu
ordinary sake

A

ginjo-shu: 6C - 7C
ordinary sake: 7C - 10C

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4
Q

What happens to the taste of sake if the temperature is too high with too much unwanted yeast activity

A

The sake result is dry with high acidity or rough taste

Also increase in spoilage due to lactic acid bacteria

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5
Q

When rapid temperature increases are expected in the moromi, the ratio of water (kumi-mizu buai) is ______ slightly in the initial mashing, to slow down the fermentation process

A

decreased

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6
Q

What is kai-ire

A

mixing ingredients.
This is done on the moromi to the upper and bottom layers to achieve a consistent mash (mixing liquid with solids)

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7
Q

What is the appearance of the top of the moromi 2-4 days after tome-zoe>

A

It will begin to crack with chains of bubbles (sujiawa) appearing

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8
Q

How much residual sugar is there usually at the end of fermentation?

A

5% - 6%

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9
Q

What is the fermentation time and temperature for ordinary sake and honjozo?

A

20 days at 15C-16C
25 days when max temp at 13C

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10
Q

What is the fermentation time and temperature for ginjo

A

4-5 weeks
6C - 6,5C increasing at a rate of 0.5C per day eventually reaching 10C

Middle of fermentation at 10C-11C
Then lowered to 6C-9C near end

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11
Q

If moromi temp is low, kasu-buai will ____

A

increase

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12
Q

What is Gen-ekisu?

A

Original extract
It is an index of how far the steamed rice in the mash has decomposed and is expressed in terms of %

Sum of extract content existing in the moromi and the extract contents already consumed and converted to alcohol

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13
Q

What is the ekisu

A

The extract
Sugar that the yeast consumed - original extract

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14
Q

What unit is used as a measurement for specific gravity?

A

Baume

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15
Q

1 Baume is equivalent to

A

1% salt water

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16
Q

SMV = _____ x Baume

A

-10

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17
Q

Common measures against lactic acid bacterial found in moromi are:

1.

2.

A
  1. Prohibiting the wearing of outside shoes indoors; washing, sterilizing, etc
  2. Mashing shubo at a low pH while adding large amounts of pure yeast
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18
Q

How is sake yeast activity:

Moromi at 10% ABV
Moromi at 10% - 14% ABV
Moromi at 15% ABV
Moromi >16% ABV

A

10% yeast reproduces, does not ferment

10%-14% yeast ferments, do not reproduce

15% yeast starts to slow down

16% and above if yeast is weak fermentation stops. Amino acids and sulfuric compounds are released into the moromi creating a bad taste, over-ripe smell, vulnerable to hine-ka

19
Q

What is shikomi-haigo

A

The ratio of ingredients used in al steps of san-dan-shikomi.

Affects speed of fermentation and quality of sake

20
Q

What is kumi-mizu-buai

A

Ratio of water to total rice weight, dictates fermentation speed

21
Q

What is oi-mizu

A

Adding water after tome-zoe

22
Q

What is the shubo-buai for
ordinary sake
ginjoshu

A

ordinary sake: 7% - 8%
ginjo: 5% - 6%

23
Q

Lowering shubo-buai to under 5% can cause ____

A

spoilage because less acidity and few yeast cells will be added to the moromi

24
Q

What is the typical range of of koji-buai?

A

Normally 21%
Normal range: 20% - 23%

25
Q

What is yodan?

A

4th stage, steamed rice is saccharified around 55C using enzyme agents, cooled, then added into the moromi as a 4th stage. Typically done right before jo-so (pressing)

Adds sweetness and depth to sake

26
Q

What is mochi-gome-yodan

A

Glutinous rice is used instead of steamed rice as a 4th stage addition. This is more soluble

27
Q

When is brewer’s alochol generally added before pressing?

How much is usually added for honjozo

A

1-3 days before or just before pressing

Added at a concentration of 30%. Honjozo, 360 liters of 30% alcohol added to each ton of rice

28
Q

Which is the designed day the sake is “produced”

A

The day of kosu (filtering)

29
Q

What is fukuro-shu

A

Wehn the fune bags are not washed and stored properly, it is the undesirable smell emitted from the bags

30
Q

What is shizuku-shibori

A

drip pressing. Sake is clearer and is of higher quality

First sake pressed is returned to moromi/bags because it is murky

First bottles will have roughest taste that is astringent and young

later bottles more mature, tasteful, more breadth

31
Q

What is kassei-seishu

A

unpasteurized nigori-zake

32
Q

What is the prescribed pasteurization temperature

A

Hi 62C - 65C

33
Q

What are the qualifications of Junmai-shu

A
  1. Raw ingredients are rice and rice koji only
  2. Koji-rice ratio is more than 15%
    #s typically reports by brewers 20% - 23%
  3. Rice used is Grade 3 and above
34
Q

What is the word for sake with added brewer’s alcohol

A

aru-ten
aruten-shu
arukoru-tenka-shu

35
Q

According to Sake no Shiori (Guide to Sake), the addition of brewer’s alcohol added to the moromi results in

A

Pronounced aroma
Clear taste
Crisp flavor
Light character
Prevents growth of lactic acid bacteria (hiochi-kin)

36
Q

What is san-zo-shyu or san-bai-zojo-shu?

A

Triple brewed sake, developed after the war when rice supply was short. To increase alcohol volume

37
Q

Moromi has an average alcohol content of

A

20%

38
Q

With genshu, adding water to adjust for variability between batches is allowed as long as the adjustment is withing X% alcohol content

A

1%

39
Q

What is oribiki

A

The process of leaving freshly pressed sake in a cool place so the sediments sink to the bottom. This is then followed by filtering

40
Q

What is amadare

A

The over-sweetening phenomenon due to saccharitying enzymes and generates of mure-ka and nama-hine-ka during storage before pasteurization

41
Q

What is jakan-shiki?

A

Coil-type hi-ire method. Most common
Coil placed in tank of boiling water. Sake passes through coil

42
Q

During Oribiki, the dregs have two draining holes called ____

The higher hole is called _____

A

nomi-ana
uwa-nomi

43
Q

What is origarami or orizake

A

Sake that does not go through ori-biki process

Sakes would include small rice particles, carbon gases, slightly cloudy

Offers freshness of newly pressed sake and distinctive thick flavor from the dregs

44
Q

What is the most common method of filtering today?

A

First to perform oribiki

Then send sake through a filtering machine equipped with a paper filter

JSA (17 decks)

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