Ch. 2 Moromi & Finishing Flashcards
What are the different days called in san-dan-jikomi?
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
When counting the days of moromi, the day of tome-zoe is counted as day __
1
What is the average tome-zoe temperature for:
ginjo-shu
ordinary sake
ginjo-shu: 6C - 7C
ordinary sake: 7C - 10C
What happens to the taste of sake if the temperature is too high with too much unwanted yeast activity
The sake result is dry with high acidity or rough taste
Also increase in spoilage due to lactic acid bacteria
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
decreased
What is kai-ire
mixing ingredients.
This is done on the moromi to the upper and bottom layers to achieve a consistent mash (mixing liquid with solids)
What is the appearance of the top of the moromi 2-4 days after tome-zoe>
It will begin to crack with chains of bubbles (sujiawa) appearing
How much residual sugar is there usually at the end of fermentation?
5% - 6%
What is the fermentation time and temperature for ordinary sake and honjozo?
20 days at 15C-16C
25 days when max temp at 13C
What is the fermentation time and temperature for ginjo
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
If moromi temp is low, kasu-buai will ____
increase
What is Gen-ekisu?
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
What is the ekisu
The extract
Sugar that the yeast consumed - original extract
What unit is used as a measurement for specific gravity?
Baume
1 Baume is equivalent to
1% salt water
SMV = _____ x Baume
-10
Common measures against lactic acid bacterial found in moromi are:
1.
2.
- Prohibiting the wearing of outside shoes indoors; washing, sterilizing, etc
- Mashing shubo at a low pH while adding large amounts of pure yeast
How is sake yeast activity:
Moromi at 10% ABV
Moromi at 10% - 14% ABV
Moromi at 15% ABV
Moromi >16% ABV
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
What is shikomi-haigo
The ratio of ingredients used in al steps of san-dan-shikomi.
Affects speed of fermentation and quality of sake
What is kumi-mizu-buai
Ratio of water to total rice weight, dictates fermentation speed
What is oi-mizu
Adding water after tome-zoe
What is the shubo-buai for
ordinary sake
ginjoshu
ordinary sake: 7% - 8%
ginjo: 5% - 6%
Lowering shubo-buai to under 5% can cause ____
spoilage because less acidity and few yeast cells will be added to the moromi
What is the typical range of of koji-buai?
Normally 21%
Normal range: 20% - 23%
