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%
What is yodan?
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
What is mochi-gome-yodan
Glutinous rice is used instead of steamed rice as a 4th stage addition. This is more soluble
When is brewer’s alochol generally added before pressing?
How much is usually added for honjozo
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
Which is the designed day the sake is “produced”
The day of kosu (filtering)
What is fukuro-shu
Wehn the fune bags are not washed and stored properly, it is the undesirable smell emitted from the bags
What is shizuku-shibori
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
What is kassei-seishu
unpasteurized nigori-zake
What is the prescribed pasteurization temperature
Hi 62C - 65C
What are the qualifications of Junmai-shu
- Raw ingredients are rice and rice koji only
- Koji-rice ratio is more than 15%
#s typically reports by brewers 20% - 23% - Rice used is Grade 3 and above
What is the word for sake with added brewer’s alcohol
aru-ten
aruten-shu
arukoru-tenka-shu
According to Sake no Shiori (Guide to Sake), the addition of brewer’s alcohol added to the moromi results in
Pronounced aroma
Clear taste
Crisp flavor
Light character
Prevents growth of lactic acid bacteria (hiochi-kin)
What is san-zo-shyu or san-bai-zojo-shu?
Triple brewed sake, developed after the war when rice supply was short. To increase alcohol volume
Moromi has an average alcohol content of
20%
With genshu, adding water to adjust for variability between batches is allowed as long as the adjustment is withing X% alcohol content
1%
What is oribiki
The process of leaving freshly pressed sake in a cool place so the sediments sink to the bottom. This is then followed by filtering
What is amadare
The over-sweetening phenomenon due to saccharitying enzymes and generates of mure-ka and nama-hine-ka during storage before pasteurization
What is jakan-shiki?
Coil-type hi-ire method. Most common
Coil placed in tank of boiling water. Sake passes through coil
During Oribiki, the dregs have two draining holes called ____
The higher hole is called _____
nomi-ana
uwa-nomi
What is origarami or orizake
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
What is the most common method of filtering today?
First to perform oribiki
Then send sake through a filtering machine equipped with a paper filter
