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JSA > Ch. 2 Shubo > Flashcards

Ch. 2 Shubo Flashcards

1
Q

What is the purpose of shubo

A

To cultivate yeast cells in a pure form in mass quantity

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2
Q

What is one of the most important aspects of shubo

A

That it contains the right amount of lactic acid required to maintain the acidity of moromi

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3
Q

Shubo’s taste is

A

strong acidic and bitter

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4
Q

Shubo in its final state contains how much abv

A

10% - 12%

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5
Q

Moromi in its final state contains how much abv

A

16% - 18%

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6
Q

What is the koji-buai in shubo

A

33%

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7
Q

What is the name of the shubo room and characteristics, room temperature

A

Shubo shitsu
dry, clean, no chance of puddles forming
Room temp 4C-5C

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8
Q

What are the 2 categories of shubo making

A
  1. Kimoto-kei shubo
  2. Sokujo-kei shubo
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9
Q

What is the variant method of the sokujo-kei shubo

A

ko-on-tokakei-shubo

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10
Q

What is the starting temperature of sokujo-shubo?

A

18C-20C, it is high so the decomposition and saccharification occurs quickly

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11
Q

What is fukure

A

The gases formed by yeast, usually formed 1 week into shubo making

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12
Q

What is the goal of week 1 and week 2 of sokujo method

A

Week 1: converson of starch to sugar
Week 2: growing yeast in high volumes

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13
Q

What temperature should the shubo be kept after finishing second week in the sokujo method

A

Under 7C to preserve the new yeast. Used in 5 days

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14
Q

What is the typical ratio of total rice used (koji + kake mai) in shubo for ordinary sake versus ginjo

A

Around 7% of total rice used in moromi for ordinary sake

5% ginjo

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15
Q

What is the typical ratio of koji in shubo

A

33%

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16
Q

What is the typical ratio of water used in shubo kumi-mizu

A

110%

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17
Q

What is the ml of lactic acid typically per 100L of kumi-mizu

A

650ml to 700ml

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18
Q

What is the first step of Day 1 Sokujo making

A

Mizu-koji: first mixing lactic acid, pure yeast and koji into the kumi mizu (water) before steamed rice is added

Performed 1-2 hours prior to mashing

Pure yeast is added to prevent wild yeast from becoming active during the induction time of pure yeast to awaken from dormant state

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19
Q

How many kg of shubo rice per ampoule of kyokai

A

100kg

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20
Q

How many pure yeast cells are contained in 1 ampoule of kyokai

A

20 billion. That is why sokujo shubo can be produced safely without undergoing a pasteurizatino process.

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21
Q

What is the 2nd step of Day 1 Sokujo making

A

Shikomi = mashing
Process of mixing cooled steamed rice into mizu-koji

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22
Q

What is the 3rd step of Day 1 Sokujo making?

Mizu-koji - Shikomi - _____

A

Kumi-kake

3-4 hours after starting shikomi
Steamed rice will have absorbed all liquids and swell

Hole is dug into steamed rice to insert a cylinder without a bottom face. Liquid containing koji enzymes will accumulate in the cylinder

This is scooped and then sprinkled on the steamd rice on surface of shubo

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23
Q

What is the process called of accelerating the formation of glucose without crushing the steamed rice in the shubo? When using the cylinder process

A

kumi-kake-ho = recirculation of liquid in a starter culture

It also accelerates the cooling of shubo

Repeating the process turns the murky liquid gradually clear

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24
Q

When is kumi-kake stopped?

A

When the rice stops absorbing liquid after a full day and night

When the liquid begins to accumulate on top of the steamed rice

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25
Q

What is the 4th step in Shubo making? This starts on Day 2

Day 1: Mizu-koji - Shikomi - Kumi-Kaki

Day 2: _______

A

Utase
The period from end of Kumi-kaki to the time when the temperature of the Shubo is lowered and the first daki is added for heating

Purpose is to lower the shubo temperature to avoid unwanted organism growth and concentrate on saccharification

Target temperature is when yeast growth is minimized while enzymes can remain active and continue to break down starch to product saccharides

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26
Q

When shubo room is 4C, the temperature of the shubo usually become ___

A

7C, the lowest limit that yeast can grow

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27
Q

What is the stage of Day 3-7 of shubo making

Day 1: Mizu-koji - Shikomi - Kumi-Kaki

Day 2: Utase

Day 3-7: ______

A

Fukure-yudo: the phase of warming the shubo to accelerate the decomposition and saccharification of steamed rice

28
Q

What is the warming operation of the shubo called and what is the purpose?

A

Mae-daki which minimizes growth of yeast cells while promoting saccharification

The daki is used for 2-3 hours at a time, then removed to mix the shubo to achieve an overall temperature of 2C. The next day the temp is lowered to 1C

The temperature is raised and lowered to suppress yeast growth

29
Q

What is a daki?

A

A hot water keg, traditionally made of wood and is bucket-sized

Hot water of 60C-70C is filled

Paste around daki is warmed to over 30C

30
Q

What is the stage days 6-8 of shubo making

Day 1: Mizu-koji - Shikomi - Kumi-Kaki

Day 2: Utase

Day 3-7: Fukure-yudo

Days 6-8: _______

A

Fukure

The state of which the shubo temperature is about 15C

Starts to emit a rich aroma and rich taste of grape-like balance between sweet and sour

Yeast actively produced and releasing CO2

Suji-awa (straight line bubbles) observed

31
Q

What is the stage days 7-9 of shubo making

Day 1: Mizu-koji - Shikomi - Kumi-Kaki

Day 2: Utase

Day 3-7: Fukure-yudo

Days 6-8: Fukure

Days 7-9: _____

A

Waki-tsuki

The state of the shubo in which yeast production and fermentation will accelerate releasing CO2 and creates a bubbly surface on the shubo. The shift is now to focus on growing healthy yeast.

Baume degree declines (results of yeast consuming sugar)

Temperature is raised another 2-3C to facilitate yeast growth to 17C

32
Q

What is the stage days 9-12 of shubo making

Day 1: Mizu-koji - Shikomi - Kumi-Kaki

Day 2: Utase

Day 3-7: Fukure-yudo

Days 6-8: Fukure

Days 7-9: Waki-tsuki

Days 9-12: ________

A

Waki-tsuki yasumi
3 days of which the shubo temperature maintains its peak.

Rest of the heating operation of using the daki but yeast production is at its peak.

Bubbles cover entire surface

Max temp between 20C-22C

Shubo taste, acidity, bitterness and astringency increases

33
Q

Temperature at which yeast cells die?

A

25C

34
Q

What is the stage days 10-13 of shubo making

Day 1: Mizu-koji - Shikomi - Kumi-Kaki

Day 2: Utase

Day 3-7: Fukure-yudo

Days 6-8: Fukure

Days 7-9: Waki-tsuki

Days 9-12: Waki-tsuki yasumi

Days 10-13: _____

A

Wake (or moto-wake)
When the temperature of the shubo is lowered making it easier for yeast to survive

Wake name came about because in the old time the shubo was separated into hangiri to lower the temperature

Target timing for wake:
When sweetness decreases
Slight dry taste
Clear acidity
Astringency appears

Reikan are used to cool shubo today

Temp stays 20C-23C

35
Q

What is reikan

A

Long aliminum tubes filled with ice

36
Q

What is the stage days 14+ of shubo making

Day 1: Mizu-koji - Shikomi - Kumi-Kaki

Day 2: Utase

Day 3-7: Fukure-yudo

Days 6-8: Fukure

Days 7-9: Waki-tsuki

Days 9-12: Waki-tsuki yasumi

Days 10-13: Wake

Days 14+: _____

A

Shubo-no-Karashi
Shubo is cooled as quickly as possible to about 10C after 3 days.

Then further down to 7C to condition the shubo

Usually takes 5-7 days to complete

Too long and yeast cells will die

Stage between moto-wake and when the shubo is used in the moromi

37
Q

What is ko-on-toka-shubo

A

High temperature saccharification shubo

Takes about 1 week to complete

Lactic acid, yeast is addd during cooling period

Temp at 55C, when koji enzymes are most active but most be properly controlled. At higher temperatures enzymes lose functionality. At lower temp unwanted microorganisms grow

More hygienic but more work as steamed rice and koji stick to cooling pipes

38
Q

What is the full name of Yamahai-moto

A

Yamaoroshi-haishi-moto

39
Q

What temperature can good and bad lactic acid bacteria survive at

A

Good around 7C
Bad 10C<

40
Q

Kimoto style shubo is usually mashed at a temperature of?

A

5C - 9C

41
Q

The kimoto shubo creates highly ______ ______ _______, due to its strong cell membrane and resistance to high temperates over 30C. Thus, active fermentation can be seen even towards the end of the mashing period, resulting in __________ and ______ sake

A

alcohol resistant yeast

rich
tasteful

42
Q

What are the two Japanese words for mashing of Kimoto-type starter

A

Shikomi or moto-date

43
Q

What is the kimoto mash, water and steamed rice temperature

What is this rice mixture called?

A

Mash 5C-6C
Cold water 4C-5C
Steamed rice about 40C

Ume-meshi

44
Q

What is the process of yama-oroshi or moto-suri

A

The process of mixing and grinding the contents in the hangiri with a stirring paddle (kai)

To promote the enzyme activity of koji

45
Q

What is the timing process of:

ara-suri (rough grinding) or ichiban-suri
niban-suri
sanban-suri

A

Performed 12-15 min. per tub

3 hours after ichiban-suri / ara-suri
5-7 min grinding

3 hours after niban-suri
5-7 min grinding

46
Q

What is the process of combinging two hangiri of kimoto-style starter

A

orikomi

47
Q

What is the process called when all contents of separate hangiri of kimoto-style starter are combined and then put into the shubo tank

At what temperature are the contents maintained and periodically mixed for how long? What is this period called

A

moto-yose

5C, 3 days. This period is called utase.

48
Q

What important bacteria starts to work during utase?

A

Nitrate-reducing bacteria (shosan-kangen-kin)

Breaks down nitrates in water and starts to products nitrous acid

Then the good lactic acid bacteria attached to koji and wooden apparatus begins to grow and product lactic acid

49
Q

What is film yeast

A

A harmful microogranism that creates unfavorable odor

50
Q

What does nitrous acid do?

A

Suppresses the growth of unwanted wild yeast in initial stages of starter culture making

51
Q

What are the two components in kimoto-style starter that helps the growth of sake yeast

A

Saccharides and amino acids

52
Q

What is the name of the 1-2 week conditioning period of the kimoto-style starter to further enhance the fermentative strength of the yeast?

A

Karashi

53
Q

In Yamahai-moto, what is the temperateur of the cold water, and the temperature of mizu-koji?

A

Cold water 3C - 5C is mixed with koji using a paddle. Allows enzymes from koji to seep into water before mashing

Mizu-koji is 5C

54
Q

How much potassium nitrate is added per 100L of water?

What happens if potassium nitrate is not added

A

5g - 10g

Risk of haya-waki, growth of yeast before necessary nutrients have been created sufficietly in the mash

55
Q

What is ara-gai

A

Further mixing with paddle stick “kai”

56
Q

What happens with over-mixing

A

Mash becomes thick like past, preventing enzymes from working

57
Q

What is Akita style kimoto

A

Does not use hangiri, but uses one tank

Electric mixer is used to perform yama-oroshi

Mashing temperature is high at 14C - 15C which accelerates decompoisition and saccharification

So-haze

Temperature is controlled using anka (electric heater) instead of the wooden daki-daru

58
Q

What is the current percentage of starter culture in production today

__% sokujo
__% yamahai
__% kimoto

A

90% sokujo
9% yamahai
1% kimoto

59
Q

What are modern techniques in the kimoto-starter method as a substitute for the kai?

A

stepping on with special boots
using electric propeller

60
Q

Bodaimoto starter

A

10% rice cooked and buried in the remaining 90% rice, then water is added

After 3 days, nutrients melt out of cooked rice promoting lactic acid bacteria growth

Yeast naturally grows, bubbles observed

Mixture is then strained and raw rice is steamed
Koji, sour water, steamed rice are mixed again

61
Q

What was the name of the fermented drink using bodaimoto starter and single-stage brewing process

A

Bodai-izumi

62
Q

What is the name of the temple which established bodai-izumi

A

Shoryaku-ji in Nara City

63
Q

What is the name of sake brewed by temple

A

Sou-bo-shu

64
Q

What is moro-haku-zukuri

What was the method prior to moro-haku-zukuri

A

Bodai-izumi brewed with white rice for both koji and kake

Before, the process with Kata-haku, which used brown rice for koji, and which rice for kake

65
Q

The 10 breweries of The Society of Sake Brewing with Bodai-Moto from Nara studied books from ____ and ___

A

Tamon-in Niki
Osake -no-Nikki

They jointly created starter culture at Shoryaku-ji, then taking the starter culture back to the respective breweries to brew

JSA (17 decks)

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