Ch. 2 Shubo Flashcards
What is the purpose of shubo
To cultivate yeast cells in a pure form in mass quantity
What is one of the most important aspects of shubo
That it contains the right amount of lactic acid required to maintain the acidity of moromi
Shubo’s taste is
strong acidic and bitter
Shubo in its final state contains how much abv
10% - 12%
Moromi in its final state contains how much abv
16% - 18%
What is the koji-buai in shubo
33%
What is the name of the shubo room and characteristics, room temperature
Shubo shitsu
dry, clean, no chance of puddles forming
Room temp 4C-5C
What are the 2 categories of shubo making
- Kimoto-kei shubo
- Sokujo-kei shubo
What is the variant method of the sokujo-kei shubo
ko-on-tokakei-shubo
What is the starting temperature of sokujo-shubo?
18C-20C, it is high so the decomposition and saccharification occurs quickly
What is fukure
The gases formed by yeast, usually formed 1 week into shubo making
What is the goal of week 1 and week 2 of sokujo method
Week 1: converson of starch to sugar
Week 2: growing yeast in high volumes
What temperature should the shubo be kept after finishing second week in the sokujo method
Under 7C to preserve the new yeast. Used in 5 days
What is the typical ratio of total rice used (koji + kake mai) in shubo for ordinary sake versus ginjo
Around 7% of total rice used in moromi for ordinary sake
5% ginjo
What is the typical ratio of koji in shubo
33%
What is the typical ratio of water used in shubo kumi-mizu
110%
What is the ml of lactic acid typically per 100L of kumi-mizu
650ml to 700ml
What is the first step of Day 1 Sokujo making
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
How many kg of shubo rice per ampoule of kyokai
100kg
How many pure yeast cells are contained in 1 ampoule of kyokai
20 billion. That is why sokujo shubo can be produced safely without undergoing a pasteurizatino process.
What is the 2nd step of Day 1 Sokujo making
Shikomi = mashing
Process of mixing cooled steamed rice into mizu-koji
What is the 3rd step of Day 1 Sokujo making?
Mizu-koji - Shikomi - _____
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
What is the process called of accelerating the formation of glucose without crushing the steamed rice in the shubo? When using the cylinder process
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
When is kumi-kake stopped?
When the rice stops absorbing liquid after a full day and night
When the liquid begins to accumulate on top of the steamed rice
What is the 4th step in Shubo making? This starts on Day 2
Day 1: Mizu-koji - Shikomi - Kumi-Kaki
Day 2: _______
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
When shubo room is 4C, the temperature of the shubo usually become ___
7C, the lowest limit that yeast can grow
What is the stage of Day 3-7 of shubo making
Day 1: Mizu-koji - Shikomi - Kumi-Kaki
Day 2: Utase
Day 3-7: ______
Fukure-yudo: the phase of warming the shubo to accelerate the decomposition and saccharification of steamed rice
What is the warming operation of the shubo called and what is the purpose?
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
What is a daki?
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
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: _______
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
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: _____
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
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: ________
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
Temperature at which yeast cells die?
25C
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: _____
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
What is reikan
Long aliminum tubes filled with ice
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+: _____
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
What is ko-on-toka-shubo
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
What is the full name of Yamahai-moto
Yamaoroshi-haishi-moto
What temperature can good and bad lactic acid bacteria survive at
Good around 7C
Bad 10C<
Kimoto style shubo is usually mashed at a temperature of?
5C - 9C
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
alcohol resistant yeast
rich
tasteful
What are the two Japanese words for mashing of Kimoto-type starter
Shikomi or moto-date
What is the kimoto mash, water and steamed rice temperature
What is this rice mixture called?
Mash 5C-6C
Cold water 4C-5C
Steamed rice about 40C
Ume-meshi
What is the process of yama-oroshi or moto-suri
The process of mixing and grinding the contents in the hangiri with a stirring paddle (kai)
To promote the enzyme activity of koji
What is the timing process of:
ara-suri (rough grinding) or ichiban-suri
niban-suri
sanban-suri
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
What is the process of combinging two hangiri of kimoto-style starter
orikomi
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
moto-yose
5C, 3 days. This period is called utase.
What important bacteria starts to work during utase?
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
What is film yeast
A harmful microogranism that creates unfavorable odor
What does nitrous acid do?
Suppresses the growth of unwanted wild yeast in initial stages of starter culture making
What are the two components in kimoto-style starter that helps the growth of sake yeast
Saccharides and amino acids
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?
Karashi
In Yamahai-moto, what is the temperateur of the cold water, and the temperature of mizu-koji?
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
How much potassium nitrate is added per 100L of water?
What happens if potassium nitrate is not added
5g - 10g
Risk of haya-waki, growth of yeast before necessary nutrients have been created sufficietly in the mash
What is ara-gai
Further mixing with paddle stick “kai”
What happens with over-mixing
Mash becomes thick like past, preventing enzymes from working
What is Akita style kimoto
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
What is the current percentage of starter culture in production today
__% sokujo
__% yamahai
__% kimoto
90% sokujo
9% yamahai
1% kimoto
What are modern techniques in the kimoto-starter method as a substitute for the kai?
stepping on with special boots
using electric propeller
Bodaimoto starter
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
What was the name of the fermented drink using bodaimoto starter and single-stage brewing process
Bodai-izumi
What is the name of the temple which established bodai-izumi
Shoryaku-ji in Nara City
What is the name of sake brewed by temple
Sou-bo-shu
What is moro-haku-zukuri
What was the method prior to moro-haku-zukuri
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
The 10 breweries of The Society of Sake Brewing with Bodai-Moto from Nara studied books from ____ and ___
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
