Ch. 7: Rice Cultivation Flashcards
Rice is the primary and defining ingredient of sake, though the rice itself on has a subtle influence on the aroma and flavor of most sake. Nevertheless, these effects are important and the variety of the rice, as well as how it is grown, are key concerns of the brewer.
What is rice?
A type of grass, planted from seed each spring and harvested in autumn, leaving no viable part of the plant behind. Rice plants are propogated by planting seeds harvested from the previous crop.
***Same as other cereals such as barley and wheat.
What the 2 broad types of Asian Rice (Oryzae sativa)?
Indica - Long Grained
Japonica - Short Grained
Is sticky rice or non-sticky rice used for Sake and why?
Non-Sticky - It is easier to handle and also it is easier for the Koji enzymes to break down into sugar.
Japanese term for Sake-specific Rice?
Shuzo koteki mai
Features of Shozu koteki mai?
Low protein content
Well defined shinpaku (White, opaque center of rice kernal, made of starch granules) that is ideally flat and disk shaped
Large grains (25-30 g/per 1000 grains)
Resistant to cracking
Good water absorbency and is broken down easily by enzymes during the brewing process.
As of 2015, how many Shozu koteki mai have been registered?
100
***Almost have of those were registered as recent as 2000.
Top 2 most popular Shozu Koteki mai?
Yamada-nishiki and Gohyakuman-goku
Which 3 Shozu koteki mai have been at the top for almost a decade?
Yamada-nishiki, Gohyakuman-goku and Miyama-nishiki
What varietal of Shozu koteki mai has seen a surge in its use since it’s registration in 1997 and currently sits at #4 in popularity?
Dewa-sansan
Shozo koteki mai profile: Yamada-nishiki
Main region: Mainly Hyogo prefecture (80%) and in the south-west.
Production: About 30% of total Shozo koteki mai
Characteristics: “King” of sake. Exceptionally large grains and well defined shinpaku. Great for Ginjo and daiginjo styles.
Style: Generous, full, soft texture, combined with purity and precision. Light intensity aromas, allowing yeast to express themselves.
Shozo koteki mai profile: Gohyakuman-goku
Main region: Niigata prefecture and neighboring prefectures in the west coast of japan
Production: 25% of Shozo koteki mai
Characteristics: Slightly smaller grains that Yamada-nishiki, but still easily polished. Especially good for making Koji.
Style: Very light aromas, textures and flavors with simple, delicate and dry with a short clean (kire) finish.
Shozo koteki mai profile: Miyama-nishiki
Main region: Nagano prefecture, but also mountainous north-east (Tohoku)
Production: 10% of Shozo koteki mai
Characteristics: We adapted to growing in cool, mountainous climates. Grains similar to Gohyakumin-goku.
Style: Rich an robust, sometimes even with grip and graininess. (Could be caused by production method from the Nagano region). Sweeter, richer, and more robust than Niigata styles (made with Gohyakuman-goku). Restrained aromas.
Shozo koteki mai profile: Dewa-sansan
Main region:Yamagata prefecture
Production: 2% of Shozo koteki mai
Characteristics: Known as Dewa33 - made from Dewa-sansan, local water, yeast and koji and following strict set of laws.
Style: Pure with depth of flavor, typically a subtle herbal element in their aromas
Shozo koteki mai profile: Omachi
Main region: Okayama prefecture, with some in neighboring Hiroshima and a few other SW prefectures
Production: 2% of Shozo koteki mai
Characteristics: One of the oldest varieties of Shozo koteki mai, registered in 1866. Very large grains, Omachi and Yamada-nishiki are the 2 largest grained varieties. Similar sized shinpaku, but different shape than Yamada-nishiki (fat, rather than disk like) makes it difficult to polish, but can produce Ginjo and Daiginjo Styles.
Style: Particularly rich texture, earthy and spicy with higher umami and less purity. ***Great when served warm.
