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J.S.A. Sake Diploma Flashcards - Revision > Ch.1 - What is Sake? > Flashcards

Ch.1 - What is Sake? Flashcards

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1
Q

What is the minimum koji-rice ratio for tokutei-meisho shu?

A

15%

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2
Q

What nine items must be included on a sake label?

A
  1. Name of brewer or brewery
  2. Brewery location
  3. Volume of contents
  4. The word ‘seishu’
  5. Alcohol content
  6. Raw ingredients (with seimai buai in premium sake)
  7. Precautions for storage or consumption
  8. Country of origin
  9. Labelling of products containing sake produced overseas
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3
Q

What ten items are noted as voluntary information on a sake label?

A
  1. Rice variety (only where >50%)
  2. Production area
  3. Ageing period (where 1 year or longer)
  4. Genshu (adjusting abv by less than 1%)
  5. Namazake
  6. Nama-chozo-shu
  7. Ki-ippon (junmai-shu that is produced in a single production facility)
  8. Taruzake
  9. Date of production
  10. Terms such as goku-jo, yu-ryo, ko-kyu to give an impression of good quality
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4
Q

When was rice paddy cultivation introduced to Japan?

A

Yayoi period

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5
Q

When did ancient records such as weizhi dongyi zhuan mention ‘Wakoku’s sake’?

A

Yayoi period

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6
Q

When did Harima-no-kuni Fudoki mention sumisake?

A

Early Nara period

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7
Q

When did ‘Sake no Tsukasa’ start to produce sake for the Imperial Courts?

A

Late Nara period

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8
Q

When did Shinto shrines, Buddhist temples, and private brewers start to produce sake?

A

Heian period

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9
Q

When did full-scale breweries appear?

A

Muromachi period

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10
Q

When were techniques such as straining and hi-ire developed?

A

Late 16th century

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11
Q

When was the technique of adding hashira-jochu (high strength alcohol) developed?

A

Edo period

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12
Q

In what year was the National Brewery Laboratory (now the NRIB) opened?

A

1904

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13
Q

When did the National Sake Competition start?

A

1907

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14
Q

What was the main type of sake at the first National Sake Competition?

A

Junryo-shu - a full bodied sake with umami

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15
Q

When were the terms ginjo-mono and ginjo-ka first found in literature?

A

1909

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16
Q

When was the concept of ginjo established?

A

1927

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17
Q

Who established the concept of ginjo?

A

Chikashi Kanomata

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18
Q

When was the thermometer popularised?

A

Taisho period

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19
Q

In what year was the vertical rice polishing machine invented?

Also concurrent with the spread of refrigeration technology for moromi

A

1933

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20
Q

When was the ranking by grade system introduced?

A

1943

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21
Q

What was the rank by grade system called?

A

Kyubetsu Seido

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22
Q

When was the record low taxable volume of sake? How much was it?

A

1948 / 105,000 kL

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23
Q

When was the record high taxable volume of sake? How much was it?

A

1973 / 1,766,000 kL

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24
Q

When did the jizake boom start?

A

Mid-1970s

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25
Q

In what year was the Joetsu Shinkansen launched? What impact did it have?

A

1982
Jizake from Niigata prefecture became widely popular as word spread of its excellent quality, and crisp, dry, and elegant flavour

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26
Q

When was the ginjo boom and the namazake boom?

A

1980s

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27
Q

When was the kyu-betsu-seido abolished?

A

End of March 1992

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28
Q

In what year did the winter era of sake being, when the taxable volume of sake plummeted?

Which boom followed a few years after the winter era began?

A

1996

Shochu boom

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29
Q

In which year did the taxable volume of shochu exceed that of sake?

A

2004

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30
Q

When did the popularisation of cerulenin-resistant yeast take place? Which was the most prominent yeast popularised at the time?

A

Mid-1990s

Alps Yeast

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31
Q

When was the ‘formula’ YK35 popularised for award-winning sake?

A

Mid-1990s

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32
Q

What does YK35 stand for?

A

Yamadanishiki
Kumamoto (or kyu=no.9) Yeast
35% polishing ratio

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33
Q

When was sanzo-shu banned?

A

2006

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34
Q

What is sanzo-shu?

A

Sake made by adding a large amount of brewing alcohol (or sugar) to unrefined sake in order to increase its volume.

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35
Q

When was washoku added to UNESCO’s list of Intangible Cultural Heritage?

A

December 2013

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36
Q

How many licensed breweries were there in 1980, and in 2020?

A

2,947 breweries in 1980
declining to
1,550 breweries in 2020

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37
Q

Where are the largest four export markets for Japanese sake as of 2021?

A
  1. China
  2. United States
  3. Hong Kong
  4. Singapore
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38
Q

What are the five rice properties which determine suitability for brewing?

A
  1. Rice resistant to breakage during rice polishing
  2. Large grained rice
  3. Rice with well-defined shinpaku
  4. Rice with low protein content
  5. Soft-textured rice
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39
Q

What is the seimai-buai of most table rice sold for eating?

A

92%

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40
Q

Define senryuju

A

Senryuju is the “thousand-grain weight”, the total weight of 1000 whole grains of rice

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41
Q

What is the typical senryuju for rice in grams?

A

20-30g

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42
Q

What is a typical senryuju for brown rice of a typical table rice?

A

20-22g

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43
Q

What is the typical senryuju of large grain brewing rice, such as Omachi, Yamada Nishiki, and Tamasakae?

A

Over 26g

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44
Q

Which sake rice - despite having a senryuju under 26g - can still produce good quality sake?

A

Hattan

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45
Q

Describe ‘shinpaku’

A

A white opaque portion of rice, composed of miniscule starch grains with wide gaps in between.

These wide gaps lead to an irregular reflection of light rays, giving the shinpaku its cloudy/opaque appearance

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46
Q

Why is a well-defined shinpaku desirable for sake rice?

A

Shinpaku offers a good level of absorbency, and therefore a good level of solubility in the moromi.

Shinpaku are also soft, allowing the koji to penetrate easily, producing koji with high enzyamtic activity

Shinpaku allow for ‘gaiko nainan’ rice after steaming

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47
Q

What does gaiko nainan mean with respect to rice after it has been steamed?

A

Hard outside, soft inside

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48
Q

Which rice varieties are noted as having linear shinpaku?

What is a linear shinpaku suitable for?

A

Yamada Nishiki and Goriki

Linear shinpaku rice is suitable for a high degree of polishing

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49
Q

Which rice variety is noted as having a spherical, soft shinpaku?

A

Omachi

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50
Q

What is a white belly in rice?

A

A large shinpaku displaced to one side

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51
Q

What is the protein content of brown rice?

A

7-8%

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52
Q

What might too much protein in the rice used lead to in the final sake?

A

Zatsumi - rough and unpleasant extraneous taste

Can also degrade sake’s aroma and colour

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53
Q

How much protein content does rice with a seimai-buai have?

A

4-6%

54
Q

What three properties does soft-textured rice lend to sake brewing?

A
  1. Less time to polish (so cheaper)
  2. Good absorbency during washing
  3. Dissolves well in moromi
55
Q

Approximately how much of brown rice’s weight is starch?

A

70%

56
Q

What is amylopectin?

A

Starch with highly-branched structure

57
Q

What is amylose?

A

Starch with a linear structure

58
Q

What is the starch composition of non-glutinous Japonica rice?

A

80% amylopectin, 20% amylose

59
Q

What is the starch composition of glutinous rice?

A

100% amylopectin

60
Q

Which species of rice contains an extremely high level of amylose?

A

Indica

61
Q

According to the Rice Traceability act, how many varieties of shuzo-koteki-mai are there?

What prefectures are these rice grown in?

A

Shuzo-koteki-mai = sake brewing rice

125 varieties, harvested in all prefectures except Tokyo and Okinawa

62
Q

How many quality grades are applied to brown rice with respect to sake brewing?

A

6 grades (Extra Fine, Fine, Grade 1, Grade 2, Grade 3, Below Standard)

63
Q

Rice that can be used for specially designated sake is restricted to rice that is ____ or higher.

A

Rice that can be used for specially designated sake is restricted to rice that is Grade 3 or higher.

64
Q

Which rice quality grade accounts for the largest proportion?

A

Grade 1 (57% of total)

65
Q

How many tonnes of rice inspected was designated Extra Fine?

Of this amount, which prefecture produced the most? And how much did this prefecture produce?

A

733t of 85,179t

Hyogo produced 686t of the 733t

Yamaguchi (Dassai) followed Hyogo in the production of Extra Fine rice

66
Q

How many grades are there for table rice?

A

Four (1st Grade, 2nd Grade, 3rd Grade, below standard)

67
Q

What was the earliest milling technique for rice?

What sort of seimai-buai could be achieved?

Who did this work?

A

Feet-stamping milling (ashibumi seimai)

90% rice polishing ratio could be achieved

Specialised workers called usuya

68
Q

When and where were water wheels first used for rice milling?

What sort of seimai-buai could be achieved with this method, and how long did this take?

A

Nada, at the end of the Edo Period

82% polishing ratio achievable, taking 2 days

69
Q

When was the horizontal rice -polishing machine developed?

What sort of seimai-buai could be achieved with this method, and how long did this take?

A

End of Taisho period

70% polishing ratio achievable, taking 10 hours.

70
Q

1933 marked the advent of which milling technology?

What sort of seimai-buai could be achieved with this method, and how long did this take?

A

Vertical rice polishing machine

50% rice polishing ratio achievable, taking 50 hours.

71
Q

Describe round shape (conventional) polishing

A

The length of the elongated rice grain is ground first, followed by the grinding of its thickness and width

72
Q

Describe original shape polished

A

Length, width, and thickness of the rice grains are all polished to x%, by manipulating the rotation axis of the rice grain and grinding method.

73
Q

Describe flat shaped polishing

A

An equal amount is milled off from the surface of all parts of the rice

74
Q

What is karashi, after rice polishing?

What is the aim of karashi?

A

Where the polished rice is stored in a bag for at least two weeks

Karashi is done so that the rice has a chance to absorb moisture from the air and balance its moisture content. This is because immediately after rice has been polished, it loses moisture and needs to disperse heat from the polishing process.

75
Q

Rank the top 10 Production Areas of Sake-Brewing Rice.

Include production volume where possible.

A
  1. Hyogo – 22,338t
  2. Niigata – 11,223t
  3. Nagano – 4,982t
  4. Akita – 4,613t
  5. Okayama – 4,092t
  6. Toyama – 4,017t
  7. Hiroshima – 3,533t
  8. Yamagata – 3,378t
  9. Fukui – 3,204t
  10. Hokkaido – 2,769t

Order: Hyper Niinjas Naughtily Attack Old Townspeople Hiding Yams Fermenting Hopelessly.

76
Q

Rank the top five sake brewing rice by production volume.
Include production volumes.

A
  1. Yamada Nishiki – 28,342t
  2. Gohyakumangoku – 17,561t
  3. Miyama Nishiki – 5,710t
  4. Akita Sake Komachi – 2,343t
  5. Omachi – 1,987t

Order: Yacking Goats Might Aktivate Omens.

77
Q

How much do the top three sake rice varieties account for by volume of total production of sake rice?

A

**60.6%
**Yamada Nishiki - 33.3%
Gohyakumangoku - 20.6%
Miyama Nishiki - 6.7%

78
Q

Name the three (arguably) most important table rice varieties used in sake brewing, and their producing region(s)

A

Sasa Nishiki (Miyagi)
Nihonbare (Shiga, Yamaguchi, Fukui)
Nakate Shinsenbon (Hiroshima, Yamaguchi)

79
Q

Tell me about Aiyama

A

Produces a sake that is mellow and deep with a delicate and soft flavour

Official Name: Aiyama no. 11

Delicate strain and hard to handle

Parents: Aifune no. 117 (♀) and Yamao no. 67 (♂)

80
Q

Tell me about Akita Sake Komachi

A

Produces sake that has little zatsumi, a fine umami, and a light aftertaste

Medium heading and maturing time

More resistant to lodging that Miyama Nishiki

Large grains suitable for high polishing; low in protein

Parents: Aki-kei shu 251 (♀) and Aki-kei shu 306 (♂)

Grandparents:
Aki-kei shu 251 parentage: Gohyakumangoku (♀) and Yoneshiro (♂)
Aki-kei shu 306 parentage: Akita Sake no. 40 (♀) and Hana-fubuki (♂)

81
Q

Tell me about Iwai

A

Obtained from a pure-line selection of Nojoho in 1933

Easy to polish and low in protein ( –> suitable for ginjo-shu)

Used in breweries in Fushimi, Kyoto to produce sake with tanrei and a distinct aroma

82
Q

Tell me about Omachi

A

Most historic sake-brewing rice in use for brewing (heirloom variety)

Okute (late harvest)

Stalk discovered by Jinzo Kishimoto who then carried out selection, first named Nihongusa in 1866

9,000ha planted in Okayama in 1917

Aki-agari properties seen (more balanced and rounded by autumn due to maturation)

Akaiwa Omachi is a branded sake-brewing rice

83
Q

Tell me about Ginpu

A

Sake-brewing rice with the largest production volume in Hokkaido

Distinct shinpaku with a high shinpaku appearance rate

Resistant to rice blast disease

Rice Blast Disease Lesions
84
Q

Tell me about Koshi Tanrei

A

Developed for making daiginjo, replacing Yamada Nishiki in Niigata

Breeding completed in 2004

Okute (late harvest)

Large grains and low protein content

Tolerant of polishing to RPR of below 40%

85
Q

Tell me about Gohyakumangoku

A

Wase (early harvest), specifically developed for cold regions

Large grains with shinpaku

Cultivated widely, in 21 prefectures

Niigata accounts for almost 50% of production volume (Good for tanrei karakuchi style)

Hokuriku region (e.g. Toyama, Fukui, Ishikawa) is a major producing region

86
Q

What are the requirements for the DEWA 33 designation?

A
  1. 100% Dewasansan rice
  2. Rice polishing ratio 55% or lower
  3. Made with Yamagata yeast
  4. Made with koji-kin unique to Yamagata, called Oryzae Yamagata
  5. Water from Yamagata
87
Q

Tell me about Hattan-kei

A

There are two main varieties in the Hattan family:
Hattan Nishiki No.1 & Hattan Nishiki No.2

Hattan Nishiki No.2 is more suitable for sake brewing:
- shorter stalk and spike
- larger senryuju
- larger shinpaku and shinpaku occurence rate

Hattan Nishiki No.2 is suitable for cultivation at altitudes of above 400m
Hattan Nishiki No.1 is suitable for cultivation at atitudes of 200-400m

Hattan-so is the origin of the Hattan variety; resumed full cultivation in 2004

88
Q

Tell me about Hitogokochi

A

Sake made from Hitogokochi is light and with breadth

Developed to improve the shortcomings of Miyama Nishiki
- Has a heavier senryuju than Miyama Nishiki
- Good shinpaku that is higher in rate and appearance than Miyama Nishiki

Low occurrence of white belly and grains with cracks

Parents: Shinko sake no. 437 (♀) and Shinko sake no. 444 (♂)

89
Q

Tell me about Miyama Nishiki

A

Developed by mutation through application of gamma rays on Takane Nishiki rice seeds in 1978

Large grains with good shinpaku appearance rate

Resistant to cold weather (name means beautiful mountain brocade)

90
Q

Tell me about Yamada Nishiki

A

Popular among sake brewers because it produces a sake that has a deep and rich flavour

Okute (late harvest)

Suitable for making good-quality koji and for high degree of polishing

Widely cultivated, in 39 prefectures

Hyogo accounts for 60% of gross production volume

Parents: Yamadabo (♀) and Tankan Wataribune (♂)

91
Q

Tell me about Gin no Yume

A

Sake-brewing rice associated with Kochi prefecture

Higher shinpaku occurence rate than Yamada Nishiki
More resistant to lodging than Yamada Nishiki
–> has surpassed Yamada Nishiki in cultivation area in Kochi

Parents: Yamada Nishiki (♀) and Hi no Hikari (♂)

92
Q

What is the parentage of Yamada Nishiki?

A

Yamadabo (♀)
x
Wataribune (♂)

Crossbred: 1923
Named: 1936

Producing Region: Hyogo

93
Q

What is the parentage of Yamao no. 67?

A

Yamadanishiki (♀)
x
Omachi (♂)

94
Q

What is the parentage of Aifune no. 117?

A

Aichi Mikawa Nishiki no. 4 (♀)
x
Funaki Omachi (♂)

95
Q

What is the parentage of Aiyama?

A

Aifune no. 177 (♀)
x
Yamao no. 67 (♂)

Crossbred: 1941
Designated: 1980

Producing Region: Hyogo

96
Q

What is the parentage of Gohyakumangoku?

A

Kikusui (♀)
x
Shin no. 200 (♂)

Crossbred: 1938
Named: 1957

Producing Region: Niigata

97
Q

What is the parentage of Koshitanrei?

A

Yamada Nishiki (♀)
x
Gohyakumangoku (♂)

Crossbred: 1989

98
Q

What is the parentage and grandparentage of Akita Sake Komachi?

A

Parents: Aki-kei shu 251 (♀) and Aki-kei shu 306 (♂)

Grandparents:
Aki-kei shu 251 parentage: Gohyakumangoku (♀) and Yoneshiro (♂)

Aki-kei shu 306 parentage: Akita Sake no. 40 (♀) and Hana-fubuki (♂)

First Crossbred: 1992
Cultivation Recommended: 2003

Producing Region: Akita

99
Q

What is the parentage of Misato Nishiki?

A

Yamada Nishiki (♀)
x
Miyama Nishiki (♂)

Producing Region: Akita

100
Q

What is the parentage of Yume no Kaori?

A

Hattan no. 1 (♀)
x
Dewasansan (♂)

Producing Region: Fukushima

101
Q

What is the parentage of Homare Fuji?

A

Yamada Nishiki + gamma rays

Producing Region: Shizuoka

102
Q

What is the parentage of Tsuyu Hakaze?

A

Shiratsuyu (♀)
x
Futaba (♂)

Producing Region: Nara

103
Q

What is the parentage of Saito no Shizuku?

A

Kokuryo Miyako (♀)
x
Saikai no. 222 (♂)

104
Q

What is the name of the village rice system in Japanese?

A

Muramai seido

105
Q

When was the muramai seido said to have been established?

A

The system is said to have been established in 1887, in Hyogo prefecture.

106
Q

When did colonies in Ichinose, Okuyokawa Village begin trade with brewer Etsuzo Tastuuma?

A

1893

107
Q

In what year was Yamawatari 50-7 renamed to Yamada Nishiki?

A

1936

108
Q

How many generation lines of Yamada Nishiki are presently in breeder stock?

A

14

109
Q

Who was the yama-nakatsugi in the village rice system?

A

The person in charge of negotiation with farmers

110
Q

Who was the hama-nakatsugi in the village rice system?

A

The person in charge of negotiation with breweries

111
Q

What was the most expensive price for 1 koku of rice in the 1938 village rice rating, and where was it from?

A

44 yen and 10 sen (1 yen more than benchmark)
From Mino, Nakayokawa Yoneda

111
Q

What was the standard benchmark price for 1 koku of rice in the 1938 village rice rating, and where was it from?

A

43 yen and 10 sen
From Kato, Yonedamura Kamikume

112
Q

What land formations are suited for sake brewing rice cultivation?

A

Nice breezy areas
> low mountains in inlands
> foothills inbetween mountains
> areas at foot of mountains or basins

Hilly and mountainous land extending in the east-west direction is especially preferable, giving a large diurnal range –> enhancing good ripening and appearance of shinpaku

113
Q

What three climatic factors impact rice growing of Yamada Nishiki in Hyogo prefecture?

A
  • Warm sea winds from the Seto Inland sea
  • Chilly valley winds from Chugoku Mountains
  • Elevation differences (50-200m, between Chugoku Mountains and Rokko Mountains)
114
Q

What soil type is found in many Yamada Nishiki producing areas in Hyogo?

A

Clayish soil

Mainly comprised of Montmorillonite (a type of smectite clay with expansive properties)

This soil has high cation exchange capacity, meaning that it is a high fertility soil that has a good ability to absorb and retain base substances (nutrients)

115
Q

What is the approximate chemical composition of sake?

A

80% water
20% alcohol, sugars, amino acids

116
Q

What pH should Sake Making Water be?

A

Neutral to Slightly Alkaline

Acidity will come from lactic acid

117
Q

What are the two main types of sake-making water, and what are their sub-categories?

A

Brewing Water & Bottling Water

**Brewing Water:
**- Rice-washing water
- Soaking water
- Mashing water
- Chore water

Bottling water:
- Bottle-washing water
- Diluting water
- Chore water

118
Q

What are the four favourable elements (minerals) in sake making water? And what function do they serve?

A
  1. Potassium
  2. Phosphorus
  3. Magnesium
  4. Calcium

These elements area source of nutrition and promote the proliferation of koji-kin and yeast

119
Q

What are the five undesirable elements/constituents in sake making water?

A
  1. Iron
  2. Manganese
  3. Other Heavy Metals
  4. Organic Substances
  5. Harmful Microorganisms
120
Q

What is created if iron is present in sake making water?

A

Ferrichysin, which causes sake to turn brown

121
Q

What are the required concentrations for Iron and Manganese in sake making water?

A

Less than 0.02ppm
(preferably nil for Iron)

122
Q

What is the famous water from Nada (Hyogo) called?

A

Miyamizu

From Nishinomiya no mizu (water from Nishinomiya, the source of Nada brewery water)

123
Q

Who discovered Miyamizu?

A

Yamamura Tazaemon

124
Q

What is the character of Miyamizu, and what sort of sake does it yield?

A

Hard water

Nada sake from hard water is relatively acidic, with a sharp and dry taste. Characterised as ‘otoko-zake’ (masculine sake)

125
Q

Miyamizu is rich and low in which elements?

A

Calcium, Phosphorous, Chlorine, Fluorine etc
Low in Iron

126
Q

Where is Miyamizu’s rich mineral content thought to have come from?

A

Seashells in the area, found in the granite sand stratum

127
Q

What is the famous water from Fushimi (Kyoto) called?

A

Gokosui

From Gokonomiya (Goko Shrine). Goko means ‘fine aroma’

128
Q

Who named the Gokosui such, and when?

A

Emperor Seiwa in the Heian period

129
Q

What is the character of gokosui, and what sort of sake does it yield?

A

Moderately soft water

The sake is fine-textured (kimega komakai) and smooth. It can be characterised as as onna-zake (‘feminine sake’)

130
Q

What is the process of diluting sake with water called?

A

Wari-mizu

131
Q

Complete the sentence:
Using …….. water for diluting sake gives a softer taste. Further, using ……. water, or ……. water (water made by …… ……. ) produces an even softer taste.

A

Using soft water for diluting sake gives a softer taste. Further, using distilled water, or RO water (water made by Reverse Osmosis ) produces an even softer taste.

J.S.A. Sake Diploma Flashcards - Revision (5 decks)

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