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J.S.A. Sake Diploma (3rd Ed.) > Ch.2 – Different Types of Sake and Their Production Process > Flashcards

Ch.2 – Different Types of Sake and Their Production Process Flashcards

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1
Q

Define Shubo

A

Cultivates active yeast cells in a pure form in mass quantity

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2
Q

What is the purpose of creating Mizu Koji for Yamahai-moto mashing?

A

Allow the enzymes from the koji to seep into the water before the actual mashing, in order to accelerate the decomposition and saccarification once the mashing begins

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3
Q

At what Baume level reaches, the Baume meter is exchanged for a sake meter?

A

When Baume reached below 3

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4
Q

Show the equation of White Rice Water Absorption Rate

A

white rice water absorption rate (30%) = weight after washing, soaking and draining (130 kg) - Initial weight of white rice (100 kg) / Initial weight of white rice (100 kg)

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5
Q

(Sokujo starter culture)
Why are lactic acid and pure yeast are added in the beginning ?

A

To prevent the wild yeast from becoming active before the pure yeast

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6
Q

Describe nama-zake (“raw” sake 生酒)

A

Sake bottled and shipped after pressing, diluting (warimizu 割水), and filtering without pasteurization (hi-ire 火入れ)

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7
Q

What is de-koji (Day 3 of koji making)?

A

It is to take out the of the koji-muro

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8
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
2 to 4 days after tome-zoe, the surface of moromi which is covered with steamed rice, will begin to crack and chains of bubbles will appear. What is these chains of bubbles called?

A

Sujiawa (筋泡)

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9
Q

What is the process of steaming rice called?

A

Jo-kyo (蒸きょう）also called mushi (蒸し）

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10
Q

List the processes from Pressing to Pasteurization (6)

A
  1. Fermentation Mash
  2. Pressing
  3. Removal of Sediments
  4. Filtering
  5. Heat Pasteurziation
  6. Storage
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11
Q

Name the four types of Mori (盛り) process done on Day 2 of koji making

A
  • Futa (lid, 蓋）
  • Hako (box, 箱）
  • Toko (bed, 床)
  • Hanjidou-seikiku (semi-automatic machine, 半自動製麴機）
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12
Q

What temperature is set in koji-muro (both Toko and Tana rooms)?

A

About 32C

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13
Q

What are three qualification for** Junmai-shu**?

A
  1. Raw ingredients are rice and rice koji only
  2. Koji-rice ratio is more than 15%
  3. The rice used is Grade 3 and above udner the Agricultural Products Inspectiion Act
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14
Q

Out of three microorganisms - bacteria, yeasts and fungus, which can be seen with the naked eyes?

A

Fungus

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15
Q

What are the large tubs used to soak rice during Gentei Kyusui process called?

A

Hangiri(半切り）

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16
Q

At de-koji (Day 3 of koji making), if spores formed, is it the ideal time for de-koji or is it past the ideal time?

A

It is past the ideal time for de-koji

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17
Q

(Kimoto-type starter culture making)
What is the objective of Yama-oroshi or Moto-suri process?

A

Promote enzyme activity of Koji

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18
Q

What are the benefits of so called “foam-less yeasts” (3)?

A
  • Not requiring the full time use of a foam removing machine during the high bubbling period of fermentation (few days to week)
  • Allowing for mashing in higher volume since tank space is not occupied by foam
  • Easier washing of mashing tanks
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19
Q

“Yae-zakura kobo” from Nara and “Yamaguchi sakura kobo” are the examlples of which kobo?

A

Hana-kobo

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20
Q

For specially designated sake, how can adding approriate amounts of brewer’s alcohol result (3) ?

A
  • Cleans up the taste
  • Creating a crisp, light character
  • Helps to bring out the aromatic elements
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21
Q

In Naka-shigoto (Day 2 of koji making), what is generally performed?

A

There are temperature differences - higher in the center of layer and lower at the bottle, so the koji layer lumped at one side of box will be spread somewhat to even out the temperature difference

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22
Q

At what temperature range, sake yeasts are active?

A

8~17C
(relatively low temperature compared to other alcoholic yeasts)

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23
Q

What is the first sake that is pressed is cloudy but gradually becomes clearer. The sake has a youthful and relatively clean taste. What is this sake called?

A

Arabashiri (荒走り)

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24
Q

What does Koji do?

A
  • Koji, in the moromi, with the help of enzymes, converts the starch from steamed rice into sugars and glucose
  • The glucose is then turned into alcohol by the work of yeast
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25
Q

What is the process of pasteurizing and bottling called?

A

Hi-ire binzume (火入れ瓶詰)

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26
Q

What is San-Dan-Jikomi?

A

Mashing is done in 3 stages, as water, koji and steamed rice are mixed gradually in three stages over 4 days

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27
Q

ypica

What is the steamed rice that is saccharified at around 55 C using enzyme agents , cooled and added into the moromi as a fourth stage of mashing called?

A

Yondan Wariai (4th stage ratio, 四段割合）

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28
Q

At the de-koji (Day 3 of koji making), dense vesicle can be observed on the koji, does this indicate orridanary sake or ginjo-shu?

A

Ginjo-shu

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29
Q

(Sokujo starter culture)
What is a Daki?

A

A hot-water keg, 暖気

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30
Q

Define Genshu (as stated by the National Tax Agency) (2)

A
  • Seishu which is not diluted after brewing to adjust alcohol content”
  • Adding water to adjust for variability between batches is allowed, as long as the adjustment is withing 1% alcohol content
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31
Q

What is the most common method of filtering today?

A

First perform Ori-biki then send the sake through a flitering machine equipped with a paper filter

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32
Q

What is sake that has been stored over five (5) years sometimes called?

A

Hizo-shu

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33
Q

What is **Kodai-mai **(古代米) partially used to produce Aka-mai-shu (Red Rice Sake)?

A

It is wild rice which are black, red or purple on the ouside when unpolished and is popular as a health food

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34
Q

Into what three groups microoranisms involved in the production of alcoholic beverages and fermented foods can be divided into?

A
  • Bacteria
  • Yeasts
  • Fungus
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35
Q

(Sokujo starter culture)
What is the step of Day 2 Shubo making?

A

Utase (打瀬）

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36
Q

(Sokujo starter culture)
What is the (final) process from Days 14 and beyond of Shubo Making called?

A

Shubo-no-Karashi (conditioning of the shubo, 酒母の枯らし）

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37
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
T/F: As in the case of shubo, mizu-koji (where water and koji added into the shubo and moromi before steamed rice) is perfomed in the hatsu-zoe, naka-zoe and tome-zoe stages.

A

True

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38
Q

What does it mean when it is expressed as “Baume is moving smoothly”

A

The Baume of fermentation mash declining is on plan (i.e. alcohol level is going up accordiingly)

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39
Q

What is the purpose of adding a prescribed amount of lactic acid at the beginning of Sokujo-Shubo process?

A

The shubo retains an acidic environment preventing unwanted microorganisms from growing while enzymes from the koji promote decomposition and saccharificaiton of starch of the steamed rice

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40
Q

When the temperature is low, will kasu-buai (ratio of sake-cake weight versus weight of original white rice) increase or decrease?

A

Kasu-buai will increase if the moromi temperature is low

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41
Q

What is the main benefit of Hanjido-seikiku-ki (Semi-automatic Koji Machine, 半自動製麴機), Zenjido-seikiku-ki (Fully-automated Koji Machine, 全自動製麴機)?

A

Maximum temperature can be set, say at 44 C, and then the fan turns on and can be set for the low temperature, say at 39 c to have the fun turns off.
This will ease the workload at night for the koji workers

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42
Q

List the processes of Storage, Bottling and Shipping

A
  1. Storage
  2. Ori-sage
  3. Filtering
  4. Dilution
  5. Heat pasteurization Bottling
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43
Q

Define Mizu-koji (water and koji mixutre, 水麹）

A
  • Lactic acid, pure yeast, and koji are first mixed into the kumi-mizu (water used for mashing) before steam rice is added (in order to allow koji enzymes to elute into water prior to shikomi, mashing)
  • Peformed one to two hours prior to mashing
  • Mizu-koji accelerates the elution of enzymes
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44
Q

(Sokujo starter culture)
State the temperature to be reached at and Baume Degree at Fukure step (Day 6 through 8 of Shubo Making)

A
  • 15 C
  • Baume: 16 to 17
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45
Q

Describe nama-zume-shu (sake that is “bottled raw”)

A

Sake that is pasteurized once before storage but not pasteurized before bottling

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46
Q

Define Gen-Ekisu (original extract, 原エキス）

A

The sum of extract content existing in th moromi and the extract already consumed and converted to alcohol

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47
Q

What is considered to be good steamed rice traditionally?

A
  • Not too sticky
  • Hard on the ouside while soft on the inside (gaiko-nainan, 外硬内軟）
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48
Q

What would yeast used for the brewing alcoholic beverages do?

A

Decompose the sugar into alcohol and carbon dioxide gas (carbon dioxide) and convert it into energy (alcohol fermentation)

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49
Q

Under Liquor Tax Act, what is the definition of the term “non-filtere”?

A

No clear definition

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50
Q

(Sokujo starter culture)
What is the process during Day 10 through 13 of Shubo Making called?

A

Wake (分け）

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51
Q

(Sokujo starter culture)
As Fukure progresses, yeast production and fermentation will accelerate, releaseing carbon dioxide gas which creates a bubbly surface on the Shubo.
What is this state called?

A

Waki-tsuki (湧付き）

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52
Q

In Toko-momi stage, the steamed rice is wrapped in cloth. Koji-kin needs oxygen to survive so how does it survive?

A

At this stage still small so it can survive on the oxygen trapped between teh grains of steamed rice

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53
Q

In Ori-biki process, sake is place in a tank with two draining holes, what is the hole called?

A

Nomi-ana, 呑み穴

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54
Q

(Sokujo starter culture)
Why is Wake (分け）process is required in Day 10 through 13 of Shubo Making ?

A

During Waki-tsuki Yasumi yeast production reaches at its peak however if it allows to continue (the high temperature is kept), the yeast will weaken. Traditionall y Wake process is meant to divide shubo to be cooled using large tubs (hangiri). Wake means “divide”

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55
Q

What is another name of Tane Koji and what are the companies that produce them called?

A
  • Moyashi
  • Moyashi-ya
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56
Q

(Sokujo starter culture)
Usually on the 7th day after shikomi, yeast begins to proflierate, and the carbon dioxide (CO2) gas generated causes the surface of shubo to swell lightly, as if it were a pancake in the midlle of cooking. What is this swelling called?

A

Fukure (the components of shubo need to be in the ideal state for yeast cell reproduction. Shubo is then warmed to accelerate the decomposition and saccarification of steamed rice.

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57
Q

(Sokujo-Shubo) After the fukure process, the shubo is kept upder what temperature to carefully preserve the newly formed yeast after 7 days?

A

Under 7 C

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58
Q

In what conditions yeast is known to produce fruity aromatic components(2)?

A
  • Rice polished to 60% rice-polishing ratio
  • Fermenation occurs at a low temperature of under 10 C
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59
Q

(Sokujo starter culture)
How is the target timing of Wake (Days 10 through 13 of Shumo Making) determine?

A

When the sweetness decreases and a slight dry taste with clear acidity and astringeny appears

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60
Q

What does Acid Protease do?

A

Breaks down protein into peptides

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61
Q

For Akita style Kimoto, the mashing temperature is set high for kimote at 14 ~ 15 C, which accelerates the decompostion and saccharification. What countermeasures are taken?

A

Making the koji a So-Haze type with the koji mold penetrating into the grains to avoid Haya-waki

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62
Q

What are the procedures performed on the first day of Seikiku?

A
  1. Hiki-komi(引き込み）
  2. Tane-kiri(種切り）
  3. Toko-momi(床もみ）
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63
Q

For beer fermentation, what is the process of enzymes in the barley germ working to break down the starch into glucose called?

A

Saccarification

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64
Q

Reasons Mori (盛り) process (Day 2 of koji making) is necessary (2)

A
  • As the number of koji mold increases, the heat generation also increases, the temperature has to be controlled by dividing it into small portions
  • As the number of necessary enzymes increases with time, Mori is necessary to keep koji-kin from drying due to lack of oxygen
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65
Q

What is murky sake containing yeast made by rough filtering of moromi using a stainless-steel colander-like mesh called ?

A

Nigori-zake (cloudy sake, 濁り酒)

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66
Q

What is Sou-bo-shu (僧坊酒)?

A

Sake brewed in temple from rice harvested from the manor, as offerings to the tutelary gods and divas

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67
Q

What two benefits can result by adding brewer’s alcohol in appropriate amount to the moromi?

A
  • Pronounced aroma and clear taste
  • Prevents the growth of lactic acid bacteria (hiochi-kin, 火落ち菌) which deteriorates the taste of sake
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68
Q

List characteristics of freshly pressed genshu(4)

A
  • Rich in aroma
  • a yellow-green tint from vitamin B
  • a pleasing carbonated kick
  • some sediment
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69
Q

In the case of sake, in the moromi, saccarification and fermentation occur in parallel. What is this fermentation type called?

A

Muliple Parallel Fermentation (heiko-fukushiki-hakko, 並行複式発酵）

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70
Q

What is the process of pressing moromi to separate it into sake and sake-kasu (sake-cake, the solids that remain after pressing sake out of the moromi, 酒粕) called?

A

Joso (Pressing, 上槽　搾り)

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71
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is perfomed on the fist day, Hatsu-zoe?

A

Shubo, water, koji and steamed rice is added

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72
Q

(Sokujo starter culture)
What is Day 6 through 8 activity of Shubo Making called?

A

Fukure

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73
Q

T/F: Moromi reaches its peak (maximum Baume) its peak a few days after tome-zoe and then begins to decline

A

True
(as alcohol level increase and sugar level decrease, Baume declines.
Still 5 ~ 6% residual sugar remains at the end of fermentation

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74
Q

At 15 C, the specific gravity of water is 1.0000, what is the gravity of 100% alcohol?

A

0.79422

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75
Q

Of the transformation of food caused by microorganisms, what are called for which are not helpful to humans and convenient for humans?

A
  • Not helpful: rotting
  • Convenient: fermentation
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76
Q

What is the ratio of water to total rice weight (the total weight of original white rice useind the steamed rice and koji), and dictates thefermentation speed of moromi?

A

Kumi-mizu-buai (water ratio, 汲水歩合)
=> the total capacity of yeast in moromi increases, accelerating fermentation

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77
Q

Describe ori-biki (removal of sediments 滓引き）

A

Raw sake is prone to damage even at low temperatures in winter, so the solids are first roughly separated, and if necessary, activated carbon is added and then filtered to slow down the change in sake quality

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78
Q

What is 3 Baume, equivalent to Sake Meter Value?

A

Negative 30
(Sake meter value = negative 10 X Baume)

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79
Q

What is the fermentation process for wine called?

A

Simple fermentation (Tanshiki-hakko, 単式発酵）

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80
Q

What is pH value of sake?

A

pH4.2

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81
Q

Sokujo-Shubo (quick fermenting shubo, 速醸酒母) method can be divided into two based on its intended function, the first half and second half. State them

A
  1. Saccharization in the fist half (Dedicated to the conversion of starch to sugar)
  2. Growing yeast in the second half (Growing yeast in high volumes)
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82
Q

What is the pH level of moromi/must (juice cotaining the skins, seeds,and stems of the grape) for wine?
And for sake?

A

Wine: about pH3.5 (yeast can grow but lactic bateria will not)
Sake: pH4 (difficult to eliminate lactic acide bacteria entirely) <= some lactic acid bateria can grow even at pH3.5

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83
Q

What is the number of yeast cells contained in each ampoule of “kyokai yeast”?

A

20 Billion yeast cells

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84
Q

What is the kettle used for koshiki?

A

Wagama (和釜）

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85
Q

State two reasons for Gentei Kyusui process is used for

A
  1. White rice used for ginjo-shu is much drier than that used for ordinary sake, and thus water is absorbed rapidly as soon as washing begins. The rice needs to proceed quickly to draining in about 10 minutes in order to stay within the targeted white rice water absorption ratio
  2. Since rice for ginjo-shu is very brittle, it is more desirable to wash by hand
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86
Q

What is the method of using glutinous rice, which is more soluable than sake rice and non-glutinous rice, for the fourth stage (Yondan) called?

A

Mochi-gome-yondan (glutinous rice yondan, もち米四段）

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87
Q

(Yamahai-moto mashing)
After 3 or 4 hours of Mizu Koji what process is initiated?

A

Kumi-kake (汲みかけ）

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88
Q

(Sokujo starter culture)
During Fukure-yudo process on Day 3 through Day 7, what temperature range the hot water filled in Daki is set at and what temperature the paste-like shubo directly around the daki is warmed to?

A
  • 60~70 C
  • 30 C
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89
Q

What results in having too little water absorbed after tane-kiri?

A

Insufficient fungus growth

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90
Q

What are “Moro-haku-zukuri (諸白造り)” method of brewing Bodai-izumi used in in Shoryakku-ji in the 15th century and “Kata-haku(片白)” method used, standard at that time?

A
  • Moro-haku-zukuri: Used white rice for both koji and kake
  • Kake-haku: brown rice for koji-rice and white rice for kake
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91
Q

State the similarity of Shubo and Moromi

A
  • Both use rice, koji and water to ferment and convert starch to suggar
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92
Q

(Sokujo starter culture)
What are two purposes of Utase (打瀬) on Day 2 of Shubo making?

A
  1. Lower the shubo temperature to avoid unwanted microorganisms growth
  2. Concentrate on saccarification during the first half of the sokujo-shubo process by quickly lowering the shubo temperature under 10 C
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93
Q

(Kimoto-type starter culture making)
What bacteria starts to work after Shosan-kangen-kin in Utase stage?

A
  • Good lactic acid bateria that is attacched to the koji or wooden apparatus begin to grow and produce lactic acid
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94
Q

What component produces aroma of a fresh apple-like?
A sweet banana-like aroma?

A
  • Apple-like aroma: Ethyl Caproate
  • Banana-like: Isoamyl Acetate
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95
Q

(Yamahai-moto mashing)
Why is so important to manage the temperature at Mizu Koji stage?

A
  • Risk of Haya-waki if the mashing temperature is above 10 C
  • Nitrate reducing bacteria and lactici acid bacteria become inactive at below 5 C
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96
Q

List the processes performed on Day 2 of Koji-Making

A
  1. Kiri-kaeshi (切り返し）
  2. Mori (盛り）
  3. Naka-shigoto (Intermediate mixing of koji, 仲仕事)
  4. Shimai-shigoto (final making of koji, 仕舞い仕事）
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97
Q

(Yamahai-moto mashing)
Typically done after kumi-kake to achieve a consistent mash and to lower mash temperature to target range of 5 ~ 6 C. What is the process called?

A

Ara-gai (荒櫂）

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98
Q

In case of ginjo-shu, a particular process from washing to drining is performed. What is it called?

A

Gentei Kyusui (limited water absorption 限定吸水）

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99
Q

(Kimoto-type starter culture making)
Just prior to Karashi stage, what causes (2) any remaining lactic acid bateria will die off?

A
  • Alcohol produced by the yeast
  • High temperature
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100
Q

What is done to lower the temperature reached at Naka-shigoto at Shimai-shigoto stage (Day 2 of koji making)?

A

Spread the layer of koji over to the entire box

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101
Q

What is pH?

A

An indicator of acidity or alkalinity with 7.0 being neutral (lower more acidic)

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102
Q

In what year the National Brewing Laboratory (current National Research Institute of Brewing) was establshed?

A

1904

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103
Q

For the secondary fermentation, if sugars are added after the creation of sake (after filtering), will it be considered as a manufacturing product ouside the seishu category?

A

Yes

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104
Q

What method of filtering was used to respond to a tendency in the early Showa period (late 1920s to early 1930s) for colorless sake to be highly evaluatd at the Annual Japan Sake Awards?

A

Use of activated charcoal for filteration

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105
Q

What is the origin of Kyokai yeast #9?

A

The yeast from the famous sake “Kouro”

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106
Q

What is Jizake?

A

Locally brewed sake, 地酒, using rice, water and yeast of local origin

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107
Q

Define Moromi

A

The white porridge-like mixture of solids and liquids, produced by mashing and fermenting shubo, water, koji, and steamed rice in a large tank.
Sake is created by pressing this mixture

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108
Q

(Kimoto-type starter culture making)
What is Utase (打瀬) process?

A

The koji enzymes break down steamed rice and the sugars which become nutrients for microorganism start to be produced

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109
Q

(Kimoto-type starter culture making)
At the end of Daki-ire” stage, what some breweries prefer to do do?

A

Add cultured lactic acid bacteria instead of waiting for natural lactic acid bacteria to emerge

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110
Q

(Kimoto-type starter culture making)
What is the first Yama-oroshi called?

A
  • Ara-suri (rough grinding)
  • Ichiban-suri (first grinding)
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111
Q

How many types of enzymes are produced by koji mold but in order to achieve the ideal balance of enzymes as well as their productivity, what is the maximum temperature range set at?

A

40-43 C

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112
Q

What is Kyokai kobo #9?

A

Known as Kouro yeast or Kumamoto yeast.
(Suited for making ginjo-shu with long low temperature fermentation. Has rich aroma, and mellow taste. Reliable, standard yeast for ginjo-shu). Extracted in 1953 and became Kyokai kobo in 1968

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113
Q

In Nama-zake enzymes and other substances remain in an active state, causing changes in compostion during storage what unpleasant conditions may result (3)

A
  • Amadare (over-sweetening phenominon, 甘ダレ）
  • Generation of Mure-ka, ムレ香
  • Nama-hine-ka , 生老香
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114
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation can be done to mix the top and bottom layerers to ensure the liquids would not stay at the bottom of takn?
What is this mixing process specifically called?

A
  • Kai-ire (mixing ingredients, 櫂入れ）
  • Ara-gai (rough mixing, 荒櫂）
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115
Q

(Yamahai-moto mashing)
What does Ara-gai mean?

A

Mixing with paddle stick, kai (櫂)

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116
Q

(Sokujo starter culture)
What are the operation and phase between the time of utase and fukure called?

A
  • Mae-daki (前暖気）
  • Fukure-yudo （膨れ誘導）
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117
Q

(Sokujo starter culture)
While the first half of shubo-making focused on suppressing yeast growth and facilitaing saccharization, what is the focus of the processes after Waki-tsuki?

A

Growing healthy yeast

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118
Q

What is Koji?

A

Steamed rice in which koji mold has grown

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119
Q

Who developed the current mainstream of hana-kobo, extracted from flowers?

A

Professor Emeritus Hisayasu Nakata of the Laboratory for Alcohol Studies, Brewing and Fermentation Department at the formerly Tokyo University of Agriculture Junior Colleget (established a method of extracting yeast from natural flowers

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120
Q

Since moromi for sake is pH4+ (low acidity and high pH) how does it avoid rotting?

A
  • Brewed in a clean environment
  • Fermented at low temperature (favors sake yeast more than lactic bacteria)
  • Three-step fermentation process, **san-dan-jikomi **
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121
Q

What are the benefits of kimoto-type starter culture making(3)?

A
  • Creates highly alcohol resistant yeast due to its strong membrane
  • Resistant to high temperatures (over 30 C)
  • Active fermentation can be seen even towards the end of the mashing period, resulting in rich and tasteful sake
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122
Q

What is sake shipped undiluated (water not added after the pressing) called?

A

Genshu (原酒)

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123
Q

Which starter cultur making method has it starter culutre purchased and is added?

A

Sokujo-type starter culture making

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124
Q

(Kimoto-type starter culture making)
What is the following process called:
Several hours after Shikomi or Moto-date process, the mash will be mixed every few hours - 2 or 3 people work in a team to mix and grind the contents of the tub with a stirring paddle, Kai

A

Yama-oroshi (山卸) or Moto-suri (酛摺り）

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125
Q

What are two methods of Hi-ire?

A
  1. Coil type (jakan-shiki, 蛇管式)
  2. Binkan hi-ire (pasteurization by the bottle, 瓶燗火入れ)
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126
Q

What is Bodai-sen (菩提泉)?

A

In the 15th century, making starter culuture was the equivalent of making sake itself and the resulting fermented drink was called Bodai-sen

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127
Q

What is “hana-kobo”?

A

Sake using yeast developed by joint industry-university research and sold commercially

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128
Q

How is Brewer’s Alcohol described by “Sake no Shori (Guide to Sake)” published by the National Tax Agency, Liquour Tax and Industry Division, Taxation Department)?

A

Alcohol that is fermented and distilled using starches and saccharides as raw material

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129
Q

What is “Kijo-shu”?

A

Developed by the National Research Institute of Brewing for sake that is high value added, it has less mashing water (kumi-mizu) added at Tome-zoe and instead, the equivalent volume of sake is added in its place

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130
Q

In Toko-momi stage what determines the yield of koji?

A

The water absorption rate after the tane-kiri

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131
Q

What is the water added after pressing before bottling to make the sake achieve around 15 to 16 % alcohol content?

A

Wari-mizu (割り水)

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132
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
When rapid temperature increases are expected, what can be done to slow down the fermentation process in the early stages of moromi?

A

Decrese the ratio of water (kumi-mizu buai) slightly

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133
Q

What is one of the most important aspects of shubo?

A

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

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134
Q

(Kimoto-type starter culture making)
Why is “daki-ire (暖気入れ)” performed after Utase?

A

The growth of the good lactic acid is slow since not enough sugars have accumulated thus the need to gradually increase the mash temperature from around 5~6 C

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135
Q

(Kimoto-type starter culture making)
What is a stirring paddle used in Yama-oroshi process called?

A

Kai (櫂)

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136
Q

List the taste characteristics of “non-filtered” and “filtered” sake

A
  • Non-filtered: A refreshing but rich taste of freshly pressed sake
  • Filtered: Smooth with a clear taste
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137
Q

What does Acid Carboxypeptides do?

A

Breaks down peptides into amino acids

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138
Q

In Ori-biki process, two holes one lower and the other placed higher on the side.
What is blended sake using sake taken from the lower draining hole or sake that is bottled directly without the ori-biki process called

A

Ori-garami (おりがらみ）
or Ori-zake (おり酒)

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139
Q

In Fune Joso pressing, what is the main fraction, which is obtained by lowering a celiing-like weight and applying pressure called?

A

Nakadori (中取り)
or
Nakakumi (中汲み）

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140
Q

(Kimoto-type starter culture making)
Why is nitrate-reducing bacteria and nitrous acid vulnerable to in Daki-ire process?
And what is lactic acid bacteria vulnerable to?

A
  • Lactic acid
  • Acids thereby decreasing due to the lactic acid created by themselves
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141
Q

What is the size of Seishu-kobo?

A

5~10 microns long

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142
Q

(Sokujo starter culture)
What process is the period between moto-wake (wake) and when the shubo is used for moromi?

A

Shubo-no-Karashi

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143
Q

What term is used for the koji-kin to be dried and to leave the koji to dry for a day?

A
  • de-koji kanso (出麹乾燥）
  • koji-no-karashi(麹の枯らし）
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144
Q

What are the requirements of shubo-shitsu (shubo room)?

A
  • Dry, clean room with no chance of puddles forming on the floor
  • Ventilation to prevent dust and insects from entering
  • Room temperature of 4 to 5 C
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145
Q

What is the primary objective of jo-kyo?

A
  • Create pre-gelatinized starch by heating the soaked rice with appropriate content of water with steam
  • This makes the starch more reactive to the enzymes produced by the koji while making the rice more soluble
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146
Q

What is the benefit of using Renzoku-mushimai-ki (continous rice steamer 連続蒸米機）over koshiki?

A

No need to take out the steamed rice, making it an efficient process (rice typically travels through the tunnel for 25 to 40 minues vs 60 minutes for koshiki)

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147
Q

(Kimoto-type starter culture making)
What is the following process called:
after Orikomi process where two tubs are combined, the following day and the day after, and eventually all of the contents are combined and put into ths shubo tank?

A

Moto-yose (酛寄せ)

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148
Q

What is the characteristic of Kijo-shu?

A
  • Nihonshu-do (sake meter value, 日本酒度）: Minus 40
    (making it as sweet as plum wine)
  • Acidity: 3ml
149
Q

What are the most popular “kyokai yeast” today (2) and the reason?

A
  • # 6 and #9Sake brewed with these classical yeasts are very stable and their flavor often improves significantly in the fall ( a phenomenon called “aki-agari”)
150
Q

Define enzymes

A

Proteins that function as a catalyst (a substance that expedites the rate of chemial reaction without itself undergoing any chemical change)

151
Q

At what temperature enzymes generally lose their functionality because the structure of protein is destroyed due to thermal denaturalization?

A

At 60 C
(works better in warm water than in cold water)

152
Q

(Sokujo-Shubo) how can the growth of yeast be confirmed?

A

The forming of gases called Fukure （膨れ), one week into the process

153
Q

At what point brewer’s alcohol NOT permitted to be added ?

A

Not after pressing but may be added to the moromi as a sub-ingredient

154
Q

What is Kyokai kobo #6?

A

Extracted from “Aramasa” in Akita (high fermentation power and has mild clear aroma. Tends to create crisp sake) in 1935

155
Q

In the Yamahai-moto mashing, compared to Kimoto method what step is skipped and is performed instead?

A
  • Skips the process of yama-oroshi
  • Adds Mizu-koji (koji and water mixture) used to grow shubo
156
Q

What the two books “Tamon-in Nikki” and “Goshu-no-Nikki” from Muromachi Period (1336-1573) helped to create?

A

Starter culture of “Bodai-moto” by “Society of Sake Brewing with Bodai-moto from Nara” originally developted in Shoryaku-ji in the 15 th century to brew Junmai-shu

157
Q

What characteristic of lactic acid bateria is used in making the kimoto-style starter culture?

A
  • “Good” lactic acid bacteria can survive at around 7 C while “bad” lactic acid bacteria can only survive at 10 C or higher
  • The shubo (starter culture/yeast starter) is typically mashed at a low temperature of 5 C to 9 C
158
Q

Which koji mold is used for sake breweing?

A

Yellow koji mold

159
Q

What are serval dozen long bags made of synthetic fabric being prepared to use Fune pressing called?

A

Saka-bukuro (cloth bags, 酒袋)

160
Q

Describe Toko-momi (床もみ)

A

Workers will mix the steamed rice thoroughly so that the spores attach evenly to each grain of rice after Tane-kiri.

161
Q

What is the ratio of koji-rice to the total rice wieght used in the stages after shubo making to the tome-zoe stage called?

A

Koji-buai (koji ratio, 麹歩合)
Increasing koji-buai boosts the produciton of yeast cells, resulting in increased acidity of the moromi and vigorous fermentation

162
Q

(Yamahai-moto mashing)
What is the below procress called:
Sprinking the steamed rice with the liquid that has accumulated in the cylinder that is placed insided the shubo tank?

A

Kumi-kake
(The decompostion and saccharification of steamed rice is accelerated by exposing the steamed rice to the liquid which contains a high volume of enzymes)

163
Q

(Sokujo starter culture)
Why did Baume degree declined 1 point at Waki-tsuki compared to Fukure?

A

The decline in Baume is the result of yeast consuming sugar

164
Q

(Sokujo starter culture)
What exactly is done in Kumi-kake (汲みかけ)?

A

A hole is dug in the steamed rice to insert a cylinder without a bottom face. Liquid (liquid containing koji enzymes) will accumulate in the cylinder, like water accumulates in a deep well, which is scooped and sprinked on the steamed rice surface

165
Q

Name the three koji-kin (koji mold)

A
  • ki-koji-kin (yellow koji, 黄麹菌) for sake
  • kuro-koji-kin (black koji, 黒麹菌) for shochu
  • shiro-koji-kin(white koji, 白麹菌）for shochu
166
Q

When the moromi alcohol content reaches 18% and amino acids and sulfuric compounds are released into the moromi creating a bad taste and over-ripe smell, what can result when this condition occurs?

A

Hine-ka (off flavor, 老香）
In general in the case of sake, flavor tends to deteriorate when there is exessive alcohol production (not apply to shochu fermentation mash)

167
Q
A
168
Q

List the processes of Raw Materials and Koji-making(10)

A
  1. Bran, Brown Rice
  2. Rice Polishing, White Rice
  3. Karashi
  4. Washing
  5. Soaking and Draining
  6. Steaming
  7. Cooling
  8. Toko Kikan
  9. Tana Kikan
  10. De-koji
169
Q

What is the yeast that grow on the inside or in the soil of breweries called?

A

Kuratsuki Kobo, 蔵つき酵母

170
Q

List the four major enzymes found in yellow koji for sake making

A
  • Alpha-amylase
  • Glucoaylase
  • Acid Protease
  • Acid Carboxypeptides
171
Q

What can each ampoule of Kyokai Yeast produce:
* raw material rice
* Junmai-shu sake

A
  • raw material rice: 700 kg ~ 1500 kg
  • Junmai-shu sake: 1.5 kilo-liters to 3 kilo-liters, or 830 to 1,660, 1.8-liter bottles
172
Q

What sake is said to be a reproduction of a method called “Shiori” written in the Engi-shiki fo the Heian period?

A

Kijo-shu

173
Q

List the processes of making Sokubo-shubo (quick fermenting shubo、速醸酒母)

A

Day 1: Mizu-koji / Shikomi / Kumi-kake
Day 3-7: (After Utase) Fukure-Induction (Saccharification)
Day 7-9: (After Fukure) Waki-Tsuki (Propagation of Yeast)
Day 10-13: After (Waki-Tsuki Yasumi) Wake / Karasahi (Preparation of Yeast)

174
Q

Where does Seikiku take place?

A

Koji-muro(麹室)
(a clean room with controlled temperature and humidity, resembling a sauna)

175
Q

What term describes the amount of fungus spread on the surface of koji?

A

Haze-mawar (ハゼ廻り）

176
Q

What is the risk of kimoto type method of the starter culture making?

A

Involves more microoranisms thus more risks of contamination during the starter culture making process requiring more technique and handling

177
Q

At Naka-shigoto (Day 2 of koji making), what would have been the temperature risen to?

A

34-36 C

178
Q

(Sokujo starter culture)
Yasumi of Waki-tsuki Yasumi means rest? Why?

A
  • The heating operation using Daki is no longer necessary
  • No longer required to increase Shubo temperature as the heat generated by active yeast cells is more than sufficient
179
Q

(Kimoto-type starter culture making)
During the shikomi or moto-date stage what are the temperatures of:
* Mash
* Cold Water
* Steamed rice cooled to

A
  • Mash: 5 ~ 6 C
  • Cold Water: 4 ~ 5 C
  • Steamed rice cooled to: 40 C
180
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What is each day of the san-dan-jikomi called?

A
  1. .The first day: Hatsu-zoe (also called soe, the first addition, 初添)
  2. The second day: Odori (rest period, 踊り）
  3. The third day: Naka-zoe (also called Naka, second addition, 中添)
  4. The fourth day: Tome-zoe (also called Tome, final addition, 留添）
181
Q

What is the amount of brewer’s alcohol (at 95% alcohol content) that can be used in specially designated sake capped at?

A

10% of total white rice volume

182
Q

What is the starting temperature of sokujo-shubo and why is set at this temperature?

A
  • 18~20 C
  • Decomposion of and saccharization of the steamed rice occurs quickly
  • Since the shubo room teperature is low (4~5 C), the sokujo-shubo temperature cools down and reaches its minimum temperatture by the next morning
183
Q

The timing of de-koji is currently determined by?

A

Its appearance (10X magnifying glass to evalute the change in koji-kin)

184
Q

What are the common countermeasures against lactic acid bacteria found in moromi (2)?

A
  1. Prohibiting the wearing of outside shoes indoors; washing, sterilizing, and drying of tools and tanks, washing hands to keep a high sense of hygiene
  2. Mashing using shubo with relatively low pH, thereby limiting the growth of lactic acide bacteria while adding large amounts of pure yeast into moromi so that the unwanted microornisms are vastly outnumbered
185
Q

Two categories of shubo are:

A
  1. Kimoto-kei shubo (Kimoto-type starter culture)
  2. Sokujo-kei shubo(Sokujo-type culutre, 速醸系酒母) - its variant Ko-on-tokakei-shubo (高温糖化系酒母)
186
Q

What are the ingredients of Shubo(4)?

A
  • Steamed rice
  • Koji
  • Yeast
  • Water
187
Q

What does through steaming do to the chains of glucose?

A

The chains of glucose separate from each other, creating suffcient space between the chains. Only after this, the enzymes in the moromi can penetrate and activate

188
Q

(Kimoto-type starter culture making)
In modern kimoto-style starter culture making what happens if cultured premium yeast is not added separately in kimoto-style shubo?

A

Strongly acidic yeast existing in the brewery (“kuratsuki kobo”, house yeast, 蔵つき酒母）will being to propagate

189
Q

What term is used to determine the timing of de-koji (Day 3 of koji making)?

A

De-koji Hantei (出麹判定）

190
Q

What is a traditional steamer (to steam rice) called?

A

Koshiki (甑）
(continuous rice steamer)

191
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
When counting the number of days of the moromi, what is the day of Tome-zoe counted as?

A

Day 1

192
Q

In Toko-momi stage, why the steamed rice needs to be wrapped in cloth and kept from drying after Tane-kiri?

A

Koji-kin is a type of mold, it prefers high humidity, and spores only germinate at above 97% relative humidity

193
Q

What are pros and cons of using carbon filtering?

A
  • Pro: Transparent color
  • Pro: Unwanted taste eliminated, creating a crisp and clear taste
  • Con: Some of the flavor is lost
194
Q

For Akita style Kimoto, why is the temperature controlled using an anka (electic heater) rather than wooden daki-daru (barrels of hot water, 暖気樽) (2)?

A
  • Low heat connectivity
  • Can breed microorganisms
195
Q

(Kimoto-type starter culture making)
What is the following process called:
After Yama-oroshi, the contents of two tubs are combined and is mixed occasionally using a spatula?

A

Orikomi (folding, 折り込み)

196
Q

What is typical koji-buai (%)?

A

21% (normal range of 20 ~ 23%)

197
Q

(Kimoto-type starter culture making)
What is the bacteris first starts to work during Utage process and what does it do?

A
  • Shosan-kangen-kin, 硝酸還元菌）
  • The nitrate-reducing bacteria Shosan-kangen-kin breaks down the nitrates in the wanter and starting to produce nitrous acid
  • Nitrous acid suppresses the growth of unwanted wild yeast in the initial stages of starter culture making
198
Q

(Sokujo starter culture)
What is the objective of Mae-daki?

A

Minimize the growth of yeast cells while promoting saccharification?

199
Q

What is the san-dan-jikomi method trying to do(2)?

A
  1. To avoid the sudden dilution of yeast cells, acids and alcohol contained in the shubo, and there is little room for lactic acid bacteria to sneak in
  2. Fermentation for moromi occurs at 17 C or below with a starting moromi temperature typically 10 C or under. This allows yeast to grow but is not suited for the growth of lactic acid bacteria. Yeast is more resistant to low temperatures than lactic acid bacteria
200
Q

During Mori (Day 2 of koji making) stage why are most breweries quickly pass the temperatue of 35 C to reach 40-43 C range?

A

To try descrease production of amino acids, they use the optiomal temperature of the main enzyme in yellow koji. Carboxypeptides is an enzyme that breaks down peptides formed by the breakdown of proteins into amino acids is most abundantly produced at around 35 C so it is necessary to pass through this temperature range quickly so that it can be brought into the maximum tempearute of 40-43 C

201
Q

(Sokujo starter culture)
By Day 2 of Shubo making what will the temperature of shubo itself become?

A

7~8 C (at or below the lowest limit at which yeast can grow, the yeast cell count is considerably lower than when moromi is mashed)

202
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
At Tome-zoe stage, what are the tempetature of ginjo-shu and ordinary sake?

A
  • Ginjo-shu: 6 ~ 7 C
  • Orindary Sake: 7 ~ 10 C
203
Q

What is Kyokai Kobo #7?

A

“Masumi yeast” from Nagano, current best seller, considered the standard yeast of sake after WWII (Elegant aroma and high fermentation power). Extracted in 1946

204
Q

Define Sokubo-shubo(速醸酒母)

A
  • A safe method to grow only the high quality pure-yeast
  • Most popular shubo today
205
Q

What is Ori-sage?

A

A process to purposely precipitate proteins which may cause cloudiness

206
Q

What role koji plays to the taste of sake?

A

Adding richness, more koji results in more depth of flavor and richness while decreasing results in a light flat taste

207
Q

State the diferrences of Shubo and Moromi (3)

A
  • Shubo: strong acidic and bitter taste
  • Moromi: the flavor of moromi is adjusted with the ultimate purpose of drinking in mind
  • Shubo: contains 10~12% alcohol in the final state
  • Moromi: typically 16~18% alcohol in its final state
  • Shubo Koji-buai (the ratio of koji to total while rice, 麹歩合): 33%
  • Moromi koji-buai: 22%
208
Q

What are three methods of making Sparkling Sake?

A
  1. Kassei-seishu (unpasteurized nigori-sake)
  2. After the pressing, fermentation is continued in a bottle or tank. to allow carbon dioxide to dissolve ( with the lees removed and the other with a slight cloudiness)
  3. Sake that has been bottled with a carbon dioxide gas
209
Q

What is the following method of making shubo called known:
“not use hangiri (tubs) but instead uses one tank, as in the case of yamahai-mot. An electric mixer is used to perform yama-oroshi extensively, emphasizing the fact that that yama-oroshi process yields a higher rate of decomposition and saccharification (of steamed rice and koji) than Sokujo method”

A

Akita style Kimoto

210
Q

For non-junmai shu, brewer’s alcohol can be added. What timing the alcohol is added and what concentration?

A
  • 3 to 1 day before or just before the pressing
  • 30%
211
Q

Who was “Kikuji Yabe”?

A

Extracted sake yeast from moromi in 1895 and anoounced it as “Saccharomyces sake Yabe” in 1897

212
Q

At what temperature the growth of koji mold stops once it reaches?

A

45 C

213
Q

Such as for beer fermentation, in which saccharification and alcohol fermentation occu indepently is called what fermentation?

A

Muliple Sequential fermentation(tanko-fukushiki-hakko, 単行複式発酵)

214
Q

Define haze-komi (ハゼ込み)?

A

The degree to which koji-kin has grown into the center of the grain

215
Q

Name the two rooms where koji-muro is separated in most breweries

A
  • Toko (bed used for koji making, rices is set on the first day)
  • Tana (for storing rice on shelves from the second day onward)
216
Q

(Sokujo starter culture)
Instead of using traditional large tubs (hangiri), what is being used to cool the shubo in Wake process (Days 10 though 13 of Shubo Making) today?

A

Reikan (cooling pipes, 冷管）
(Several long aluminu tubes filled with ice are placed in the shubo instead of using the tubs

217
Q

What type of sake goes through pasteurization twice, once before storage and once before bottling?

A

Typical/standard sake

218
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is done on the third day, Naka-zoe?

A

Water, koji and steamed rice is added

219
Q

In addition to thorough hygiene environment in the brewery, why hi-ire(heat sterilization, 火入れ), and sterilization of utensils and tools are so vital?

A

Hiochi-kin can grow even in 21% alcohol content sake

220
Q

What index is used to monitor the water content of soaked rice, instead of the amount of water itself?

A
  • White rice water absorption rate (hakumai-kyusui-ritsu 白米吸収率)
  • The absorption rate is showin in % and represents the increase in weight after soaking versus the dry weight before soaking
  • For example if dry rice that weighed 100 kg increased to 130 kg after washing, soaking and draining, the white rice absorption rate would be 30%
221
Q

What is the following process called:
The freshly pressed sake still contains fine sediments (starch, insoluble proteins, yeast etc) which make the sake appear cloudy. L:eaving it for a while in a cool place the sediment sink to the bottom and the top layer become clear.

A

Ori-biki (澱引き)

222
Q

Two reasons superheated steam are used in koshiki nowdays

A
  • Removes moisture from the surface of steamed rice and returns to 100C
  • Used to make gaiko-nainan (hard on the outside while soft inside （外硬内軟）steamed rice in the latter half of the steaming process
223
Q

How long will it take to become koji?

A

Two days:
* Toko-kikan (床期間）the first day
* Tana-kikan(棚期間）the second day onward

224
Q

(Sokujo starter culture)
What is the process of Days 9 through 12 of Shubo Making called?

A

Waki-tsuki Yasumi (湧付き休み）

225
Q

What is a starter culture making method that is said to have been used in the 15th century?

A

Bodai-moto (菩提酛)

226
Q

(Yamahai-moto mashing)
In the mizu koji process, what temperature range the steamed rice used to be cooled down?
What is the goal of temperature rage of mizu koji as this stage?

A
  • 15 ~ 20 C
  • 9 C
227
Q

(Sokujo starter culture)
How much of pure Kyokai yeast in ampoule?

A

One ampoule of kyokai yeast contains 20 billing pure yeast cells

228
Q

Describe Kiri-kaeshi (on the morning of day 2)

A
  • Equalizing moisture and product temperature
  • Koji is placed in a kiri-kaeshi machine or sieve which breaks the koji loose
  • For ordinary sake, the mold hyphae appear as dots on the parts of the steamed rice.
  • Koji for ginjo-shu have fewer mold hyphae so they are less prominent and looks like short white hair
229
Q

(Sokujo starter culture)
What are the temperature and Baume ranges at Wake (Days 10 through 13 of Shubo Making?

A
  • 20 to 23 C
  • 7 to 9 (compared to 15-16 at Waki-tsuki)
230
Q

What is the primary purpose of “Washing” white rice?

A
  • Eliminate rice bran from the surface of the grain
  • Absorpion of water begins during the washing process
231
Q

Using Fune pressing, what is an undesired smell which develops if the bags are not washed and stored properly called?

A

Fukuro-shu (袋臭）
(in addition if the pressing room (funaba, 槽場）is warmer than 15 C, the bams may develop a sour smell and mold may develop

232
Q

In which period the addition of alcohol started to perform?

A

Edo Period when shochu derived from sake-kasu was used

233
Q

What two categories the steamed rice are separated?

A
  • Used for fermentation (**kakemai **掛米）
  • Used for making koji (koji-rice 麹米)
234
Q

(Sokujo starter culture)
During Waki-tsuki Yasui stage (Day 9 though Day 12 of Shubo Making) when the temperatures to hover around, what risk needs to be cared for?

A

Yeast cells dying at temperature over 25 C
(A good aroma exists but in terms of taste, acidity, bitterness and astringency increases)

235
Q

Why are Shikomi haigo (brewer’s receipe, 仕込配合）and Buai (ratios) so important in sake brewing?

A

The ratio of sake, water, and koji, not only directly impacts flavor, but also dictates fermentation speed.
In the case of shubo, this would mean the receipe to grow yeast in great quantities

236
Q

What are three methods for pressing sake?

A
  1. Fune (boat, 槽)
  2. Automated Pressing Machine
  3. Shizuku-shibori (drip pressing, 雫絞り)
237
Q

What is the limit of lactic bateria widely used for malolactic fermentation in winemaking?
And for Hiochi-kin(a type of lactic bacteria 火落菌) which causes problems in chozo-shu(貯蔵酒)?

A
  • Wine lactic bateria: 14% alcohol
  • Hiochhi-kin: grow even in 22% alcohol content
238
Q

(Sokujo starter culture)
Describe Fukure-yudo operation

A
  • Parts of the shubo are warmed using Daki for 2~3 hours
  • As Daki is taken out, it is also used to mix the shubo to achieve an overall temperature increase of 2 C.
  • The temperature will drop by 1 C by the following morning
  • The temperature is raised and lowered to suppress yeast growth
  • At this point there ae few yeast cells, and virtually no heat generated
239
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
During the san-dan-Jikomi stages which stage will have the lowest temperature?

A

Tome-zoe stage
(the low target temperature is intended to slow down yeast activitiy as higher temperature will cause uncontrollable chain reaction resulting in a rapid increase in moromi tempearture, making it difficult to manage)
Hatsu-zoe stage encourages yeast activity so the temperature is relatively high

240
Q

T/F: Kumamoto-kobo is a famous example of prefecture-developed yeast

A

T (Kyokai yeast #9, still distributed as Kumamoto-kobo KA-1)

241
Q

(Sokujo starter culture)
When the first Daki is immersed at the end of Utase and the beginning of Fukure Yudo steps, what is the temperature of Shubo?
Then after the fifth day of the Fukure Yudo with repeated immersing of Daki, what will be the temperature?

A
  • 8 C
  • 15 C
242
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is done on the fourth day, Tome-zoe?

A

Water, koji and steamed rice is added

243
Q

During and after WWIi when rice was in short supply the government encouraged the use of brewer’s alcohol to increase alcohol volume.
What was these sake called?

A

“Triple brewed sake (san-zo-shu, 三増酒 or san-bai-zojo-shu, 三倍増醸酒)
(contributed to the negative image of alcohol added sake)

244
Q

What is the shubo buai for ordinary sake and ginjo-shu?

A
  • ordinary sake: 7~8%
  • ginjo-shu: 5%
    (below 5%, spoilage may occur)
245
Q

Out of lactic acid bacteria, koji mold and yeasts, which can live without oxygen?

A
  • Lactic acid
  • Yeast can live regardless of the presence or absence of oxygen
246
Q

What is alcohol content of unprocessed sake directly pressed from moromi?

A

About 20%

247
Q

What is the sake that do not undergo pasteurization even once between the period of pressing the moromi and before shipment called?

A

Nama-zake (or pronounced Nama-shu, 生酒)
or Nama nama、生生
or Hon-nama、本生

248
Q

(Sokujo starter culutre)
What is the process done during Day 3 through Day 7 of Shubo making called after Utase (打瀬)?

A

Fukure-yudo (swelling of Inducement, 膨れ誘導）

249
Q

What would have impact on having the firmness and moisture of the steamed rice(2)?

A
  • Seikiku (the process of producing koji, 製麴）
  • Decomposition of the steamed rice in the moromi
250
Q

Define shikomi-haigo

A

The ratio of ingredients at soe-zoe, naka-zoe, and tome-zoe, can be considered like a receipe for cooking

251
Q

What is the most commonly used pressing method for sake entering Annual Japan Sake Awards?

A

Shizuku-shibori

252
Q

Why long-aged sake stored for long periods of time gradually acquire a golden-yellow or amber color?

A

Saccharides and amino acids found in the sake react (called the Maillard reaction) during storage to create melanoidin, a coloring substnace

253
Q

Describe yeast activity at the following alcohol level:
* Alcohol up to 10%
* At 10 to 14%
* At 15%
* At 16% and beyond

A
  • Alcohol up to 10%: Yeast not only ferments actively but aslo reproduces
  • At 10 to 14%: yeast does not reproduce but ferments actively
  • At 15%: fermentation starts to slow
  • At 16% and beyond: some yeasts stop fermentation, autolysis is triggered as soon as alcohol content reaches 18% for traditional yeasts
254
Q

How long does Ko-on-toka-shubo takes compared to Sokujo Shubo?

A

One week compared to two weeks to complete

255
Q

Discuss why 55 C is the ideal temperature set for decomposing and saccharizing steamed rice for Ko-on-toka-shubo (4)?

A
  • Koji enzymes are most active around 55 C
  • Microornisms actively grow at this temperature is non-existent, benefitting hygienically that sokujo-shubo
  • Exceeds 55 C, enzymes lose their funtionality and saccharificaiton becomes difficult
  • If significally lower, a risk of unwated microrganisms growth
256
Q

Traditionally what indication was to begin Shimai-shigoto (Day 2 of koji making)?

A

Koji emits a distinctive kurika smell (smell of chestnut flowers, 栗香) and develops a sweet taste

257
Q

Describe coil type (jakan-shiki) hi-ire method

A

Coil is placed in a tank filled with boiling water and sake is passed through it

258
Q

List the role of koji (2)

A
  • To supply shubo and moromi with the enzymes required to breakdown the starch and proteins contained in steam rice
  • To provide vitamins and other nutrients to promote the growth of yeast
259
Q

What is the crux of shubo making(2)?

A

How to:
* Eliminate unwanted microorganisms
* Successfully reproduce (in high quantitiy, purely, and helathily) only the high-quality sake yeast

260
Q

How long the rice is steamed in koshiki?

A

60 minutes

261
Q

(Sokujo starter culture)
What signals the end of Kumi-kake process?

A

When liquid begins to accumulate on top of the steamed rice (the ininially murky liquid gradually becomes clear. Typically the steamed rice stops absorbing liquid after a full day and night)

262
Q

List ph levels where generic bacteria, lacitic acid bacteria, fungus and yeast can survive

A
  • Generic bacteria: Best around ph 7, survive to ph5.0 to ph5.5
  • Lactic acid: Strong in acidic environment even more acidic than ph 3.5
  • Fungus : Best around ph5.0 and ph6.5
  • Yeast: Best around ph4.0 and ph5.0, can survive up to ph3
263
Q

When the steam rice is brought into koji-muro, what is the temperature and what is the primary activity in HIki-komi?

A
  • Slightly above 36 C
  • The rice is spread onto the workbench and invert to ensure consistent temperature down to about 35 C
264
Q

Define Hi-ire(2)

A
  • Pasteurization process to halt residual enzyme activity and kill off hiochi-kin and other bacteria that lead to lactic acid contamination of sake known as Hiochi
  • By heating sake for a specified amount of timem typically at 60 ~ 65 C so as not to spoil the taste
265
Q

What does Koshu (aged sake, 古酒) indicate in term of production time?

A

Sake that was produced before the previous year

266
Q

What is the characteristics of multiple parallel fermentation?

A

It realizes the production of strong sake with high alcohol content because glucose is continously added during fermentation

267
Q

(Sokujo starter culture)
Shubo-no Karashi process (Days 14 and beyond of Shubo Making) to what the temperature the shubo to be lower down after 3 days and to eventually settle down at beyond?

A
  • 10 C after 3 days
  • 7 C beyond
268
Q

(Sokujo starter culture) What determines the temperature during Utase (打瀬)?

A

The target temperature is such that yeast growth is minimized while enzymes can remain active and continue to break down starch to produce saccarides (the shubo temperature is set lower than 10 C to limit yeast growth)

269
Q

What is the disadvantage of using Futa (lid, ふた) container in koji making?

A

It involves Tsumi-kae(re-stacking, 積み替え) as the containers are stacked high and the koji of the upper containers tend to have high temperature so it is necessary to rotate the position of the containers to elimiate temperature differences

270
Q

Name the proces to preven hi-ochi (spolage 火落ち)

A

**Hi-ire **(heat pasteurization 火入れ) is performed to stop the activity of enzymes after which the stored sake is aged until shipment

271
Q

Generally how many times sake is heated and at what timing?

A
  • Twice
  • After pressing (before storage)
  • After bottling (before dispatch)
272
Q

What is the target water absorption rate after tane-kiri for ginjo-shu and ordinary sake?

A
  • Ginjo-shu: 32%
  • Ordinary sake: 33%
273
Q

In sake brewing, define Baume

A

A unit of measurement for specific gravity (density)
(in 1768 Antoine Baume discovered that salt water concentration can be measured using buoys
1 Baume is equivalent of the specific gravity of 1% salt water

274
Q

Describe nama-chozo-shu (sake that is “stored raw”)

A

Sake that is only pasteurized once before bottling

275
Q

(Sokujo starter culture)
In cosidering Baume degree, how does one determing Waki-tsuki has begun?

A

Baume degree declined one point compared to Fukure (Baume Degree: 16 to 17)

276
Q

In which year and organization conducted an experiment to show there is no difference in the components of shubo created with or without the yama-oroshi process, leading to the practical application of Yamahai-moto?

A
  • 1909
  • the National Brewing Laboratory
277
Q

What is Kyokai Kobo #14?

A

“Kanazawa Kobo”
(Low acidity, Strong isoamyl acetate aroma. Predominantly banana-like aroma.
Said to have mild and balanced ginjo aroma. High fermenation power at low temperature

278
Q

What is the benefit of using koji that has been laid to dry instead of being immediately used?

A
  • Acidity will lower by about 0.2, and the sake will have a fresh aroma, with a lighter, less rough taste
  • Such as “house” yeast and lactic acid bacteria adhere to the koji-kin, will be killed as drying has bactericidal effect
  • Growth os koji-kin can be stopped at the best timing before spores are formed, the koji-kin is not aged (hineta 老ねた）and produce the flavor as intended
279
Q

Define Yeast

A

A generic term for microorganisms that proliferate by cell division with the daughter cell budding from the mohter cell

280
Q

What are the workers who work under the toji’s direction during Gentei Kyusui process called?

A

Kurabito

281
Q

What are the two representative examples of kimoto-type starter culture making and when are they established respectively?

A
  • Kimoto: Early in the Edo period (1603-1868)
    * Yamaoroshi-haishi-moto (Yamahai-Moto), derivative of Kimoto, born in the Meiji period (1868-1912)
282
Q

(Sokujo starter culture)
What are the steps of Day 1 Shubo Making (3)?

A
  1. Mizu-koji (water and koji mixture, 水麹）
  2. Shikomi
  3. Kumi-kake (汲みかけ)
283
Q
A
284
Q

Name the yeast-culturing methods(2) that culture lactic acid bacteria, which produce the lactic acid that prevents contamination from unwanted microoranisms.

A
  • Kimoto
  • Yamaoroshi-haishi-moto (Yamahai-Moto)
285
Q

(Kimoto-type starter culture making)
What is the objective of Dai-ire after Utase?

A

Accelerates saccharification, and lactic acie bacteria begins to actively produce lactic acid

286
Q

List the temperature range reached at Naka-shigot and Shimai-shigoto (Day 2 of koji making)

A

Naka-shigoto: 34-36 C
Shimai-shigoto: 38-39 C

287
Q

Define Multiple Parallel Fermentaion (Heiko-fukushiki-hakko, 並行複式発酵)

A
  • Inside the moromi, saccharification of steamed rice occurs at the same time sugars are being broken down yeast (alcohol fermentation)
  • Through the work of enzymes starch of steamed rice is broken down into dextrin, then glucose. This glucose is turned into alcohol, carbon dioxide and heat, through the work of yeast
288
Q

For ordinary sake and honjozo-shu, what is the fermentation time (time required to make the moromi) when the maximum temperature is 15 ~ 16 C and when the maximum temperature is 13 C?

A
  • 20 days when the temperature is 15 ~ 16 C
  • 25 days when the temp is 13 C
289
Q

What is the consequence of having the absorption rate too high?

A

The steamed rice will become too soft (excessive water content) and could lead to failure in koji making

290
Q

What is “Choki-jukusei-shu (or** Koshu **or Choki-chozo-shu or Hizo-shu)?

A

Long-aged sake

291
Q

When the temperature at Tome-zone is 6 ~ 6.5C for ginjo-shu, what is the time required to fermentation ?

A

4 to 5 weeks

292
Q

At shimai-shigoto stage (Day 2 of koji making), what temperare range is adjusted fromo the temperature reached at the start of shimai-shigoto stage?
At the end of shimai-shigoto, what temperate range it should be stablized at?

A
  • From: 38~39 C
  • To: 36~38 C
  • Stablized at peak temperature of 40~43C
293
Q

For yeast of futsu-shu (ordinary sake, 普通酒）what is the upper limit of fermentation (% alcohol content) and for wine?

A
  • Futsu-shu: 18~20%
  • Wine: 13~15%
294
Q

(Sokujo starter culture)
Afte the Fukure Yudo process, what can be noticed in the Shubo?

A

Emit a rich aroma, have acquired sweetness without a pastry taste, resulting in a rich taste with grape-like balance between sweet and sour.

295
Q

What are the two way of cooling the steamed rice?

A
  • Natural cooling method (for making ginjo-shu)
  • Forced cooling (using a continous cooling machine)
296
Q

(Kimoto-type starter culture making)
How is harmful microoranisms being elimated?

A

Making the starter culture acidic (lactic acid working)

297
Q

What are the advantages of liquefaction brewing?

A
  1. The initial state of fermentation mash is not porridge-like but more liquid, with easy stirring and temperature controll
  2. Offers flexibility and a. wider possibility of achieving a taste not found in traditional sake, making it suitable for new product development
  3. Utilization rate of rich starch is high and excellent economic efficiency (cost percentage)
298
Q

In Ori-biki process, the sake is placed in a tank with two holes. Normally sake is taken out from teh higher draining hole, what is it called?

A

Uwa-nomi (上呑み)

299
Q

What is Kyokai kobo #10?

A

Extracted at the Meiri Shurui from moromi of several breweries in the Tohoku region by Chikara Ogawa.
Also known as “Meiri Ogawa Yeast”
(Long and low temperature fermentation, low acidity, creating a crisp sake with ginjo aroma but has low alcohol resistance)

300
Q

At which place Bodai-moto method was established?

A

Shoryaku-ji (正暦寺) temple, a branch of Kofuku-ji Daijo-in (興福寺大乗院）in Nara City

301
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What is used to stir up dense moromi for Ara-gai process called?

A

Kai-bo (miixing paddle, 櫂棒）
A board attached at the end of stick in a T-shape configuration

302
Q

LIst the steps of sake brewing

A
  1. Polishing of brown rice into white rice
  2. Washing, soaking in water, and streaming of white rice (1+2<=genryo shori, process of raw ingredients, 減量処理）
  3. 20% of the steamed rice is used in koji making (seikiku 製麴）
  4. Once koji (culture of a special species of mold on rice, barley etc., 麹) is ready, create shubo (starter culture/yeast starter, 酒母). 7% of the total steamed rice volume (somai 総米) , including koji, are used to cultivate yeast
  5. Once shubo is ready, steamed rice, koji and water are added to create moromi (sake mashi/main fermentation mash, 醪), which then undergoes fermentation
  6. After the moromi is fermented, the mixture is pressed (joso 上槽) and separated inot sake (日本酒）and sake-kasu (sake cake 酒粕)
303
Q

In Fune pressing, what is the final fraction which is pressed under high pressure called?

A

Seme (責め）
or
Oshikiri (押し切り)

304
Q

What is generally Haze-mawari at Shimai-shigoto (final mixing of koji, 仕舞い仕事)?

A

About 70%

305
Q

(Sokujo starter culture)
What should be the temperature reached at Waki-tsuki step and Baume Degree?

A
  • 17 C (15 C at Fukure)
  • Baume: 15 to 16 (16 to 17 at Fukure)
306
Q

Describe the first process of Yamahai-moto mashing

A

Mizu Koji process: 2~4 hours before mashing, 3~5 C cold water is added to the shubo tank together with koji and is mixed with a paddle, resulting the mizu koji water tempearature of 5 ~ 6 C

307
Q

What is the process of making koji called?

A

Seikiku (製麴)

308
Q

(Sokujo starter culture)
What is the appropriate length (days) for shubo-no karashi stage (Days 14 and beyond of Shubo Making)?

A
  • 5 to 7 days
  • Prolonged shubo-no karashi will weaken and kill the yeast cells
309
Q

What does “pre-gelatinization” and “gelatinization” of starch mean?

A

The contained in the steamed rice expands

310
Q

What is** liquefaction brewing**?

A

Steamed rice is effectively melted with enzymes befoer being added to the fermentation mash along with koji in the three-stage mashing process

311
Q

(Kimoto-type starter culture making)
What is the following process called:
After Moto-yose, the contents are kept around 5 ~ 6 C and periodically mixed for the following three days promoting the decomposition of steamed rice

A

Utase (打瀬)

312
Q

Describe “Binkan hi-ire”

A

Pressed sake is bottled and sterilized by dipping the bottles in hot water (the water is 65 C and dipped for several seconds)

313
Q

(Sokujo starter culture)
Who provides pure yeast?

A

They can be purchased from the Brewing Society of Japan) in ampoule (disposal glass containers) for example Kyokai yeast is distributed from them

314
Q

What is yeast distributed by the Brewing Society of Japan?

A

Kyokai kobo (Kyokai yeast, きょうかい酵母）

315
Q

When was the rice polishing ratio requirement for junmai-shu set at 70% or under for junmai-shu?
What requirement is then added?

A
  • 2004
  • Koji-rice ratio is more than 15% (for all speciality designated sake to retain the quality
316
Q

What make Momo-iro-nigorizake (peach colored cloudy sake, 桃色濁り酒) not white?

A

Using pink-colored yeast

317
Q

What does Glucomamylase doe?

A

Breaks down dextrin into **glucose **

318
Q

(Sokujo starter culture)
What will be the temperature and Baume rangs at Waki-tsuki Yasumi process (Day 9 through 12 of Shubo Making)?

A
  • Temperature: 20 to 22 C
  • Baume: Decreases by 2.5 to 3 per day
319
Q

What is the purpose of Yondan?

A

Add sweetness and depth to the taste

320
Q

(Sokujo starter culture)
Define shikomi

A

The process of mixing cooled steam rice into mizu-koji and achieving intended temperature

321
Q

The target cooling temperature for steamed rice depends on its use.
List those from the highest to the lowest

A
  1. Koji making
  2. Shubo maiking
  3. the first stage of moromi making (**hatsuzoe ** 初添)
  4. the last stage of moromi making (tomezoe 留添）
322
Q

Of the total rice used in moromi, what is the percentage of total amount of rice used in shubo for ordinary sake?

A

About 7% (provided no fourth-stage mashing)
(for ginjo-shu, 5%)

323
Q

Define the total amount of rice (so-mail, 総米) used in Shubo

A

Sum of Koji-rice and Kake-mai (rice used directly after streaming) that is calculated based on the weight of the original white rice used

324
Q

Who was the man known as the “god of sake”, contributed greatly to the development of Kumamoto-kobo as well as the overall quality improvement of sake?

A

Nojiro Kinichi

325
Q

What are two activies done following Ori-biki?

A
  1. Filtering
  2. Hi-ire (except Nama-zake)
326
Q

What do Kyokai yeast which ends with “01” mean?

A

“form-less yeast”
(do not produce foam when fermenting mash or starter culture)

327
Q

What is chief sake maker called?

A

Toji

328
Q

What is an alternative method to check the timing of de-koji (Day 3 of koji making)?

A

White light is shone on the inside of the box and if the sides of the box show a pale yellow color, it is time to perform de-koji

329
Q

(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is done on the second day, Odori?

A

Allow yeast to reproduce, so there is no addition on this day

330
Q

Describe Tane-kir(種切り)

A

The proper amount of tane-koji is placed in a small container. A fine wire mesh or cloth are used to cover the container to prevent the spores falling in clumps, and it is gently sprinkled over from a height of at least 50 cm above the steamed rice. Then the layer of rice is flipped over and the tane-kiri process is repeated.

331
Q

(Kimoto-type starter culture making)
What time intervals Ichiban-suri (first grinding), Niban-suri (second grinding) and Sanbana-suri (third grinding) is done, and the duration of each?

A
  • Ichiban-suri, 12 to 15 minutes in duration
  • Niban-suri 3 hours after Ichiban-suri for 5 to 7 minutes
  • Sanban-suri 3 hours after Niban-suri for 5 to 7 minutes
332
Q

What is de-zukai(出使い)?

A

Add the koji to the moromi ont heday of de-koji

333
Q

What is happening in heiko-fukushiki-hakko of sake?

A

The starch of steamed rice is converted to glucose by koji enzymes and the alcoholic fermentation is done by the yeast in the moromi

334
Q

Which sake comes out of de-koji sooner, ordinary sake or ginjo-shu?

A

Ordinary sake, and is normally in the morning.
Less mold hyphae are observed for oridanry sake

335
Q

What does Alpha-amylase do?

A

Breaks down starch into dextrin (insoluble in water, enzyme cuts long chains of glucose)

336
Q

What is the current share of starter culture for:
* Sokujo type
* Yamahai
* Kimoto

A
  • Sokujo type: 90%
  • Yamahai: 9%
  • Kimoto: 1%
337
Q

(Sokujo starter culture)
Name the state in which yeast is actively produced, and the carbon dioxide gas released in the process will cause an increase in the mash volume, and suji-awa (bubbles in a straight line, 筋泡) will appear on the surface of the shubo

A

Fukure

338
Q

In what year the starter culture of Sakura Musume of Nada was distributed?

A

1906

339
Q

What Nigori-zake that has not been pasteurized called?

A

kassei-seishu (sparkling cloudy sake, 活性清酒)

340
Q

What is the main reason Koji is made in-house at each brewery?

A

Koji-making is considered the most important element in sake making

341
Q

In koshiki to steam rice, what is a piece of wood with grooves to disperse the steam in multiple directions called?
And a board that resembles a duckboard that is placed above it?

A
  • Koma (コマ）
  • Sana (サナ）
342
Q

(Sokujo starter culture)
What is the goal of Shubo-no-Karashi?

A

Ensuring yeast activity to settle down from during Waki-tsuki Yasumi and Wake processes where yeast cess at a maximum and actively generating heat by cooling Shubo as quickly as possible

343
Q

What is adding water after tome-zoe called?

A

Oi-mizu (追水）
This accelerates fermenation when alcohol content up to 10%, once alcohol level reaches 12%, yeast stops its fermentation activity so it only dilutes the taste

344
Q

Why is potassium nitrate is added to during Mizu koji stage in Yamahai-moto mashing?

A

If there is no nitrate in the water, nitrous acid is not created, bringing the risk of haya-waki (早湧き), where yeast begins to growbefore the necessary nutrients have been created sufficinetly in the mash

345
Q

Why benefical to be using a vaccum suction device or draining method employing centrifugal force rather than naturally draining the rice in a basket or cloth in Gentein Kyusui process (2)?

A
  • More leeway (in time) for the gentei kyusui process
  • Elimate moisture difference between the upper and lower layers of soaked rice
346
Q

(Kimoto-type starter culture making)\
What results at the end of the shubo making process?

A

Only large amounts of lactic acid and sake exist will exist in the shubo

347
Q

What type of yeast is “resistant to a chemical agent that specifically disturbs fatty acid acid generating enzymes)?

A

Cerulenin-resistant yeast

348
Q

What is the pressed liquid which is clear and transparent and what this process is called under the Liquor Tax Act?

A
  • Sei-shu (clear sake, 清酒)
  • Kosu (filtering)
349
Q

What is Kyokai Kobo #1501?

A

“Akita-ryu Hana Kobo”
(Long and low temperature fermentation with low acidity and strong ginjo aroma)

350
Q

List filtering aids used today

A
  • Diatomaceous earth and cellulose
  • Membrane filters
351
Q

Who has developed Akita style Kimoto?

A

Expert shubo maker and brewer from Akita, Kenkichi Kodama

352
Q

(Sokujo starter culture)
At what process, the bubbles cover the entire surface (for high forming yeasts), and yeast production and fermentation reach their peak?

A

Waki-tsuki Yasumi

353
Q

What is Tane Koji (seed koji 種麹)?

A

Granular substance obtained from spores grown on brown rice or a granular substance that collects the spores of koji mold

354
Q

What are the four stages of propagation and death of yeast cells?

A
  1. Induction Phase (誘導期)
  2. Logarithmic Growth Phase (対数増殖期)
  3. Stationary Phase (定常期）
  4. Death Phase (死滅期）
355
Q

Describe the role of the follwing enzymes:
* Amylase
* Protease
* Lipase

A
  • Amylase: Breaks down starch
  • Protease: Breaks down protein
  • Lipase: Breaks down fat
356
Q

What is prescribed temperature upon bottling sake?

A

62 ~ 65 C

357
Q

What are sake with alcohol added called(3)?

A
  • Arukoru-tenka-shu, アルコール添加酒
  • Aru-ten. アル添
  • Aruten-shu, アル添酒
358
Q

What is the ratio of rice used for shubo making to the total weight of rice used for the moromi called?

A

Shubo-buai (shubo ratio, 酒母歩合)
Fermentation speed increases when shubo buai is increased

359
Q

(Kimoto-type starter culture making)
What is the steamed rice left cool to 40 C and then filled into tubs called in shikomi or moto-date stage?

A

Ume-meshi (埋め飯）

360
Q

What is the first step of Kimoto-type starter culture making called?
What operation is done?

A
  • Shikomi (mashing, 仕込み）or Moto-date (酛立て)
  • Mixing steamed rice and koji with a spatula inside a shallow tub called Hangiri
  • Water is also mixed
361
Q

Shubo cn be grouped in two categories, depending on what ?

A

How lactic acid is acquired

362
Q

The mainstream sake is colorless and transparent. The exceptions are (2):

A
  • Taru-zake (cask sake, 樽酒)
  • Koshu(aged sake, 古酒)
363
Q

(Sokujo starter culture)
What is the method of accelerating the formation of glucose without crushing the steamed rice done after Shikomi (mashing, 仕込み)?

A

Kumi-kake (汲みかけ)
(also it does cool the shubo, by allowing liquids to circulate, a more uniform temperature is achieved)

364
Q

What determines the timing of de-koji (Day 3 of koji making)?

A
  • Check for sweetness
  • The grain is cracked open to confirm **haze-komi **(the degree to whichi koji-kin has growin into the center of the grain)
365
Q

Before the completion of Kimoto-type shubo making method, what step is performed and is called?

A
  • The shubo will go through 1 to 2 week conditioning period to further enhance the fermentation strength of the yeast
  • Karashi-period (枯らし期間)
366
Q

What is the Shubo Making process:
Steamed rice is decomposed and saccharified quickly at a hight temperatue where koji enzymes are more active then lactic acid is added during cooling and finally pure sake yeast is added and cultured?

A

Ko-on-toka-shubo (high temperature saccharification shubo, 高温糖化酒母）

367
Q

(Kimoto-type starter culture making)
Describe Daki-ire (暖気入れ) process

A
  • Barrels of hot water (daki-daru, 暖気樽) are repeatedly dunked into the shubo tank for 2 to 3 hours at a time, raising the temperature by about 1 C per day
368
Q

(Sokujo starter culture)
What state (increase/decrease) Alcohol content, Acidity and Amino Acid level of Waki-tsuki Yasumi (Day 9 through 12 of Shubo Making)?

A
  • Alcohol content: Increasing
  • Acidity: Increasing
  • Amino Acid Level: Decreasing (becomes yeast)

J.S.A. Sake Diploma (3rd Ed.) (5 decks)

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