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J.S.A. Sake Diploma Flashcards - Revision > Ch.2 - Different Types of Sake and their Production Processes > Flashcards

Ch.2 - Different Types of Sake and their Production Processes Flashcards

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1
Q

What does the washing rice achieve?

A
  1. Eliminate rice bran from the surface of the grain
  2. Absorption of water also begins during the washing process
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1
Q

What is the formula for the white rice water absorption rate?

A

(Weight after soaking, washing, draining - initial weight) / initial weight

e.g. (130 - 100) / 100 = 30%

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2
Q

What are the two dominant factors that determine how quickly rice absorbs water?

A
  1. the amount of water already in the rice (the drier the rice, the more susceptible to ecessive water absorption)
  2. the rice polishing ratio (rice polished below 70% RPR absorbs water more quickly)
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3
Q

What is gentei kyusui?

A

Limited water absorption

Used for ginjo-style sake, by carefully/manually limiting the soaking time (e.g. with stop watch)

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4
Q

What is the purpose of steaming rice?

A

Pre-gelatinisation of starch

This makes the starch more reactive to enzymes produced by the koji, while making the rice more soluble

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5
Q

What is the Japanese phrase describing the ideal character of steamed rice being used for sake making? What does it translate to?

A

Gaiko Nainan
(hard outside, soft inside)

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6
Q

What is the traditional vessel for steaming rice called?

A

Koshiki

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7
Q

How long does steaming in a Koshiki typically take?

A

60 minutes

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8
Q

What does a renzoku-mushimai-ki do? And how long does it take?

A

Continuous rice steamer
Takes 25-40 minutes

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9
Q

Rank the four main categories of rice by utilisation, from highest target cooling temperature, to coolest.

A
  1. Kojimai (highest)
  2. Kakemai for shubo
  3. Kakemai for hatsuzoe
  4. Kakemai for tomozoe
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10
Q

Which microorganism in sake making cannot survive without oxygen?

A

Koji

Both yeast and lactic acid bacteria can respire anaerobically

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11
Q

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

A
  1. Induction Phase (awaken, begin to reproduce)
  2. Logarithmic Growth Phase (rapid reproduction)
  3. Stationary Phase (growth trajectory flattens with increasing abv)
  4. Death Phase (lack of nutrients leads to death)
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12
Q

What is the optimum temperature of operation for most microorganisms, and in particular, sake yeast?

A

Most microorganisms: 30ºC
Sake yeast: 8-17ºC

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13
Q

What temperature can some shochu yeast operate up to?

A

34ºC

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14
Q

What is the pH for Sake Moromi?

A

A little over pH4 (e.g. pH4.2)

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15
Q

In what range of pH are yeast active?

A

optimally pH 4.0-5.0
can survive down to pH 3.0

Few Lactic Acid Bacteria survive down past pH 3.5, so yeast generally fare better in these more acidic conditions

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16
Q

What are the maximum alcohol concentrations in which the following can survive?
- Sake yeast
- Wine yeast
- Hiochi-kin

A

Sake yeast: max ~18-20%
Wine yeast: max ~13-15%
Hiochi-kin: max ~21%

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17
Q

What three measures can a brewer take to prevent hiochi-kin?

A
  1. Heat pasteurisation
  2. Hyigiene management
  3. Sterilisation of equipment
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18
Q

Alpha-amylase converts what to what?

A

Starch to Dextrin

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19
Q

Glucoamlyase converts what to what?

A

Dextrin to Glucose

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20
Q

Acid Carboxypeptidase converts what to what?

A

Peptides to Amino Acids

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21
Q

Acid Protease converts what to what?

A

Proteins to Peptides

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22
Q

What is tanshiki-hakko?

A

Simple fermentation
(e.g. wine; glucose->alcohol)

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23
Q

What is tanko-fukushiki-hakko?

A

Multiple sequential fermentation
(e.g. beer; saccharification and fermentation occur separately)

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24
Q

What is heiko-fukushiki-hakko?

A

Multiple parallel fermentation
(e.g. sake; saccharification and fermentation occur in parallel, in one tank)

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25
Q

What is seikiku?

A

Koji making

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26
Q

What are the three main roles of koji?

A
  1. Supply shubo and moromi with enzymes
  2. Provide vitamins and other nutrients for the growth of yeast
  3. Impact the characteristic of the sake
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27
Q

What are the three days of koji-making called?

A

Day 1: Toko-kikan (“bed period”)
Day 2: Tana-kikan (“shelf/rack period”)
Day 3: De-koji (“removal of koji”)

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28
Q

What three processes happen during Toko-kikan?

A
  1. Hiki-komi (‘bringing in’)
  2. Tane-kiri (‘spreading of spores’)
  3. Toko-momi (‘bed mixing/massaging’)
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29
Q

Explain Hiki-komi in brief

A

Transfer steamed rice, cooled to 36ºC, to koji room

Rice is laid and spread over entire toko

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30
Q

Explain Tane-kiri in brief

A

Sprinkle spores of koji-kin over the steamed rice

Aim: innoculate rice grains with koji spores and encourage mould germination and growth

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31
Q

Explain Toko-momi in brief

A

Mixing of steamed rice

Aim: for spores to attach evenly to each grain of rice

Wrapped in cloth to prevent drying

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32
Q

After tane-kiri, what is the target water absorption rate for rice being used for:
- ginjo-shu
- ordinary sake

A

Ginjo-shu : 32%
Ordinary sake: 33%

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33
Q

What four processes happen during tane-kikan?

A
  1. Kiri-kaeshi (‘re-breaking up’)
  2. Mori (‘mounding’)
  3. Naka-shigoto (‘middle work’)
  4. Shimai-shigoto (‘final work’)
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34
Q

Explain kiri-kaeshi in brief

A

Breaking up rice lumps on morning of Day 2
May be done by hand, placed in kiri-kaeshi machine, or through a sieve
Wrapped back up in cloth

Aim: equalise temperature and moisture

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35
Q

Explain Mori in brief

A

Divide rice into small portions in a given container (futa or lid; hako or box; toko or bed)

Aim: prevent overheating from koji mould growth (with the extent of drying / size of container largely determining the style of koji)

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36
Q

At what temperature does koji mould growth stop?

A

45ºC

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37
Q

In what temperature range in the production of glucoamylase maximised?

A

40-43ºC

Therefore more time spent in this range for delicate, low-umami styles of sake

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38
Q

Around what temperature is the production of carboxypeptidase maximised?

A

35ºC

Should pass through this temperature quickly, as most brewers do not want much carboyxpeptidase. The longer spent around this temperature, the more robust, high-umami style of sake is produced.

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39
Q

Explain Naka-shigoto in brief

A

Thinning of the rice layers
Aim: to encourage the release of heat and drying out of the rice grains

Performed 6-10 hours after Mori
Koji temperature of 34-36ºC typically.
Wish to pass through 35ºC range relatively quickly to control production of acid carboxypeptidase.

Haze-mawari = amount of fungus on surface may be e.g. 30% at this stage

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40
Q

Explain Shimai-shigoto in brief

A

Final mixing and thinning of rice layers

Aim: further encouragement of the release of heat and drying out of rice grains

6-7 hours after naka-shigoto
Koji temperature of 38-39ºC typically.
Reaching highest temperature a few hours after shimai-shigoto: 40-43ºC

Haze-mawari = amount of fungus on surface may be e.g. 70% at this stage

Maximum production of glucoamylase in this temperature range, so should retain here for longer for strong enzymatic activity.

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41
Q

Explain De-koji in brief

A

Taking the koji out of the koji muro
Aim: to stop koji growth

De-koji hantei: determining the timing of de-koji
Break open rice grain to see haze-komi (degree of growth inside the grain)

Traditionally determined by development of kurika (chestnut aroma)

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42
Q

What happens after de-koji?

A

Either the koji is left to dry (koji-no-karashi) for a day

or

it is added to the moromi the day of de-koji (de-zukai)

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43
Q

Why is koji-no-karashi encouraged versus de-zukai?

A

The quality of the moromi and resulting sake is better when using koji that has been dried

  • acidity will lower by 0.2
  • sake will have a fresh aroma, with a lighter, less rough taste

The reason is that the drying of the koji has a bactericidal effect

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44
Q

What is the aim of the shubo?

A
  1. cultivate active yeast cells in a pure form in mass quantity
  2. ensure the right amount of lactic acid to maintain the acidity of moromi
45
Q

Where is the shubo typically made? What temperature is this room?

A

The shubo-shitsu
4-5ºC

46
Q

Fill out this table for Sokujo:

Production Volume in Market
Production Period
Lactic Acid Addition Method
Yamaoroshi performed (Y/N)

A

Sokujo

Production Volume in Market: 90%
Production Period: 2 weeks
Lactic Acid Addition Method: Artificially
Yamaoroshi performed (Y/N): No

47
Q

Fill out this table for Kimoto:

Production Volume in Market
Production Period
Lactic Acid Addition Method
Yamaoroshi performed (Y/N)

A

Kimoto

Production Volume in Market: 1%
Production Period: 1 month
Lactic Acid Addition Method: Naturally (Lactic Acid Bacteria)
Yamaoroshi performed (Y/N): Yes

48
Q

Fill out this table for Yamahai:

Production Volume in Market
Production Period
Lactic Acid Addition Method
Yamaoroshi performed (Y/N)

A

Yamahai

Production Volume in Market: 9%
Production Period: 1 month
Lactic Acid Addition Method: Naturally (Lactic Acid Bacteria)
Yamaoroshi performed (Y/N): No

49
Q

Fill out this table for High Temperature Saccharification Shubo:

Production Period: 1 week
Lactic Acid Addition Method: Artificially
Yamaoroshi performed (Y/N): No

A

High Temperature Saccharification Shubo

Production Period: 1 week
Lactic Acid Addition Method: Artificially
Yamaoroshi performed (Y/N): No

50
Q

During the first half of the sokujo method, the focus is on ……….. while during the second half, the focus is on ………….

A

During the first half of the sokujo method, the focus is on saccharification while during the second half, the focus is on yeast growth

51
Q

What is the starting temperature of the sokujo method?

A

18-20ºC

52
Q

What temperature is High Temperature Saccharification Shubo (Ko-on-toka-shubo) initially performed at? Why?

A

55ºC
Koji enzymes work optimally at this temperature, enabling a faster saccharification.
Then, during cooling, lactic acid bacteria is added and finally the yeast.

53
Q

What is the kimoto method also known as?

A

Kanmoto

54
Q

When was the Kimoto method established?
When was the Yamahai method discovered?

A

Kimoto: early Edo period
Yamahai: 1909, Meiji period

55
Q

What is the fundamental difference between Kimoto and Yamahai methods?

A

Yama-oroshi is omitted in the Yamahai method, and is replaced by preparing mizu-koji (allowing enzymes in koji to seep into water before building the mash)

56
Q

Outline the 10 steps of the sokujo production method in order, and their associated timings

A

Day 1
- Mizu-koji (1-2hrs prior to shikomi)
- Shikomi
- Kumi-kake (3-4hrs after shikomi)

Day 2
- Utase

Day 3-7
- Fukure-yudo

Day 6-8
- Fukure

Day 7-9
- Waki-tsuki

Day 9-12
- Waki-tsuki yasumi

Day 10-13
- Wake

Day 14+
- Shubo no Karashi

57
Q

Describe the process and aim of making mizu-koji for sokujo-moto

A

Process: Mix lactic acid, yeast, and koji with brewing water

Aim: induction time for pure yeast to awaken and prevent wild yeast from becoming active before pure yeast

Mizu-koji accelerates the elution of koji enzymes

Day 1, 1-2hrs before shikomi

58
Q

How many yeast cells does one ampoule of kyoukai yeast contain?

A

20 billion pure yeast cells

59
Q

Describe the process of shikomi for sokujo-moto

A

Mixing steamed rice into mizu-koji and achieving the intended temperature

Day 1

60
Q

Describe the process and aim of kumi-kake for sokujo-moto

A

Process: Liquid from the bottom of the tank is manually recirculated and sprinkled on top of the surface

Aim:
- acceleration of the formation of glucose (agitating the mixture means enzymes are spread throughout)
- cooling of the shubo, and making the temperature of the mixture uniform through the tank

Day 1, 3-4 hours after shikomi

61
Q

Describe utase, and its aim, for sokujo-moto

A

The time between the end of kumi-kake where the shubo temperature is lowered, and the start of the warming from the first daki

Aim:
- Lowering the shubo temperature to avoid the growth of unwanted microorganisms
- Concentrate on saccharification by lowering the temperature to under 10ºC, thereby limiting yeast growth

Day 2

62
Q

Describe the process of fukure-yudo (swelling inducement) and its aim, for sokujo-moto

A

Process: use of daki (hot water keg) for 2-3 hours, raising temperature of mash by 2ºC, then falling 1ºC overnight, leading to zig-zag temperature pattern

The process of use daki to warm the shubo is called mae-daki.

Aim: to minimise the (over)growth of yeast cells while promoting saccharification

Day 3-7

63
Q

Describe what fukure is, for sokujo-moto

A

Fukure is the state of the shubo, where the surface of the shubo swells (fukure=swelling), producing suji-awa (bubbles in a straight line)

The temperature is around 15ºC at this point

The Baume degree is 16-17 (the highest Baume)

Day 6-8

64
Q

Describe what waki-tsuki is, for sokujo-moto

A

Waki-tsuki is the state of the shubo, where there is a bubbly surface on the shubo

This state is caused by carbon dioxide released by yeast production and fermentation

It is determined to have begun when the Baume degree is 1 degree less than at fukure (i.e. 15-16).

A daki is used when waki-tsuki occurs, to warm the shubo and facilitate yeast growth. From this point on, the focus is on growing healthy yeast.

Day 7-9

65
Q

Describe what waki-tsuki yasumi is, for sokujo moto

A

Waki-tsuki yasumi is the state where there is the most active yeast production and fermentation

Shubo temperatures reach their peak for three days

There is no need to artificially increase the temperatures using daki due to the heat generated by the yeast cells

Day 9-12

66
Q

Describe what wake is, and its aim, for sokujo-moto

A

Process: The cooling of the shubo using reikan (cooling pipes)

Aim: to reduce the temperature, as heat generation from the active yeast are causing high temperatures that would actually weaken the yeast

Historically done by splitting the shubo into smaller hangiri – hence the term wake (to divide)

Baume degree: 7-9

Day 10-13

67
Q

Describe Shubo no Karashi, and what its aim is, for sokujo-moto

A

Shubo-no-karashi is the period between wake and when the shubo is used in the moromi. During this period, the shubo is cooled as quickly as possible using reikan (cooling pipes).

e.g. 10ºC after 3 days, and then 7ºC

Aim: to condition the yeast without killing them

5-7 days is an appropriate timeframe – longer will weaken and kill yeast cells

Day 14 and beyond

68
Q

What are the six steps in preparing a kimoto mash?

A
  1. shikomi (mashing) / moto-date = mixing steamed rice and koji in 6-8 hangiri tubs
  2. achieve a mash temperature of 5-6ºC by using cold water (4-5ºC) on 40ºC steamed rice
  3. Yama-oroshi / moto-suri = pounding with kai is carried out half a day after moto-date
  4. The first grinding is called ara-suri (grinding 12-15 mins); then 3 hrs rest until niban-suri (grinding 5-7 mins); then 3 hrs rest until sanban-suri (grinding 5-7 mins)
  5. Moto-yose (=combining of all hangiri into shubo tank) is achieved through Orikomi (=two tubs of contents combined/folded together) over the course of a few days
  6. Utase = 3 days of promoting decomposition of rice, with periodic mixing
69
Q

List/describe the changes in microorganisms seen in Kimoto-style shubo

A
  1. Nitrate reducing bacteria start to work during utase
  2. These break down nitrates in water to become nitric acid
  3. Daki-ire is performed to accelerate the growth and activity of lactic acid bacteria (as not enough sugar for aggressive growth); 2-3 hours for a 1ºC increase in temperature
  4. Nitric acid and lactic acid suppress the growth of unwanted microorganisms (notably film yeast and wild yeast)
  5. Nitrate-reducing bacteria become vulnerable to lactic acid and die
  6. Lactic acid bacteria become vulnerable to highly acidic environment and die
  7. Shubo now highly acidic + full of saccharides & amino acids
  8. House yeast (kuratsuki kobo) propagates
70
Q

Describe the yamahai mashing process

A
  1. Preparation of mizu-koji (2-4 hours before shikomi)
  2. Control for initial temperature of 5-6ºC
  3. Steamed rice cooled to 15-20ºC before adding to mizu-koji
  4. Kumi-kake performed 3-4 hours after steamed rice is added
  5. Ara-gai (further mixing with kai) is performed for consistent mash and to lower mash temperature

Subsequent processes of utase at low temperature, daki-ire, growing of yeast are essentially the same as for kimoto process

71
Q

Why do kimoto and yamahai produce rich and tasteful sake?

A
  • “Good” lactic acid bacteria can survive at 7ºC
  • “Bad” lactic acid bacteria can survive at temperatures of 10ºC or higher
  • As a result, perform mashing between 5-9ºC
  • This cultivates strong, highly alcohol-resistant sake yeast with stronger cell memberances, and therefore resistance to high temperatures
  • This means there is an active fermentation even towards the end of the mashing period
72
Q

What five things are distinctive about Akita-Style Kimoto’s production method?

A
  • One single tank used
  • Electric mixed for yama-oroshi (introduces less oxygen –> cleaner taste)
  • Mashing temperature higher, of 14-15ºC
  • Uses so-haze to avoid haya-waki (where yeast grow before sufficient nutrients are available)
  • Uses anka (electric heater) for temperature regulation
73
Q

Tell me about Bodaimoto!

A
  • Shubo method that dates back to the 15th Century
  • The method is to cook 10% of the rice, bury in 90% of remaining rice, and add water.
  • Sour, acidic liquid is produced through the action of lactic acid bacteria and then yeast. This is strained after 3 days.
  • The raw rice is then steamed, and everything (steamed rice, koji, sour liquid) are mixed back together.
  • Established at a temple called Shoryaku-ji
  • It was a sophisticated method – using morohaku-zukuri i.e. white rice for both koji and kake-mai (before then, it was kata-haku, using white for kake and brown for koji)
  • Written records appear in the Tamon-in Nikki and Goshu-no-Nikki
74
Q

What are the four days of the three stage mashing?

A
  1. Hatsu-zoe (shubo, water, koji, steamed rice; highest temp)
  2. Odori (rest; nothing added)
  3. Naka-zoe (water, koji, steamed rice)
  4. Tome-zoe (water, koji, steamed rice; lowest temp)
75
Q

Why is there a low temperature target for the tomo-zoe?

A

High temperatures –> Excess heat
Excess heat –> Excess yeast activity
Chain reaction ensues
Fermentation becomes difficult to manage
End up with a dry sake with high acidity, or tough taste

76
Q

What is the temperature target at tomo-zoe for ginjo-shu and for futsu-shu?

A

Ginjo: 6-7ºC
Futsu-shu: 7-10ºC

77
Q

What are typical fermentation times for futsu-shu and for ginjo-shu?

A

Futshu-shu (at 15-16ºC): 20 days
Futsu-shu (at 13ºC): 25 days
Ginjo-shu: 4-5 weeks

78
Q

What is gen-ekisu?

A

An index of how far the rice has decomposed

= extract in moromi + extract consumed

79
Q

What is Baume?

A

A unit for specific gravity, measured using buoys.

1 Baume is the equivalent of the specific gravity of 1% salt water

80
Q

Below what level is Baume exchanged for Sake Meter Value?

A

3 Baume
–> converted to -30 SMV

(SMV = -10 x Baume)

81
Q

When the Baume of the fermentation mash is (not) declining as planned, brewers say “the Baume is (not) ……. …….”

A

“the Baume is (not) moving smoothly”

82
Q

What are three main measures again Lactic Acid Bacteria?

A
  1. Low Temperature
  2. Low pH
  3. Three-stage Mashing
83
Q

Summarise the effect of abv on typical sake yeast activity

A

ABV up to 10%: reproduction & active fermentation
ABV 11-14%: no reproduction but active fermentation
ABV 15%: fermentation slows down
ABV >16%: fermentation stops? (depends on yeast)
ABV ~18%: self-digestion

84
Q

What is shigomi haigo?

A

The ratio of ingredients at hatsu-zoe, naka-zoe, and tomo-zoe

It can be considered like a recipe for cooking

The ratio affects the speed of fermentation, and therefore the flavour and quality of sake

85
Q

What do higher water, higher shubo, and higher koji ratios do to fermentation speed?

A

Speed up fermentation

86
Q

What is a typical water ratio?

Kumi-mizu-buai in Japanese

A

130%

87
Q

What is a typical shubo ratio?

Shubo buai in Japanese

A

7-8%
5-6% for ginjo-shu

88
Q

What is a typical koji ratio?

Koji-buai in Japanese

A

20-23%
Usually 21%

15% minimum for tokutei meisho-shu

89
Q

What is the yodan wariai?

What is the aim of yodan wariai?

A

Where steamed rices is saccharified using enzyme agents at 55ºC, cooled, and added into the moromi.

This is typically done the day before jo-so (pressing)

Aim: to add sweetness & depth to taste

90
Q

What is the typical ratio of white rice for yodan vs total white rice for the moromi?

A

4-10%

91
Q

What kind of rice is used for the yodan wariai? Why?

A

Glutinous rice is used for the yodan wariai because glutinous rice is more soluble

92
Q

What are the three main methods of pressing?

A

Fune (boat)
Automated pressing machine (‘Yabuta’)
Shizuku-shibori / Fukuro-tsuri (drip)

93
Q

What can we call unpasteurised nigorizake?

A

Kassei-seishu

94
Q

What is the aim of hi-ire?

A

To kill off hiochi-kin and thus prevent lactic acid bacterial contamination

95
Q

What are the three main methods of hi-ire?

A

> Binkan hi-ire (pasteurisation in bottle): Sake is bottled and sterilised by dipping bottles in hot water (65ºC) for several seconds

> Coil type (jakan-shiki): sake is passed through a coil that is in/around a hot tank filled with boiling water

> Pasteuriser warmer: bottled sake is showered with hot water from above, as it passes through a conveyor belt

96
Q

What is ori?
What is ori-biki?
What is ori-sage?
And, what is ori-garami?

A

Ori: sediment

Ori-biki: sedimentation – letting sediment sink to a bottom of the tank, and removing the clear(er) sake off the top

Ori-sage: fining (with an agent)

Ori-garami: blending clear sake with ori, or, bottling sake directly without oribiki

97
Q

What is filtering, and what is its aim?

A

Using activated charcoal as a filtration agent

Aim: making sake’s colour transparent with a crisp, clear taste

98
Q

What is the paper filter usually made of for charcoal filtration?

A

Diatomaceous earth and cellulose

99
Q

When were yeast first successfully extracted from moromi? By whom?

A

In 1895
by Kikuji Yabe

100
Q

Where was kyokai yeast no.1 extracted, and when?

A

Sakuramasamune in Nada, 1906

101
Q

Where was kyokai yeast no.2 extracted, and when?

A

Gekkeikan in Fushimi,
1912

102
Q

Where was kyokai yeast no.6 extracted, and when?

What are its characteristics?

A

Aramasa in Akita
1935

  • High fermentation power
  • mild, clear aroma
  • creates crisp sake
103
Q

Where was kyokai yeast no.7 extracted, and when?
What are its characteristics?

A

Masumi (Miyasaka Brewery) in Nagano
1946

  • High fermentation power with elegant aroma
  • Current best seller
104
Q

Where was kyokai yeast no.9 extracted, and when?
What are its characteristics?

A

Extracted from Kouro in Kumamoto
(“Kumamoto Yeast”)
1953

Rich aroma and mellow taste

Develop by “god of sake” Kinichi Nojiro

105
Q

Where was kyokai yeast no.10 extracted, and when?
What are its characteristics?

A

Meiri Shurui
1952
Several breweries in Tohoku region

Extracted by Chikara Ogawa

106
Q

Where was kyokai yeast no.14 extracted, and when?
What are its characteristics?

A

Kanazawa Yeast, from Ishikawa prefecture
1991

Milda and balanced ginjo aromas, leaning towards banana

107
Q

What is cerulenin-resistant yeast?

A

Produces a high degree of ethyl caproate (e.g. 1801)

108
Q

What is the character of yeast 1801?

A

High producer of acetic acid and ethyl caproate

High fermentation power, low acidity.

Foamless.

Lowest among kyokai yeast in acetic alcohol

109
Q

What is the character of yeast KArg1901 ?

A

Non-carbamide (a carcinogenic compound) producing high-ester producing yeast

High production of acetic acid

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

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