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WSET 3 -saké > Chapter 13: Jozo alcohol and filtration > Flashcards

Chapter 13: Jozo alcohol and filtration Flashcards

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1
Q

What are the techniques available during addition of jozo alcohol and filtration?

A

-Temperature control
-adding jozo alc to selectively extract the most desirable parts
-using a filter

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1
Q

Name 4 aims of the brewer during filtration

A

-To stop fermentation at the required alc level and unfermented sugar
-To have as much as possible desirable components that enhance texture
-That undesirable components stay behind
-To extract ad much sake as possible that matches the style being produced

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2
Q

How is fermentation stopped?

A

By chilling the liquid to 3-5 degrees to stop the yeast without killing them
(flavour of dead yeast undesirable in sake)

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3
Q

Why shouldn’t sake be filtered too early?

A

-It can develop undesirable aromas such as butter (diacetyl) due to presence of acetaldehyde

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4
Q

What are brewers permitted to adjust until filtration with futsu-shu?

A

-Sweetness (by adding glucose or other permitted sugars)
-Acidity (by adding organic acids)
-umami (by adding amino acids)

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5
Q

What is the only permitted additive after filtration?

A

Water

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6
Q

Where is jozo alcohol often made of?

A

-Molasses and/or grains from Brazil and other South American countries
-Can also be rice based and locally made

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7
Q

Where must jozo alcohol be destilled from?

A

-An alcoholic beverage fermented from raw materials of agricultural origin

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8
Q

Why is jozo alcohol often distilled by the Japanese supplier to 95%?

A

To minimise aromas, flavours and anything that might cause a rough texture

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9
Q

What happens after the jozo alc reaches 95%?

A

-Diluted before being stored and sold to the brewer at 30-40% alc to reduce the risk of fire
-added to sake at 30-40% abv just before filtration

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10
Q

What happens if the brewer adds jozo alc too early or waits too long between addition and filtration?

A

-Risk that yeast can die and begin autolysis. Yeast Autolysis releases undesirable amino acids and other compounds leading to unpleasant aromas

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11
Q

How much jozo can be added to junmai?

A

Nothing

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12
Q

How much jozo can be added to premium sakes?

A

10%

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13
Q

How much jozo can be added for futsu-shu?

A

50%

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14
Q

What are the 3 effects of jozo alcohol on premium sake?

A

-Increased expression of aromas, ginjo sakes
-Lighter palate profile (lower sugar, acidity and umami, lighter body, crisp finish)
-Better stability in sake

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15
Q

Why is water added after filtration?

A

To bring the alcohol level back down to the desired bottling strength

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16
Q

What is the main reason to add alcohol at the filtration stage?

A

Because aromatic compounds are more soluble in alcohol than in water, raising the alcohol means more aromas are carried into the sake and fewer are left behind in the rice solids
-Especially the case for the fruity esters created during ginjo fermentations

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17
Q

What is the result in style of adding jozo before filtration?

A

In combination with adding of water the sake is diluted, the compounds that contribute to body are diluted resulting in a lighter, leaner,purer, more elegant style of sake

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18
Q

What is the name of sake with jozo alcohol added?

A

aruten (not used as a labelling term)

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19
Q

Why is the addition of jozo alcohol declining?

A

-Because current markets prefer junmai styles more and because there are improvements in brewing technology and the development of new yeast strains expressing intense ginjo aromas without the need to enhance them using jozo alcohol

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20
Q

What is a Japanese spirit which some brewers use as jozo alcohol?

A

-Shochu, made from a range of carbohydrate sources such as rice (similar to vodka)
-Pot still= destilled once to a low alcoholic strength

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21
Q

What is the fourth addition? Why and when does it happen?

A

-A technique to control the final balance of a sake
-Created by adding koji enzymes directly to a mix of steamed rice and water
-Towards the end of fermentation
- why: to correct the dilution and improve the balance of aruten sakes (sometimes junmai too)
-Brewer decides the level of sweetness and calculate the volume of fourth addition which is needed to achieve this (taking the volume increase into account due to jozo alc and water)

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22
Q

What can alternatively be used for the fourth addition?

A

-Glutinous rice or sake-kasu
-The enzymes rapidly convert the rice starch into sugar and leave some statch fregments ad dextrins

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23
Q

What is sake-kasu?

A

-a.k.a. sake lees, is the solid mash that stays behind

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24
Q

What are the 3 main methods for filtration?

A

-Yabuta-shibori (assakuki)
-Funa-shibori
-Fukuro-zuri/ shizuku-dori

25
Q

What is the industry standard filtration method using a accordion like machine (assakuki)?

A

-Yabuta-shibori

26
Q

How long does filtration with assakuki take?

A

-only few hours

26
Q

How does the assakuki filter works?

A

-porridge like sake is pumped into vertical pocket panels
-next to every sake filled panel there is another pocket that can be inflated with air (when they expand they apply pressure to the sake filled pockets, squeezing the liquid through the fabric while the fabric holds the solid compact sheets of sake kasu)
-metal frame holds everything in place

27
Q

Is it possible to produce high quality sake with assakuki? Why (not)?

A

Yes, although stronf pressure can release coarse components from the lees into the sake, it is possible to lower the air pressure in the yabuta to produce high quality sake

28
Q

How is high quality sake produced with yabuta/ assakuki?

A

-very low or no air pressure is applied for slow extraction so that the brewer can carefully separate the filtration fractions and select the very best parts

29
Q

What is an advantage of Yabuta compared to other filtration methods?

A

-minimises oxidation

30
Q

For what style of sake is funa-shibori used?

A

-premium sake, although most of premium now also use the yabuta method

31
Q

How is funa-shibori filtration carried out?

A

-Sake ferment is poured into long individual cloth bags
-Bags are laid horizontally o top of each other in large wooden or metal rectangular shaped tub called a fune
-pressure applied from above (mechanically, or wooden plates with heavy stones)
=sake runs out the bags through a hole in the bottom of the tub while solids remain inside

32
Q

What is an disadvantage of funa-shibori, why?

A

-very labour intensive and cautious care needs to be taken regarding hygiene of each bag
- pressure is uneven so brewers have to switch the positions of the bags on the 2nd day

33
Q

How long does funa-shibori take?

A

+/- 2 days

34
Q

What is are 2 advantages of funa-shibori?

A

-Due to low pressure, the remaining sake is generally fine in texture
-The slower extraction, and the smaller scale makes more precise separation of filtration fractions possible

35
Q

For which styles of sake is funa shibori used?

A
  • (dai)ginjo, junmai (dai) ginjo
36
Q

Which filtration method uses no eternal pressure and relies only on gravity?

A

fukuro-zuri/ shizuku-dori (bag hanging/drip separation)

37
Q

How does fukuro-zuri works?

A

-Newly fermented sake is poured into small cloth bags (5-10l)
-Hung up to allow liquid to drip through while the bag holds back solids

38
Q

How is the sake collected with fukuro-zuri?

A

-18 litre glass bottles called to-bin

39
Q

Which filtration method is most gentle and leads to the finest textures?

A

fukuro-zuri

40
Q

What are the main reasons fukuro-zuri is only used for super-premium sake?

A

-Very labour intensive
-Time consuming
-lack of extraction pressure leads to low yield of sake

41
Q

How are the negative effects of oxidation controlled with fukuro-zuri?

A

-Collected and sealed in to-bin vessels to allow sedimentation and settling in a fridge
-Due to this sake quality is normally not at risk

42
Q

What happens with the solids remaning in the bags of fukuro-zuri?

A

-Can be filtered again using funa-shibori or yabuta-shibori in order to ensure none of the liquid is wasted

43
Q

What are the main reasons for brewers to explore other filtration methods?

A

-For speed and efficiency
- To minimise oxidation
-To minimise loss of aromatic freshness

44
Q

Name an example of a method to filter with minimal oxygen exposure and why it is used

A

-Centrifuge separator (only used by few)
-Fast and avoid the risk of evaportion of ginjo aromas and contact with oxygen
-ss, not tainting the sake

45
Q

How can oxidative damage between the end of fermentation and bottling be minimised?

A

-Minimising the number of times sake is pumped tank to tank
-Filtering without coming into contact with oxygen (vacuuming sake through a mesh filter within the body of the moromi)
-Bottling sake immediately after filtration and pasteurisation in the bottle

46
Q

What is jika-gumi?

A

-Seasonal sake bottled immediately after filtration without further processing
-Hazy colour with extreme freshness

47
Q

What is the name for free run liquid that emerges from a filter before pressure is applied?

A

Arabashiri

48
Q

What is the profile of arabashiri?

A

-Livelier, more dissolved carbon dioxide
-Can be cloudy and rough textured
-Can be released as unpasteurised, seasonal product
-Or can be blended as a component in less expensive sakes

49
Q

Which fraction is seen as highest quality?

A

-The middle fraction called naka-dori
-silky texture and purest aromas
-with using funa-shibori fraction can be labelled ass naka-dori or naka-gumi

50
Q

What is the name of the final fraction? What is the style?

A

-Seme
-Coarser in texture than middle fraction
-Less aromatic freshness due to liquid’s longer exposure to air and increased contact time between the solids and liquid

51
Q

What happens if funa-shibori is being used during seme?

A

-Pressure is increased -> proteins, lipids, uncoverted starch fragments can be extracted from the sake-kasu -> increased bitter flavours, astringency and a coarse texture
-Acceptable quality, often blended a a component in less expensive sake

52
Q

What does sake-kasu contain?

A

-undissolved rice and yeast but also 8% alcohol by weight
(leftover from the filtration process)

53
Q

What is sake-kasu used for?

A

-Highly nutritious, can be eaten as a raw ingredient or making rice vinegar or for shochu

54
Q

What is kasu-buai?

A

The ratio of the mass of sake-kasu expressed as a percentage of the mass of polished rice used to make sake
-100 kg rice to brew sake and 25 kg remains after filtering = 25% kasu-buai

55
Q

Give two reasons when the kasu buai tends to be higher

A

-Low levels of koji enzymes and low temp. limit the extent to which the rice breaks up
-Very gentle filtration method are used (fukuro-zuri)

56
Q

Give two reasons when the kasu buai tends to be lower

A

-Larger amounts of koji enzymes and higher fermentation temp. result in rice breaking up faster
-Very efficient filtration methods are used (yabuta with high pressure)

57
Q

What is the percentage of kasu-buai for daiginjo?

A

-40-60%, some producers state this on the label
-wet and spongy kasu

58
Q

What is the percentage of kasu-buai for futsu-shu?

A

-Below 30%, resulting kasu forms thin, hard sheets

WSET 3 -saké (9 decks)

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