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WSET 3 -saké > chapter 2: an overview of sake production > Flashcards

chapter 2: an overview of sake production Flashcards

1
Q

What is the main raw material of sake?

A

steamed rice

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2
Q

What does rice need to be converted into a sugary fermentable liquid?

A

water and koji, then yeast to ferment the sugars into alcohol

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3
Q

Which type of rice do sake brewers use?

A

non-sticky, short-grained (Japonica)

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4
Q

What are the 3 main reasons to use sake specific rice?

A

-Contain less protein than table rice
-most starch lies in well-defined and almost pure starch core at centre of the rice (shinpaku)
-larger-grained, less likely to crack when polished

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5
Q

What is the first step of sake production? How is it done?

A

polishing by large rice-polishing machines

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6
Q

What is the purpose of polishing?

A

remove protein, lipids, vitamins and minerals concentrated in the outer part, leaving just the starchy core

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7
Q

What is the polishing ratio?

A

the percentage of rice that remains

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8
Q

What happens after polishing? why?

A

-washing: rice grains need to be cleaned to remove remaining fine rice powder
-reason: if remained, make sake less pure, rough-textured and acidic

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9
Q

How is the powder on rice grains removed?

A

washing in small containers or large vats

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10
Q

Which style of sake is made of a low polishing ratio?

A

-purer, fruitier flavours
-lighter in body
-lower acidity and umami
-mostly ginjo styles

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11
Q

Which style of sake is made of a high polishing ratio?

A

-more cereal, less fruity
-more body, acidity and umami
-prices tend to be lower

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12
Q

What are the 2 steps after polishing and washing?

A

soaking & steaming

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13
Q

What is the main reason of soaking?

A

to alter the amount and distribution of water within the rice grain

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14
Q

How is soaking done for premium sake?

A

precise in small batches for a few minutes

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15
Q

How long does steaming take?

A

in batches of one tonne, about 1 hour

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16
Q

What are the three purposes of soaking and steaming?

A

-raising the moisture level within the grain
-changing the starch
-disinfection of the rice

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17
Q

Explain changing of the starch

A

-purpose of soaking and steaming
-heat changes structure of starch so that koji enzymes are able to break it into fermentable sugars

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18
Q

Explain raising the moisture level within the grain

A

-soaking before steaming helps to ensure that the rice absorbs enough water to be soft and moist on the inside
-steaming means that the outside remains firm
-ideal for producing the best koji and that rice breaks up during fermentation at the right speed

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19
Q

Explain disinfection of the rice

A

-purpose of soaking and steaming
-kills microbes to reduce the risk of undesriable microbed contaminating the fermentation

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20
Q

What is the next step after the rice being polished, washed, soaked and steamed?

A
  • make sake or rice be turned into koji
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21
Q

What can starch be thought of?

A

large molecule made up of lots of sugar molecules all linked together in a chain

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22
Q

Why does starch need to be broken up?

A

Because it cant break up into sugars without enzymes

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23
Q

What is Koji?

A

-Koji mould is a mould that creates starch converting enzymes
-allowed to grow on some of the rice
-Koji is the mouldy rice

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24
Q

What are the steps in koji making?

A

-cooling (step 1)
-inoculation (step 2)
-initial mould growth (steps 2-3)
-controlling and stopping mould growth (4-7)

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25
What happens when koji is inoculated?
-cooled steamed rice is transferred to koji room and spread outn over table -Koji mould spores are sprinkled on it
26
What happens during steps 2&3 of koji making?
- Warm and humid conditions in koji room (muro) encourafes spores to grow into the mould -mould spreads and grows over grains of steamed rice -rice is mixed to ensure even spreading
27
What happens during steps 4 - 7 of koji making?
Controlling and stopping mould growth: rice can be moved to cooler location to control the temperature to slow down the mould growth -stopped when rice is removed from the koji room to a cool and dry location (fans can help the cooling process)
28
How long does Koji making takes?
+/- 2 days
29
How does the finished koji look like?
-polished rice with a crumbly texture -roasted chestnut aroma and slightly sweet
30
What are the 2 types of koji?
-koji with high levels of koji mould enzymes -koji with low levels of koji mould enzymes
31
Which type of koji is used for sake with more flavour intensity,acidity and umami. How does this happen?
-koji with high levels of koji mould enzymes -cover and penetrate the entire grain = large amount of enzymes and nutrients are secreted -starch is converted into sugar faster, thus faster fermentation
32
Which type of koji is used for ginjo styles (light in flavour, less acidity and umami)? How does this occur?
-koji with low levels of koji mould enzymes -dotting only the outside of the grain = smaller amount of enzymes -most of growth within the grain (rather than outside the surface) = enzymes released slower into fermentation and thus slower conversion from starch into sugar
33
Why do brewers need to add water to their sake? how much?
-in wine the supply is from the juice, with sake there is not -need to add water to make the rice a fermentable liquid -80% of the final product is water
34
Aside from rice, water, koji, what is needed to convert sugar into alcohol?
yeast
35
What are the requirements for yeast used for sake?
-special strains that can keep working under high alc levels (even over 20% abv) -need to be able to work in cold conditions (6 degrees for ginjo + low sugar content)
36
What is the first step of sake production?
The fermentation starter
37
What is the reason to make the fermentation starter?
- Koji enzymess start to turn the rice starch into sugar but it takes time for healthy yeast population to build up -so to avoid contamination
38
Why is the first stage of the fermentation starter risky?
Because other undesirable microbes (yeast moulds and bacteria) could settle in the liqiud and consume the sugar + spoil the sake flavour
39
What is a fermentation starter?
The brewer takes a small portion of the ingredients to make a 'mini' fermentation
40
What is the most common way to help ensure the stater does not become contaminated? How?
-to increase the acidity of the water -by adding lactic acid, sake yeast is much more tolerant of this acid than other spoilage microbes are.
41
When does the main fermentation start?
When in the fermentation starter there is a population of the brewer's selected yeast that is large enough to dominate and prevent other microbes from being active - +/- 2 weeks
42
Will the brewer add more acid during the main fermentation? Why (not)?
-No, the final product would become too acidic
43
What is the process of the main fermentation?
-build frrmentation in stages to ensure that at each moment there are enough yeast to protect the fermentation against contamination
44
Explain the 4 days of fermentation
45
What is known as parallel fermenation?
When 2 processes are happening at the same time: -koji enzymes are breaking down starc into sugar to make food for the yeast 0yeast are consuming sugar and create alcohol, CO2 and heat
46
What happens if the quantity of koji enzymes is too high during the main fermentation?
-too much sugar is created too quickly = too much food for the yeast (not able to consume all of the ugar) = sake too sweet
46
How long does the main fermentation take?
- 3 to 5 weeks depending on the temperature -colder temperature = slower fermentation
46
When and how is the fermentation stopped?
-When the desired level of alcohol and sweetness is reached -by chilling the liquid so that the yeast stops fermenting -17-20% abv
47
What type of sake is produced with warmer fermentation temperatures?
-yeast work more quickly -fuller bodied, more rice/cereal and spicy/earthy flavours
47
What type of sake is produced with colder fermentation temperatures?
-lighter bodied, floral/fruity -extremely cold = ginjo, little food to consume for yeast so stress = higher levels of esters producing aromas of green apple and fresh banana
48
What happens after the main fermentation?
-The addition of jozo alcohol (or not) -Filtration
49
What does the liquid looks like after fermentation?
-alcoholic porridge because of rice solids that remain
50
Explain filtration
-the liquid still contains inactive yeast because the liquid is chilled. -To make clear/stable sake, yeast removed from liquid by passing the liquid through a mesh that holds back the solid parts
51
When and why is jozo added?
-When: after the main fermentationm before filtration -Why: sake flavours dissolve more in alcohol than in water = more flavours into sake and not left behinf with the rice solids -water is added later to reduce the alcogol strength back down to 15-17% abv
52
Sakes where jozo alcohol is not added are labelled as what?
Junmai
53
What is the main colour of sake and how can this colour be removed?
-Pale lemon green or lemon - colour can be removed by charcoal fining
54
Why is sake often stored at the brewery for a few weeks/months?
To allow the flavours to become more balanced before release
55
Is filtered sake completely stable?
No
56
How can sake develop faulty/unpleasant aromas?
-Microbial contamination -Chemical reactions
57
are koji enzymes removed by standard filtering?
-No, they can remain active and convert leftover starch into sugars and can create unpleasant flavours
58
What is pasteurisation? Why can it be conducted?
-sake is heated, heat kills the microbes and destroy the koji enzymes = more stable product -usually 2 times: before tank storage and at bottling
59
How can problems caused by enzymes and microbes be avoided? What is the risk?
-If sake is chilled to a very low temperature -risk: sake is not stable because when temperature rises, the microbes and enzymes will become active again
60
What is the name of an unpasteurised sake? Why do some brewers want this style?
-Nama-zake -unique lively and fresh character -short shelf-life

WSET 3 -saké (9 decks)

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