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

chapter 2: an overview of sake production Flashcards

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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
Q

What happens when koji is inoculated?

A

-cooled steamed rice is transferred to koji room and spread outn over table
-Koji mould spores are sprinkled on it

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26
Q

What happens during steps 2&3 of koji making?

A
  • 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
Q

What happens during steps 4 - 7 of koji making?

A

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
Q

How long does Koji making takes?

A

+/- 2 days

29
Q

How does the finished koji look like?

A

-polished rice with a crumbly texture
-roasted chestnut aroma and slightly sweet

30
Q

What are the 2 types of koji?

A

-koji with high levels of koji mould enzymes
-koji with low levels of koji mould enzymes

31
Q

Which type of koji is used for sake with more flavour intensity,acidity and umami. How does this happen?

A

-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
Q

Which type of koji is used for ginjo styles (light in flavour, less acidity and umami)? How does this occur?

A

-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
Q

Why do brewers need to add water to their sake? how much?

A

-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
Q

Aside from rice, water, koji, what is needed to convert sugar into alcohol?

A

yeast

35
Q

What are the requirements for yeast used for sake?

A

-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
Q

What is the first step of sake production?

A

The fermentation starter

37
Q

What is the reason to make the fermentation starter?

A
  • 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
Q

Why is the first stage of the fermentation starter risky?

A

Because other undesirable microbes (yeast moulds and bacteria) could settle in the liqiud and consume the sugar + spoil the sake flavour

39
Q

What is a fermentation starter?

A

The brewer takes a small portion of the ingredients to make a ‘mini’ fermentation

40
Q

What is the most common way to help ensure the stater does not become contaminated? How?

A

-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
Q

When does the main fermentation start?

A

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
Q

Will the brewer add more acid during the main fermentation? Why (not)?

A

-No, the final product would become too acidic

43
Q

What is the process of the main fermentation?

A

-build frrmentation in stages to ensure that at each moment there are enough yeast to protect the fermentation against contamination

44
Q

Explain the 4 days of fermentation

A
45
Q

What is known as parallel fermenation?

A

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
Q

What happens if the quantity of koji enzymes is too high during the main fermentation?

A

-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
Q

How long does the main fermentation take?

A
  • 3 to 5 weeks depending on the temperature
    -colder temperature = slower fermentation
46
Q

When and how is the fermentation stopped?

A

-When the desired level of alcohol and sweetness is reached
-by chilling the liquid so that the yeast stops fermenting
-17-20% abv

47
Q

What type of sake is produced with warmer fermentation temperatures?

A

-yeast work more quickly
-fuller bodied, more rice/cereal and spicy/earthy flavours

47
Q

What type of sake is produced with colder fermentation temperatures?

A

-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
Q

What happens after the main fermentation?

A

-The addition of jozo alcohol (or not)
-Filtration

49
Q

What does the liquid looks like after fermentation?

A

-alcoholic porridge because of rice solids that remain

50
Q

Explain filtration

A

-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
Q

When and why is jozo added?

A

-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
Q

Sakes where jozo alcohol is not added are labelled as what?

A

Junmai

53
Q

What is the main colour of sake and how can this colour be removed?

A

-Pale lemon green or lemon
- colour can be removed by charcoal fining

54
Q

Why is sake often stored at the brewery for a few weeks/months?

A

To allow the flavours to become more balanced before release

55
Q

Is filtered sake completely stable?

A

No

56
Q

How can sake develop faulty/unpleasant aromas?

A

-Microbial contamination
-Chemical reactions

57
Q

are koji enzymes removed by standard filtering?

A

-No, they can remain active and convert leftover starch into sugars and can create unpleasant flavours

58
Q

What is pasteurisation? Why can it be conducted?

A

-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
Q

How can problems caused by enzymes and microbes be avoided? What is the risk?

A

-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
Q

What is the name of an unpasteurised sake? Why do some brewers want this style?

A

-Nama-zake
-unique lively and fresh character
-short shelf-life

WSET 3 -saké (9 decks)

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