Different Types of Sake and Their Production Process Flashcards
Define Shubo
Cultivates active yeast cells in a pure form in mass quantity
What is the purpose of creating Mizu Koji for Yamahai-moto mashing?
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
At what Baume level reaches, the Baume meter is exchanged for a sake meter?
When Baume reached below 3
Show the equation of White Rice Water Absorption Rate
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)
(Sokujo starter culture)
Why are lactic acid and pure yeast are added in the beginning ?
To prevent the wild yeast from becoming active before the pure yeast
Describe nama-zake (“raw” sake 生酒)
Sake bottled and shipped after pressing, diluting (warimizu 割水), and filtering without pasteurization (hi-ire 火入れ)
What is de-koji (Day 3 of koji making)?
It is to take out the of the koji-muro
(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?
Sujiawa (筋泡)
What is the process of steaming rice called?
Jo-kyo (蒸きょう）also called mushi (蒸し）
List the processes from Pressing to Pasteurization (6)
- Fermentation Mash
- Pressing
- Removal of Sediments
- Filtering
- Heat Pasteurziation
- Storage
Name the four types of Mori (盛り) process done on Day 2 of koji making
- Futa (lid, 蓋）
- Hako (box, 箱）
- Toko (bed, 床)
- Hanjidou-seikiku (semi-automatic machine, 半自動製麴機）
What temperature is set in koji-muro (both Toko and Tana rooms)?
About 32C
What are three qualification for** Junmai-shu**?
- Raw ingredients are rice and rice koji only
- Koji-rice ratio is more than 15%
- The rice used is Grade 3 and above udner the Agricultural Products Inspectiion Act
Out of three microorganisms - bacteria, yeasts and fungus, which can be seen with the naked eyes?
Fungus
What are the large tubs used to soak rice during Gentei Kyusui process called?
Hangiri(半切り）
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?
It is past the ideal time for de-koji
(Kimoto-type starter culture making)
What is the objective of Yama-oroshi or Moto-suri process?
Promote enzyme activity of Koji
What are the benefits of so called “foam-less yeasts” (3)?
- 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
“Yae-zakura kobo” from Nara and “Yamaguchi sakura kobo” are the examlples of which kobo?
Hana-kobo
For specially designated sake, how can adding approriate amounts of brewer’s alcohol result (3) ?
- Cleans up the taste
- Creating a crisp, light character
- Helps to bring out the aromatic elements
In Naka-shigoto (Day 2 of koji making), what is generally performed?
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
At what temperature range, sake yeasts are active?
8~17C
(relatively low temperature compared to other alcoholic yeasts)
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?
Arabashiri (荒走り)
What does Koji do?
- 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
What is the process of pasteurizing and bottling called?
Hi-ire binzume (火入れ瓶詰)
What is San-Dan-Jikomi?
Mashing is done in 3 stages, as water, koji and steamed rice are mixed gradually in three stages over 4 days
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?
Yondan Wariai (4th stage ratio, 四段割合）
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?
Ginjo-shu
(Sokujo starter culture)
What is a Daki?
A hot-water keg, 暖気
Define Genshu (as stated by the National Tax Agency) (2)
- 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
What is the most common method of filtering today?
First perform Ori-biki then send the sake through a flitering machine equipped with a paper filter
What is sake that has been stored over five (5) years sometimes called?
Hizo-shu
What is **Kodai-mai **(古代米) partially used to produce Aka-mai-shu (Red Rice Sake)?
It is wild rice which are black, red or purple on the ouside when unpolished and is popular as a health food
Into what three groups microoranisms involved in the production of alcoholic beverages and fermented foods can be divided into?
- Bacteria
- Yeasts
- Fungus
(Sokujo starter culture)
What is the step of Day 2 Shubo making?
Utase (打瀬）
(Sokujo starter culture)
What is the (final) process from Days 14 and beyond of Shubo Making called?
Shubo-no-Karashi (conditioning of the shubo, 酒母の枯らし）
(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.
True
What does it mean when it is expressed as “Baume is moving smoothly”
The Baume of fermentation mash declining is on plan (i.e. alcohol level is going up accordiingly)
What is the purpose of adding a prescribed amount of lactic acid at the beginning of Sokujo-Shubo process?
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
When the temperature is low, will kasu-buai (ratio of sake-cake weight versus weight of original white rice) increase or decrease?
Kasu-buai will increase if the moromi temperature is low
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)?
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
List the processes of Storage, Bottling and Shipping
- Storage
- Ori-sage
- Filtering
- Dilution
- Heat pasteurization Bottling
Define Mizu-koji (water and koji mixutre, 水麹）
- 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
(Sokujo starter culture)
State the temperature to be reached at and Baume Degree at Fukure step (Day 6 through 8 of Shubo Making)
- 15 C
- Baume: 16 to 17
Describe nama-zume-shu (sake that is “bottled raw”)
Sake that is pasteurized once before storage but not pasteurized before bottling
Define Gen-Ekisu (original extract, 原エキス）
The sum of extract content existing in th moromi and the extract already consumed and converted to alcohol
What is considered to be good steamed rice traditionally?
- Not too sticky
- Hard on the ouside while soft on the inside (gaiko-nainan, 外硬内軟）
What would yeast used for the brewing alcoholic beverages do?
Decompose the sugar into alcohol and carbon dioxide gas (carbon dioxide) and convert it into energy (alcohol fermentation)
Under Liquor Tax Act, what is the definition of the term “non-filtere”?
No clear definition
(Sokujo starter culture)
What is the process during Day 10 through 13 of Shubo Making called?
Wake (分け）
(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?
Waki-tsuki (湧付き）
In Toko-momi stage, the steamed rice is wrapped in cloth. Koji-kin needs oxygen to survive so how does it survive?
At this stage still small so it can survive on the oxygen trapped between teh grains of steamed rice
In Ori-biki process, sake is place in a tank with two draining holes, what is the hole called?
Nomi-ana, 呑み穴
(Sokujo starter culture)
Why is Wake (分け）process is required in Day 10 through 13 of Shubo Making ?
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”
What is another name of Tane Koji and what are the companies that produce them called?
- Moyashi
- Moyashi-ya
(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?
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.
(Sokujo-Shubo) After the fukure process, the shubo is kept upder what temperature to carefully preserve the newly formed yeast after 7 days?
Under 7 C
In what conditions yeast is known to produce fruity aromatic components(2)?
- Rice polished to 60% rice-polishing ratio
- Fermenation occurs at a low temperature of under 10 C
(Sokujo starter culture)
How is the target timing of Wake (Days 10 through 13 of Shumo Making) determine?
When the sweetness decreases and a slight dry taste with clear acidity and astringeny appears
What does Acid Protease do?
Breaks down protein into peptides
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?
Making the koji a So-Haze type with the koji mold penetrating into the grains to avoid Haya-waki
What are the procedures performed on the first day of Seikiku?
- Hiki-komi(引き込み）
- Tane-kiri(種切り）
- Toko-momi(床もみ）
For beer fermentation, what is the process of enzymes in the barley germ working to break down the starch into glucose called?
Saccarification
Reasons Mori (盛り) process (Day 2 of koji making) is necessary (2)
- 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
What is murky sake containing yeast made by rough filtering of moromi using a stainless-steel colander-like mesh called ?
Nigori-zake (cloudy sake, 濁り酒)
What is Sou-bo-shu (僧坊酒)?
Sake brewed in temple from rice harvested from the manor, as offerings to the tutelary gods and divas
What two benefits can result by adding brewer’s alcohol in appropriate amount to the moromi?
- Pronounced aroma and clear taste
- Prevents the growth of lactic acid bacteria (hiochi-kin, 火落ち菌) which deteriorates the taste of sake
List characteristics of freshly pressed genshu(4)
- Rich in aroma
- a yellow-green tint from vitamin B
- a pleasing carbonated kick
- some sediment
In the case of sake, in the moromi, saccarification and fermentation occur in parallel. What is this fermentation type called?
Muliple Parallel Fermentation (heiko-fukushiki-hakko, 並行複式発酵）
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?
Joso (Pressing, 上槽 搾り)
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is perfomed on the fist day, Hatsu-zoe?
Shubo, water, koji and steamed rice is added
(Sokujo starter culture)
What is Day 6 through 8 activity of Shubo Making called?
Fukure
T/F: Moromi reaches its peak (maximum Baume) its peak a few days after tome-zoe and then begins to decline
True
(as alcohol level increase and sugar level decrease, Baume declines.
Still 5 ~ 6% residual sugar remains at the end of fermentation
At 15 C, the specific gravity of water is 1.0000, what is the gravity of 100% alcohol?
0.79422
Of the transformation of food caused by microorganisms, what are called for which are not helpful to humans and convenient for humans?
- Not helpful: rotting
- Convenient: fermentation
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?
Kumi-mizu-buai (water ratio, 汲水歩合)
=> the total capacity of yeast in moromi increases, accelerating fermentation
Describe ori-biki (removal of sediments 滓引き）
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
What is 3 Baume, equivalent to Sake Meter Value?
Negative 30
(Sake meter value = negative 10 X Baume)
What is the fermentation process for wine called?
Simple fermentation (Tanshiki-hakko, 単式発酵）
What is pH value of sake?
pH4.2
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
- Saccharization in the fist half (Dedicated to the conversion of starch to sugar)
- Growing yeast in the second half (Growing yeast in high volumes)
What is the pH level of moromi/must (juice cotaining the skins, seeds,and stems of the grape) for wine?
And for sake?
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
What is the number of yeast cells contained in each ampoule of “kyokai yeast”?
20 Billion yeast cells
What is the kettle used for koshiki?
Wagama (和釜）
State two reasons for Gentei Kyusui process is used for
- 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
- Since rice for ginjo-shu is very brittle, it is more desirable to wash by hand
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?
Mochi-gome-yondan (glutinous rice yondan, もち米四段）
(Yamahai-moto mashing)
After 3 or 4 hours of Mizu Koji what process is initiated?
Kumi-kake (汲みかけ）
(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?
- 60~70 C
- 30 C
What results in having too little water absorbed after tane-kiri?
Insufficient fungus growth
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?
- Moro-haku-zukuri: Used white rice for both koji and kake
- Kake-haku: brown rice for koji-rice and white rice for kake
State the similarity of Shubo and Moromi
- Both use rice, koji and water to ferment and convert starch to suggar
(Sokujo starter culture)
What are two purposes of Utase (打瀬) on Day 2 of Shubo making?
- Lower the shubo temperature to avoid unwanted microorganisms growth
- Concentrate on saccarification during the first half of the sokujo-shubo process by quickly lowering the shubo temperature under 10 C
(Kimoto-type starter culture making)
What bacteria starts to work after Shosan-kangen-kin in Utase stage?
- Good lactic acid bateria that is attacched to the koji or wooden apparatus begin to grow and produce lactic acid
What component produces aroma of a fresh apple-like?
A sweet banana-like aroma?
- Apple-like aroma: Ethyl Caproate
- Banana-like: Isoamyl Acetate
(Yamahai-moto mashing)
Why is so important to manage the temperature at Mizu Koji stage?
- 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
List the processes performed on Day 2 of Koji-Making
- Kiri-kaeshi (切り返し）
- Mori (盛り）
- Naka-shigoto (Intermediate mixing of koji, 仲仕事)
- Shimai-shigoto (final making of koji, 仕舞い仕事）
(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?
Ara-gai (荒櫂）
In case of ginjo-shu, a particular process from washing to draining is performed. What is it called?
Gentei Kyusui (limited water absorption 限定吸水）
(Kimoto-type starter culture making)
Just prior to Karashi stage, what causes (2) any remaining lactic acid bateria will die off?
- Alcohol produced by the yeast
- High temperature
What is done to lower the temperature reached at Naka-shigoto at Shimai-shigoto stage (Day 2 of koji making)?
Spread the layer of koji over to the entire box
What is pH?
An indicator of acidity or alkalinity with 7.0 being neutral (lower more acidic)
In what year the National Brewing Laboratory (current National Research Institute of Brewing) was establshed?
1904
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?
Yes
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?
Use of activated charcoal for filteration
What is the origin of Kyokai yeast #9?
The yeast from the famous sake “Kouro”
What is Jizake?
Locally brewed sake, 地酒, using rice, water and yeast of local origin
Define Moromi
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
(Kimoto-type starter culture making)
What is Utase (打瀬) process?
The koji enzymes break down steamed rice and the sugars which become nutrients for microorganism start to be produced
(Kimoto-type starter culture making)
At the end of Daki-ire” stage, what some breweries prefer to do do?
Add cultured lactic acid bacteria instead of waiting for natural lactic acid bacteria to emerge
(Kimoto-type starter culture making)
What is the first Yama-oroshi called?
- Ara-suri (rough grinding)
- Ichiban-suri (first grinding)
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?
40-43 C
What is Kyokai kobo #9?
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
In Nama-zake enzymes and other substances remain in an active state, causing changes in compostion during storage what unpleasant conditions may result (3)
- Amadare (over-sweetening phenominon, 甘ダレ）
- Generation of Mure-ka, ムレ香
- Nama-hine-ka , 生老香
(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?
- Kai-ire (mixing ingredients, 櫂入れ）
- Ara-gai (rough mixing, 荒櫂）
(Yamahai-moto mashing)
What does Ara-gai mean?
Mixing with paddle stick, kai (櫂)
(Sokujo starter culture)
What are the operation and phase between the time of utase and fukure called?
- Mae-daki (前暖気）
- Fukure-yudo （膨れ誘導）
(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?
Growing healthy yeast
What is Koji?
Steamed rice in which koji mold has grown
Who developed the current mainstream of hana-kobo, extracted from flowers?
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
Since moromi for sake is pH4+ (low acidity and high pH) how does it avoid rotting?
- Brewed in a clean environment
- Fermented at low temperature (favors sake yeast more than lactic bacteria)
- Three-step fermentation process, **san-dan-jikomi **
What are the benefits of kimoto-type starter culture making(3)?
- 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
What is sake shipped undiluated (water not added after the pressing) called?
Genshu (原酒)
Which starter cultur making method has it starter culutre purchased and is added?
Sokujo-type starter culture making
(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
Yama-oroshi (山卸) or Moto-suri (酛摺り）
What are two methods of Hi-ire?
- Coil type (jakan-shiki, 蛇管式)
- Binkan hi-ire (pasteurization by the bottle, 瓶燗火入れ)
What is Bodai-sen (菩提泉)?
In the 15th century, making starter culuture was the equivalent of making sake itself and the resulting fermented drink was called Bodai-sen
What is “hana-kobo”?
Sake using yeast developed by joint industry-university research and sold commercially
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)?
Alcohol that is fermented and distilled using starches and saccharides as raw material
What is “Kijo-shu”?
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
In Toko-momi stage what determines the yield of koji?
The water absorption rate after the tane-kiri
What is the water added after pressing before bottling to make the sake achieve around 15 to 16 % alcohol content?
Wari-mizu (割り水)
(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?
Decrese the ratio of water (kumi-mizu buai) slightly
What is one of the most important aspects of shubo?
It contains the right amount of lactic acid required to maintain the acidity of moromi
(Kimoto-type starter culture making)
Why is “daki-ire (暖気入れ)” performed after Utase?
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
(Kimoto-type starter culture making)
What is a stirring paddle used in Yama-oroshi process called?
Kai (櫂)
List the taste characteristics of “non-filtered” and “filtered” sake
- Non-filtered: A refreshing but rich taste of freshly pressed sake
- Filtered: Smooth with a clear taste
What does Acid Carboxypeptides do?
Breaks down peptides into amino acids
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
Ori-garami (おりがらみ）
or Ori-zake (おり酒)
In Fune Joso pressing, what is the main fraction, which is obtained by lowering a celiing-like weight and applying pressure called?
Nakadori (中取り)
or
Nakakumi (中汲み）
(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?
- Lactic acid
- Acids thereby decreasing due to the lactic acid created by themselves
What is the size of Seishu-kobo?
5~10 microns long
(Sokujo starter culture)
What process is the period between moto-wake (wake) and when the shubo is used for moromi?
Shubo-no-Karashi
What term is used for the koji-kin to be dried and to leave the koji to dry for a day?
- de-koji kanso (出麹乾燥）
- koji-no-karashi(麹の枯らし）
What are the requirements of shubo-shitsu (shubo room)?
- 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
What is the primary objective of jo-kyo?
- 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
What is the benefit of using Renzoku-mushimai-ki (continous rice steamer 連続蒸米機）over koshiki?
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)
