Finishing

Question 1

What is the purpose of sedimentation after filtration?

Answer 1

After filtration, some haziness & colour remain due to small rice particles of rice or yeast

Question 2

Name the 3 steps of sedimentation

Answer 2

1. After filtration, sake is left for up to a week to settle the remaining sediments
2. Liquid is pumped out
3. Remaining sediments are passed through a filter

⇣

Remaining sediments are not compact and still contain a lot of sake

Question 3

What’s the purpose of protein fining?

Answer 3

• During storage, proteins may cause some additional haziness
• This fine protein is too small to be removed by filtration without removing other desirable components of the sake

Question 4

Name the 2 steps of protein fining

Answer 4

1. Fining agent added causes the tiny suspended proteins to clump together
2. Large clumps fall due to gravity and are filtered out

Question 5

What is the purpose of charcoal fining?

Answer 5

• To reduce the amount of colour & remove any undesirable aromas, flavours & textures
• Slows ageing of colours & aromas

Question 6

What is the Japanese term for charcoal fining?

Answer 6

Roka

Question 7

Name the 2 steps of charcoal fining

Answer 7

1. Charcoal powder added & undesriable components are absorbed on the surface
2. Powder is removed using a filter

Question 8

Name 2 reasons for maturation before shipping

Answer 8

1. Pasteurisation alters aroma and leaves sake with an unrefined taste
2. Freshly filtered sake is rough in texture & lively in flavours

Maturation allows the sake to settle & balance out aromas

Question 9

What is the usual maturation period before shipping?

Answer 9

6 months - 1 year.

⇣

To settle & balance out the aromas

Question 10

What is the usual maturation temperature?

Answer 10

Varies depending on regional conditions, but typically 10-20°C

Question 11

How is sake stored during maturation before shipping out?

Answer 11

1. Sealed tanks
2. Bottles, especially for ginjo style

Question 12

What is the typical abv after filtration?

Answer 12

17-20% abv

Question 13

What is the purpose of water addition?

Answer 13

Adjust flavours & alcohol content by 1-2% abv

Question 14

Name 5 components that could be used in blending

Answer 14

1. Different seimai-buai
2. Different rice or yeast strains
3. Different press factions
4. Different age or maturation methods
5. Higher or lower amounts of lees (Only for Nigori-zakes)