Foundation: Human Element Flashcards
Which is the predominant method of starting a new sake?
Sokujo-moto
When were bodai-moto, ni-moto, and mizu-moto invented?
Late 14th century
What is the aim of bodai-moto?
To create soyashi mizu, a water rich in lactic acid bacteria
Describe the FIVE main points in the process of bodai-moto
- Water and rice (mostly raw, small % steamed) left to soak / macerate for several days
- Lactic acid bacteria breaks down some of the starch in the rice into sugars
- This tiny fermentation creates CO2 bubbles, and the ‘mash’ becomes acidic with a very low pH of 3.6
- The water (soyashi mizu) is separated, and steamed rice (in addition to the rice used during maceration) are added to the water
- Fermentation takes 10-14 days to create the bodai-moto and a healthy population of yeast
What part of the year was ni-moto created/intended to be used?
In the warmer months of August and September
Describe the FIVE pertinent points concerning ni-moto
- Kōji and water are mixed by hand in a hangiri (shallow wooden tub)
- Mixture is kneaded like bread dough four times daily. Takes between 3-10 days (temperature dependent) before foam develops on sides of mash and CO2 bubbles form on surface.
- Once foam has dissipated, mash in boiled in a kame, purifying it of harmful spoilage microorganisms. Once foam is gone, transfer back to hangiri.
- Knead by hand in hangiri – mash becomes ‘clean’ sour; low pH allows ambient yeast to start fermentation
- Historically, many smaller shubo were made in small hangiri, as larger tanks did not exist
What part of the year was mizu-moto invented/intended to be used?
Colder months of autumn
Describe the pertinent FIVE points regarding mizu-moto
- Made in a similar fashion to ni-moto but because in cooler months, no need to boil, as spoilage microbes not able to develop
- Lactic acid fermentation and yeast fermentation are occurring simultaneously in this moto
- Precursor to kimoto method
- Method often used interchangeable with bodai-moto, but should not be!
- Many small hangiri shubo were created to form a larger shubo tank, as larger tanks did not exist
When was the kimoto method invented?
Late 17th Century
Which method went hand-in-hand with kimoto?
Kanzukuri 寒造り (‘winter brewing’)
Give a brief overview of the Kimoto method
Day 1
- Water, koji rice, and steamed rice (ratio 40:15:45) placed in hangiri and mixed by hand; several hangiri used at same time.
- Aim is to extract enzymes from koji-kin
- Temperatures at this stage are kept between 6-8 deg C
Day 2
- Contents of each hangiri are mashed (yamaoroshi) with a wooden paddle (kai). Occurs 2-3 times per day for several minutes
- Results in a thick rice paste
- 2-3 workers mashing each hangiri
Day 3
- Several hangiri blended into larger tank
- Temperature control and numerous microbiological acitivites take place over the next 28 days
- At beginning, starch to sugar conversion is main process; nitrate to nitrite conversion occurs from the microbial activity of nitrate-reducing bacteria
- Low temperatures allow lactic acid bacteria to form, creating low pH
- Combination of low temperature, low pH, higher sugar levels, levels of nitrites minimises bad microbes
- Midway through 30-day cycle, yeast is added or forms to begin fermentation
Compare Yamahai to Kimoto
- Historically, only done on coldest nights of winter brewing months
- Involves extracting the kōji enzymes by mixing kōji rice and water
- Steamed rice is added later
- Rest is similar to Kimoto
Describe Sokujo method
- Lactic acid is added, preventing other microbes from forming in low pH (usu. 4-5)
- Starting temperature is 18-20°C –> rice melts faster, starch to sugar breakdown occurs rapidly
- After 1st week, moto is kept at about 7°C
Describe the Koontoka-moto method
- Steamed rice, water, and kōji are heated. Starches in the steamed rice are converted to sugars rapidly as the rice is rapidly broken down
- Temperatures heated to 55°C where the enzymes produced by kōji are most active –> no chance of microbial spoilage from other microbes
- While temperatures cool, the lactic acid is added, and then yeast
Whar are the rough proportions of Sokujo : Yamahai : Kimoto production by volume?
Sokujo 90% : Yamahai 9% : Kimoto 1%
