Foundation: Microbes Flashcards
Which two microbes are used in sake making?
Kōji-kin
Yeast
Which kōji is used for almost all sake making, and some shōchū production?
What sort of palate does it give?
Yellow kōji (Aspergillus oryzae)
A rich, refreshing palate
Which kōji is the one used for most shōchū production today?
Why?
Predominantly white kōji (Apergillus luchuensis mut. kawachii)
Because it promotes fast starch to sugar conversion
Which kōji is used predomantly in the production of Awamori?
Black kōji (Aspergillus luchuensis)
Which kōji strains produce low levels of citric acid?
Which kōji strains produce high levels of citric acid?
Low levels: yellow kōji
High levels: white kōji and black kōji
Why is the high citric acid imparted by white and black kōji important in Awamori and Shōchū production?
It prevents spoilage in the warmer climate in Okinawa and Kyūshū
Which styles of kōji making are used to make most ginjō sake?
Tsuki-haze (突き破精 ‘piercing haze’)
Which styles of kōji making are used to make most non-ginjō sake?
Sō-haze (総破精 ‘overall haze’) and Nuri-haze (ぬり破精 ‘painted haze’)
What characterises tsuki-haze (versus sō-haze and nuri-haze)?
Limited enzymatic production
Lower amino acids, thus less umami
Slower fermentation
Tsuki-haze sees the haze on the surface of the grain in spots. Though there are areas of the grain surface without any growth, the haze grows inward towards the centre of the grain. It is usually young koji with a good aroma, and its level of enzyme activity makes it suitable for use as kake-koji.
What characterises sō-haze and nuri-haze (versus tsuki-haze)?
High(er) levels of enzymatic activity, completely covering the grain
More amino acids, thus more umami
- The type of koji where the haze is over the surface of the grain but has only grown shallowly inwards is nuri-haze. This occurs when the steamed or white rice has a hard centre but a high moisture content on the surface, and enzyme activity is lower.*
- On the other hand, the kind of koji where growth is deep in an inwards direction as well as across the surface of the grain is called sō*-haze. This kind is common in cases where the rice has been steamed to a suitable hardness of texture. With its high levels of enzyme activity, it makes ideal shubo-koji.
Do most brewers make their own kōji-kin?
No, most purchase from the small number of kōji makers across Japan.
Examples are Matsunosuke Shoten, Akita Konno, and Kyōto Moyashiya Ryokuroku
Which prefecture is Association Yeast no. 1 from?
Which brewery was it isolated in?
Is it still distributed today?
Hyōgo Prefecture
Sakura Masamune
No longer distributed
Which prefecture is Association Yeast no. 2 from?
Which brewery was it isolated in?
Is it still distributed today?
Kyōto Prefecture
Gekkeikan
No longer distributed
Which prefecture is Association Yeast no. 3 from?
Which brewery was it isolated in?
Is it still distributed today?
Hiroshima Prefecture
Suishin Yamane Honten
No longer distributed
Which prefecture is Association Yeast no. 5 from?
Which brewery was it isolated in?
Is it still distributed today?
Hiroshima Prefecture
Kamotsuru Shuzo
No longer distributed
