General Sake Terms Flashcards
What does the term
heiko fukuhakkoshiki
(multiple parallel fermentation)
refer to?
That the saccharaification and fermentation by the yeast take place at the same time in the same tank.
Seimaibuai
The “percent of the remaining grain size” after polishing
Nuka
The powdery waste that remains after the polishing process.
Usually repurposed for livestock feed and many foods.
Seimai
Rice polishing
Seimai-ki
Modern saké-polishing machines
Senmai
Wash
Washing the polished rice to remove the nuka, the talc-like powder left after the polishing process.
Shinseki
Soaking the rice.
Deceivingly simple process is a crucial one.
Why is shinseki such a crucial step in the process of making sake?
The water content of the rice before steaming significantly affects the condition of the resulting steamed rice.
Koshiki
The vat in which rice is steamed in the large quantities needed for saké production.
Kura
Saké breweries
Mushimai
or
Jomai
Steaming the rice
What is the Japanese term(s) for steaming the rice?
Mushimai
or
Jomai
Koji
- Koji* is steamed white rice onto which a mold has been cultivated.
- Aspergillus oryzae*
What is the name of the white rice that has been cultivated with mold?
Koji
Koji-kin
The mold cultivated on the white rice during Koji production.
Koji-muro
A special room within the kura used for the production of Koji.
It is maintained at a higher temperature and humidity than the rest of the kura.
Kurabito
Brewery workers
Moto
or
Shubo
Yeast starter batch.
Koji, regular steamed rice and water are mixed in a small vat, and a culture of pure yeast cells is added.
Usually a small amount of lactic acid is added to protect the fledgling yeast cells from bacteria.
Moto
Yeast starter batch.
Koji, regular steamed rice and water are mixed in a small vat, and a culture of pure yeast cells is added.
Usually a small amount of lactic acid is added to protect the fledgling yeast cells from bacteria.
Shubo
Yeast starter batch.
Koji, regular steamed rice and water are mixed in a small vat, and a culture of pure yeast cells is added.
Usually a small amount of lactic acid is added to protect the fledgling yeast cells from bacteria.
What is sandan shikomi?
“Three-step brewing”
Three addtions of Koji, Rice, and Water over a four day period.
No addition is made on day two, odori, to allow the yeast cells to propagate.
What does the term odori refer to?
“Dance”
Odori refers to the second day of the sandan shikomi where the moromi is set aside to rest allowing the yeast cells to propagate.
What is moromi?
Moromi is the name of the mash made up of Koji, Rice, Water, and Yeast.
