Ingredients for Style Flashcards
Gohyakuman-goku rice
Nigata
Smaller grains than Yamada
Well defined shinpaku
Resistant to cracking
Early harvest
Light aroma and texture (Nigata Style)
Yamada-nishiki
Hyōgo
Large grain, well defined shinpaku
Ideal for high polished rice
Late harvest - prone to loding
Depth of flavor, soft, texture, elegance and precision
Miyama-nishiki
Nagano
Adapted for mountains and cold
Same size as Gohyakuman
Restrained aromas - Rich Nagano style from brewing choice
Akita-sake-komachi
Akita only - adapts to cold
Large grain, defined shinpaku
Low protein
Good for high polish - medium harvest
Soft texture, elegant
Amylase low levels
Need enough to keep yeast alive
Strain koji mould that produces high levels of glucoamylasse
Amylases high level
sweeter, fuller style, if cold fermentation
rich and higher in ABV
Protease low levels
Low umami because less amino acids / peptides produced
restricts N2 to yeast = yeast stess = creation of fruity esters
Protease High levels
More umami since more amino acids and peptides produced
Yellow Koji
standard
Black Koji
produces citric acid
Structure and balance - like wine style
White Koji
produces citric acid
Structure and balance - like wine style
sō-haze koji
Extensive mold growth
High level of enzymes
Used for rich styles of sake with more sugar and umami
Fast, warm fermentation
More umami if protease is high
more sweetness if amylasses is high
More body
tsuki-haze kōji
Restricted mold growth
Low level enzymes - needs high level of glucoamylases
Lighter for ginjō & daiginjō, some honjōzō
Slow starch conversion, low yeast nutrients
slow fermentation
High gingo aromas
Low umami, cereal lactic/acid
lighter body
sokujō-moto
Fermentation starter
quick, precise, less risk of spoilage
Consistency
Cleaner flavors
less umami
Kimoto
Fermentation starter
Potential spoilage
Extra flavor
Higher acidity
can create O2 flavors carmel, nuts
Yamahai
Fermentation starter
Potential spoilage
Extra flavor
Higher acidity
can create O2 flavors carmel, nuts
Mizu-moto (Bodai-moto)
Shoryakuji Temple
steamed and uncooked rice mixed with acidic water -
lactic acid flavors - cheese, sour milk, yoghurt
Batch size ginjo
1 ton
Batch size futsu-shu
30 tons
Fermentation
Temperature ginjo
8-12C
30-35 days
Fermentation Temperature non-ginjo
12-18C
21-28 days
Typical end ABV and residual sugar
17-20% ABV
15-25 g/L residual sugar
4th addition
Sugar and water from koji and steamed rice
Added near end of fermentation
Used to control sweetness
Jōzō for futsu-shu
used to increase volume
Jōzō for ginjō
make ginjō aromas more soluble in alcohol
fewer aromas left behind in rice
Jōzō to make lighter and drier
dilute sugar, acidity, umami, dextrins
Lighter body, kire finish
Yabuta-shiburi
Accoduian machine - assakusi
Filtration - for the masses
minimal O2
can do ginjo when pressed lightly
Funa-shibori, fune-shibori
Bags stacked
Fine filtration
Rounder and soft due to more O2
ginjo - junmaiginjo and some daiginjo / junmaiginjo
Fukuro-Zuri / shinzuku-dori
Bag drip filtration
Delicate - fine texture
daiginjo and junmaidaiginjo
Super premium
Fukuro-Zuri / shinzuku-dori
Bag drip filtration
Subtracting
eliminate anything that detracts from appearance of sake
Pasteurization
Ensure microbiological stability
Storage
Allows for flavor and texture to develop
Dilution/Blending
achieve final style
Charcoal/Earth filtration
removes color and aromas
Micron filtration
Ensure complete clarity
Removes yeast / bacteria
Molecular filtration
Only one to remove enzymes
Protein fining filtration
gelatin or persimmon binds to protein
Reduces haze
Protein fining filtration
gelatin or persimmon binds to protein
Reduces haz
Sedimentation
Let gravity do the work
Does not remove everything with rice and yeast remaining
