Koji-Starter-Fermentation

Question 1

What are two formats to purchase kōji mould?

Answer 1

Powdered - simply spores

Granulated - Rice that has kōji growing on it

Question 2

There are two types of Kōji styles, which one has the Kōji spores completely covering the rice grain?

Answer 2

Sō-Haze

Question 3

There are two types of Kōji styles, which one is best for faster warmer fermentations for making non-Ginjo style of Sake?

Answer 3

Sō-Haze

Question 4

There are two types of Kōji styles, which one is best for cooler, slower fermentations for making Ginjo style Sake?

Answer 4

Tsuki-Haze

Question 5

what kōji style would best for a Junmai Diagonjo sake?

Answer 5

Tsuki-Haze

Question 6

What is the Japanese name for the First step in Kōji making? - “Bringing in”

Answer 6

Hikikomi

Question 7

What is the Japanese name for the second step in Kōji making? - “Spreading Spores”

Answer 7

Tanekiki

Question 8

What is the Japanese name for the Third step in Kōji making? - “Re-Breaking up”

Answer 8

Kirikaeshi

Question 9

What is the Japanese name for the Fourth step in Kōji making? - “Mounding”

Answer 9

Mori

Question 10

What is the Japanese name for the Fifth step in Kōji making? - “Middle Work”

Answer 10

Naka-Shigato

Question 11

What is the Japanese name for the Sixth step in Kōji making? - “Final Work”

Answer 11

Shimai-Shigato

Question 12

What is the Japanese name for the Seventh step in Kōji making? - “Sending out”

Answer 12

De-Kōji

Question 13

What is Toko-kōji?

Answer 13

Toko-Kōji - the kōji is kept on the same bed during the Mori step (mounding) used in previous stages and the entire Process is completed on the bed.

Question 14

What is Hako-Kōji?

Answer 14

Hako-Kōji - the kōji transferred to medium sized boxes called Hako. (15-40kg or rice) has more temperature control than Toko-Koji but not accurate enough for Daiginjo

Question 15

What is Futa-Kōji?

Answer 15

Futa-Kōji - the rice is transferred to small containers or trays. 1.5-2.5 kg. allows the most precise control of mould growth and temperature management

Question 16

three key factors of Sake yeast?

Answer 16

• Does well in a high acid environment
• Does well in a high alcohol environment
• Does well in cool fermentations

Question 17

What are two yeasts referred to as reliable starters’?

Answer 17

Yeast number 6 and 7

Question 18

What Yeast was isolated at the Miyasaka brewery in 1946

Answer 18

Number 7

Masumi brand

Question 19

What is number 9 yeast known for?

Answer 19

• early ginjo yeast
• Kumamoto yeast
• released 1968

Produces prominent ginjo aromas

For many years the standard ginjo yeast

Question 20

What is the Kanazawa yeast?

Answer 20

Number 14

Released 1995

Low acid ginjo yeast

Question 21

What are considered the modern yeasts?

Answer 21

Number 14, 1801, 1901

Question 22

Where does a brewery get yeast for sake production

Answer 22

The Brewing Society of Japan

Question 23

What is a Shubo

Answer 23

The fermentation started

Question 24

When building the main fermentation, what is the ratio of rice-koji- water?

Answer 24

• 80 parts steamed rice
• 20 parts kōji
• 130 parts water

Question 25

What is Hatsu-Zoe?

Answer 25

Day one - Moromi - first addition

Shubo is put in tank w more rice, kōji and water

Volume of tank is approx 1/6
Temp 12-15C

Question 26

What is Odori

Answer 26

Day 2 - Moromi - day off

Called the dance
No additions on day two

Yeast population has time to build

Question 27

What is Naka-Zoe?

Answer 27

Day 3 - Moromi - middle addition

Double previous waters-rice-kōji added

Volume now at half (3/6’s)

Question 28

What is Tome-Zoe?

Answer 28

Day 4 - Moromi - final addition

Remainder of rice-water-kōji added.

Volume full
Temp is lowered to 6–10 C

Question 29

what is Daki?

Answer 29

Daki is a metal container (5gal?) filled with water (hot or cold) and dipped into the starter to help control temperature.