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1 WSET Sake Lv3 > Learning Objective 1 - Main Ingredients > Flashcards

Learning Objective 1 - Main Ingredients Flashcards

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1
Q

What are the only ingredients for premium sake?

A

Steamed rice
Koji
Yeast
Water
Jōzō

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2
Q

What are the main sake specific rice varieties?

A

Yamanda-nishiki - 34%
Gohyakuman-gaku - 21%
Miyama-nishiki - 7%
Akita-sake-komachi - 2.8%
Omachi - 2.4%

TABLE RICE

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3
Q

Yamada-nishiki

A

Hyōgo - 34%
Well defined shinpaku
Perfect for highly polished (low Polish Ratio)
Late Harvest
Prone to lodging
¥¥¥¥

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4
Q

Gohyakuman-gaku

A

Niigata - 21%
Bit small grain then Yamada-nishiki
Well defined shinpaku
Resistant to Cracking
Early harvest

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5
Q

Miyama-nishiki

A

Nagano - 7%
Adapted for cold
Smaller grains than Gohyakuman
Medium harvest

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6
Q

Omachi

A

Okayama - 2.4%
Oldest sake specific
Large grain
Large shinpaku
Difficult to polish (rounded shinpaku)
Lare harvest

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7
Q

Akita-sake-komachi

A

Akita Only - 2.8%
Adapted to cold climate
Large grain
Well-defined shinpaku
Low protein
Ideal for highly polished
Medium harvest

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8
Q

What are the rice classification grades?

A

Above Special - Toko-jō
Special - Toko-tō
1st Grade
2nd Grade
3rd Grade

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9
Q

Toko-jō

A

Above Special Rice Classification

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10
Q

Toko-tō

A

Special Rice Classification

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11
Q

What rice is only for sake making?

A

Toko-jō (above special)
Toko-tō (special)

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12
Q

What rice can be used for table and sake rice?

A

1st grade
2nd grade
3rd grade

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13
Q

What are the grading criteria for rice?

A

<15% or less moisture
-Broken %
-Cracked %
-Dead %
-Unripe %

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14
Q

What is unique about sake rice?

A

Large Grain
Low protein content
Well defined shinpaku
Good water absorbency
Easily broken down by enzymes

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15
Q

What are the characteristics of Yamada-nishiki rice?

A

Deep flavor
Soft
Texture
Elegance
Precision

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16
Q

What are the characteristics of Gohyakuman-gakui rice?

A

Light aromas
Light Texture
Niigata Style - light, dry, very pure, kire finish

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17
Q

What are the characteristics of Miyama-nishiki rice?

A

Restrained aromas
Rich Nagano style - junmai, Intense flavor, rich, slightly sweet
180° opposite of Niigata

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18
Q

What are the characteristics of Akita-sake-komachi rice?

A

Soft textured
Elegant

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19
Q

What are the characteristics of Omachi

A

Richer texture
Earthy
Spicy
Higher umami

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20
Q

Why is kōji used in sake production?

A

kōji is used for 2 reasons. 1. sake rice is usually polished to remove most of the rice structure including the bran and germ. The germ normally would produce enzymes to break down the
2. steamed rice is used and even if the germ remained the heat required to gelatinize the starch at 70-80° would kill the germ

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21
Q

What components help kōji breakdown the rice starch?

A

kōji is a mold
It contains amylases enzymes
1. alpha amylase
2. glucoamylase
3. alpha-glucosidase
4. Protease

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22
Q

Enzymatic hydrolysis

A

Breaks starch chains into glucose molecules and breaks non-branding amylose starch chains into dextrins
Takes place during fermentation

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23
Q

Aspergillus oryzae

A

kōji-kin

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24
Q

How does kōji work

A

Sends HYPHAE into the rice grain/starch which are feeding tubes.
Releases enzymes that break down glucose and amino acids which are used as food to reproduce

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25
Q

How does kōji impact style?

A

Flavins give color
Protease enzymes creates amino acids = umami flavor
Aminos also food for yeast = acidity
Adds vitamins & lipids
Creates Chestnut aromas

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26
Q

alpha amylase

A

kōji enzyme - breaks starch to dextrins (shorter starch chains)

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27
Q

glucoamylase

A

kōji enzyme - breaks dextrins (shorter starch chains) to glucose

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28
Q

Protease

A

kōji enzyme changes protein to amino acids and peptides

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29
Q

Alpha-glucosidase

A

kōji enzyme - similar to glucoamylase breaks dextrins (shorter starch chains) to glucose

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30
Q

What are the components of rice grain

A

Husk
Bran
Endosperm
Shinpaku

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31
Q

What is always removed from the rice polishing

A

Husk
Bran
Germ

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32
Q

What can be found in the endosperm?

A

Yeast nutrients - gives cereal aromas, texture
Proteins
Lipids
Vitamins
Minerals

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33
Q

What does more protein left after polishing for sake rice?

A

More umami

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34
Q

What does less protein after polishing help create for sake rice?

A

More ginjō aromas

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35
Q

What is amylose?

A

Unbranched chain of glucose molecules

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36
Q

What is amylopectin?

A

highly branched chain of α-glucose units and is water-insoluble

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37
Q

What is considered glutinous or sticky rice?

A

80%+ amylopectin

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38
Q

What is considered non-glutinous or non-sticky rice?

A

<80% amylopectin

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39
Q

What is required for enzymatic hydrolysis?

A

enzymes and water

40
Q

What are the insoluble starch chains that enzymes cannot break down called?

A

Limit dextrin

41
Q

What are the primary acids that are produced by yeast fermentation?

A

Succinic
Malic
Lactic

42
Q

What are the 3 main strains of kōji?

A

White - citric acid produced
Black - citric acid produced
Yellow - most common used

43
Q

How does kōji reproduce and how many days after innoculation?

A

asexual
4-6 days

44
Q

What are enzymes and how are they managed?

A

Are proteins that act as a catalyst to speed up chemical reactions.
Can be managed with temperature control

45
Q

What are outputs of kōji?

A

Glucose
Amino Acids
Vitamins
Minerals
Limits (fatty acids) / Protein
Flavins (color)
Chestnut aroma

46
Q

What is the format of kōji when adding to steamed rice

A
  1. Granulated
  2. Powdered
47
Q

What is granulated kōji?

A

Rice that has Kōji mold already growing on it
Used for hand-shaking distribution

48
Q

When is powdered kōji used?

A

Simple mold spores used for automatic kōji processing

49
Q

What nutrients do yeast require?

A

Sugar
Amino acids
Vitamins
Magnesium
Phosporous
Potassium

50
Q

What are the outputs of yeast after glucose metabolism?

A

Ethanol
CO2
Heat
Aromas
Malic, Succinic acid

51
Q

What is unique about sake fermentation?

A

There is a parallel fermentation
1. kōji converting starch to sugar
2. yeast converting sugar to ethanol

52
Q

Who provides yeast to sake brewers?

A

Brewing Society of Japan
Kyōkai kōbo

53
Q

What is unique about sake yeast strains versus wine or beer?

A

They can tolerate higher levels of ABV up to 22%

54
Q

Saccharomyces cerevisiae

A

Yeast species

55
Q

What do higher temps for yeast do?

A

Creates fast fermentation

56
Q

When does yeast stop fermenting?

A

3-5° C yeast goes ambient too cold
35° C+ heat can kill yeast
22%+ ABV ethanol kills yeast

57
Q

Autolysis

A

When yeast consumes dead yeast creating lees aromas

58
Q

What type of yeast did brewers traditionally use?

A

Ambient yeast found in the brewery take the foam from one brew and use it in the next

59
Q

What did the Brewing Society of Japan start and accomplish?

A

Founded in 1906, BSJ manages the multiplication of yeast to keep yeast strains consistent and provide to sake brewers

60
Q

How does the BSJ identify yeast?

A

Usually at brewery specific sites and isolate

61
Q

How does the BSJ distribute

A

Numbered yeast are distributed in ampoules to avoid contamination

62
Q

What is a ampoule?

A

Small glass bottles with yeast & nutrient rich fluid
2-5 ampoules per 100kg of polished rice
Shelf life 50 days

63
Q

What are the options for yeast purchase?

A

Ampoules
Dried Yeast - cost-effective
Cultivated yeast

64
Q

Why would a brewer pick dried yeast?

A

-Enables to skip shubo
-Means can complete fermentation in 2 weeks
-Low foaming
-1 year shelf life
-only option for outside Japan

65
Q

What is cultivated yeast?

A

Brewers screen yeast out of moromi onto agar plates

66
Q

What is cultivated yeast?

A

Brewers screen yeast out of moromi onto agar slants (test tubes with nutrients)
-still creates mutations

67
Q

Shizuoka Yeast

A

Known for Isoamyl acetate (banana)
Low acidity
Success in competitions

68
Q

Akita Yeast

A

AK1 Strain 1990
Great for low-long fermentations
Low aciid
Pronounced ginjō
Many wins in comps

69
Q

Hiroshima Yeast

A

2013
Hightly Aromatic Sakes

70
Q

Yeast #6

A

1935 Akita
Reliable & strong fermentations
Pre-date ginjō boom

71
Q

Yeast #7

A

1946 Miyasaka (Suga)
Industry standard
Reliable & strong fermentations
Pre-date ginjō boom
Slightly better than #6
used from futsū-shu to ginjō

72
Q

Yeast #11

A

Variant of #7 with similar char
Good for dryness
Dry, non-aromatic sakes

73
Q

Yeast #9

A

1968 Early ginjō
Kumamoto
Released for competitions became a standard for ginjō
YK35 = Yamada rice-Kumamoto-35% polish ratio
HIgher acidity

74
Q

Yeast #10

A

1977 - Meiri Yeast N. Japan
Early ginjō yeast

75
Q

Yeast #14

A

1995 Kanazawa
Low acid ginjō yeast
Extreme version with pronounced ginjō and low acid
Pronouned isoamyl acetate (banana)

76
Q

Yeast #1801

A

2006
Cross between #9 and #1601
Current standard for competition sake
Ethyl caproate (apple & melon)

77
Q

Yeast #1901

A

2014
Non-urea (carcinogenic) producing strain of #1801
Ethyl carbamate (apple/melon) low levels

78
Q

Why were low foaming yeast propagated?

A

Froth from regular yeast strains could take up to half the tank.
BSJ wanted less foaming closer to wine and beer. Saves money since you can produce more in the same tanke

79
Q

What are other yeast options than using Brewing Society of Japan?

A
  1. Ambient Yeast
  2. Proprietary Yeast
  3. Prefecture or Regional Yeas
80
Q

What is the challenge with Ambient yeast?

A

Ambient yeast is found within the brewery
They pose a risk due to other microbial contamination during the multiplication stage since there is little acidity in the sake
And can lead to inconsistent results

81
Q

What is proprietary yeast?

A

Some brewers collect yeast samples from successful fermentation and other natural sources
Then develop specific variations for the brewery for differentiation.

82
Q

What is blended yeast?

A

When brewers mix and match other yeasts like 1801 with 901 to blend the different yeast characteristics and aromas

83
Q

How does Japanese water compare to the rest of the world?

A

Relatively soft water

84
Q

What are water sources for sake brewers

A

Natural - spring and wells
Municipal

85
Q

What are the key contaminants that must be low in water for sake?

A

Iron close to zero (1/10th of tap water)
Organic material

86
Q

What are desirable minerals to have in water for fermentation?

A

magnesium
potassium
phosphorus
good nutrients for yeast

87
Q

What causes hardness in water?

A

Calcium and magnesium

88
Q

Miya-mizu

A

Mineral rich water
Nada and Kobe (Hyōgo Prf)
Faster, more complete fermentation

89
Q

What style results from miya-mizu (hard water)

A

less floral
More complete fermentation
Restrained and drier

90
Q

Fushima water

A

Near Kyoto
Soft
Less vigorous fermentation

91
Q

Saijo Water

A

Hiroshima
Low-mineral water good for tsuki-haze kōji

92
Q

Where does most jōzō come from?

A

Brazil - molasses or grain
Must be agri product
95% ABV Min

93
Q

What is the dilution strength of jōzō?

A

30-40% ABV when added to sake

reduces the risk of fire in. the brewery

94
Q

How much jōzō for
Junmai
Premium
Futsú-shu

A

Junmai = 0%
Premium = 10%
Futsú-shu = 50%

95
Q

What is the challenge of adding jõzō from a timing perspective?

A

Too early or late can cause yeast to die
Yeast autolysis (self-digestion) creates unwanted aromas.

1 WSET Sake Lv3 (35 decks)

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