Learning Outcome 1 Main SAKE Ingredients

Question 1

The 5 Sake ingredients that are legally permitted in Sake production.

Answer 1

1)Rice
2)Water
3)Koji
4)Yeast
5)Jojo alcohol

Question 2

What is rice?

Answer 2

Rice is a solid grain with starchy core that when combined with yeast,koji and water can be used as the “sugar” for the alcoholic fermentation.It also gives aromas and flavours to the Sake.

Question 3

What are the 2 types of Rice,which one we use for Sake and how is it further divided?

Answer 3

• Indica (Long Grained) and Japonica (Short Grained)
• We use Japonica for Sake and it further divided to Table Rice and Shuzo Koteki Mai (Sake Specific Rice)

Question 4

5 Reasons we use Shuzo Koteki Mai for making most premium Sakes.

Answer 4

1)Low protein
2)Resistance to cracking when polished
3)Large grains
4)Well defined shinpaku
5)Good water absorbency,broken down easily by enzymes when brewed.

Question 5

Name 5 Shuzo Koteki Mai varieties.

Answer 5

1)Yamada-Nishiki
2)Gohuakuman-Goku
3)Miyama Nishiki
4)Dewa-Sansan
5)Omachi

Question 6

Yamada-Nishiki

Answer 6

Hyogo prefecture (30% production)
-Large grains and Large well defined shinpaku,ideal for polishing it down to low ratio.
-Ginjo/Daiginjo styles.
-Full,soft texture
-Depth in flavour,Purity and Precision
-Light aroma intensity allowing yeast to express themselves.

Question 7

Gohyakuman Goku

Answer 7

Nigata prefecture (25% production)
-Smaller grains than Yamada-Nishiki but behaves very well when polished.
-Suitable for Koji.
-Sakes with Light aromas,simple,delicate,dry
-Specialty of Nigata
-Short clean kire

Question 8

Miyama-Nishiki

Answer 8

Nagano prefecture (10% production)
-Similar size to Gohuakuman-Goku
-Suitable to be cultivated in cool,mountainous conditions
-Sweeter,richer,more robust than Gohuakuman Goku
-Restrained aromas like Yamada-Nishiki

Question 9

Dewa-Sansan

Answer 9

Yamagata prefecture (2% production
-Specialty of Yamagata
-Junmai ginjo sakes brewed there from local rice dewa sansan,yeast and koji can be branded as DEWA33 after a strict tasting test
-Purity and Depth in flavour
-Sublte herbal aromas

Question 10

Omachi

Answer 10

Okayama prefecture and Hiroshima (2% production)
-One of the Oldest rice varieties
-Large grains and Large shinpaku like Yamada Nishiki
-Fat and soft shinpaku that makes it difficult to polishing it down to low ratio
-Rich,Earthy,Spicy,higher umami and less purity than the other 4 varieties (often served warmed)

Question 11

What defines the quality grades and with what criteria?

Answer 11

The Japanese government defines the quality grades in rice based on two criteria
1)Moisture content (too high risks rot too low risks cracking
2)The percentage that is cracked,broken or unripened (smaller percentage the better)

Question 12

Rice Classification system

Answer 12

Premium sake must be made by law from rice that has passed inspection.Futsu shu non premium sake can be made by unclassified,unispected rice.
Only for Sake
1)Above special toku-jo
2)Special toku
For Sake and Table Rice
3)First Grade
4)Second Grade
5)Third Grade