Learning Outcome 4 Flashcards
Name the Sake styles
1)Nigori
2)Sparkling (Carbonated,Bottle Fermented,Live Nigori)
3)Koshu
4)Kijoshu (Noble Ferment)
5)Taru Zake
Describe a typical Sake
An alcoholic beverage normally around 15-17% abv made of rice.Most of the time clear and colourless with cereal/lactic aromas or fruity floral.Slightly sweet and lightly acidic
5 Sake Main ingredients and where do they come from
1)Rice,bought in Autumn from farmers that has been harvested that year (Japan)
2)Yeast,bought from suppliers (Japan)
3)Water,use of local water and make sure that is safe for human consumption ( Japan)
4)Koji,made out of rice (Japan)
5)Jojo alcohol 95% abv distilled brought down to around 40% for adding it to Sake (Japan or Brazil)
Categories and Grades of Sake and their typical styles
1)Futsu su
2)Premium Sake that is further categorised in
-Junmai 100% semai buai
-Tokubetsu Junmai 60% semai buai
-Honjozo 70% semai buai
-Tokubetsu Honjozo 60% semai buai
All the above express more cereal/lactic aromas,high acidity and umami and fuller body
-Junmai Ginjo and Ginjo 60% semai buai
-Junmai Daiginjo and Daiginjo 50% semai buai
All the above express fruity floral aromas.Lower acidity and umami and lighter body
Rice Growing Year stages and when they happen
1)Growing Seedlings (March to May)
2)Transplanting Seedlights to the field
(Late April to Mid June)
3)Draining and reflooding the paddy (Late June to Late September)
4)Appearance of Ears (August to Early September)
5)Ripening (Late September to October)
6)Harvesting (Late September to October)
7)Drying (Late September to October)
8)Removing the husks (Late September to October)
Identify the individual parts of the grain and state what is kept and removed during polishing and why
1)Husk is the outer layer of the grain,removed after harvesting
2)Bran is brown and removed during polishing leaving the rice white
3)Germ is the part of the grain that will grow to new plant.Removed during polishing
4)Endosperm is the layer below the bran.High in starch but also in other components that give acidity,umami and cereal flavors.
5)Shinpaku center of endosperm almost completely made out of starch.
We keep shinpaku and some of endosperm because they contain the starch
Polishing ratio is
The amount of polishing is the amount of polishing required for each specific style of sake.It is expressed in percentage and the ratio 60% for example,means that 60% or the rice grain is remained after polishing
What happens during washing
We wash the polished rice to remove the nuka which is rice powder that created after the polishing made from bran and endosperm
Polishing ratio times and what happens after Polishing
-10 hours to reach 70% seimai buai
-45 hours to reach 50% seimai buai
-Increasingly longer for every extra 10%
After polishing we allow the rice to cool down and reabsorbe some of the moisture lost during polishing to reduce the risk of cracks.This can take anywhere between 3-4 weeks.
What happens during soaking?And what affects the soaking time
Rice is soaked to increase its water content before steaming.Typically around 30-35 %
Should not soaked for too long because
1)For koji the mould will grow too quickly without producing the appropriate levels of koji enzymes.
2)For fermentation,it will go too fast and the required flavours will not develop especially for ginjo and daiginjo
A)Polishing ratio.More is polished the less time for soaking
B)Temperature.Colder water absorbed slower
C)Initial and targeted moisture level of the rice
Why do we steam the rice?Describe a batch steamer.
-We steam the rice to sterilise it and to alter the structure of the starch molecules.
-Takes 40 to 60 minutes 700kg
-Rice has to be well drained
-Aim is to be soft on the inside and firm on the outside
-Rice is loaded into the steamer separated with clothes
-Top layer is used for Koji because of the lower moisture level
-Bottom level is often fake rice because to help raise the rice from the highest moisture levels that are found in the bottom.
-Top layer is also covered with a cloth to avoid the steam droplets to drip back into the rice and make it wet.
-After steaming the rice us spread on mats to cool and sent for koji or fermentation (Kake mai rice)
Continuous steamer
1)Rice goes in from the one side
2)High pressure steam is applied from below
3)In the second part the rice is cooled
4)Steaming and cooling process very quickly 30-40 min
In either case the toji after steaming takes a small part on his hands and and press it in a flat shape to see if it has achieved the optimal steaming level
Koji mould types?Which we prefer for Sake
What temperature and moisture in rice requires?
-Yellow,black and white we prefer yellow.Black and white have higher acidity giving the sake a structure closer to wine
-Warm temperatures and high levels of water in the grains otherwise the mould will stop growing
Style of Koji:So Haze give characteristics
1)Mold covers the entire grain sending many feeding tubes into the core
2)Rice with higher moisture content
3)Warmer faster fermentation (fast starch to sugar convertion)
4)More body and flavour
5)High level of enzymes,vitamins,sugar,aminoacid and peptides
Koji type:Tsuki Haze Characteristics
1)Spotted mould growth sending less feeding tubes into the center of the grain
2)Slower starch to sugar conversion colder and slower fermentation,Suitable for Gingo and Daiginjo styles
3)Rice will less moisture level is required
4)Limited enzymes are produced leading to lightly textured
5)Slightly firmer grains are used to make it harder for the mould to penetrate
