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TEST > Numbers > Flashcards

Numbers Flashcards

1
Q

water made up over ?? % of the sake?

A

over 80%

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2
Q

at what temperature range, yeast become inactive?

A

3 - 5C

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3
Q

What is the maximum alcohol level yeast can produce in making sake?

A

22% abv

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4
Q

percentage of the small shubo tank compare with the size of the main fermentation tank

A

6-10%

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5
Q

percentage of koji rice used in making shubo?

A

30 - 33%

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6
Q

typically what’s the percentage of koji rice is used across the whole fermentation?

A

20 - 23%

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7
Q

how long it takes to make a shubo?

A

14 - 28 days (depends on method)

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8
Q

what was the temperature range in making shubo in the old days?

A

6 - 7C

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9
Q

what is the temperature range of making sokujo-moto now?

A

20 - 25C

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10
Q

how long it takes to make a sokujo-moto?

A

14 days

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11
Q

how long it takes to make a kimoto/yamahai shuto?

A

28 days

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12
Q

how long it takes to make the recent “fast sokujo”?

A

10 days

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13
Q

what temperature range to start when making kimoto?

A

6 - 7C

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14
Q

when was the bodai moto uses in the history?

A

12th century

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15
Q

what fermentation temperature range are most of the sake use?

A

12 - 18C

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16
Q

how long does most of sake take for main fermentation?

A

21 - 28 days

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17
Q

what is the alcohol level achieved for most of the sake after main fermentation?

A

17 - 20% abv

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18
Q

what is the residual sugar level of most of the sake after main fermentation?

A

15 - 25 g/L

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19
Q

what is the standard ratio of: steamed rice: koji: water?

A

80: 20: 130

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20
Q

what is the fermentation temperature in the first day of sandan jikomi?

A

12 - 15C

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21
Q

In the Day 1 of sandan jikomi, how many ingredient is added including the shubo?

A

1/6 of the total volume

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22
Q

during the middle and final additions of sandan jikomi, the temperature is lowed to which range?

A

6 - 10C

23
Q

how many ingredient is added in day 3?

A

1/3

24
Q

to make a rich junmai style sake, what should be the temperature range?

A

16 - 18C

25
Q

to make a daiginjo style sake, what should be the temperature range?

A

10 - 12C

26
Q

what is the ideal temperature tolerance per day for ginjo fermentation?

A

0.3 - 0.5C

27
Q

What is the ideal fermentation batch size (rice and water) range of brewing ginjo?

A

600kg - 1500kg of polished rice

800 - 2000 L of water

28
Q

how many junmai ginjo can be produced by 1 kg of polished rice?

A

about 2.5 L.

29
Q

How many litre of ginjo sake can be produced by 600 - 1500 kg of polished rice plus 800 - 2000 L of water?

A

720 - 1800 L. of sake

30
Q

how many junmai can be produced by 1 kg of polished rice?

A

about 2.6 L.

31
Q

how many futsu-shu can be produced by 1 kg of polished rice?

A

about 5 L

32
Q

how the fermentation is stopped?

A
  • by lower the temperature to 3 - 5C
33
Q

what are the maximum amount of jozo can be added to:

  • junmai
  • premium sake
  • futsu-shu?
A
  • none
  • 10%
  • 50%
34
Q

what is the alcohol level of the jozo when it’s imported?

A

over 95% abv

35
Q

what is the alcohol level of the jozo when it’s stored by the brewer?

A

30 - 40% abv

to avoid risk of fire

36
Q

how long a Yabuta takes to complete a filtration?

A

as fast as a few hours

37
Q

how long a funa-shibori takes to complete a filtration?

A

2 days

38
Q

what size is the bag used in fukuro-shibori?

A

about 5 - 10 L each

39
Q

how many alcohol is in sake-kasu?

A

about 8%

40
Q

typically what is the kasu-buai for daiginjo class?

A

40 - 60%

41
Q

typically what is the kasu-buai for futsu-shu?

A

below 30%

42
Q

what is the temperature range for pasteurisation?

A

60 - 65C

43
Q

how long it take to cool down the pasteurised sake after ja-kan?

A

2 days

44
Q

finished sake is normally rest for how long before release?

A

6 - 12 months

45
Q

what is the normal temperature range for resting sake?

A

10 - 20C

46
Q

brewers tend to mature koshu for how long?

A

2 years+

47
Q

usually what is the alcohol strength of the sake in bulk storage?

A

17 - 20% abv

48
Q

how much the water addition can lower the alcohol strength?

A

by 1 - 2 % abv

49
Q

most of the koshu in the market is aged for how long?

A

at least 2 years

50
Q

typically how long it takes to age the sake in taru?

A

only 1 - 2 weeks

51
Q

How many sake breweries in Japan comparing 1970s and 2014-15?

A
  • 3500
  • 1500
52
Q

what is the average (mean) production volume of sake in Japan now?

A

1500 koku

53
Q

how’s production volumes per big, medium and small breweries?

A
  • over 80% is <1000 koku
  • more than 3% are over 10,000 koku
  • only 1% is approx. 250,000 koku
54
Q

How’s the production volume of sake in Japan comparing 1970s and 2014-15?

A
  • over 7.5 million koku
  • 2.49 million koku

TEST (18 decks)

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