Numbers Flashcards
water made up over ?? % of the sake?
over 80%
at what temperature range, yeast become inactive?
3 - 5C
What is the maximum alcohol level yeast can produce in making sake?
22% abv
percentage of the small shubo tank compare with the size of the main fermentation tank
6-10%
percentage of koji rice used in making shubo?
30 - 33%
typically what’s the percentage of koji rice is used across the whole fermentation?
20 - 23%
how long it takes to make a shubo?
14 - 28 days (depends on method)
what was the temperature range in making shubo in the old days?
6 - 7C
what is the temperature range of making sokujo-moto now?
20 - 25C
how long it takes to make a sokujo-moto?
14 days
how long it takes to make a kimoto/yamahai shuto?
28 days
how long it takes to make the recent “fast sokujo”?
10 days
what temperature range to start when making kimoto?
6 - 7C
when was the bodai moto uses in the history?
12th century
what fermentation temperature range are most of the sake use?
12 - 18C
how long does most of sake take for main fermentation?
21 - 28 days
what is the alcohol level achieved for most of the sake after main fermentation?
17 - 20% abv
what is the residual sugar level of most of the sake after main fermentation?
15 - 25 g/L
what is the standard ratio of: steamed rice: koji: water?
80: 20: 130
what is the fermentation temperature in the first day of sandan jikomi?
12 - 15C
In the Day 1 of sandan jikomi, how many ingredient is added including the shubo?
1/6 of the total volume
during the middle and final additions of sandan jikomi, the temperature is lowed to which range?
6 - 10C
how many ingredient is added in day 3?
1/3
to make a rich junmai style sake, what should be the temperature range?
16 - 18C
to make a daiginjo style sake, what should be the temperature range?
10 - 12C
what is the ideal temperature tolerance per day for ginjo fermentation?
0.3 - 0.5C
What is the ideal fermentation batch size (rice and water) range of brewing ginjo?
600kg - 1500kg of polished rice
800 - 2000 L of water
how many junmai ginjo can be produced by 1 kg of polished rice?
about 2.5 L.
How many litre of ginjo sake can be produced by 600 - 1500 kg of polished rice plus 800 - 2000 L of water?
720 - 1800 L. of sake
how many junmai can be produced by 1 kg of polished rice?
about 2.6 L.
how many futsu-shu can be produced by 1 kg of polished rice?
about 5 L
how the fermentation is stopped?
- by lower the temperature to 3 - 5C
what are the maximum amount of jozo can be added to:
- junmai
- premium sake
- futsu-shu?
- none
- 10%
- 50%
what is the alcohol level of the jozo when it’s imported?
over 95% abv
what is the alcohol level of the jozo when it’s stored by the brewer?
30 - 40% abv
to avoid risk of fire
how long a Yabuta takes to complete a filtration?
as fast as a few hours
how long a funa-shibori takes to complete a filtration?
2 days
what size is the bag used in fukuro-shibori?
about 5 - 10 L each
how many alcohol is in sake-kasu?
about 8%
typically what is the kasu-buai for daiginjo class?
40 - 60%
typically what is the kasu-buai for futsu-shu?
below 30%
what is the temperature range for pasteurisation?
60 - 65C
how long it take to cool down the pasteurised sake after ja-kan?
2 days
finished sake is normally rest for how long before release?
6 - 12 months
what is the normal temperature range for resting sake?
10 - 20C
brewers tend to mature koshu for how long?
2 years+
usually what is the alcohol strength of the sake in bulk storage?
17 - 20% abv
how much the water addition can lower the alcohol strength?
by 1 - 2 % abv
most of the koshu in the market is aged for how long?
at least 2 years
typically how long it takes to age the sake in taru?
only 1 - 2 weeks
How many sake breweries in Japan comparing 1970s and 2014-15?
- 3500
- 1500
what is the average (mean) production volume of sake in Japan now?
1500 koku
how’s production volumes per big, medium and small breweries?
- over 80% is <1000 koku
- more than 3% are over 10,000 koku
- only 1% is approx. 250,000 koku
How’s the production volume of sake in Japan comparing 1970s and 2014-15?
- over 7.5 million koku
- 2.49 million koku
