Numbers Flashcards
What are the hours of polishing required?
a)70%
b)50%
c)23%
a)70%=10
b)50%=2 days (45 hours)
c)23%=7 days
What year is 平成30 (へいせい)?
2018
What’s the temperature of 冷酒?
6-13C
What’s the room temp?
15-18C
What’s the temp for storage?
12C
nama <8
What’s the percent of premium sake among all sake?
1/3
What’s the ginjo percent among premium sake?
40%
What year is 2018?
平成30
What’s temp do people grow rice?
sunny days 20-25
nights 10.5-15.5
Duration for Shubo
2 - 4 weeks
What’s the Koji temperature?
High Humidity, 33-38°C
What are the limited alcohol level and temp for sake brewing
Until high alcohol (20-22%)
Low temperature (until 3°C-5°C)
速醸酛
Fast shokujou moto (mid-temperature)
High-shokujou moto
18-25°C->10->20-23->7°C
(14 days)
20°C (7 days)
Kimoto/Yamahai
6->5->23->7°C (14 days)
Yamahai date
1909
Kimoto invention location
1600 nada, kobe
もろり ratio
80 rice
20 koji
130 water
騎乗酒 もろり ratio
Koji: 20
Rice: 80
Water: 60
Sake: 70
Day 1 もろり 初添え
Day 4 留添え とめそえ
12-15°C to multiply yeast
rises slighly
6-10°C
Fermentation Temp
*Ginjo
8-12C
4-5 weeks
*Non-Ginjo
16-18C
3-4 weeks
Chilled to 3-5C to stop
雄町
1866
2.4%
created yamada, gohyakumangoku
large grains
large shinpaku
hard to polish (fat shape, soft)
rich texture , earthy, spicy , high umami
pasteurization temp and duration
60-65, half hour
Total production (2020)
2.33M 石
Average production
2000 石
80% average production
300 石
3% greater than?
10,000 石
when is draining / reflooding paddy
june to sept
appearance of ears
late july to sept
ripening
harvest
drying
aug to oct
late aug to nov
late aug to nov
1 - Bringing in
Hour 0
Temp: 30C
2 - Spreading spores and initial mould growth
Hour 1-3
Temp: 30C->(33C-35C)
3 - Re-breaking up
Hour 10-13
Temp: 33C->31C->33C
4 - mounding
33C->35C
*every grain
3 options たこ、はこ、ふた
5 - Middle Work
35C->33C->38C
release heat
draw patterns
move fast otherwise too much protease
6 - Final Work
> 38C, <43C
release moisture
7 - Sending out
43C->10C
stop mould growth
bottle fermented alcohol level
filtered at 5-10%
add 1-1.5% adv
sparkling
carbonation
bottle fermented
live nigori
futsushu, 1kg->?
ginjo, 1kg->?
futsushu, 1kg->5L
ginjo, 1kg->2.5L
what’s the alcohol% of wine
12-14%
SMV
Normal -2 to +8, average +4 (17g/L)
Sweet: -30 to -100
Dry +10 unusual
size
合 ごう
180ml
升 しょう
1.8L (magnum size)
斗 と
18L
石 こく
180L (20 x 12-bottle cases of wine == 240 bottles)
what is once pasteurized
what is creamy
The way it spreads across your palate is smooth and velvety, rather than sharp and crisp.
