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
since when, BS start distribute selected yeast widely?
1906
which year did BS Yeast “Number 1” released?
1916
which year did BS Yeast “Number 8” released?
1963
when is the ginjo boom?
1980s
when was yeast number 1901 released?
2014
when was yeast number 1801 released?
2006
when did the low-foaming version 901 of yeast number 9 release?
1975
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)
when did the brewers start to discover how the kimoto method works scientifically?
late 1800s
Kimoto was once a reliable way to create shubo during which period?
1600s to mid 1800s
when did sokujo-moto development become perfect?
the early 1900s
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
which year was yamahai discovered by scientist?
1909
when was the bodai moto used 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?
2/6
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
What is ABV of 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%
when was the charcoal fining technique developed?
1911 - 1923
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
when was the nigori-zake filter size agreed
1960s
when was carbonated sakes begin to market?
1990s
most of the koshu in the market is aged for how long?
at least 2 years
when was kijoshu being invented?
1973
when was the first kijoshu become available to consumers?
1974
when was the wooden barrel become abandoned?
1920 - 1930s
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
when did Nihon-shu became a G.I.?
2015
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
when was Toji guilds formed?
early Edo period, 1603 - 1868
when was the NRIB established?
1904
which year was the New National Sake Contest start up?
1911
when was the Brewing Society of Japan established?
1906
when was the Brewing Society of Japan authorised as an incorporate foundation?
1915
when was the Japan Sake and Shochu Makers Association established?
1953
when was the Sake Brewers Association Junior Council’s formed?
1955
when was the Sake Samurai Association established?
2004
