Overall Flashcards
特定名称酒
1)Only water, koji, yeast, small alcohol
2)Koji >15% of rice
What can happen if the moisture level in the rice that will be used to make a daiginjō becomes too high?
1)Kōji mould grows too fast , without producing enough enzyme
2)rice during fermentation breaks up too quickly, Yeast having too much sugar, can’t control fermentation.
Sales outside US
US
China
HK
Taiwan
Korea
total 5%
A sake described as nama-chozō has undergone what process?
Pasteurised once after bulk storage
National Research Institute of Brewing (NRIB)
Research
1)improve existing tech
2)develop new tech
3)safety and quality control
New National Sake Context
- Held spring after brewing season
Tōji guilds
1)Members shared techniques and educate next generation Toji and Kura-bito
2)Employment agency
3)25 left
4)三大 ：
南部（Nanbu）, 岩手県（いわて）
越後（Echigo）, 新潟県
丹波 (Tanba)、兵庫県
Japan Sake and Shōchū Makers Association (JSS)
1)Liaison between brewer and govt
2)promote sake industry
effect of heating sake
more intense
richer texture
more acidic
more umami/savory
mute sweet
mute bitter
koshu
rich texture, sweet
intense
nuts, dried fruit, meat, pickled veggie
out of condition
picked veggie
nama hine
malt, bacon
rotten veggie
limit
per day average
women- 2 = 150
men- 3 = 225
per setting
4 = 300
which sake good for all temp
futsu
junmai
honjozo
ginjo is good for what temp?
cold
room (personal)
hot - NO
umami + sweet food
make sake harder
- more dry and bitter
- more acidic
- less body
- less fruity
BrewSoc: Brewing Society of Japan
1)supply Yeast
2)brewery research
3)academic updates in monthly bulletin
JA: Japan Agriculture
1)Network of farm co-operatives. Cover all crop with RICE
2)1942-1985 complete market control
3)half rice sold thru JA
Dilution before or after Pasteurization?
Filtration
Pasteurisation (storage bulk before or after)
Dilution
Bottling
More proteins, lipids, vitamins, minerals in RICE
fast fermentation
add flavour, texture, acidity
p86
rice moisture
help grain break up more easily
what does polishing remove
Protein, Lipids, vitamins, minerals
Starch to sugar
Gelatinisation
glucose consist of
1)Amylose
2)Amylopectin (80%+ -> sticky/glutinuous)
Unbreakable: Limit Dextrins
key enzymes
Amylases
Proteases
where is most acid from
1)Acid (Succinct, malic) from Yeast
2)Lactic from Fermentation Starter
ginjo factors
Rice
- type: Yamada-Nishiki(34%), Akita-sake-komachi (2.8%)
- ratio: 50%
- moisture: low
Koji
- Type: Tsukiji
- Strain: high Amylase
- Moulding: Box/Tray Koji
- Long + high temp after moulding to increase amylase, lower protease
Yeast
- Strain: #14, #1601
- Nutrient Level: low
- Temp: 10-12C
- Length: 4-5 weeks
Sake specific rice attributes
酒造好適米
Large Grain
Well defined Shinpaku
low protein
good water absorbency
broken down easily by enzyme
Fertilizers and Nutrients for growing rice
1)Less than table-rice
2)Nutrients
- Nitrogen
* Calcium silicate
* phosphoric acid
* potassium
- Large Shinpaku
grade of rice only for sake
toku-jo
toku-to
other are for both
what’s the definition of good rice during harvesting
moisture: 15% or less
percent grains
- broken, cracked,
- dead,
- under-ripe
flooding/draining
flooding:
kill weeds
draining:
1)submerged rotting veggie decompose (oxygen)
2)slows shoot growth and increase grain size
3)stronger roots
rice growing cold and hot during ripening
too cool
- non-glutinous
- easy enzyme digest but hard to handle
too hot
- struggle to ripen
- more prone to cracking (more protein)
- more glutinous
- hard for enzyme digest
two large grained rice
large shinpaku
omachi (2.4%) - less pure
yamada nishiki (34%) - pure, elegant, precision
- late harvest!
gohyakuman goku
(21%)
simple, delicate, dry , short clean finish
miyami nishiki
intense flavor, rich, slightly sweet
(opposite of niigata- light, dry, pure)
(7%)
vs gohyakumangoku
- sweeter, richer, robust
vs Yamada-nishiki
aromas restrained
How is ripeness defined?
1)color of ears (glossy/golden)
2)3 leaves per plant
3)15-20 ears per plant
4)strong deep roots
which requires higher level of moisture in rice? koji or fermentation?
Koji
what are the 3 kinds of Amylase?
Alpha-amylase
Gluco-amylase
alpha-gluco-sidase
which koji strain is used for sake usually?
yellow, black or white
yellow
(Black and white has too much citric acid)
So-haze
Mould covers entire rice grain
high quality of mould
amino acids, peptides.
1)High level of enzyme -> rapid gelatinization
2)High vitamins, sugar -> Faster fermentation
more body/flavor
3)High LIPID -> Less ginjo aromas
4)higher rice moisture
Tsuki-Haze
Lightly spotted pattern over rice grain
restricted # of mould
low level of moisture, koji room less humid
Slow, controlled, Cold fermentations
Lightly textured, delicte
1)Slow starch conversion -> low yeast nutrients (maximizing amount of glucoamylase secreted by koji mould during limited growth)
2)Slow, cool fermentation to balance #1
Results
- Ginjo aromas
- low umami, cereal aromas
- lighter body
ester production requirement
1)Low LIPD
2)Not *fast, complete fermentation”
3)low nutrient
4)low nitrogen
Describe how spore spreading machine works
- Large drum with circular base
- Rice grains laid to cover base
- Rotating roller moves rice, with temp/humility controlled
- Machine creates high temperature, high humility to mimic “blanket” to promote growth
Describe how Re-breaking up works for machine
Rice broken up by rotating rollers
temp/humility high to encourage mould growth
what does hardness of water mean
Calcium
Magnesium
3 nutrients needed for Yeast
Magnesium
Potassium
Phosphorous
What are the 2 types of modern yeast?
14 - 金沢 (1995): isoamyl acetate - banana
#1801 - (#9 + #1601 in 2016) ethyl caproate -green apple/melon (GOLD STANDARD)
3 Yeast format
1)Ampoules
2)Dried
3)Slants
jozo alcohol level
95%,
30-40% added
what’s the proper sequence of production
koji making
fermentation starter
fermentation
alcohol addition
filtration/fine filtration
pasteruization/storage/pasteruization
dilution
bottling
what’s in fourth edition
Water, Sugar, Dextrins from steam rice.
- add koji enzyme to stream rice + water
- glutinous rice or sake-kasu.
sugar and water made from steam rice + Koji
which has decline level off?
ginjo and daiginjo
factors affecting kasu buai
- enzyme amount
- fermentation temp
- filtration method
daiginjo- 40-60%
futsu- 30%
速醸酛
sokujo moto
3 types of しぶり
やぶた しぶり- few hours
ふな しぶり- 2 days
ふくろ しぶり
3 filter fractions
荒走り (あら ばしり) - fresh
中取り (なか どり) - silky, pure
責め (せめ) - coarse
what is once pasteur?
pasteurization after bottling
blending type
polishing ratio
rice/yeast type
press fractions
what’s after polishing
washing
kimoto/yamahai taste
+flavors, depth/ complexity
+acidic
+ nutty, caramel flavors
Full body
+umami
acidic, salty
make sake softer
- less dry/bitter
- less acidic
- more fruity
bitterness food impact to sake
more bitter
chillie food impact to sake
make drink harder
- more bitter/dry
- more alcohol
- more acidic
- less fruitness
chillie food pairing
light alcohol
good sweetness
moisture level changes
good rice <15%
soaking 30%
steaming 40%
koji - sending out 10-15%
how does the washing machine work
high speed rotating roller
slowly gently prevent hest, friction cracking rice
rough surface of rock
rice dropped into polishing column
rice sent back to top by conveyer
how does continuous steaming work
conveyor
inlet for rice at one end, and exit for steam rice
first part: force high pressure steam into rice from below
second part: rice cooled
