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wset3 > Overall > Flashcards

Overall Flashcards

1
Q

特定名称酒

A

1)Only water, koji, yeast, small alcohol
2)Koji >15% of rice

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2
Q

What can happen if the moisture level in the rice that will be used to make a daiginjō becomes too high?

A

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.

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3
Q

Sales outside US

A

US
China
HK
Taiwan
Korea

total 5%

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4
Q

A sake described as nama-chozō has undergone what process?

A

Pasteurised once after bulk storage

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5
Q

National Research Institute of Brewing (NRIB)

A

Research
1)improve existing tech
2)develop new tech
3)safety and quality control

New National Sake Context
- Held spring after brewing season

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6
Q

Tōji guilds

A

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

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7
Q

Japan Sake and Shōchū Makers Association (JSS)

A

1)Liaison between brewer and govt
2)promote sake industry

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8
Q

effect of heating sake

A

more intense
richer texture
more acidic
more umami/savory

mute sweet
mute bitter

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9
Q

koshu

A

rich texture, sweet
intense
nuts, dried fruit, meat, pickled veggie

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10
Q

out of condition

A

picked veggie

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11
Q

nama hine

A

malt, bacon
rotten veggie

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12
Q

limit

A

per day average
women- 2 = 150
men- 3 = 225

per setting
4 = 300

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13
Q

which sake good for all temp

A

futsu
junmai
honjozo

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14
Q

ginjo is good for what temp?

A

cold
room (personal)
hot - NO

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15
Q

umami + sweet food

A

make sake harder
- more dry and bitter
- more acidic
- less body
- less fruity

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16
Q

BrewSoc: Brewing Society of Japan

A

1)supply Yeast
2)brewery research
3)academic updates in monthly bulletin

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17
Q

JA: Japan Agriculture

A

1)Network of farm co-operatives. Cover all crop with RICE
2)1942-1985 complete market control
3)half rice sold thru JA

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18
Q

Dilution before or after Pasteurization?

A

Filtration
Pasteurisation (storage bulk before or after)
Dilution
Bottling

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19
Q

More proteins, lipids, vitamins, minerals in RICE

A

fast fermentation
add flavour, texture, acidity

p86

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20
Q

rice moisture

A

help grain break up more easily

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21
Q

what does polishing remove

A

Protein, Lipids, vitamins, minerals

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22
Q

Starch to sugar

A

Gelatinisation

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23
Q

glucose consist of

A

1)Amylose
2)Amylopectin (80%+ -> sticky/glutinuous)

Unbreakable: Limit Dextrins

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24
Q

key enzymes

A

Amylases
Proteases

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25
Q

where is most acid from

A

1)Acid (Succinct, malic) from Yeast
2)Lactic from Fermentation Starter

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26
Q

ginjo factors

A

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

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27
Q

Sake specific rice attributes
酒造好適米

A

Large Grain
Well defined Shinpaku
low protein
good water absorbency
broken down easily by enzyme

28
Q

Fertilizers and Nutrients for growing rice

A

1)Less than table-rice
2)Nutrients
- Nitrogen
* Calcium silicate
* phosphoric acid
* potassium

    • Large Shinpaku
29
Q

grade of rice only for sake

A

toku-jo
toku-to

other are for both

30
Q

what’s the definition of good rice during harvesting

A

moisture: 15% or less
percent grains
- broken, cracked,
- dead,
- under-ripe

31
Q

flooding/draining

A

flooding:
kill weeds

draining:
1)submerged rotting veggie decompose (oxygen)
2)slows shoot growth and increase grain size
3)stronger roots

32
Q

rice growing cold and hot during ripening

A

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

33
Q

two large grained rice
large shinpaku

A

omachi (2.4%) - less pure
yamada nishiki (34%) - pure, elegant, precision

  • late harvest!
34
Q

gohyakuman goku

A

(21%)

simple, delicate, dry , short clean finish

35
Q

miyami nishiki

A

intense flavor, rich, slightly sweet
(opposite of niigata- light, dry, pure)

(7%)
vs gohyakumangoku
- sweeter, richer, robust

vs Yamada-nishiki
aromas restrained

36
Q

How is ripeness defined?

A

1)color of ears (glossy/golden)
2)3 leaves per plant
3)15-20 ears per plant
4)strong deep roots

37
Q

which requires higher level of moisture in rice? koji or fermentation?

A

Koji

38
Q

what are the 3 kinds of Amylase?

A

Alpha-amylase
Gluco-amylase
alpha-gluco-sidase

39
Q

which koji strain is used for sake usually?

yellow, black or white

A

yellow
(Black and white has too much citric acid)

40
Q

So-haze

A

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

41
Q

Tsuki-Haze

A

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

42
Q

ester production requirement

A

1)Low LIPD
2)Not *fast, complete fermentation”
3)low nutrient
4)low nitrogen

43
Q

Describe how spore spreading machine works

A
  • 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
44
Q

Describe how Re-breaking up works for machine

A

Rice broken up by rotating rollers
temp/humility high to encourage mould growth

45
Q

what does hardness of water mean

A

Calcium
Magnesium

46
Q

3 nutrients needed for Yeast

A

Magnesium
Potassium
Phosphorous

47
Q

What are the 2 types of modern yeast?

A

14 - 金沢 (1995): isoamyl acetate - banana

#1801 - (#9 + #1601 in 2016) ethyl caproate -green apple/melon (GOLD STANDARD)

48
Q

3 Yeast format

A

1)Ampoules
2)Dried
3)Slants

49
Q

jozo alcohol level

A

95%,
30-40% added

50
Q

what’s the proper sequence of production

A

koji making
fermentation starter
fermentation
alcohol addition
filtration/fine filtration
pasteruization/storage/pasteruization
dilution
bottling

51
Q

what’s in fourth edition

A

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

52
Q

which has decline level off?

A

ginjo and daiginjo

53
Q

factors affecting kasu buai

A
  • enzyme amount
  • fermentation temp
  • filtration method

daiginjo- 40-60%
futsu- 30%

54
Q

速醸酛

A

sokujo moto

55
Q

3 types of しぶり

A

やぶた　しぶり- few hours
ふな　　しぶり- 2 days
ふくろ　しぶり

56
Q

3 filter fractions

A

荒走り　(あら ばしり) - fresh
中取り　(なか　どり) - silky, pure
責め　　(せめ) - coarse

57
Q

what is once pasteur?

A

pasteurization after bottling

58
Q

blending type

A

polishing ratio
rice/yeast type
press fractions

59
Q

what’s after polishing

A

washing

60
Q

kimoto/yamahai taste

A

+flavors, depth/ complexity
+acidic
+ nutty, caramel flavors
Full body
+umami

61
Q

acidic, salty

A

make sake softer
- less dry/bitter
- less acidic
- more fruity

62
Q

bitterness food impact to sake

A

more bitter

63
Q

chillie food impact to sake

A

make drink harder
- more bitter/dry
- more alcohol
- more acidic
- less fruitness

64
Q

chillie food pairing

A

light alcohol
good sweetness

65
Q

moisture level changes

A

good rice <15%
soaking 30%
steaming 40%
koji - sending out 10-15%

66
Q

how does the washing machine work

A

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

67
Q

how does continuous steaming work

A

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

wset3 (3 decks)

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