Overview of sake production Flashcards
What is Kurabito
A sake craftsman
What is Toji?
The person in charge of the Kurabitos
What is a koshiki?
A sake steaming vat
How long is the rice steamed for
About an hour
List all the steps of sake making
- Washing
- Soaking
- Steaming
- Cooling
- Koji making
- Shubo making (3 day step of adding koji, water, rice and yeasts)
- Moromi undergoes multiple parallel fermentation
- separating sake from rice solids
- filtered, pasterized and matured
What is “Hineri-mochi”
A puddle like form piece of rice made to check its quality upon seaming
What are the three main pillars in sake brewing
- Making Koji
- Preparing the yeast starter
- the fermenting mash
What is the special room for Koji making?
“Koji Muro”
What is Koji?
Rice that has undergone saccharization and acts as a fermentation starter
Takes three days to complete
Name the two rice varieties
Indica : long graines variety
Japonica : short grained variety
(non-Sticky used for sake)
What is the highest iron content tolerated in water for sake making?
0.02 ppm
What the % polishing for ginjo shu?
60%
Meaning only 40% is polished off
What the % of its weight can absorb a grain of rice?
30%
What is the name of the enzyme in koji rice?
Aspergillus oryzae
What is tane-koji?
The spores of koji-fungi
Koji-fungi are most active between what temperature?
Koji-fungi are most active at a temperature of around 36°C, but cease all
activity at a temperature above 45°C
What is koji-mai?
The rice used for making koji
What is the composition of the fermentation tank?
Steamed rice 80
Koji 20 (expressed as ratios of polished rice)
Water 130
How long is the fermentation process?
3 to 4 weeks
What is the fermentation temperature?
8-18C
What is the proportion of ingredient is added over the 4 days in the tank to make the main mash
1st: 1/6
2nd: Nothing so the yeasts can multiply
3rd: 2/6
4th: 3/6
What the temperature range for pasteurization?
60°–65°C
Waht is Shubo?
The fermentation starer
What is seimai buai
The polishing ratio
What is moroni
The main Ferment
