Overview of sake production

Question 1

What is Kurabito

Answer 1

A sake craftsman

Question 2

What is Toji?

Answer 2

The person in charge of the Kurabitos

Question 3

What is a koshiki?

Answer 3

A sake steaming vat

Question 4

How long is the rice steamed for

Answer 4

About an hour

Question 5

List all the steps of sake making

Answer 5

1. Washing
2. Soaking
3. Steaming
4. Cooling
5. Koji making
6. Shubo making (3 day step of adding koji, water, rice and yeasts)
7. Moromi undergoes multiple parallel fermentation
8. separating sake from rice solids
9. filtered, pasterized and matured

Question 6

What is “Hineri-mochi”

Answer 6

A puddle like form piece of rice made to check its quality upon seaming

Question 7

What are the three main pillars in sake brewing

Answer 7

1. Making Koji
2. Preparing the yeast starter
3. the fermenting mash

Question 8

What is the special room for Koji making?

Answer 8

“Koji Muro”

Question 9

What is Koji?

Answer 9

Rice that has undergone saccharization and acts as a fermentation starter
Takes three days to complete

Question 10

Name the two rice varieties

Answer 10

Indica : long graines variety
Japonica : short grained variety
(non-Sticky used for sake)

Question 11

What is the highest iron content tolerated in water for sake making?

Answer 11

0.02 ppm

Question 12

What the % polishing for ginjo shu?

Answer 12

60%

Meaning only 40% is polished off

Question 13

What the % of its weight can absorb a grain of rice?

Answer 13

30%

Question 14

What is the name of the enzyme in koji rice?

Answer 14

Aspergillus oryzae

Question 15

What is tane-koji?

Answer 15

The spores of koji-fungi

Question 16

Koji-fungi are most active between what temperature?

Answer 16

Koji-fungi are most active at a temperature of around 36°C, but cease all
activity at a temperature above 45°C

Question 17

What is koji-mai?

Answer 17

The rice used for making koji

Question 18

What is the composition of the fermentation tank?

Answer 18

Steamed rice 80
Koji 20 (expressed as ratios of polished rice)
Water 130

Question 19

How long is the fermentation process?

Answer 19

3 to 4 weeks

Question 20

What is the fermentation temperature?

Answer 20

8-18C

Question 21

What is the proportion of ingredient is added over the 4 days in the tank to make the main mash

Answer 21

1st: 1/6
2nd: Nothing so the yeasts can multiply
3rd: 2/6
4th: 3/6

Question 22

What the temperature range for pasteurization?

Answer 22

60°–65°C

Question 23

Waht is Shubo?

Answer 23

The fermentation starer

Question 24

What is seimai buai

Answer 24

The polishing ratio

Question 25

What is moroni

Answer 25

The main Ferment