Production Flashcards
Four basic steps to make steamed rice
- Polishing
- Washing - by hand or maching
- Soaking
- Steaming
Two important roles of steaming
- Ensure the rice is able ot break up in the water during fermentation.
- Change the structure of the starch so the enzymes can access it and convert it into sugar.
If a brewer only polishes away some of the endosperm, the sake has more __________ and ____________ with ___________ and ____________ aromas.
acidity and umami with cereal and lactic aromas.
What does kōji do?
Creates enzymes which break down the starch in the rice into sugars.
What does washing do?
Removes the dust reside left on the rice grains after polishing.
Mould —-> ____________
Enzymes
Starch + Enzymes —> _____
Sugar
Four key phases in making kōji
- Cooling the steamed rice
- Spreading the mould over the steamed rice
- Initial mould growth
- Controlling and stopping the mould growth
High levels of mould growth covering the outside of the rice grains result in sakes with:
more flavour, intensity, acidity, and umami
Low levels of mould growth, mainly in the middle of the rice grains creates sakes with:
lighter flavour, less acidity and umami
Tsuki-haze kōji is typically used in sakes with high levels of acidity and umami.
T or F
False
Tsuki-haze kōji is typically used in the longer or shorter fermentation?
Longer
When do ears appear on the rice plants?
August to September
Rice that is polished to 70% is typically used to make sake that have:
A. more acidity and less umami
B. more acidity and more umami
C. less acidity and more umami
D. less acidity and less umami
B. more acidity and more umami
Rice that is polished to less than 50% is typically used to make sakes that have:
A. more acidity and less umami
B. less acidity and less umami
C. more acidity and more umami
D. less acidity and more umami
B. less acidity and less umami
What is the legally defined polishing ratio for daiginjō?
50% or less
Which one of the following has the production steps in the correct order?
A. Washing, polishing, steaming, soaking
B. Polishing, washing, soaking, steaming
C. Washing, steaming, soaking, polishing
D. Soaking, washing, polishing, steaming
B. Polishing, washing, soaking, steaming
Best temperature for koji-fungi growth
36C
Ideal relative humidity range for koji-fungi growth
50%-80%
Ratio of koji-mai to polished rice
15% to 25% koji-mai
High temperature that halts koji-fungi growth
45C
The shuba (or moto) must be acidic why?
To inhibit the growth of microbes that can spoil the sake.
Standard ratio of steamed rice, koji, and water placed in fermentation tank.
80 : 20 : 130
steamed rice : koji : water
Rice is added to the fermentation tank over ______ days?
Four days