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Sake WSET 3 > Production > Flashcards

Production Flashcards

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1
Q

Four basic steps to make steamed rice

A
  1. Polishing
  2. Washing - by hand or maching
  3. Soaking
  4. Steaming
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2
Q

Two important roles of steaming

A
  1. Ensure the rice is able ot break up in the water during fermentation.
  2. Change the structure of the starch so the enzymes can access it and convert it into sugar.
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3
Q

If a brewer only polishes away some of the endosperm, the sake has more __________ and ____________ with ___________ and ____________ aromas.

A

acidity and umami with cereal and lactic aromas.

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4
Q

What does kōji do?

A

Creates enzymes which break down the starch in the rice into sugars.

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5
Q

What does washing do?

A

Removes the dust reside left on the rice grains after polishing.

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6
Q

Mould —-> ____________

A

Enzymes

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7
Q

Starch + Enzymes —> _____

A

Sugar

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8
Q

Four key phases in making kōji

A
  1. Cooling the steamed rice
  2. Spreading the mould over the steamed rice
  3. Initial mould growth
  4. Controlling and stopping the mould growth
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9
Q

High levels of mould growth covering the outside of the rice grains result in sakes with:

A

more flavour, intensity, acidity, and umami

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10
Q

Low levels of mould growth, mainly in the middle of the rice grains creates sakes with:

A

lighter flavour, less acidity and umami

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11
Q

Tsuki-haze kōji is typically used in sakes with high levels of acidity and umami.

T or F

A

False

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12
Q

Tsuki-haze kōji is typically used in the longer or shorter fermentation?

A

Longer

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13
Q

When do ears appear on the rice plants?

A

August to September

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14
Q

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

A

B. more acidity and more umami

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15
Q

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

A

B. less acidity and less umami

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16
Q

What is the legally defined polishing ratio for daiginjō?

A

50% or less

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17
Q

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

A

B. Polishing, washing, soaking, steaming

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18
Q

Best temperature for koji-fungi growth

A

36C

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19
Q

Ideal relative humidity range for koji-fungi growth

A

50%-80%

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20
Q

Ratio of koji-mai to polished rice

A

15% to 25% koji-mai

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21
Q

High temperature that halts koji-fungi growth

A

45C

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22
Q

The shuba (or moto) must be acidic why?

A

To inhibit the growth of microbes that can spoil the sake.

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23
Q

Standard ratio of steamed rice, koji, and water placed in fermentation tank.

A

80 : 20 : 130

steamed rice : koji : water

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24
Q

Rice is added to the fermentation tank over ______ days?

A

Four days

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25
Q

The aim of the fermentation starter is….

A

The build up a healthy population of yeast

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26
Q

The four main ingredients of the fermentation starter:

A
  1. kōji
  2. steamed white rice
  3. yeast
  4. water.
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27
Q

The making of the koji starter is risky why?

A

The yeast would consume the sugar that is released by the kōji enzymes,and any other unwanted yeast and bacteria would propegate.

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28
Q

The brewer prevents unwanted yeast and bacteria growth during the koji-making stage how?

A

The addition of lactic acid to create a hostile envrionment for unwanted yeast and bacteria that would otherwise flourish in these heat + humidity.

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29
Q

Prior to the start of the 20th Century, how was unwanted yeast and bacteria growth controlled?

A

The use of methods called kimoto and yamahai— both still used by brewers.

They both rely on culture of lactic acid bacteria naturally developing at the very start of the fermentation. They create lactic acid and make the fermentation starter acidic. Ultimately they give way to the brewer’s selected yeast.

Sakes made using this method typically have richer, more savoury flavours and are fuller bodied.

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30
Q

Which of the following statements is true regarding tsuki-haze kōji?

A. It is typically used to produce sakes with high levels of acidity and umami.

B. It has a high level of mould growth.

C. It is typically used in the longest fermentations.

D. It has a high level of enzymes.

A

C. It is typically used in the longest fermentations.

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31
Q

Which of the following statements about sō-haze kōji is true?

A. It is typically used for the longest fermentation.

B. It only has a small amount of mould growth.

C. It is typically used for the production of low acid, low umami sakes.

D. It has a high level of enzymes.

A

D. It has a high level of enzymes.

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32
Q

What is the legally defined polishing ratio for daiginjō?

A. 70% or less

B. 50% or less

C. 100% or less

D. 60% or less

A

B. 50% or less

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33
Q

What is the legally defined polishing ration for ginjō?

A. 50% or less

B. 100% or less

C. 70% or less

D. 60% or less

A

D. 60% or less

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34
Q

In the brewing process, what generally happens on Day 1?

A

Fermentation starte,r water, kōji, and steamed rice are added to fill the tank to 1/6

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35
Q

In the brewing process, what generally is added on Day 2?

A

Nothing.

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36
Q

In the brewing process, what is generally added on Day 3?

A

Water, kōji, and steamed rice in 1/3 to total volume. When added to the previous 1/6, should equal 1/2 the brewing volume of the tank.

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37
Q

In the brewing process, what generally happens day 4?

A

Water, kōji, and steamed rice added in 1/2 brewing volume of the tank to achieve maximum volume.

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38
Q

A warmer fermentation temperature results in what kind of flavour?

A

Fuller bodied with more grain flavours.

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39
Q

A cooler fermentation temperature results in what kind of flavours?

A

Lighter bodied with fruity, floral flavours.

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40
Q

When is Jōzō added?

A

After fermentation, before filtration.

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41
Q

What type of sake is not filtered?

A

Nigori

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42
Q

What indicates a sake that is not fined using charcoal?

A

Muroka

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43
Q

What kind of sake is not pasteurized?

A

Nama

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44
Q

What type of sake is not diluted?

A

Gensu

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45
Q

Name a mineral that is NOT desirable in water for sake production.

A. Magnesium

B. Calcium

C. Iron

D. Potassium

A

C. Iron

46
Q

Kasu is to sake as pomace is to wine.

A. True

B. False

A

A. True

47
Q

What is shizuku?

A. A method of pressing sake in a large accordion press.

B. A method of pressing sake by stacking bags of the main mash in a large box and applying pressure on the top.

C. “Free-run” sake made by hanging bags of the main mash and only bottling what drips out.

D. An unpleasant diacetyl aroma from microbial damage in sake.

A

C. “Free-run” sake made by hanging bags of the main mash and only bottling what drips out.

48
Q

Which of the following is NOT a well known sake rice variety?

A. Yamada Nishiki

B. Omachi

C. Harumi Nishiki

D. Gohyakumangoku

A

C. Harumi Nishiki

49
Q

Also known as joso, what is the term for wringing the moromi from its lees?

A. shizuku

B. shibori

C. sokujo

D. shikomi

A

B. shibori

50
Q

What is sandan shikomi?

A. Multiple-parallel fermentation

B. The three additions of moto that gradually build up to a full fermentation tank of sake

C. Sake that goes through two different stages of pasteurization

A

B. The three additions of moto that gradually build up to a full fermentation tank of sake

51
Q

Nihonshu-do, Sake Meter Value or SMV in English, is a measurement of the specific gravity of sake:

A

the density of sake compared to the density of water

52
Q

Brewer’s spirit is used for what qualities?

A
53
Q

What is jozo normally made from?

A
54
Q

Are producers allowed to make sake from table rice varieties?

A
55
Q

Sake-approved varieties of rice have what characteristics?

A
56
Q

Why are table-rice varieties difficult to work with?

A

They lack the ratio of fat to protein that sakamai has. The variety also tends to produce stickier rice that is more difficult to work with during the brewing process.

57
Q

Why are sakamai varieties more expensive than kakomai varieties?

A
58
Q

Legally sake must have no more than _____ ABV

A

22%

59
Q

How many sakamai varieties are officially recognized for sake production in Japan?

A

Over 80

60
Q

What are three traits producers look for when selecting varieties of sake rice?

A
  1. absorb the righ amount of moisture
  2. cooperate with and be penetrated by koji mold
  3. interact with various types of yeast
61
Q

Who is responsible for the certification of organically produced sake?

A

The grower. Certification is tied to agriculture, not to methods employed inside the brewery.

62
Q

How many years must a paddy be free from synthetic product to be certified organic?

A

Three years.

63
Q

Strong diurnal shifts have what effect on the rice?

A

The temperature changes cause starch from the outside of a grain of rice to be collected into its center to make a good shinpaku with a high concentration of starch.

64
Q

Years with lower temperatures and less sunlight result in rice that is more or less soluble at its shinpaku?

A

Less

65
Q

Northern styles of rice tend to be:

A

leaner due to varying temperatures and harvest dates.

66
Q

Southern rice tends to be:

A

richer and mellower due to varying temperatures and harvest dates.

67
Q

The north generally use rice from the current year or rice stored from the previous year?

A

Current year

68
Q

What conditions are required to store rice for future production?

A

Cool with temperature and humidity controls.

69
Q

Name three primary concerns growers face.

A

Weeds

Overgrowth of rice stalks

Taller stalks

70
Q

Why is it important for rice grains to be dried quickly?

A

To avoid rot.

71
Q

The moisture content of rice is regulated by the government.

T or F

A

True

72
Q

How many grades of rice are there and what are they?

A

Five grades:

Santoh (grade 3)

Nittoh (grade 2)

Ittoh (grade 1)

Tokuto (special grade)

Tokujo (higher special grade)

73
Q

If sake at 15C weighs the same as water at 4C, what is the sake meter reading?

A

Zero

74
Q

Higher sugar content can make sake heavier or lighter than water?

A

Heavier, resulting in negative meter values.

75
Q

0.1 N of sodium hydroxide and a neutralization titration (7.2pH) of 10 mL of sake measures what?

A

San-do, the acidity

76
Q

Can tokutei meisho-shu have any preservatives, colouring agents, flavours, or fragrances added during or after production?

A

no

77
Q

What are the Brewers aims in making steamed white rice?

A
  • Reduce the levels of proteins, lipids, vitamins and minerals in the rice grains.
  • adjust the amount and distribution of moisture in the rice grains.
  • Gelatinise the starch
78
Q

What are the brewers aims in making the koji?

A
  • create enzymes to break starch into glucose
  • create enzymes to break proteins into amino acids
79
Q

What is the impact of steaming on starch?

A

Tightly wounds ‘balls’ of enzymes begin to unravel to give access to enzymes.

80
Q

What are two features of sō-haze?

A
  1. Extensive mould growth
  2. high levels of enzymes and other components
81
Q

What is sō-haze used for?

A
  • rapid starch conversion
  • fast, warm fermentation
  • sakes with more body, cereal/lactic flavours
82
Q

What are two features of tsuki-haze?

A
  1. restricted mould growth
  2. low levels of enzymes and other components
83
Q

What is tsuki-haze used for?

A
  • slow starch conversion
  • slow, cool fermentation
  • sakes with less body and ginjō aromas
84
Q

What are the seven steps of kōji making?

A
  1. Hour 0 - bringing in
  2. Hour 1-3 - spreading spores and initial mould growth
  3. Hours 10-13 - re-breaking up
  4. Hours 20-23 - mounding
  5. Hours 30-33 - middle work
  6. Hours 36-38 - final work
  7. Hours 44-48 - sending out
85
Q

Why are the components for fermentation added in three steps over four days?

A

To ensure that the yeast population does not become too diluted and that there are always sufficient quantites of conversion enzymes for the koji.

86
Q

What are the three stages of Moromi-making?

A

Day 1 - Hatsu-zoe - first addition

Day 2 - Odori - let it dance

Day 3 - Naka zoe - middle addition

Day 4 - Tome-zoe - final addition

87
Q

Shubo is transfered to the larger tank. Water, koji, and steamed rice are added equal to 1/6 the total amount of the mixture, the temperature is around 12C.

A

Hatsu-zoe

The first step in Sandan Jikomi

88
Q

What is the purpose of Odori?

A

The mixture is allowed to “dance” - the yeast cells multiply. It is essential and gives a large influence on the fermentation of the subsequent mixture.

89
Q

Double amount of water, koji-mai and steamed rice are added from the first day. The temperature is lowered to 10C gradually.

A

Naka zoe

90
Q

Another double amount of water, koji, and steamed rice is added and the temperature is lowered to 8C

A

Tome zoe

91
Q

What would happen if the entire yeast / water / koji / steamed rice mixture were added to the tank at once rather than Sandan Jikomi?

A

The yeast would become too diluted, prolonging the time required to reach the right density for the proper fermentation of alcohol and allowing microbes to multiply, which could interrupt the fermentation process and soil the mixture.

92
Q

What is one way to identify muroka sake?

A

It will have a bit more colour.

93
Q

What are some methods for making sparkling sake?

A
  • Injection
  • Cuvee Close (tank)
  • Traditional
  • Method Ancestral
  • Live Nigori (usually sold at Christmas)
94
Q

What is the average (mean) annual production of sake per brewery?

A

About 1500 koku

95
Q

What does soaking the rice achieve?

A

It alters the amount and distribution of water within the rice grain.

96
Q

What are the three purposes of soaking and then steaming rice?

A
  1. Raise the moisture level within the grain
  2. Changes the structure of the starch
  3. Disinfection of the rice
97
Q

Why is it important to raise the moisture level within the rice grain?

A

Soaking before steaming helps to ensure that the rice absorbs enough water to be soft and moist in the inside. Steaming (not boiling) keeps the outside of the rice firm. This is the ideal distribution of moisture for producing the best koji, and for ensuring the rice breaks up during fermentation at the right speed.

98
Q

Why is it important that the starch in rice change during steaming?

A

The structure is changed by heat to allow the koji enzymes to break it into fermentable sugars. Without heat, the starch remains in a form that the enzymes cannot break apart.

99
Q

Disinfection of the rice is achieved how?

A

Through steaming. Steaming kils microbes that may on the rice and reduces the risk of undesirable microbes contaminating the fermentation.

100
Q

What are the four key steps to sake production?

A
  1. The fermentation starter
  2. The main fermentation
  3. Jozo alcohol and filtration
  4. Finishing
101
Q

Is acid added to the main fermentation?

Why or why not?

A

No. Additional acid could make the final product too acidic.

102
Q

Why is the fermentation built in staeages?

A

To ensure that at each moment there is enough yeast to protect the fermentation against contamination from other undesirable microbes.

103
Q

Describe what is happening in parallel fermentation.

A

The koji enzymes are breaking down the starch into sugar to make food for the yeast and the yeast is consuming the sugar creating heat, alcohol, and CO2.

104
Q

What happens if the main fermentation gets out of balance and there is too much koji?

A

The sake will be sweet because more sugar will be created than the yeast can consume.

105
Q

How long does main fermentation take?

A

Three to five weeks depending on the temperature.

106
Q

How is fermentation halted?

A

The brewer chills the liquid to such a low temperature that the yeast stops fermenting.

107
Q

What is the overall temperature range for fermentation?

A

6C - 18C (43F - 64F)

108
Q

What is the impact of a warmer fermentation?

A

The yeast work more quickly. The resulting sakes are fuller-bodied with more rice/cereal and spicy/earthy flavours.

109
Q

What is f the impact of colder fermentation?

A

The yeast work more slowly. The result are sakes with lighter-body and more floral/fruity flavours.

110
Q

What is the result of very cold fermentation with very little food for the yeast?

A

A ginjo sake. The yeast are put under great stress and, in response, they produce chemicals that have distinct aromas including green apple and fresh banana.

111
Q

Sake flavours dissove mors ie in water or in alcohol?

A

In alcohol. This is why jozo may be added prior to filtration.

112
Q

Nearly all sakes have some unfermented sugar.

T or F

A

True

Sake WSET 3 (14 decks)

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