Random Flashcards
What is the result of adding jozo alcohol?
Many of the characteristics of the sake (sweetness, acidity, umami, dextrins) are diluted but the increase in alcohol helps to extract aroma compounds that are more soluble in alcohol (especiallyginjōaromas) from the rice solids- the overall effect is a lighter, leaner, purer sake.
What results in careless washing or steaming regarding rice grains?
Careless washing, uneven washing or steaming could lead to high koji enzymes, koji flavours, fast enymatic digestion leading to a fast fermentation
What happens after polishing ?
Rice is rested to reabsorb moisture that was lost during polishing.
Prevents cracking when washing due to temperature change
3-4 weeks(depends on climate)
What are the rough polishing times for 70% and 50%?
10 hours polishing to reach 70%
45 hours polishing to reach 50%
Washing aim and method for futsushu
Washing: Aim to remove nuka avoiding too much water absorption
Futsushu: large scale washing tanks that blow fine air bubbles dislocating nuka off the rice
What is the target moisture for soaking and what happens if they absorb too much moisture?
Target moisture 30-35%
Water absorbency: 70% or over rarely goes over 30%
60% and 50%: quickly exceeds 30%
Too much absorption:high level of koji enzymes and koji flavours.
Enzymatic digestion too fast during fermentation, and too fast for daiginjos.
Non-ginjo/futsushu: soaked in large tanks overnight
How is rice soaked for ginjo?
Ginjo: distribution of water is important for koji
* soak rice in small batches
* used cold water
* bottom end of range 8-15°C
* time the soaking using a stopwatch
How is rice cooled for ginjo and futsushu?
Cooling rice:
Ginjo/non-ginjo: spread rice on mats on floor (manual is more delicate and prevents cracking)
Futushu: continous steamer cools rice
Describe what high levels of amylase and protease do.
High levels of amylase: rich and higher in alcohol
High levels of amylase: sweeter, fuller style, if fermentation is cold
High levels of protease : increase umami
Describe koji making process for futsushu
Futsushu: Fully automated koji making machine from start to finish
Hikikomi – rice is dried in continuous steamer on conveyer belt, and then transferred by tubes or belt to koji making machine.
Spreading spores hr 1-3 to 10-12
rice is sprayed by spores when they are transferred to machine. Rice is laid out to cover large drum base and humidity and temp is controlled so that it is like blanket covering them to promote mould growth. Temp is 30-32 then rises to 33-35.
Rebreaking -10-12hr
rice is broken up by rotating rollers to reduce any hot spots and even mould growth. Temp rises to 33 then back to 31 then up again to 33.
Mounding hrs 20-23 (half way) temp grows from 33-35. Rice is not put out, but remains in the drums. Machine adjusts temp using rollers to move rice.
Middle work: 30-33hrs
temp reduced down to 33 then up to 38 and aim is to release heat.Rollers allow heat and water to escape.
Final work hrs 36-38.
Temp remains higher than 38 but not exceeding 43 which would stress the koji mould.Shubo Koji spend 12-20 hrs here to high temperatures of 42-45 to increase enzymes, but 2nd addition and 3rd addition only spend about 8hrs. Rollers reshape rice and temp and humidity adjusted to encourage drying.
Sending out 44-50 hours.
Temp reduced from 38-45 to 10-15 in machine.
What are the results of kimoto method and describe it.
High acidity, richness and flavour
Kimoto:,
Day 1 mix steamed rice, water and koji temp 6-7 °C
Day 2 pound
Day 3-4 combine tubs temp go down to 5-6 °C
To day 14 accelerated sacharrification then nitrous acid declines, yeast grows and multiply in another 14 days
Dat 23 around 23 °C and over 4 days chilled to 7 °C allowing strongest surviving yeast to multiply.
Explain Yamahai method.
Yamahai method:
Koji is soaked first in water for several hours before adding steamed rice.
Temp is also higher at 8-9 °C they do pumping over on day 1, then mix mash with a pole. No longer pounded to paste.
What are the temperatures of sandanjikomi?
Day 1 temp 12-15 °C, rises slightly then lowered to 6-10 °C
What are the fermentation temp for ginjos and non ginjos?
Ginjos: temp 8-12 °C/ 30-35 days
Non ginjos: temp 12-18 °C /21-28days (4th addition)
Fermention chilled to 3-5 °C, cold and high alcohol stops yeast
Legal allowances for jozo alcohol?
Allowance for non junmai: 10% of mass of polished rice
Allowance for futsū-shu: max. 50% of mass of polished rice
Increases volume
Can also add Sweetness, Acidity, Umami before filtration.
How long does yabutashibori take
Futsushu – yabutashibori
largest can take a few hours
Ginjos – Funashibori
2days
What kind of pasteurisation is recommended for ginjos?
bottle pasteurisation: bottles go through a conveyor belt, showered with hot water to 65degrees then showered with cold water to 30 degrees.
What is the aim of sending out in koji making?
The aim is to stop the growth of thekōjimould by cooling the rice and drying it out.
Name of sake yeast?
Saccharomyces cerevisiae
What happens after soaking?
After soaking drained and left several hours and steamed within 24 hours
How is washing and soaking done for futushu rice?
washing done in Large Scale Washing Tanks.
Soaking is done overnight in Large Batches.
Temp of dekoji ?
10-15 degrees.
What is the main advantage and the main disadvantage of bottle pasteurisation?
This method exposes sake to the least heat for the shortest amount of time and only one pasteurisation is required. Therefore, delicate aromas are less likely to be damaged. It is more labour intense than bulk pasteurisation and less well suited for dealing with high volumes of sake as it takes more space to store sake in bottles before shipping, so brewers need to install larger temperature controlled warehouse.
What are limit dextrins?
Due to koji, the starch is broken into large fragments called oligosaccharides and finally back into individual glucose molecules. However, there are parts of a starch molecule that are not fully broken down. Amylopectin is highly branched and the junctions where branches form cannot be separated by thekōjimould enzymes. The glucose molecules that form these junctions remain bonded together in large fragments called limit destrins. Limit destrins are too large for yeast to eat so they remain in the sake and are responsible for the unique mouthcoating texture of sakes.
What are the aims of steaming?
Sterilise the starch, gelatinise the starch and increase the moisture of the rice to around 40%
How can a brewer reduce the risk of rice absorbing too much moisture when it is in a traditional batch steamer?
-Use ‘fake rice’ at the bottom of the steamer.
-Cover the steamer with a cloth to stop condensation dripping onto the rice.
-Use steam that has a lower concentration of water droplets in it.
List the components produced by koji on rice
sugars
lipids (too much inhibit ester isoamyl acetate)
vitamins, proteins
amino acids and peptides from proteases - contribute to umami
flavins (colour)
What is the aim of Mounding?
The aim of this stage is to start the focus on the distribution and level of mould growth within each individual grain of rice. The drying process will also start at this point.
Explain Yamahai method
Day 1
Mix koji and water to extract the enzymes - 6-8 hours.
Add steamed rice and water. Temp at 8-9degrees.(higher than Kimoto)
Pumping over
Day 2
Mix with pole
Rest is the same. (Continue til day 14 with enough lactic acid to put in yeast.)
Explain Kimoto method.
Low temperatures to ensure less microbial spoilage. 6-7 degrees.
Day 1
rice, water and koji divided into small tubs.
Day 2
2-3 brewers per tub pound mixture 3 times about 2-3 hours for 15 mins to mash the mixutre.
Increases contact area for koji and rice to speed up conversion process.
Day 3-4
Combined in shubo tank, stirred constantly.
Saccharification takes places.
Nitrate reducing bacteria convert nitrates to nitrites to make nitrous acid. Temp 5-6 ideal for this bacteria.
Day 4-5 onwards
Temp follows zig zag with daki warming during day and natural drop at night. Saccharification accelerated and lactic acid bacteria grow. Acidity slowly rises and temp rises, nitrous acid declines and lactic acid grows.
Day 14
lactic acid in shubo, so add yeast or ambient yeast growing and can multiply
Day 22-23
Temp reaches 23 and foam settles, chilled over 4 days to 7 degrees. Survival of fittest yeast.
Describe Sokujo moto method
Day 1
koji enzymes extracted by mixing koji and water and left for a few hours.
This mixture, Koji, lactic acid, steamed rice are added. Temp is 18-25.
Pumping over
Day 2 onwards
Chilled to 10degrees.
Zig zag with daki/foot warmer during the day.
Day 10-13
Temperature is 20-23
Day 14
Chilled to 7
Temp lowered to avoid pyruvic acid.
