Sake Flashcards
How does sake fermentation work?
Multiple parallel fermentation (MPF) relies on the combined activities of yeast and a mold, the koji-kin (Aspergillus oryzae), to undergo both crucial processes of fermentation at once. (starch to fermentable sugar, sugar to alcohol)
What is the best type of rice for sake?
Yamada Nishiki
Hyogo is best for growing it
What is shinpaku?
The starchy heart of the rice grain
What is seimaibuai?
Seimaibuai describes the degree to which the rice grain has been milled
What is the difference in koji-kin and koji?
koji-kin is the powdery green mold used to inoculate steamed rice in sake production; the steamed rice upon which the mold is cultivated is the koji.
sake production process
Rice is harvested, then milled. It is left in the open air to absorb ambient moisutre for around 2 weeks. it is then soaked, then steamed.
A first batch of steamed rice is inoculated with the koji-kin, a green, powdery mold. The mold grows on the steamed rice for about two days; the steamed rice upon which the mold is cultivated is called the koji.
Yeast, additional rice, and water are added to the koji to create the starter, known as moto or shubo. The moto develops over a period of two weeks before it is moved to a larger vessel for fermentation.
Koji, water, and steamed rice are added to the moto in three successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition. Once the final addition has been made, the sake will ferment for up to 45 days and reach an alcohol content of approximately 20%.
Water is typically added to lower the final alcohol level to around 17% (max 22%). The sake is then pressed and is usually filtered and pasteurized.
Sake Meter Value
the level of residual sugar is often indicated on the label as a number that reflects the sake meter value (nihonshu-do). This scale is a measure of the sake’s specific gravity, or its density in contrast to that of water. Negative values indicate sweetness, with positive values indicating dryness; zero is neutral
-5 = sweet
0 = neutral
5 = bone dry
not legally regulated
What is Junmai?
Sake made with only water, rice, and koji (no brewers alcohol)
no milling requirement, though min 70% is typical
What is Honjozo?
max 70% of rice grain remaining, brewers alcohol may be added
What is Ginjo?
Max 60% remaining. may have brewer’s alcohol
Junmai Ginjo: max 60%, no alcohol added
What is Daiginjo?
Max 50% remaining, may have brewer’s alcohol
Junmai Daiginjo: max 50%, no alcohol added
What is Namazake?
unpasteurized
also called nama, hon-nama
nigorizake
cloudy sake
not necessarily unfiltered
not a regulated term
taruzake
sake aged in wooden barrels
Jizake
sake from a smaller kura (brewery)
also name for a microbrewery
name for sake brewery
kura
sakagura
jizake - microbrewery
genshu
undiluted sake
List 3 types of rice used for sake production
Yamada Nishiki is best.
Others: Omachi, Miyama Nishiki, Gohyakumangoku, Oseto, Hatta Nishiki, Tamazakae, Kame no O, Dewa San San
List 3 GIs of Sake production- which are internationally recognized?
internationally recognized:
Yamagata GI (2016)
Hakusan GI (2005)
Hagi GI (2021)
Harima GI (2020)
Mie GI (2021)
Nadagogo GI (2018)
Nagano GI (2021)
Niigata GI (2022)
Nihonshu GI (2015)
Saga GI (2021)
Shiga GI (2022)
Tone Numata GI (2021)
Yamanashi GI (2021)
Sake GIs internationally recognized
Yamagata GI: entireprefecture of Yamagata in the north
Hakusan Kikusake GI: the breweries Tengumai, Kikuhime, Tedorigawa, Manzairaku, and Takasago in the town of Hakusan in the centrally located Ishikawa Prefecture
recognized by World Trade Organization
Yamagata GI
rules
the 51 breweries of the prefecture must use rice and koji grown in Japan
must use only Yamagata water, and
bottle and store their sake in Yamagata.
The sake must pass a panel judgment from the Yamagata Prefecture Sake Brewery Association, which will test the product and ensure it has an identifying “Silky and Clear Texture.”
What is tokubetsu?
translates to “special” - no legal meaning, but indicates a sake made in a different than normal manner
the term is used for honjozo and junmai styles, and the term indicates that the rice was milled to 60% OR a special brewing method was used
What is kibune?
traditional wooden tanks used for sake
What does junmai translate to?
pure rice
What are the two main categories of sake?
Junmai (no alcohol added)
Aruten / Arukouru Tenka (alcohol added)
how does a year’s weather impact the shinpaku?
heart of the rice grain = shinpaku
kasubuai = ratio of ratio of leftover sake “Kasu” (leftover pomace) to the original volume of polished rice used to create the sake
cooler years: more soluble shinpaku, less kasubuai and a more round, distinct rice flavor
warmer years: less soluble shinpaku, higher ratio of leftovers and a leaner profile
What 5 ingredients are allowed in sake production?
rice, water, yeast, koji mold, and brewer’s spirit (distilled alcohol)
seimaiki
machine used to mill sake rice
sake milling process
The milling process, called seimai, begins with brown rice (genmai). Inside the machine, the dry rice grains are slowly milled in a polishing chamber with a roll made from an extremely hard material, then fall vertically through the mill. The machine removes the outer layers, at which point the rice is considered hakumai, or white rice.
toji
sake brewmaster.
why is sake rice steamed?
to break up the starch molecules and sterilize the rice. the goal of the process is to make the rice hard on the outside and soft on the inside, encouraging the koji mold to work toward the moist, starchy center once it is introduced.
moto
Fermentation starter. Sake base for cultivating the yeast needed for alcoholic fermentation. It is also known as shubo.
yeast + kakemai (non koji rice) + koji rice + water
also called shubo
lactic acid in sake
can either be cultivated naturally or added. protects the fermentation from unwanted bacteria
Kimoto- aggressive stirring, brings in lactic acid from the air. creamy, zesty
Yamahai- no stirring, lactic acid forms on top of fermenting moto
Sokujo- lactic acid is added. takes around 2 weeks, the others around a month
Bodaimoto- traditional, raw rice and water are added to bring in lactic acid
Yamahai
method of lactic bacteria cultivation - no stirring, lactic acid forms on top of fermenting moto
Sokujo
modern / most popular method of lactic bacteria addition - lactic acid is added to moto. takes around 2 weeks, the others around a month
Kimoto
traditional method of encouraging lactic bacteria growth- like batonnage. workers pound the mash with large wooden poles, cultivating lactic bacteria from the air
Bodaimoto
traditional / ancient method of encouraging lactic bacteria growth in sake. raw rice and water are added to bring in lactic acid
sandan shikomi
a process that follows the addition of lactic acid - koji, kakemai, and water will be added in three stages over six days
stages are hatsu-zoe, naka-noe, and tome-zoe
what is odori?
or “dancing ferment” - name for when bubbles form as yeast interacts with sugar and starch during sandan shikomi (3 stages of additions during fermentation)
koji-kin
usualy the bacteria Aspergillus Oryzae is used
Koji starts fermentation, it converts the rice grain’s starch into sugar
shikomi vs moromi
shikomi- main fermenting mash. this is the moto after additions of koji, more rice and water, lactic acid
moromi- the main fermentation. it goes until the toji (brewmaster) or alcohol level stops it
sake pressing
after fermentation completes, the sake is pressed off the solids, or kasu
assakuki: traditional form of pressing with an air compressor ballon device
fune: a box press- more gentle but more labor intensive
most delicate
shizuku (tear drop or gravity press) or
fukuro-tsuri (hanging bag)
assakuki
most common / popular sake press- a baloon press air compressor. relatively gentle but not enough so for higher end bottlings
fune / box press
contains porous cloth filter bags (shibori fukuro) and is slowly hand-filled with sake from above before pressure is applied. more delicate, more labor intensive, risk of oxidation is higher.
gravity presses sake
the most delicate, used almost exclusively for Junmai Daiginjo sake that is often reserved for Japan’s national sake competitions.
The shizuku (tear drop or gravity press) or fukuro-tsuri (hanging bag) method employs a bag (called sakabukuro) comprised of special materials and mesh not used for the normal pressing. The bag is hung inside a tank and only what drops out of the bag makes it into the bottle.
One bag will usually hold 15 liters of fermented moromi, and the two-day process will yield roughly six liters of free-run sake. After the sake has dropped out of the bag, the rest may be pressed using a fune.
sake pressing categories
Arabashiri (“first run”) is barely cloudy. Though it can be rough in texture, its flavors and aromas are delicate. It is occasionally sold on its own.
Nakagumi (or nakadori, meaning “taken from the middle”) is usually considered the best of the three stages, with the greatest balance and structure. When separated, it is often reserved for competitions.
Seme (“final run”) may be included in a batch of sake but never separated or sold on its own.
miyamizu
sake made using special water that rushes down from Mt. Rokko in Hyogo Prefecture into Nishinomiya and Nada
“shrine water”
Namazume vs. Namachozo?
Namazume: Sake pasteurized in tank but not in bottle
Namachozo: transferred from tank into bottle and pasteurized only once in bottle
How much is a “koku”?
180ML
*this is the official volume measurement recorded for tax purposes
3 best prefectures for water for sake production?
Hyogo
Hiroshima
Kyoto
What is the oldest official sake rice variety?
Omachi, used since 1859
found in Okayama and Hiroshima
usunigori
slightly cloudy sake
muroka
non-charcoal filtered sake
karakuchi vs amakuchi
Karakuchi = dry
Amakuchi = sweet
koshu
“aged sake” made in one brewing year then bottled in the next
ogoshu
“extra aged sake” anything produced more than one brewing year ago may also be called ogoshu,
ki-ipon
sake labeling term- denotes that the entire production came from a single place of origin, with no ingredients outsourced.
Junmai Daigingo- type of press
shizuku (tear drop / gravity) or
fukuro-tsuri (hanging bag)
most delicate pressing methods- used for best sakes
might also be pressed in a kune / box press
Junmai Gingo - type of press
likely in a kune (box) press
shinsu
Any sake released from the current brewing year is called shinshu, or “new sake.”
mai
japanese word for rice
When is sake made?
during winter - cool temperatures necessary for a long, healthy fermentation. If made in warmer temps, air conditioning would be necessary
tokkuri
A traditional carafe with a narrow neck for pouring sake.
different names for sake
sake in Japanese just means alcohol
nihonshu = japanese alcohol
seishu = clear alcohol, and is the term used for legal/tax purposes
what is enshiki?
a legal book published in the 10th century outlining an elemental but standardized sake-making process
type of yeast used in sake?
7 - developed by Miyasaki brewery in Nagano - earthy savory style
saccharomyces cerevisiae. popular strains used:
what is brewers alcohol called (sake)?
abv?
jozo
normally made from distilled rice or sugar beet and is unaged, colorless, and often flavorless. It can be produced anywhere.
the jozo-alcohol itself cannot exceed 95% abv (usually diluted to 30%) and that its weight in the final product must not exceed 10% of the weight of polished rice.
sake - finished product abv?
max?
sake ferments to 8-20% alcohol, most is bottled around 15% to avoided added taxes
legal max is 22%
soil types for rice paddies?
sake rice requires a lot of water- so silt, clay, and loam soils are best
how much water are rice paddies typically flooded with?
10-15 cm of water
what does organic indicate on sake?
certified organic sake must come from a paddy that has been free of synthetic products for a minimum of 3 years
organic regulates the growing, not the practices in the brewery
what kind of climate does sake rice like?
Sake rice likes strong diurnal shifts, with hot days and cold nights. These 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.
Rice also loves sunlight. In years with lower average temperatures and less sunlight, the grains are smaller and more soluble, resulting in a rounder, more definitive rice flavor.
What is kasu in sake?
Pomace leftover after production - pressed lees leftover
What is kasubuai in sake?
Term referring to the percentage ratio of sake kasu (pomace left over after production) to the original volume of polished rice used to create the sake
What is the sake rice growing season?
Planted between April and June, harvested in fall. Sake making begins in winter
What are the grades for classifying rice size?
Santoh (Grade 3), Nittoh (Grade 2), Ittoh (Grade 1), Tokuto (Special Grade), Tokujo (Higher Special Grade). Tokutei meisho-shu, meaning “special designation” or “premium” sake, must be made from rice that has been given one of these five grades.
What is Tokutei meisho-shu?
Meaning “special designation” or “premium” sake, cannot have any preservatives, coloring agents, flavors, or fragrances added during or after production, a regulation enforced by law
Who are kurabito?
Sake brewery workers
What are notable sake guilds?
Or schools, where toji (brewmasters) study. Echigo Toji (in Niigata), Nanbu Toji (in Iwate), and Tanba Toji (in Hyogo)
What type of koji is typically used for sake?
Yellow koji (Aspergillus Oryzae)
What koji is used for shochu?
Black and white koji (yellow is used for sake)
What is amazake?
Sake produced using non- or low-alcohol producing yeast, resulting in a sweet, often fruity, congee-textured beverage
what is shiboritate?
“fresh squeezed” sake - sake that is bottled immediately after pressing, and unfiltered
hiire-sake
twice pasteurized sake
what are most japanese barrels made from?
Cedar (sugi)
Hiyaoroshi
a namachozo sake that was stored in tank during the summer then pasteurized and released in the fall
what must appear on sake label?
ingredients,
liquid volume,
product type (nihonshu and seishu are both acceptable terms),
bottling date,
brewery name and address,
alcohol content,
warning that sake cannot be sold to or consumed by minors.
Other commonly listed information includes style (such as Junmai), type (such as nama), seimaibuai, origin, and type of rice
name a sake producer
Niizawa
Asahi
Sho Chiku Bai
Katsuyama
Kikohime
Iwa 5
Den- in Oakland!
Iwa 5 Sake
founded by Richard Geoffrey, 5th cellar master for DP, who was there for 28 years.
name for traditional method sparkling sake
awa sake
awa sake requirements
Sake must be made only from Japanese rice, koji, and water.
The addition of alcohol is not allowed; only Junmai styles are permitted.
CO2 must come from a natural second fermentation. Forced carbonation is not allowed.
The finished product must be transparent.
A stream of bubbles must appear in the sake.
The sake must be at least 10% ABV.
The sake must be at least 3.5 bars of pressure at 20 degrees Celsius (68 degrees Fahrenheit).
Aromas and flavors must remain stable for three months at room temperature. Pasteurization is encouraged.
how is awa sake carbonated?
sugar addition is not allowed, so moromi (fermenting mash) is added to bottled sake to re-start fermentation.
the sake is then riddled
