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Sake > Sake > Flashcards

Sake Flashcards

1
Q

Hakusan GI

A

-Hakusan City
- Japanese rice, first grade or higher, 50%RPR or less
- Water must be from Hakusan City
- No sugar added
- Liquefaction not allowed, must use shubo
- Koji must be 20%+

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2
Q

What are the 4 key nutrients for rice growing? What do they do?

A
  • Nitrogen - general
  • Potassium - large shinpaku
  • Phosphoric Acid - large shinpaku
  • Calcium Silicate - large shinpaku
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3
Q

Which styles of sake are most commonly taruzake?

A

Honjozo, junmai, futsu-shu. Ginjo would lose its delicate flavors

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4
Q

What style of koji is used for futsu-shu and umami-heavy styles? Why?

A

So-haze. Creates high levels of enzymes, vitamins, sugars, amino acids, fatty acids, and peptides. Tons of nutrients for a fast, hard fermentation. Ideal for futsu-shu (boost intensity to compensate for jozo) and intense, full body, high acidity, high-umami sakes.

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5
Q

Nanbu Toji Guild qualities/region

A
  • Pre-eminent guild, membership has not dropped. 1/3 of all toji and kurabito
  • Iwate
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6
Q

When pairing, what does salty food do to the sake?

A

Softer beverages. Less drying, less bitter, less acidic. More sweet, more fruity, more body

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7
Q

What are the 4 benefits of a sokujo moto?

A

1 - Much faster - 14 days vs 28
2 - Can be controlled very precisely
3 - Less risk of variation/going wrong
4 - Purer flavor profile, less acidity and complexity

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8
Q

Five essential qualities of shuzo-koteki-mai? Why are those important?

A
  • Large, well-defined Shinpaku that is flat and disc-shaped (Improves water absorbancy)
  • Large grains (Prevents cracking, better polishing)
  • Absorbs water well
  • Dissolves well from enzymes
  • Lower protein content (Ensures rice is easily digestible by koji. Contains lower amino acids/peptides, which cause undesirable flavors).
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9
Q

Why is making the moto/shubo acidic important?

A

Protects the starter from spoilage microorganisms and allows the acid-tolerant yeast to thrive. Shubo is attractive to a ton of bacteria because it is low acid, rice starch, and sugars are created slowly (so less yeast growth and not enough to be hostile to bacteria)

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10
Q

Kijoshu

A

Sweet sake, made by using sake instead of water in the brewing process

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11
Q

What are 4 potential ways of “subtraction” after filtering but before bottling?

A

1-Sedimentation (ori-biki)
2-Protein Fining
3-Activated Charcoal/Earth Filtration
4-Very very fine filters

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12
Q

Yamahai - what does the name mean? History?

A

Started in 1909 to see if kimoto could be done without yamaorochi. Yamahai means “yama-oroshi haishi” or “the end of yamaoroshi”

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13
Q

When are seedlings grown indoors?

A

March to April

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14
Q

Describe the steps for a sokujo moto in detail

A

1-Extract enzymes from koji by soaking in water for several hours
2-Lactic acid (.5-.7% of water by mass), yeast, rice are added.
3-Mash is kept at 68-77F
4-Brewer pumps liquid from the bottom of the tank to the top. Continues for half a day
5 - Day 2 - Mash is stirred several times a day and chilled down to 50F to slow alcohol fermentation and deter microorganisms
6 - Day 3-4 - Daki is used to warm shubo. Accelerates koji saccharification and yeast multiplication. Zig-zag pattern as it cools overnight, allowing saccharification to catch up
7 - Day 7 - CO2/Foam, rise in heat up to 68-73
8 - Day 14 - chilled to 45*

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15
Q

When are rice seeds sown?

A

March-May

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16
Q

What two stylistic trends in the late 1980s resulted in a change to the taxation/grading system?

A

The ginjo boom and the tanrei karakuchi Niigata style

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17
Q

What percent of the main volume is the shubo/moto?

A

6-10%

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18
Q

醸

A

Jo

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19
Q

What are the 3 aims of the brewer during moromi?

A

1-Avoid contamination or fermentation stopping early
2-Achieve correct balance between the two parallel processes
3-Achieve the desired aromas and textures for the particular style of sake

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20
Q

What is the common design for a fully automated koji machine?

A

Large drum with circular base. It has a rotating roller that moves the rice, and a temperature and humidity controller

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21
Q

What is the process that is usually used to process/store jozo prior to adding?

A

Re-distilled by the Japanese supplier to around 95%. Diluted to 30-40%, then sold to the brewer.

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22
Q

Bed Koji (Japanese, amount, benefits/drawbacks, styles used in)

A
  • Toko-koji
  • 100-300kg
  • Benefits - big batches
  • Cannot control koji perfectly
  • Good for futsu-shu, honjozo, junmai, but not daiginjo
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23
Q

Describe the timing, process, and goal of the “Re-breaking up” (Kirikaeshi) step of the koji process

A
  • Carried out about 10-12 hours after inoculation
  • Temp of the rice has risen to 92F. Reduced to 88F. Rises back up to 92F after a few hours
  • Goal is to ensure even growth of mold and remove hot spots
  • Done by unwrapping the rice, spreading it out and separating grains, then wrapped up again.
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24
Q

What is the term for distilled alcohol added? What is it short for?

A

Aruten - arukoku tenka

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25
Q

What percent of all sake do the top 8 breweries produce? What percent is premium?

A

About half. 10% premium

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26
Q

Box koji (Japanese, amount, benefits/drawbacks, styles used in)

A
  • Hako-koji
  • 15-40kg
  • Benefits - Accurate control of temperature
  • Very labor intensive
  • All styles, but especially daiginjo. Too labor intensive for futsu-shu
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27
Q

Yeast no 9:
- Origin Brewery
- Year Isolated
- Qualities/styles

A
  • Kumamoto
  • 1968
  • Early Ginjo Yeast. Release especially for competition, it’s now the standard for competition and ginjo sakes
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28
Q

At what temperatures do sake yeast stop to function?

A

37-41

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29
Q

What aromas can be generated from black koji?

A

smokiness

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30
Q

What is the average range for sake on the Nihonshu-do? Average value?

A

-2 to +8. +4 is the average

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31
Q

What is the rice from the lower steaming layers used for? Why?

A

Either the moto or the main fermentation. They have a higher moisture level, which can be too high for koji.

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32
Q

List the three filtration fraction in order of which they come off

A

1 - Arabashiri
2 - Naka-dori/Naka-gumi
3 - Seme

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33
Q

What are the 2 parts of a starch molecule?

A

Amylose, amylopectin

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34
Q

What are the 4 key parts of sake storage?

A
  • Keep Cool
  • Keep away from direct light
  • Store upright
  • Drink fresh
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35
Q

What would happen if brewers filter too early after stopping fermentation?

A

It can develop diacetyl (butter) or acetaldehyde (woodiness) from pyruvic acid

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36
Q

At what point in production does any additions aside from water have to be added? For futsushu?

A

After filtration

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37
Q

What are the outputs of yeast? (6)

A

CO2, Alcohol, Heat, Malic acid, succinic acid, aroma compounds

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38
Q

What can futsu-shu add to their sake?

A

Amino acids, acids, and sugar

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39
Q

Describe the process and reasons for draining and re-flooding the soil

A

Drained once for 2-3 weeks, then re-flooded for the growing season until 10 days before harvest.

If dead organic matter is not exposed to oxygen, it will create poisonous gases and acids. Exposing it to oxygen allows it to decompose into nutrients for the rice plant.

It also stops the plant from growing vertically, moving it to focus on rice-size production

It also forces the plant to develop its roots deeper and stronger

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40
Q

What is the only permitted additive after filtration?

A

Water

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41
Q

What determines if the rice if glutinous or non-glutinous? Percent?

A

At least 20% amylose means it is non-sticky. 80% amylopectin = sticky

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42
Q

How long is a typical moto?

A

14-28 days

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43
Q

So-haze produces high levels of what? (6)

A

Enzymes, vitamins, sugars, amino acids, fatty acids, peptides

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44
Q

Describe dried yeast - advantages? shelf life? Other considerations?

A

-Cost-effective
- Can skip the shubo altogether
- 1 year expiration date
- Only option for non-Japanese brewers

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45
Q

What are the 2 formats that breweries by koji in? Who/why are they used?

A

1-Powdered - mold spores mainly used for automated koji processes. Just spores so needs to be precise, hence automation

2-Granulated - rice that has koji mold with spores growing on it and used for hand-shaking methods. Less spores, so can be more sparse and more easily adjusted by hand. Used more often for ginjo, as less spores = less koji growth

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46
Q

Yeast no 7:
- Origin Brewery
- Year Isolated
- Qualities/styles

A
  • Miyasaka
  • 1946
  • Reliable fermentor
  • Beat out 6 for being more fruity and floral. Industry standard for futsu-shu, honjozo, and junmai
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47
Q

East-coast brewery style. Why?

A

Light, clean, pure sakes to pair with seafood

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48
Q

What does a high value on the Nihonshu-do mean?

A

Drier sake

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49
Q

What affects the ratio of alcohol to sugar in sake?

A

How complete the fermentation is. This is dependent on time and temp.

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50
Q

SMV in Japanese

A

Nihonshu-do

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51
Q

How would a brewer, going for a delicate daiginjo brew, alter his choices in all 4 rice preparation steps?

A
  • Polishing - Lower seimaibuai. It is necessary to remove the proteins, lipids, vitamins, and minerals otherwise the koji and yeast would ferment too quickly and aggressively. Also, too much protein would cause too much umami.
  • Washing -
  • Soaking -
  • Steaming -
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52
Q

本

A

Hon

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53
Q

What was annual production of sake in 2020?

A

2.33 million koku. 1/3 of the peak of sake in the 1970s

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54
Q

How is koji for the moto/first stage different than koji for later stages?

A

It needs more enzymes. Brewers control this by adding more koji in the moto, and some will customize koji styles for each stage

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55
Q

Describe the seedling transplant process. Weather?

A

Paddy is flooded to suppress weeds. Warm sunny days and cool nights are ideal

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56
Q

What stage in koji production does koji make the most heat?

A

Right after mounding (middle work/naka-shigoto)

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57
Q

What are the 3 largest sake breweries?

A

Takara, Hakutsuru, Gekkeikan

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58
Q

Shimai-shigoto in koji production

A

“Final work” in koji production

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59
Q

Why don’t brewers just use micron filters instead of pasteurizing?

A

It doesn’t block the enzymes from continuing their work

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60
Q

Describe tsuki-haze, how it is achieved, and the result on the sake

A

Koji grows in a lightly spotted pattern over the grain, and only penetrates in some spots.

To achieve this, the brewer uses less spores, the moisture in the rice is controlled at a low level, and the koji room is relatively warm and less humid.

It is used for ginjo, daiginjo, and crisp/clean honjozos. Fatty acids from proteases can inhibit isoamyl acetate (key to ginjo). Still needs enough glucoamylase to ensure the yeast do not starve. Cold brewing ensures the yeast take their time, coinciding with low enzyme levels. High temps and dry conditions minimize protease production.

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61
Q

Which types of sake reduce the fishiness of fish dishes?

A

Honjozo and Junmai

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62
Q

純

A

Jun

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63
Q

How does strain and amount of koji affect acidity?

A

Yellow is the lead. Black/white make a lot of citric acid. Higher proportion of koji is more acidity

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64
Q

山

A

Yama

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65
Q

Seme

A

Last filtration fraction. Coarse texture, less aroma, more bitterness and astringency from oxidation and more pressure forcing out other compounds.

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66
Q

Hiroshima Prefecture Style/Qualities

A
  • Ginjo first developed
  • High-acid, jucy, fruity style
  • A lot of variation however
  • Kochi prefecture makes dry, light sakes
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67
Q

Nama-hine

A

Degradation of nama-zake - aromas range from malt and bacon to rancid cheese

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68
Q

Ginjo serving temperatures

A

Cold, room temp (personal preference), NOT warm

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69
Q

Describe the 3 methods brewers have for procuring rice

A
  • Purchasing from the JA (Place order through sake brewers association, then through JA, who buy from farmers)
  • Buy directly from farmers
  • Grow their own
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70
Q

Cedar-aged sake

A

Taruzake

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71
Q

Honjozo

A

Distilled alcohol (jozo) added. 70% Seimaibuai or lower

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72
Q

What is the 2nd phase of yeast at the Brewing Society of Japan? Why? Examples?

A

Early Ginjo Yeast. Started to gain popularity to compete in the Annual Japan Sake Awards, where YK35 (yamadanishiki, kumamoto yeast, and 35%RPR) was the formula to win. No9 and No10 are key examples.

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73
Q

When is the rice harvested?

A

Late August to November

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74
Q

How can a brewer reduce the quantity of water droplets in steam? Why?

A

They use a pressure heater to blow dry steam just before finishing. It leads to rice that does not absorb too much moisture.

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75
Q

Describe the plastic bottles of yeast - Pitch rate?

A

500mL plastic bottles. 1 per 150kg rice.

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76
Q

Name 6 Organizations critical to sake in Japan

A
  • National Research Institute of Brewing (NRIB)
  • New National Sake Contest
  • Brewing Society of Japan
  • Japan Sake and Shochu Association (JSS)
  • Japan Sake Brewers Association Junior Council/Sake Samurai Association
  • Japan Agriculture (JA)
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77
Q

How does a high seimaibuai affect soaking? Why?

A

The rice starts with more moisture, absorbs water more slowly, and the rate of absorption slows. Timing does not need to be specific at all

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78
Q

What are the three types of amylase produced by koji?

A

Alpha-amylase, glucoamylase, and alpha-glucosidase

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79
Q

What are the 4 main contributing factors to ginjo aromas?

A
  • Yeast
  • Low temp fermentation
  • Low nutrient fermentation
  • Low semimaibuai
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80
Q

What happens between soaking and steaming?

A

Rice is left to drain for several hours or overnight

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81
Q

How many giant, medium, and small producers are there about?

A

3%, a few, are giant/big. 200 medium. 1,000 small/tiny

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82
Q

Describe sake in Taiwan

A

Dates back to 1901, as Japan ruled Taiwan. Monopoly law makes Taiwan Tobacco and Liquor Bureau the sole producer, although now abolished, they’re still the main player

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83
Q

What does protease do?

A

Converts protein into amino acids and peptides. The first protease breaks protein into peptides, then the 2nd breaks peptides into individual amino acids

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84
Q

What are the parts of the rice grain?

A

Husk, bran, endosperm, shinpaku

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85
Q

Serving vessel shaped like a flat bowl. Usually metal, earthenware, glass, or lacquered wood

A

Sakazuki

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86
Q

What are the 3 main methods of filtration?

A
  • Yabuta-shibori (assakuki)
  • Funa/fune-Shibori
  • Fukuro-zuri/shizuku-dori
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87
Q

What does dilution affect aroma?

A

Reduces total concentration, but may release alcohol-soluble aromas into the air, making them seem more intense

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88
Q

What type of rice is most sake made from?

A

Table rice

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89
Q

Hikikomi - koji production

A

“Bringing in” step in koji production

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90
Q

What happens if fermentation speed lags behind starch conversation rate?

A

Too sweet, higher concentration of sugar can cause volatile acidity. Ferment might completely stop. May prevent further starch conversion

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91
Q

What percent of sake brewers buy their rice through the Japan Agriculture (JA)?

A

50%

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92
Q

When is the paddy drained and re-flooded?

A

June-September

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93
Q

Mounding step in koji production Japanese name

A

Mori

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94
Q

Does the type of water have a large influence on finished sake? How so?

A

No, mostly just texture. Yeast and koji are insanely expressive and now have the strongest flavor

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95
Q

De-koji in koji production

A

“Sending out” step in koji production

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96
Q

Shuzo-koteki-mai

A

Sake-specific rice

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97
Q

Describe the small glass ampoules for yeast - how many per 100k of rice? Expiration Date?

A

2-5 per 100kg of rice. Can also multiple it themselves in a starter. Shelf life of 50 days

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98
Q

本醸造

A

Honjozo

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99
Q

Junmai serving temperatures

A

Cold, room temperature, and warm

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100
Q

Awa

A

Sparkling

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101
Q

Nuka

A

Powder left over after rice fermentation

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102
Q

What 3 things are brewers allowed to add to futsu-shu?

A
  • Sweetness (glucose or other sugars)
    -Acidity (organic acids)
  • Umami (amino acids)
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103
Q

What are 3 sake qualities that would work well if served warm?

A
  • High umami levels
  • Yamahai-Kimoto (high succinic/lactic acid)
  • Koshu
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104
Q

When does ripening occur?

A

August to October

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105
Q

To-bin Gakoi

A

Middle filtration fraction from fukuro-zuri. Highest quality sake, silkiest texture.

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106
Q

Is the percent of koji in the moto different than the moromi?

A

Yes - 30-33% in moto, 20-23% moromi

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107
Q

Yamahai

A

Established in the early 90s, protects the moto through natural LAB production instead of added Lactic Acid. The kimoto method minus the constant stirring/mashing

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108
Q

What are the 2 requirements for enzymatic hydrolysis?

A

Water and amylase

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109
Q

Roka

A

Activated charcoal fining/earth filtration

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110
Q

What are 3 methods for avoiding a moto/shubo altogether?

A

1-Use white/black koji, which create high levels of citric acid to prevent contamination
2- Dried yeast has a large enough population
3-Liquefaction brewing process

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111
Q

What are the 2 extremes of koji styles?

A

So-haze and Tsuki-haze

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112
Q

What happens when a brewer uses black or white koji?

A

Higher citric acid. Makes for a more white wine-like sake.

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113
Q

Describe the history of sake in the USA

A

Arrived at the end of the 19th century with Japanese immigrants in Hawaii. Sake imports dropped in 1898 due to a tax. Honolulu Sake Brewery established around that time, closed in 1992. Prohibition destroyed the industry, then WW2 did the same. In 1948, it got on track again. 1979 had Ozeki set up in CA, followed by other large brewers. 1997 - craft brewing with SakeOne, since then, a bunch of other microbreweries. Mostly use Californian Calrose rice

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114
Q

What are the rice grades?

A

Toku-jo (Above special)
Toku-to (Special)
First
Second
Third
Below standard

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115
Q

Why is using ambient yeast rare?

A

Much more risky than wine because there is much less acid to protect it from contamination. Also many production choices are towards a style to complement the yeast, so don’t know what will happen.

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116
Q

What 3 minerals in water are important for yeast health?

A

Magnesium, potassium, and phosphorous

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117
Q

What do yeast need as inputs? (9)

A

Sugar, amino acids, peptides, vitamins, magnesium, potassium, phosphorous, warmth, acidic environment

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118
Q

What can happen if you add the jozo too early or wait too long?

A

It can cause autolysis

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119
Q

What is the industry mean production? Average tokuteimeishoshu vs futsushu?

A

2000 koku, 65% futsushu

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120
Q

Describe sake in Brazil

A

Brazil has the largest Japanese population outside of Japan. Tozen was established in 1934 in Sao Paulo, and others exist to serve the local market

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121
Q

What are the 5 broad categories of things a brewer can do post-filtration but before bottling?

A

1-Subtraction
2-Pastuerization
3-Storage/Maturation
4-Additions
5-Blending

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122
Q

What are the 3 filtration fractions?

A
  • Arabashiri
  • Naka-dori/naka-gumi/to-bin gakoi
  • Seme
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123
Q

What is the ideal batch size for ginjo sakes?

A

600-1500kg of rice, plus 800-2000L water. Creates a total of 720-1800L sake

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124
Q

What 2 factors affect how much/quickly color changes in aged sake?

A
  • How much sugar/amino acids
  • Temperature of storage
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125
Q

Describe the typical pasteurization process

A

Sake undergoes pasteurization twice Sake is heated to 140-149 for half an hour. It is done after filtration (before storage) and a second time before shipping (after storage)

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126
Q

Yeast no 14:
- Origin Brewery
- Year Isolated
- Qualities/styles

A
  • Kanazawa
  • 1995
  • Low Acid Ginjo Yeast
  • Competition style daiginjo/ginjo yeast. Produces pear/banana esters (isoamyl acetate)
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127
Q

What are qualities of bodaimoto sakes?

A

Pronounced lactic character with cheese, sour milk, and yogurt flavors with high acidity

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128
Q

How does rice varietal affect umami levels? Examples?

A

Rice varietals contain varying amounts of protein, but also how well they can be polished. Yamadanishiki/gohyakumangoku have low protein and can be polished, omachi is the opposite

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129
Q

Describe yabuta-shibori (assakuki). Benefits?

A

Modern industry standard filtration method. Machine is called assakuki but the major brand name is Yabuta. Sake is pumped into vertical panels, and next to each is a pocket that can be filled with air. Air is pumped into it, pressing the sake through the fabric. It can have different pressures, so can be low pressure for high quality sake. It is good at minimizing oxidation

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130
Q

Gohyakuman-goku
- Translation
- Growing Region/Production there vs other areas
- Total production % of shuzo-koteki-mai
- Grain qualities
- Harvest Time
- Sake qualities
- Other

A
  • 5 million koku - celebrate time when Niigata reached that level of rice production
  • Niigata/neighboring areas on west coast
  • 21%
  • Smaller than yamadanishiki, well-defined shinpaku, doesn’t break under polishing
  • Early Harvest
  • Light in aroma, flavor, and texture (ideal for Niigata style)
  • Makes ideal steamed rice, so great for koji
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131
Q

What 3 variables greatly affect koshu differences?

A
  • Base style of sake
  • Vessel
  • Temperature
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132
Q

What ABV can sake yeast tolerate up to?

A

20-22%

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133
Q

When and why did toji guilds start?

A
  • Edo Period, 1603-1868
  • Seasonal brewing system, so farmers would travel to sake in one season then return home. Share techniques, cred, employment ajency
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134
Q

別

A

Betsu (different)

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135
Q

Powder left over after rice polishing

A

Nuka

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136
Q

Tane-kiri - koji production

A

“Spread the spores” step in koji production

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137
Q

Describe sake in Australia

A

Sun Masamune was established in 1980s by Japanese trying to take advantage of exports to Japan

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138
Q

Kasu-buai

A

Ratio of the mass of sake-kasu as a percentage of the mass of polished rice used in the sake

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139
Q

Describe the differences between high-temperature saccharification moto (ko-on toka) and regular sokujo. History? Why would a brewer choose it? What are the risks?

A
  • Invented in 1940 in Hiroshima for warm climate areas
  • Shubo starts at 131-140 instead of 68-77. This sterilizes the mixture and accelerates starch breakdown. After 6-8 hours, chilled to 104 and lactic acid/water added. Cooling continues, yeast added at 77-86, then lowered to 64 by day 7.
  • Very efficient, produces an extremely pure clean sake.
  • Moto at risk of spoilage during the temp fall. The yeast also ferments more weakly
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140
Q

生酛

A

Kimoto

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141
Q

What is bodaimoto? Where is it from/when?

A

Oldest shubo method - 15th century Shoryakuji Buddhist temple in Nara. They claim it must be made at that template, otherwise it is called mizu-moto

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142
Q

What does koji need to produce successfully?

A

Heat, moisture

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143
Q

When is the rice field drained and re-flooded?

A

June-September

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144
Q

Non-charcoal filtered

A

Muroka

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145
Q

What are the advantages of buying rice directly from individual farmers as opposed to the JA?

A

Can obtain exact specifications, such as local varietals and organic. Can also monitor quality, be involved in cultivation, and be aware of conditions the rice has been grown in

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146
Q

Brewing Society of Japan

A

Established in 1906 to support development of brewers, publish knowledge, and distribute yeast. Publish a monthly bulletin. Researches, stockpiles yeast, honors technicians, sells sake treating materials, inspecting sake materials, requesting research

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147
Q

What percent of tokutei-meisho-shu is ginjo?

A

40%

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148
Q

Describe the differences between Yamahai and Kimoto

A

Yamahai does not include the yamaorochi step. Therefore, it mixes koji and water first to extract enzymes, then adds the rice. Water ratio is higher, temp is higher

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149
Q

What 5 factors can affect the finish of a sake?

A
  • Anything that affects aroma/intensity
  • Sugar = more aromatic persistence
  • Rice varietals
  • Maturation - more finish
  • Jozo/charcoal = kire
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150
Q

Why does kimoto involve pounding the rice/koji?

A

Puts more rich starch in contact with the koji enzymes, speeding the conversion process.

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151
Q

What three things are done to prepare the soil for rice seedlings?

A

Autumn - Rice stalks and organic materials are mixed into the soil to fertilize it
Spring - Soil broken up into fine particles to soften the texture and increase water absorbency. Silicate fertilizer added
Few weeks before transplanting - Water is added to flood the field to prevent weeds. It slowly drains away

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152
Q

How much bigger is a batch of futshu-shu than junmai?

A

20-30 times bigger

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153
Q

What are the main 3 types of koji?

A

Yellow, white, black

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154
Q

Describe how low, high, and too-high moisture levels affect koji growth

A

Low results in tsuki-haze (small growth), high results in so-haze (high growth), too high results in nuri-haze (uneven, patchy, bad growth)

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155
Q

What are 2 methods of warming sake? Describe the process in details

A

1-Water bath. Water bath at 176*, leave for 2-4 minutes
2- Microwave for 20-40 seconds

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156
Q

What 3 techniques are available to the brewer during the Filtration step?

A

-Temperature control
- Adding jozo
- Using a filter

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157
Q

Rough, unbalanced flavors name

A

Zatsumi

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158
Q

Describe the New National Sake Contest

A

Established in 1911 by the NRIB to get feedback from NRIB experts. Can only enter once per license, and it’s a special sake.

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159
Q

Why are live unpasteurized nigori sparkling sakes not exported?

A

They are very unstable, alcohol level can change by the day, so they cannot comply with labelling requirements

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160
Q

When is fertilizer added in the rice growing process?

A
  • When seeds are sown
  • When seedlings are transplanted
  • Right before ears show up, after draining/re-flooding
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161
Q

How long does it take to polish 600kg of rice to 70%

A

10 hours

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162
Q

Rice Polishing Ratio name?

A

Seimaibuai

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163
Q

Rei-shu

A

Sake served cold

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164
Q

For small and medium producers, what percent is tokutei meisho shu?

A

60%

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165
Q

What are the 5 priorities/categories of yeast at the Brewing Society of Japan?

A

1-Reliable Fermentors (1-8)
2-Early Ginjo (9-10)
3-Low Acid Ginjo (14,1801)
4 - Further Developments
5 - Low Foaming Yeast

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166
Q

What three choices surrounding rice affect the finished sake?

A
  • Rice varietal
  • Polishing ratio
  • Moisture level
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167
Q

How does starter affect the acidity level

A

Sokujo means less acid as it’s predictable, yamahai/kimoto is higher acidity

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168
Q

Harima GI

A
  • 22 towns in Hyogo
  • Yamadanishiki grown in Hyogo
  • Harima water
  • No added ingredients
  • Brewed/stored/bottled in Harima
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169
Q

What is the most problematic microorganism in sake that may produce spoilage? What does it do?

A

Hi-ochi kin. Becomes cloudy, oxidized, and has an unpleasant odor

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170
Q

Atsu-kan

A

122* serving temp, or “hot enough to warm body and soul”

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171
Q

Conidia

A

Asexual reproductive spores of koji

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172
Q

How does charcoal fining affect aromas?

A

Reduces all aromas

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173
Q

Aged sake

A

Koshu

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174
Q

In what 2 main ways are sake yeasts different from beer/wine yeasts?

A

Tolerate higher alcohol and lower temperatures

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175
Q

Describe bottle pastuerization. Benefits? Drawbacks?

A

Sake is bottled, then raised to 149 on a conveyor belt (on in a big trough/bucket), then showered in cold water, down to 86F. It is more labor intensive, but it is quick and gentle, exposing the sake to heat for the shorted amount of time.

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176
Q

What 6 choices can affect texture other than body and co2? Bitterness, astringency, outhfeel, etc

A
  • Time for koji and fermentation affects astringency and bitterness
  • High pressure during filtration
  • Water hardness
  • Rice varieties
  • Maturation
  • Nama vs pastuerized
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177
Q

Which of the sake ingredients makes the biggest impact on the finished product?

A

Yeast

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178
Q

What are the three goals of steaming rice?

A
  • Gelatinize the starch
  • Sterilize the rice
  • Increase the moisture content to 40%
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179
Q

Describe the “fourth addition”

A

Used to control the final balance of a sake and add more sweetness if desired. Koji is allowed to work on rice/water, then adds some near the end of fermentation

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180
Q

Nuri-haze

A

Uneven mold growth that fails to penetrate into the grain. Caused by too much moisture, so the hyphase doesn’t need to dig deep into the center

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181
Q

What are the 3 reasons a brewer may blend sake before bottling?

A

1-Reach target production volume
2-Ensure stylistic consistency
3-Combine characteristics that cannot be easily achieved in a single batch

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182
Q

Sakazuki

A

Serving vessel shaped like a flat bowl. Usually metal, earthenware, glass, or lacquered wood

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183
Q

What are the 2 main contributing factors to cereal and lactic aromas?

A
  • High seimaibuai
  • Higher temp ferment
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184
Q

Mori - koji production

A

“Mounding” step in koji production

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185
Q

How would a brewer, going for a strong, umami-forward brew, alter his choices in all 4 rice preparation steps?

A
  • Polishing - Higher Seimaibuai. It is not necessary to remove all the proteins, lipids, vitamins, and minerals, as we need it for the koji and yeast for a fast, hard fermentation. The added protein adds more umami.
  • Washing -
  • Soaking -
  • Steaming -
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186
Q

How much more expensive is toku-jo Yamadanishiki compared to other shuzo-koteki-mai?

A

3x

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187
Q

How much production does shuzo-koteki-mai account for in all rice production in Japan?

A

2-3%

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188
Q

What is the purpose of a shubo/moto?

A

To create an acidic environment using lactic acid so that a sufficiently concentrated population of yeast can develop safely and spoilage from other microorganisms can be avoided.

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189
Q

Tokkuri

A

Small 5-10 oz serving vessel, or for heating sake

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190
Q

What are the 3 methods for sparkling sake?

A

Carbonated, bottle-fermented, and live (unpasteurized)

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191
Q

Generally, is Japanese water harder or softer than most water?

A

Softer

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192
Q

Describe the timing, process, and goal of the “Middle work” (naka-shigoto) step of the koji process

A
  • Hours 30-33
  • Temp of the rice is reduced from 97F to 92F, then it will rise up to 100F
  • Goal is to remove heat and increase drying
  • If making koji for ginjo style, they do this as quick as possible, as it passes through the heavy protease temp range
  • Done by flattening the koji with grooves. Increases surface area, removing moisture and heat.
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193
Q

What happens if rice is harvested too early?

A

Too many green/unripe grains, leading to undesirable flavors

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194
Q

Karashi in koji production

A

“Drying” step in koji production

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195
Q

酒

A

Shu

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196
Q

造

A

Zo

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197
Q

Main fermentation

A

Moromi

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198
Q

Aruten

A

Distilled alcohol added

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199
Q

What makes koshu brown?

A

Amino acids and sugars maillard reacting

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200
Q

“Bringing in” step in koji production Japanese name

A

Hikikomi

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201
Q

What qualifies as nihonshu?

A

GI for made in Japan using Japanese rice only

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202
Q

What are the 2 processes that take place to convert starch to sugar?

A

Gelatinization and enzymatic hydrolysis

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203
Q

What is brewing by liquefaction? Why is it sometimes used?

A

Polished rice, or rice powder, is pre-mixed with enzymes. It gets completely broken down before added to the ferment. It accelerates the fermentation and creates higher yields.

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204
Q

Ratio of the mass of sake-kasu as a percentage of the mass of polished rice used in the sake

A

Kasu-buai

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205
Q

Describe the traditional and modern koji-muro

A

Used to be made from Japanese red cedar (sugi), but now mostly stainless steel because sugi is expensive and hard to maintain. Therefore, they need precise temp and humidity control because steel doesn’t have the buffering capability of wood

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206
Q

Unpastuerized

A

Nama

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207
Q

What are the legal requirements for tokutei-meisho-shu?

A

Contain only rice, yeast, water, and koji, optionally jozo alcohol.

Have 15%+ koji ratio

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208
Q

What are the benefits of kimoto/yamahai?

A
  • Microbial populations create interesting flavors, adding complexity
  • Rich flavors
  • Higher acidity
  • Yeast has higher heat and ethanol tolerance
  • Can have nutty/caramel flavors from oxygenation. Optional
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209
Q

Arabashiri

A

First filtration fraction. Livelier, fresh, more c02, course, cloudy. Can be sold directly

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210
Q

Nagano GI

A
  • Nagano
  • Nagano rice grade 3+
  • Water from Nagano
  • No added ingredients other than jozo
  • Brewed/bottled/stored in Nagano
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211
Q

Daki

A

Bucket-like tool, traditionally wooden, but now metal, filled with hot water or ice and submerged into the moto to control temperature

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212
Q

Describe why brewers have a storage and maturation phase. What does it entail?

A

Pasteurization leaves unrefind, rough flavors, and fresh sake is rough in texture. They rest to balance out flavor and texture, usually for 6 months to a year in 50-68 (but brewers can vary).

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213
Q

How is the sake affected by large amount of protease from koji?

A

More umami

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214
Q

Mie GI

A
  • Mie
  • Japanese rice grade 3+
  • Water from Mie
  • No added ingredients
  • Brewed/stored/bottled in Mie
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215
Q

What is the trend of exporting Japanese sake?

A

Double the volume exported 10 years ago, and increasing even more

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216
Q

Describe the rice seedling transplant process and why it is done that way

A

Transplanted by machines into even rows. This allows for easy weeding. Too close and they’d be crowded, making small grains. Too far and they’d be inconsistent

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217
Q

Genshu

A

Undiluted

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218
Q

What has been the trend of premium sake since 2000s?

A

It has been increasing over time

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219
Q

How much influence does koji have on aroma?

A

Very little

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220
Q

Sweet sake, made by using sake instead of water

A

Kijoshu

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221
Q

On what qualities are rice graded?

A
  • Moisture content should be 15% or less
  • Percent broken, cracked, dead, or under-ripe
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222
Q

What are the 3 main starter methods?

A

Sokujo, Yamahai, Kimoto

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223
Q

Describe the process for sowing seeds

A

Usually not done by the brewery. Farmers select seeds from previous years crop based on performance. Seeds are washed, soaked, grown until they’re 15-20cm

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224
Q

Yeast no 6:
- Origin Brewery
- Year Isolated
- Qualities/styles

A
  • Aramasa
  • 1935
  • Less fruity/floral, so lost out to 7
  • Reliable fermentor
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225
Q

“Sending out” step in koji production Japanese name

A

De-koji

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226
Q

Describe flat rice polishing

A

Polishes in the shape of a shinpaku instead of a sphere. More efficient, so less rice needs to be removed, and it’s more accurate

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227
Q

Miyama-nishiki
- Translation
- Growing Region/Production there vs other areas
- Total production % of shuzo-koteki-mai
- Grain qualities
- Harvest Time
- Sake qualities
- Other

A
  • Miyama tapestry (beautiful peaks)
  • Nagano, cold, mountainous north-east
  • 7%
  • Smaller than yamadanishiki, well-defined shinpaku, doesn’t break under polishing
  • Medium Harvest
  • Rich, robust, graininess. Hard to determine if it’s the rice or the style. Can be elegant.
  • Adapted to the cold mountainous climates
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228
Q

How long is sake stored in barrels for taruzake?

A

1-2 weeks

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229
Q

Why don’t brewers malt the rice instead of using koji?

A

The gelatinization of rice temperature (70-80C) would destroy the enzymes. The germ, containing the enzymes, is also polished off.

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230
Q

Describe sake in Europe

A
  • Norway - Nogne O but they stopped
  • Spain - Kensho and Seda Liquida
  • France - larmes du levant in Loire, Wakaze in Paris
  • Kanpai in London
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231
Q

What does glucoamylase do?

A

Removes the glucose from the dextrins

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232
Q

Describe the method for making bottle-conditioned sparkling sake

A

Sake is produced like usual, but the fermentation is stopped at 5-10%. It is then bottled, and fermentation continues to add CO2 and 1-2% ABV. Sediment can be removed (disgorge or tank) or left in bottle

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233
Q

Nagano Prefecture Style/Qualities

A
  • Intense, rich, slightly sweet junmai. Opposite of Niigata
  • Miyamanishiki
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234
Q

Kan-zake

A

Warm sake

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235
Q

How do brewers stop fermentation?

A

Drop temp to 37-41F

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236
Q

Muroka

A

Non-charcoal filtered

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237
Q

Describe how “Date Produced” is managed on a sake label

A

Japanese calendar, based on the current emperor. Also may use the brewing calendar, which is from July 1st to June 30th

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238
Q

Describe the qualities of carbonated sparkling sake

A

Clear, water-white, colorless. Most pasteurized.

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239
Q

Zatsumi

A

Rough, unbalanced flavors in sake

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240
Q

How does long fermentation/low temps of ginjo effect enzymatic digestion?

A

Way less, leaving more solids. That means less other flavors/amino acids/organic acids

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241
Q

Kiki-choko

A

o-choko with blue circles and white color. Official for tasting

242
Q

Serving vessel larger and thicker than an ochoko. Usually earthenware. Especially used for warm sake

A

Guinomi

243
Q

What percent of Japanese sake is exported?

A

5

244
Q

What are 3 notable prefectural yeasts and their qualities?

A
  • Shizuoka - isoamyl acetate (banana), low acid
  • Akita - Low-temp fermentation, low acid, ginjo aroma. Now 1501
  • Hiroshima - Highly aromatic sakes
245
Q

What mechanism is used to polish rice?

A

A high speed mechanical roller

246
Q

What are the legal requirements for the jozo that may be added?

A

Distilled from an alcohol beverage fermented from raw materials of agricultural origin.

247
Q

Mizu-moto

A

The bodaimoto method made at a place other than the Shoryakuji temple in Nara

248
Q

How do kurabito control moisture levels in a traditional steamer?

A
  • Use fake rice to absorb moisture
  • Add cloth between layers to prevent condensation
  • Use steam with less water particles
249
Q

What has been the general trend of overall sake production?

A

Declining since 1973.

250
Q

What fault results in burnt hair/rubber aromas?

A

Light damage

251
Q

How many times are barrels used for taruzake before beign discarded?

A

3

252
Q

What are the 2 ways a brewer can ensure their fermentation is balanced?

A

1 - Temperature
2 - Ensuring correct amount of enzymes for the style

253
Q

Re-breaking up step in koji production Japanese name

A

Kirikaeshi

254
Q

Tanba Toji Guild Qualities/region

A
  • Hyogo
  • Intense flavors, high umami, so-haze
  • Influenced the biggest brewers
255
Q

When do ears form on rice stalks?

A

Late July-September

256
Q

Describe “bringing in” (hikikomi) in the koji process?

A
  • First step
  • Temp of the rice is reduced from the steamer temp to 90-95F
  • Steamed rice is transferred to the koji room onto a large shallow bed (toko)
257
Q

How many toji guilds currently exist?

A

About 25

258
Q

How is a koji style classified?

A

The level and pattern of growth of koji mold on and within the rice grains

259
Q

What are the 2 methods of taruzake?

A
  • Matured and shipped in the traditional cedar barrel
  • Matured in cedar barrels then transferred and shipped in glass bottles
260
Q

How much ginjo sake does 1kg ofplished rice make?

A

2.5L

261
Q

How does seimaibuai affect soaking?

A

High RPR means soaking is not too careful. It will only really absorb the correct amount. Low RPR-rice will absorb water readily and keep absorbing. Needs to be timed well.

262
Q

Doburoku

A

Home brewed style of fermented rice beverage that was not filtered. Not sake because it is unfiltered

263
Q

Describe in detail the process for a Kimoto shubo/moto

A
  • Temp is kept very low (43-45) to ensure only the right bacteria. Rice, water, koji is divided into several tubs.
  • Day 2 - brewers pound tubs for 15 minutes, 3 times, every 2-3 hours. Speeds up starch/koji enzymes process
  • Day 3-4 - tubs combined, stirred constantly. Nitrate-reducing bacteria converts nitrates to nitirites to create nitrous acid. Temp kept 41-43 to accommodate
  • Day 5-14 - Temp zig-zag with daki. Saccharification, lactic acid bacteria. High sugar, low ph, low temp = no bad bacteria.
  • Day 14 - Nitrous acid gone, acid high = yeasts are added.
  • Day 22 - Gradually chilled from 73 to 45.
  • Done around 28 days
264
Q

What is the standard ABV and residual sugar of sake ferments after moromi?

A

17-20%ABV, 15-25g/L sugar

265
Q

What does alpha-amylase do?

A

Breaks non-branching amylose into dextrins

266
Q

Describe when the steps in the growing year for Medium Harvest rice occur

A

Transplant - May
Ears - Mid-August
Harvesting - Mid-September, October

267
Q

Undiluted

A

Genshu

268
Q

What 3 trends are leading to the dying out of toji guilds?

A
  • Owners becoming more involved
  • Employ kurabito full-time year-round
  • Workers learn on the job or from courses
269
Q

What are the steps to prepare rice for sake making?

A

1-Polishing
2-Washing
3-Soaking
4-Steaming

270
Q

“once-pasteurized” sake

A

Term for sake that is pasteurized once, using bin hi-ire, before storage in bottle. Avoids namazake flavors but retains some stable/fresh flavors

271
Q

Hagi GI

A
  • Hagi City in Yamaguchi
  • Japanese rice grade 3+
  • Water from Hagi
  • No added ingredients other than alcohol
  • Brewed/bottled/stored in Hagi
272
Q

Jukusei-shu

A

Matured sake, aged but don’t have a classic koshu flavor/aroma/color. Texture and flavaor is silkier

273
Q

Koji with high enzyme activity

A

So-Haze

274
Q

What temperature is rice cooled to during the “bringing in” (kirikaeshi) step?

A

90-95F

275
Q

Isihikawa Prefecture Style/Qualities

A
  • Noto Toji Guild
  • Yamahai
  • Cereal-lead, complex, deep umami, acidic
276
Q

What is the term for alcohol-added sake?

A

aruten (arukoru-tenka)

277
Q

What would happen if too much fertilizer is added?

A

Too many lipids, proteins, minerals, and vitamins, leading to a too-fast fermentation

278
Q

Isoamyl acetate

A

Crucial in ginjo - produced from combining higher alcohols with acetyl compound by enzymatic reaction through the yeast. Creates banana aromas

279
Q

Kimoto - what is it? When/where was it created?

A

Moto is made by pounding the rice, water, and koji into a smooth paste using wooden paddles (yama-oroshi). Developed in Hyogo in the 1600s. Was the standard method until sokujo in the 1900s

280
Q

White ochoko with blue circles. Official one for tasting

A

Kiki-choko

281
Q

Masu

A

Small box of cypress. Traditionally the unit of measurement for sake and rice

282
Q

Yeast no 1801:
- Origin Brewery
- Year Isolated
- Qualities/styles

A
  • Crossing 9 and 1601
  • 2006
  • Low Acid Ginjo Yeast
  • Competition style daiginjo/gingjo yeast. Produces apple/melon aromas (ethyl caproate)
283
Q

Describe a number of ways of controlling the temperature of the moto tank

A
  • Daki
  • Pipes with water running
  • Bamboo jacket with ice
  • Heat lamps
  • Foot warmers
284
Q

Why is soft water able to create sake despite the lack of minerals for yeast health? What do brewers do to compensate?

A

Magnesium, potassium, and phosphorous exist in rice. Koji takes time to break it down and make it accessible, so higher risk of moto problems, but otherwise fine. So-haze koji is a potential fix, as well as adding minerals

285
Q

What fault results in caramel, toffee, and pickled vegetable flavors

A

Hine

286
Q

What are 5 main factors that can affect acidity of sake?

A
  • Yeast choice
  • Starter
  • Koji amount and strain
  • Bottling (co2 = acid)
  • Replacing water with sake = more acid
287
Q

North-east/Niigata style

A

Lighter, drier sake

288
Q

廃

A

Hai (Abolished)

289
Q

Naka-dori/naka-gumi

A

Middle filtration fraction from a funa-shibori. Highest quality sake, silkiest texture.

290
Q

How much sake uses shuzo-koteki-mai? How has this changed over time?

A

Currently a bit over 40%. It has been growing steadily, starting at 30% in 2009

291
Q

How large, in liters, is the typical barrel?

A

72

292
Q

How many varieties of shuzo-koteki-mai are registered? How many were registered after 2000?

A
  1. More than half since 2000
293
Q

What are the 5 options for a brewery to receive/use yeast?

A
  • Small glass ampoules directly into moto
  • Multiply glass ampoules first then add
  • Plastic 500ml bottles of already-grown yeast
  • Dried yeast
  • Self-cultivation
294
Q

What are the 4 days during the 3-step addition of the moromi?

A

1 - Hatsu-zoe - 1/6 of total amount added. Temp kept at 54-59 to encourage yeast growth
2 - Day off (odori) - Let yeast grow
3 - Middle addition (naka-zoe) - 1/3 added
4 - Final addition (tome-zoe) - 1/2 added. Temp lowered to 43-50

295
Q

山廃

A

Yamahai

296
Q

What are the 2 main factors that need to be controlled for a successful shubo/moto?

A

Temperature (low) and acidity (high)

297
Q

Organic rice growing?

A

Not common. Hard to reach the levels of nitrogen required. Also hard to ensure water/runoff is not effected.

298
Q

Koshu serving temperatures

A

Lightly chilled, some can be warm

299
Q

Describe the trend of sake in the Japanese market. What styles are declinig/increasing?

A

Sharp decline from 1970 to 2012. Since then, decline has slowed. The largest decline is with futsushu/honjozo. Junmai shows growth. Ginjo/daiginjo have levelled off

300
Q

Limit dextrins

A

Left over fragment of a starch molecule, created when the glucoamylase cannot separate the dextrin into glucose on the chaining branch of amylopectin

301
Q

How long (at least) is most koshu aged for at least?

A

2 years, no legal requirements

302
Q

Describe the vertical rice polishing machine in use today

A

Vertical barrel with an abrasive rock grinding roller. Rice is dropped into the top. First, a coarse grinder removes the bran and endosperm, then it’s switched to a finer-textured roller with slower speeds. At the bottom, nuka is separated. Rice is sent back up by bucket conveyor

303
Q

What was the original goal of the yeast that were being banked at the Brewing Society of Japan? Which numbers?

A

Reliable fermentors so the breweries wouldn’t fail and the government would get their tax revenue. 1-8.

304
Q

How much futsu-shu can be made from 1kg of rice?

A

5L

305
Q

What are the 2 leading prefectures for sake production? How much do they make?

A

Hyogo and Kyoto. 50%

306
Q

What are the primary components of the endosperm?

A

Protein, lipids, vitamins, minerals

307
Q

Tone Numata GI

A
  • Tone district in Gunma
  • Rice grown in Tone Numata - Yuki-hotaka, gohyakumangoku, koshi-hikari
  • Local water without any treatment
  • Gunma Kaze, Gunma G2, or local yeast are only ones allowed
  • Brewed/bottled/stored in Tone Numata
308
Q

What is the most important factor in a large shinpaku in the ripening process?

A

A large temperature swing between night and day - hot days, cold nights.

309
Q

Describe so-haze, how it is achieved, and the result on the sake

A

The koji mold covers the entire rice grain and sends many hyphase into the center of the grain.

Achieved by using a high-quantity of mold spores, and using rice with higher moisture content (so it can penetrate more)

Creates high levels of enzymes, vitamins, sugars, amino acids, fatty acids, and peptides. Tons of nutrients for a fast, hard fermentation. Ideal for futsu-shu (boost intensity to compensate for jozo) and intense, full body, high acidity, high-umami sakes

310
Q

What is amylose vs amylopectin? How does koji interact with both?

A

Amylose is easily broken down into glucose. Amylopectin is longer-chained, cannot be broken down easily (form limit dextrins that contribute to mouthfeel). Amylopectin causes glutinous (sticky) rice

311
Q

What are the top 5 factors influencing the price of a particular sake?

A
  • Rice Variety
  • Seimaibuai
  • Sake category (tokutei vs futsu)
  • Sake style (ginjo takes longer)
  • Other production (kimoto, etc)
312
Q

What is the typical size of a cedar barrel?

A

72L - 4 to

313
Q

What two choices surrounding koji affect the finished sake?

A
  • Strain of koji
  • Quantity/frequency of koji growth and additions
314
Q

Nama-zake

A

Unpasteurized sake

315
Q

Describe sake in Canada

A

Started with Japanese immigrants in Vancouver. First was established in 1923. There are now 3 breweries

316
Q

When are the rice grains dried and de-husked?

A

Late August-November

317
Q

What is a molecular sieve and why would a brewer use it?

A

Semi-permeable membrane to select which molecules can pass through. Removes enzymes, enabling stable sake without pasteurizataion

318
Q

Describe the method for making live unpasteurized nigori sparkling sake

A

Seasonal style release in the winter. Similar to bottle-fermented style, except they are bottled with very coarse filtration.

319
Q

Small 5-10 oz serving vessel, or for heating sake

A

Tokkuri

320
Q

Awa serving temperatures

A

Cold, NOT room temp, NOT warm

321
Q

吟醸

A

Ginjo

322
Q

Does hard water make for more or less ginjo aromas?

A

Less. Fast fermentation means less ginjo from stressed yeast

323
Q

What does amylase do?

A

Converts starch into small parts such as glucose, oligosaccharides (unfermentable chains of 3-10 simple sugars) and limit dextrins (unfermentable highly branched amylopectin fragments).

324
Q

What are the 3 main manufacturing decisions surrounding color and clarity?

A
  • Filtration
  • Fining
  • Maturation
325
Q

吟

A

Gin

326
Q

Japanese name for 104* serving temp, meaning “warmth of a relaxing hot spring bath”

A

Nuru-kan

327
Q

What specifically does water hardness mean?

A

High levels of magnesium and calcium

328
Q

What happens if it is too hot during the ripening process?

A

More protein is created, leading to more cracking and undesirable compounds. It also results in higher amylopectin, making the grains hard to handle

329
Q

Can brewers control koji within each style to be used as a different style? Can they use less koji?

A

Particular variables can be controlled, but no matter what, using so-haze in ginjo would not work. If they use less, there won’t be enough glucoamylase. If they alter temperature and such, it still won’t be enough of a change.

330
Q

What 4 choices affect umami levels in a finished sake?

A
  • Seimaibuai
  • Varietal of rice
  • Shubo methods
  • Koji protease level
331
Q

How much jozo can be added to sake?

A
  • 10% for non-junmai, 50% for futsu-shu. Calculated as the mass of 95% alcohol as a percentage of the mass of polished rice
332
Q

When did sparkling sake begin to be marketed?

A

1990s

333
Q

What is the chemistry behind ginjo aromas? What are the compounds the yeast create under stressed conditions?

A

They produce high levels of isoamyl alcohols and caproic acid/caproyl derivatives. Yeast combine those with acetyl compound, caproyl compound, or other chemical groups to produce isoamyl acetate (banana) or ethyl aproate (green apple/melon) and others

334
Q
A
335
Q

What is the most typical way of washing rice for premium sake? Futsu-shu?

A

Hand washing. Large scale tanks. Some premium is used with washing machines that use air bubbles to imitate hand swirling

336
Q

How long does it take to polish 600kg of rice to 50%

A

45 hours

337
Q

What are the 3 main brewer’s choices for a ginjo style?

A

1-Low temp (46-54) for 30-35 days
2-Low seimaibuai
3-tsuki-haze koji

338
Q

How many doburoku zones exist in Japan?

A

181

339
Q

What does a higher koji percentage do to a sake?

A

Fast fermentation. Higher acidity, higher umami, higher cereal flavors. Less ginjo.

340
Q

What is an enzyme?

A

Protein that increases the rate of chemical reactions

341
Q

How much jumai/honjozo sake is created from 1kg of rice?

A

2.6L

342
Q

What 9 things must be included on the label of Tokutei-meisho-shu if applicable?

A

1-Raw ingredients
2-Date Produced
3-Percentage of non-Japanese rice
4-Seimaibuai
5-Product category - nihonshu or sei-shu
6-ABV
7-Volume
8-Brewery name and address
9-If Nama, storage/drinking instructions

343
Q

What is an example of high acid yeast? Low acid?

A

6/7 produce more (classic). 1801 is low acid

344
Q

How much does 1000 grains of shuzo-koteki-mei weigh?

A

25-30g

345
Q

What does a lower koji percentage do to a sake?

A

Slower fermentation. Lower acidity, lower umami, lower cereal flavors. More ginjo aromas.

346
Q

Describe protein fining in the finishing process

A

Proteins can cause haziness. Fining agents are added to clump them together and then settle/filter out. Used to be persimmon tanning, now with gelatin

347
Q

If a brewer’s target is 46-54 in the moromi, then what is needed as far as yeast/enzymes?

A

Enzymes need to be lower to prevent the sugar production from outstripping yeast consumption

348
Q

Nuru-kan

A

104* serving temp. “Relaxing hot spring bath warmth”

349
Q

Supakuringu nihon-shu

A

sparkling sake

350
Q

Jika-gumi

A

Seasonal sake bottled immediately after filtration without any further processing

351
Q

How is ripeness determined in a rice grain?

A
  • Golden, glossy color instead of green
  • 3 Leaves on each plant
  • 15-20 stems with ears of rice
  • Plants having a strong, deep root system
352
Q

What 5 factors affect soaking time?

A

1-The seimaibuai
2-When grown in very hot summers, the rice is harder to digest. Longer soaking can counteract
3-Rice firmness and absorbency (rice varietal)
4-Colder water is absorbed more slowly.
5-Initial and target moisture level of rice

353
Q

South-west/Hiroshima/Saga style

A

Sweeter, more intensely flavored

354
Q

Describe bulk pasteurization. Benefits? Drawbacks?

A

Uses heat exchangers to push 2 liquids next to each other, exchanging heat, to get sake up to 140-149. It is fast and economical, but it takes the hot sake 1-2 days to cool down, damaging ginjo and freshness. Modern ones can cool quickly, but then the tanks and pipes are not sterilized, so extra precautions need to be taken

355
Q

When did mechanical rollers come into use?

A

1930s

356
Q

Nigori serving temperatures

A

Lightly chilled, some can be warm

357
Q

Guinomi

A

Serving vessel larger and thicker than an ochoko. Usually earthenware. Especially used for warm sake

358
Q

Why is high acid food a high-risk pairing? How to mitigate?

A

High acid sake, otherwise it will be flabby

359
Q

What are qualities of a sake with a high polishing ratio and why?

A

There are more lipids, vitamins, proteins, and minerals, meaning that yeast will be more active and fermentation will be fast. Leads to less ginjo, more umami/rice flavors

360
Q

Kyoto Prefecture Style/Qualities

A
  • Light, elegant, refined. Delicately aromatic.
361
Q

What two choices surrounding yeast affect the finished sake?

A
  • Yeast varietal
  • Health/Stress - temperature, nutrient levels
362
Q

Naka-shigoto in koji production

A

“Middle work” in koji production

363
Q

How does a low seimaibuai affect soaking? Why?

A

The rice is drier initially, more porous, and absorbs water more quickly. It will continue to absorb for a long time, so much be specific

364
Q

What are the 2 main variations on sokujo?

A

Middle temperature and high temperature saccharification (ko-on toka)

365
Q

Describe the shape of amylose/how it is created

A

Amylose is formed when sugar molecules chain together in a straight line

366
Q

Where are lighter, drier sakes made?

A

North-east, especially Niigata

367
Q

What happens if rice is harvested too late?

A

The grains are drier and more prone to cracking

368
Q

What is the process for how starch is formed, and then converted back into sugar?

A

Glucose -> Starch Molecule Formed -> Starch Molecule wrapped into a granule -> Gelatinization -> Enzymatic Hydrolisis -> Glucose

369
Q

Describe sake in Korea

A

Became popular during Japan’s reign, which ended in 1945. Mostly make makgeolli and others, but some sake is there

370
Q

Describe the shape of amylopectin/how it is created

A

Amylopectin is formed when sugar molecules chain together in a branching path, then continue on that path

371
Q

Honjozo serving termperatures

A

Cold, room temperature, warm

372
Q

Why is unpastuerized sake a non-stable product? 4 reasons

A

1-Koji enzymes can continue to break down starch fragments
2-Sugars can be broken down by yeast/other organisms
3-Microorganisms can live it in due to low acid
4-Preservatives like SO2 cannot be used (and low acid makes them ineffectual anyways)

373
Q

Nigori

A

Coarsely filtered - lees still in the sake

374
Q

Koshu

A

Non-legal term, but usually 2+ year sake that has aged character

375
Q

Koji with low enzyme activity

A

Tsuki-haze

376
Q

How does the toji judge if rice is perfectly steamed?

A

They form it into a rice cake that should have the toughness of a tennis ball

377
Q

So-Haze

A

Koji with high enzyme activity. Causes more acidity and umami

378
Q

What are the challenges of kimoto and yamahai?

A
  • They are vulnerable to spoilage
  • They are variable in flavors/acidity, so cannot exactly dial in a result
379
Q

What aromas can be generated from white koji?

A

Delicate citrus note

380
Q

Nama

A

Unpastuerized

381
Q

Sei-shu/Nihon-shu

A

Japanese legal term for sake

382
Q

How does a farmer know when to harvest the grain?

A

The vast majority of grains will be golden and glossy. A cumulative 1000C over the growing season should be reached.

383
Q

When do rice grains ripen?

A

August-October

384
Q

Where should a rice paddy be located?

A

In a natural basin so that it can easily be drained/re-flooded. Deep enough for good root growth

385
Q

What are the 3 main non-Brewing Society of Japan yeast methods?

A
  • Ambient yeast
  • Proprietary yeast
  • Prefectural/regional yeast
386
Q

Measurement Sizes

A

Go - 180mL
Sho - 1.8L
To - 18L
Koku - 180L

387
Q

Describe the method for making carbonated sparkling sake

A

They inject CO2 under pressure once the sake is made and filtered.

388
Q

What are the 3 main brewer’s choices for a rich, high-umami style?

A

1-High temp range (61-64)
2-Rice with high polishing ratio
3-So-haze koji

389
Q

How is a traditional steamer used? Where are rice put based on usage?

A

Large tub, filled with trays lined with cloth. Koji rice is at the top as they can control the moisture more and koji rice needs exact moisture (higher)

390
Q

Describe the history of taruzake

A

The creation of wooden vessels made it possible to ferment and transport sake in large batches in the 1600s. This continued until the 1920s when glass bottles became the standard.

391
Q

Where would you most likely find taruzake in the barrel? What is it called?

A

Celebrations - kagami biraki is the opening of the barrel

392
Q

At what temperature are the majority of sakes fermented at? For how long?

A

54-64F, 21-28 days

393
Q

What are the most common materials for fermentors? What is a different option?

A

Stainless or enamel lined tanks. Japanese cedar vats is an option, but they’re expensive and hard to use. Can increase complexity though

394
Q

Japan Sake and Shochu Association

A

Nonprofit founded in 1953 to oversee the promotion, development, and distribution of sake and shochu. Proposes and demands changes to the laws to respond to the changing environment

395
Q

When is rice harvested?

A

Late August-November

396
Q

Who is the major supplier of yeast to breweries? When were they established?

A

Brewing Society of Japan. 1906.

397
Q

What are the big 3 (sandai) toji guilds?

A

Nanbu (Iwate), Echigo (Niigata), Tanba (Hyogo)

398
Q

What are optional items to be included on a sake label?

A
  • Rice varietals (must be over 50% if on the label, percentage stated)
  • Production locality
  • GI
  • Age statement (youngest if blended)
  • Production method or style
  • Medals/Awards from official organizations
399
Q

Tokubetsu

A

Either:
- 60% Seimaibuai or less
- Made exclusively from shuzo-koteki-mai
- Any other legal designation given to the sake

400
Q

Sparkling sake name

A

suparkuringu nihon-shu

401
Q

What 4 safeguards are used for the moto room in order to prevent spoilage?

A

1-Temperature under 50F
2-Very hygienic
3-Isolated from the rest of the brewery
4-Well ventilated

402
Q

What is amylopectin and how does it interact with koji enzymes

A

It cannot be broken down easily. It forms limit destrins that contribute to mouthfeel. Makes the rice sticky and hard to handle. 80%+ is sticky rice.

403
Q

Why does rice polishing take a long time?

A

If it goes too fast, rice will dry out and crack.

404
Q

What are new developments in filtration/the problems they’re trying to tackle?

A

They’re trying to minimize oxidation, so some are using centrifuges, and some are using wine techniques of pumps and vacuums

405
Q

Describe the Japan Awasake Association. What are their requirements

A

Created in 2016 with 9 sake makers to standardize awasake. They require the bubbles to be natural carbonation, pasteurized, clear, 10%+ABV, 3.5bar co2

406
Q

Describe the purpose of the National Research Institute of Brewing (NRIB)

A

Established in 1904 as part of the Ministry of Finance to conduct research into brewing. Researches taste science, minimizing faults, sake microbiology, and rice prodution for sake

407
Q

What fault results in unpleasant sulfur aromas?

A

Microbial spoilage

408
Q

Describe Sedimentation in the finishing process

A

After filtering, there may still be some rice or yeast particles. The sake can be stored for a week to settle, then siphoned off the settled matter at the bottom

409
Q

Kijoshu has high levels of what 2 qualities? Why?

A

Sugar - yeast are not able to ferment all the sugar due to the high ABV from the sake addition.
Acid - Additional levels from the regular sake added

410
Q

Koji-muro

A

Koji room

411
Q

What are the 3 roles of yeast in a ferment?

A
  • Make ethanol from sugar
  • Create aroma compounds and precursors to aroma compounds
  • Create organic compounds, including acids
412
Q

Describe the timing, process, and goal of the “Mounding” (mori) step of the koji process

A
  • About 20-23 hours after inoculation (halfway)
  • Temp has reached 92F, rises to 95F
  • Aim is to manage the level and distribution of mold growth and start the drying process. Defining point for so-haze or tsuki-haze
  • Done by unwrapping the rice, spreading it out, and proceeding with “Bed Koji” (toko-koji), “Box koji” (hako-koji), or “Tray koji” (futa-koji). Mold growth then continues for 7-10 hours
413
Q

Akita-sake-komachi
- Growing Region/Production there vs other areas
- Total production % of shuzo-koteki-mai
- Grain qualities
- Harvest Time
- Sake qualities
- Other

A
  • Akita-only
  • 2.8%
  • Large grains, well-defined shinpaku, doesn’t break under polishing
  • Medium Harvest
  • Soft-textured, elegant, well-rounded. Can lean sweet.
  • Adapted by Akita to be an alternative to yamadanishiki in order to both adapt to cold and be resistant to lodging
414
Q

原酒

A

Genshu

415
Q

Su-roka

A

“Naturally fined,” or using diatomaceous earth/paper instead of charcoal

416
Q

Spreading the spores step in koji production Japanese name

A

Tane-kiri

417
Q

Why does the 3-step addition in the moromi happen? What would occur if it didn’t?

A

It is crucial to ensure that the yeast population does not become too diluted, and that there are always sufficient quantities of koji enzymes. Otherwise the yeast wouldn’t have a large enough population, risking contamination and bad fermentation health

418
Q

Nama-chozo

A

Pasteurized once, after storage in bulk. The first pre-storage pasteurization is avoided. Retains some character of namazake but a lower risk of spoilage

419
Q

Tsuki-haze

A

Koji with low enzyme activity. Causes less acidity and umami

420
Q

What happens to rice between polishing and washing - why?

A

Rice is rested for 3-4 weeks to cool and re-absorb/re-distribute moisture

421
Q

When pairing, what does sweetness do to the sake?

A

Harder beverages. More drying, more bitter, more acidity. Less sweet, less fruity, less body, more alcohol

422
Q

Moromi

A

Main fermentation

423
Q

Central mountainous region style. Why?

A

Heavier, more complex to pair with cured meat and vegetables

424
Q

Hiya-oroshi

A

Nama-zume (pasteurized once, before storage in bulk) released as a seasonal product in autumn after the summer heat passes

425
Q

Describe the timing, process, and goal of the “Final work” (shimai-shigoto) step of the koji process. What are other defining characteristics?

A
  • Hours 36-38
  • Temp goes higher than 100F. Cannot exceed 110F
  • Aim is to continue drying out the rice grains and release heat
  • Chestnut aroma is released
  • Crucial for good tsuki-haze
  • This determines enzyme quantity - for moto, can be 12-20 hours. For later stages, can be 8 hours
426
Q

How does filtration affect aromas?

A

It depends - some may be filtered out, but that may allow others to express themselves more

427
Q

“Final Work” step in koji production Japanese name

A

Shimai-shigoto

428
Q

Why is temperature control important during the moto?

A

It limits the activity of the microorganisms that cause spoilage and control yeast growth to be in line with koji enzymes

429
Q

What is the bran composed of?

A

Starch, proteins, lipids, vitamins, minerals

430
Q

Why is spicy food a high-risk pairing? How to mitigate?

A

Pair with a light sake with some sweetness, otherwise it will compete

431
Q

Describe the reasons why a brewery might blend yeast

A

They seek to combine features that already exist with other qualities. I.e. Want aromatic yeast like 1801 while using a classic like 901 for less bitterness and bigger palate

432
Q

Japan Agriculture (JA)

A

National network of local farm coops with central offices in Yokyo. Created during WW2 to stabilize food production and prices. Maintains price controls and is one of the most powerful lobby groups

433
Q

Why are regional styles fairly limited in sake? 2 main reasons, 5 subreasons

A

Ingredients and business trends
- Rice can be sourced from anywhere and is easily traded
- Water can be adjusted
- Yeast and koji are sourced nationally
- Technical expertise is shared broadly
- Markets are going international/national instead of local

434
Q

What is the 4th phase of yeast at the Brewing Society of Japan? Why? Examples?

A

Modern considerations:
- 1901 to remove urea, which is a precursor to a carcinogen
- Yeast that create high levels of malic acid
- Red-yeast for nigori

435
Q

Kirikaeshi - koji production

A

“Re-breaking up” step in koji production

436
Q

Describe when the steps in the growing year for Early Harvest rice occur

A

Transplant - April
Ears - Late July-Early August
Harvesting - Late August-Early September

437
Q

When was sokujo invented/popularized?

A

Early 1900s

438
Q

大吟醸

A

Daiginjo

439
Q

What are the 2 main mechanisms brewers use to maintain consistency between batches in the moromi?

A

1-Proportions and timing of ingredients being added
2-Temperature, speed, and time

440
Q

清

A

Sei

441
Q

What are 3 variations on yamahai/kimoto?

A
  • Akita-style kimoto - electric mixer. Cleaner, less risk of contamination
  • Adding lactic acid bacteria
  • Plastic bag method - Awamasa in Akita
442
Q

At what point in the koji production process decides so-haze vs tsuki-haze?

A

Mounding stage (mori).

443
Q

What are the 3 methods for blending yeasts in sake?

A

1- Add a mix of yeast strains to the moto
2- Create multiple motos, each with a single yeast, and combine for the moromi
3 - Create multiple batches of sake, each with a single yeast, then blend

444
Q

What accounts for the ginjo aromas/taste?

A

There are less lipids, vitamins, minerals, proteins in the sake due to low seimaibuai. This, along with cold temps, starves the yeast more, leading to heavier esters.

445
Q

Nama-zume

A

Pasteurized once, before stored in bulk.

446
Q

Describe the “spreading the spores and initial mold growth” (tane-kiri) step in koji production?

A
  • Hours 1-3 for spreading, 10-12 for mold growth
  • Temp of the rice begins at 86-90F, rise to 92-95F
  • Aim is to inoculate rice grains with koji spores and encourage mold germination and growth
  • Spores are applied using hand shakers, then rice is formed into a mound and covered in blankets to retain warmth and moisture. Temp is monitored to prevent too high (killing spores) or too low (slow growth)
447
Q

Nihon-shu

A

Sake made in Japan using rice and koji cultivated in Japan

448
Q

Kimoto

A

Established in the 1700s, protects the moto through natural LAB production instead of added lactic acid. Constantly stirs/mashes the moto with kaburagai (this is called yama-oroshi)

449
Q

What are the 4 goals of the brewer during the filtration step?

A

-Stop fermentation at the correct level of alcohol/unfermented sugar
-Ensure as much as possible of the desireable components are in the sake
-Ensure as little as possible of the undesirable components are in the sake
- Extract as much sake as is appropriate to the style

450
Q

What two sake styles need consideration to pair with?

A

Koshu and Ginjo. Koshu will overwhelm many dishes, and ginjo is delicate and can be overwhelmed

451
Q

What happens right after steaming of the rice?

A

The rice is cooled on mats, or it is part of the continuous steaming process

452
Q

What is the legal limit of ABV for sake?

A

22%

453
Q

What are the two main enzymes produced by koji?

A

Protease, Amylase

454
Q

Why is the fermentation temperature slowly lowered at the end of fermentation?

A

Otherwise the high temps and high alcohol would cause yeast to die, making off-flavors.

455
Q

日

A

Ni

456
Q

古酒

A

Koshu

457
Q

Describe sake in New Zealand

A

Zenkuro was established in 2015, specializing in junmai using imported gohyakumangoku

458
Q

Why is high-sugar food a high-risk pairing? How to mitigate?

A

Need a high-sugar sake to pair, otherwise the sake will be thin and dry

459
Q

What are the 3 steps of the moromi?

A

1-Building
2-Fermentation
3-End of ferment

460
Q

What 2 qualities in the base sake are believed to be critical to good koshu? How is that accomplished?

A

High sugar, high acid. They use an extreme version of so-haze, and add a higher proportion of koji

461
Q

What fault results in stale aromas

A

Oxidation

462
Q

Sake Meter Value Definition

A

Measures the relative density of the sake. This gives a rough approximation of how much residual sugar is left in the sake

463
Q

How do kurabito control the soaking process to target the correct hydration?

A
  • Stopwatches
  • Cold water
  • Small batches
464
Q

When are seedlings transplanted?

A

April to June

465
Q

What is gelatinization?

A

Tightly-wound starch granules are unravelled by breaking the intermolecular bonds between starch molecules. This opens up the starch chains so they become water-soluble and can be broken by up enzymes dissolved in that water.

466
Q

“Drying” step in koji production Japanese name

A

Karashi

467
Q

When pairing, what does umami do to the sake?

A

Harder beverages. More drying, more bitter, more acidity. Less sweet, less fruity, less body, more alcohol

468
Q

Ideal moisture level of the rice after soaking? What is the purpose of keeping it in this level?

A

30-35%. Too high means that the rice will dissolve too easily, leading to a fast fermentation. If used in koji, it will grow too easily, having too many enzymes

469
Q

Describe activated charcoal fining/earth filtration. Why is it done? How?

A

Reduces color and removes aromas, flavors, and textures, leading to a crisp, dry, light style like from Niigata. Charcoal/diatomaceous earth is added, then filtered out. However, it strips out other flavors too so some breweries are pushing back on the trend

470
Q

What are the 3 main manufacturing decisions surrounding color and clarity?

A
  • Filtration
  • Fining
  • Maturation
471
Q

What percentage is rice dried to? Why that level?

A

14-16%. Any higher and the rice would rot. Any lower and it would be prone to cracking. It is also the standardized amount for trading

472
Q

Why do brewers use non-sticky rice?

A

It is easier to handle in the brewing process, giving it an advance over sticky rice despite amylose reducing enzymatic digestibility

473
Q

Nara Prefecture Style/Qualities

A
  • Original home of clear sake
  • Very traditional - bodaimoto, filtration, etc.
  • Bold, characterful
474
Q

What are the 3 main risks during ripening, and their effects?

A

1-Wind - disrupt fertilization, damage plants
2-Too cool - Amylose increases, amylopectin decreases. Amylopectin branches are shorter, leading to easier enzymatic digestibility but making rice hard to handle
3-Too hot - Too much protein, too prone to cracking. Decreases amylose, increases amylopectin, making it sticky.

475
Q

What are the 5 major export markets, in order by volume? Price?

A
  • Usa (3)
  • China (2)
  • Hong Kong (1)
  • Taiwan (4)
  • South Korea (6)
476
Q

What creates the new flavors in a koshu?

A

Maillard reactions between sugars and amino acids

477
Q

Saga GI

A
  • Saga Prefecture
  • Japanese rice grade 3+
  • Water from Saga
  • No added ingredients other than jozo
  • Brewed/bottled/stored in Saga
478
Q

What are micron filters and why may a brewer use them?

A

Filters with pores small enough to trap yeast and bacteria. They produce crystal clear sake and remove yeast and bacteria to improve stability.

479
Q

What is the most common strain of koji for sake brewing? Why?

A

Yellow (aspergillus oryzae). It produces less citric acid, and acidity has been historically regarded as undesirable

480
Q

Bin hi-ire or bin-kan

A

Bottle pasteurization

481
Q

What percentage koji is used for the shubo as opposed to the main ferment?

A

30-33% vs 20-23%

482
Q

What 2 factors cause the end of fermentation?

A

Alcohol level increases, meaning yeast slows. Temperature is dropped to prevent dryness and yeast dying off

483
Q

What is the ideal temperature between transplanting and appearance of ears?

A

22C, warm and sunny days, cool nights

484
Q

What temperature does gelatinization of rice happen?

A

70-80C

485
Q

What was used to mill rice before the mechanical rollers in use today?

A

Pedal or water driven mills. They could only polish to 80%

486
Q

Describe funa/fune-shibori. Benefits? Drawbacks?

A

Traditional way, barely used now because yabuta is better. Sake is poured into long cloth bags, stacked into a tub (fune), and pressure is applied from above.

Takes 2 days, oxidative. Brewers have to switch the bags around, focus on hygiene.

Very low pressures = better texture. Slower extraction means precise fractions. Rounder/softer due to oxidation.

487
Q

Oryza Japonica

A

Japanese Rice

488
Q

Ethyl Caproate

A

Crucial in ginjo - produced from combining higher alcohols with caproyl compound by enzymatic reaction through the yeast. Creates green apple/melon aromas

489
Q

特別

A

Tokubetsu

490
Q

What are the 7 stages of koji production (with japanese translations)?

A

1-Bringing in (hikikomi))
2-Spreading the spores (tane-kiri) and initial mold growth
3-Re-breaking up (kirikaeshi)
4-Mounding (mori)
5-Middle work (naka-shigoto)
6- Final Work (shimai-shigoto)
7- Sending out (de-koji) and drying (karashi)

491
Q

What is the 3rd phase of yeast at the Brewing Society of Japan? Why? Examples?

A

Low Acid Ginjo Yeast. Gained popularity to win more competitions, taking ginjo to the extreme. No 14 and No 1801. Referred to as Modern Yeasts. Used for daiginjo/ginjo, and they can be bitter, so brewers use higher sugar levels to compensate. 1801 is the current standard for competition style

492
Q

What are the 3 reasons a brewer would add jozo alcohol?

A
  • Increased aromas, especially for ginjo
  • Lighter palate profile
  • Better stability
493
Q

What are 3 main choices that affect body?

A
  • Anything that affects sweetness/alcohol
  • Rice varieties with higher levels of amylopectin (dextrins)
  • Charcoal fining or not
494
Q

Japanese name for warm sake

A

Kan-zake

495
Q

Describe sake in China

A

Tianjin Nakatani was established in 1995 by Japanese because of cheap, high quality rice and labor. Sold mostly to mainland China

496
Q

Hi-ire

A

Pasteurization

497
Q

Futsu-shu serving temperatures

A

Cold, room temperature, and warm

498
Q

Koshu

A

Aged

499
Q

Yamagata Prefecture Style/Qualities

A
  • 80% is premium vs 34.5% for Japan
  • Soft, elegant, transparent
500
Q

Why do ginjo sakes have a fruity, ginjo aroma?

A

Cold temp and a shortage of nutrients puts the yeast under stress and causes them to create high levels of high alcohols/esters

501
Q

Yamagata GI

A
  • Yamagata
  • All Japanese rice
  • Water must be from Yamagata
  • Produced/stored/bottles in Yamagata
502
Q

Supakuringu Nihon-shu

A

Sparkling

503
Q

Small box of cypress. Traditionally the unit of measurement for sake and rice

A

Masu

504
Q

Doburoku Tokku

A

Special zone of doburoku. Has to be consumed at the site of production

505
Q

大

A

Dai (big)

506
Q

Japan Sake Brewers Association Junior Council/Sake Sumari Association

A

Voluntary organization of 750 young brewers who are members of the JSS. Started Sake Samurai project in 2004 to raise profile of sake domestically and internationally by highlighting individuals

507
Q

When is jozo alcohol added?

A

Before filtration

508
Q

West coast brewer style

A

Rich and intense

509
Q

What are the 3 main categories for modern breweries outside of Japan?

A
  • Desire to make the product fresher and more affordable by brewing in the Japanese style, but closer to the location of the market
  • Desire to make a premium product with a local flavor
  • Extension of homebrewing
510
Q

Describe the differences between middle temperature and standard sokujo. Why would a brewer choose it?

A

Middle temperature starts at a similar temp (68-77), but it is not chilled. The warm temp speeds up koji saccharification, enabling yeast to grow quickly.

It takes 7 days and it produces a lighter and cleaner sake

511
Q

What are the standard ratios of ingredients added to the moromi?

A

80 Rice:20 Koji:130 water

512
Q

Describe the production process of kijoshu. What ratios?

A

Water additions to the moromi are partially replaced with sake. The usual 100:130 ratio is now 100:60 water:70 sake. Added in the final addition of moromi

513
Q

What is the typical Nihonshu-do value for Kijoshu?

A

-30 to -100

514
Q

Hyogo Prefecture Style/Qualities

A
  • Tanba and Tajima Toji Guilds
  • Avoid perfumed aromas
  • Firm-textured, intense flavors and high umami
  • Yamadanishiki
  • Miyamizu
515
Q

What is the most common source of jozo?

A

Brazil/South America, made from molasses and/or grains

516
Q

At what termperature and for how long are ginjo sakes fermented at?

A

50-54F, 30-35 days

517
Q

Toko

A

Large shallow bed in the koji room

518
Q

What is Ki-Ippon

A

Junmai from a single site

519
Q

When pairing, what does acidic food do to the sake?

A

Softer beverages. Less drying, less bitter, less acidic. More sweet, more fruity, more body

520
Q

Iwate Prefecture Style/Defining Characteristics

A
  • Nanbu Toji guild
  • Avoid heavy/rich flavors
  • Sakes are pure, clean, light
521
Q

Does koji produce acid?

A

Very little. Most acids come from the moto and the yeast

522
Q

Tray koji (Japanese, amount, benefits/drawbacks, styles used in)

A

Futa-koji
- 1.5-2.5kg
- Super precise
- Inconsistent, as each box needs to be managed. Very labor intensive
- Not necessarily optimal, but daiginjo

523
Q

Which prefecture has the most breweries?

A

Niigata

524
Q

Yamada-nishiki
- Translation
- Growing Region/Production there vs other areas
- Total production % of shuzo-koteki-mai
- Grain qualities
- Harvest Time
- Time founded
- Sake qualities
- Drawbacks
- Other

A
  • Rice field tapestry
  • Hyogo - 60%, all around Japan but mostly in south-west
  • 34%
  • Very large grains, well-defined shinpaku, doesn’t break under polishing
  • Late harvest
  • Founded in 1930s
  • Sake is well-rounded, soft, depth of flavor, elegance, precision
  • Prone to “lodging,” or falling over
  • King of sake rice
525
Q

Describe the timing, process, and goal of the
“Sending out” (de-koj) and “Drying” (karashi) step of the koji process. Why is this accomplished this way?

A
  • Hours 44-50
  • Temp is reduced from 100-113F down to 50-59F
  • Goal is to stop koji growth by cooling and drying
  • Done by moving the koji vessels to a room with fans and ambient temperature until moisture content is 10-15%
  • Cannot be done by heating, as that would cause off-flavors by killing the mold and deactivate enzymes
526
Q

What is a cross-flow filter and why would a brewer use it?

A

Micron filter but the liquid flows parallel to the surface rather than directly at it. The flow unblocks the pores. Clogs less.

527
Q

What is critical to the amount of grains with a shinpaku during the ripening phase?

A

Large temperature swings of 10C between day and night

528
Q

Is miyamizu water hard or soft? Where is it from?

A

Hard. From Hyogo

529
Q

What is enzymatic hydrolysis?

A

The process by which starch is broken into glucose. Alpha-amylase breaks non-branching amylose into dextrins. Glucoamylase removes the glucose from the dextrins, but cannot remove the amylopectin branches, leaving limit dextrins

530
Q

What factors does a brewer consider when choosing the speed and roller type during polishing?

A

Rice varietal characteristics

531
Q

What are the 8 stages of growing rice?

A
  • Prepare Soil
  • Grow seedlings
  • Transplant seedlings
  • Drain and re-flood the field
  • Appearance of ears
  • Ripening
  • Harvesting
  • De-husking/drying
532
Q

What is pyruvic acid and why is it relevant to sake?

A

Produced during the conversino of glucose into ethanol. If you stop fermentation too early, it causes sour off-flavors or is converted into acetaldehyde (wood-like aromas)

533
Q

What is the size percentage of a tank for the shubo compared to the full batch?

A

6-10%

534
Q

古

A

Ko

535
Q

“Middle work” in koji production Japanese name

A

Naka-shigoto

536
Q

Describe the process for bodaimoto in detail

A
  • Days 1-3 - steamed and uncooked (1:9) rice soaked in water at ambient temps. Uncooked rice provides tons of microbes and enzymes. Lactic acid is produced rapidly. Acidic water is extracted
  • Uncooked rice is steamed, mixed back, and ferment for 7-10 days at room temp
537
Q

How was sake graded/taxed prior to 1992?

A

Sensory analysis. The premium grade was taxed at a much higher rate than lower grades

538
Q

What are the outputs of koji? (8)

A

Amino acids, peptides, sugar, chestnut aroma, lipids, proteins, vitamins, flavins (color)

539
Q

What does aging do to a sake?

A

Brings a well-rounded texture with greater integration of flavors as well as development of new flavors

540
Q

What are the 3 main factors that affect potential alcohol in a sake?

A
  • Concentration of koji amylase
  • Ratio of rice to water
  • Length and temp of fermentation
541
Q

What are the considerations when ears start to appear on the rice crop?

A

Avoid strong winds and typhoons - it will disrupt fertilizer and lead to a smaller crop, or knock over stalks completely

542
Q

Omachi
- Growing Region/Production there vs other areas
- Total production % of shuzo-koteki-mai
- Grain qualities
- Harvest Time
- Sake qualities
- Other

A
  • Okayama 94% - A few other southern prefectures
  • 2.4%
  • Very large grains, large shinpaku, but prone to cracking under polishing (shinpaku is flat, not disc-shaped, and soft texture)
  • Late harvest
  • Earthy, spicy, umami-forward.
  • Oldest - established in 1866.
  • Many cross-bred from Omachi, including yamadanishiki and gohyakumangoku
543
Q

Describe when the steps in the growing year for Late Harvest rice occur

A

Transplant - June
Ears - Late August-September
Harvest - October-November

544
Q

Japanese legal term for sake

A

Sei-shu/Nihon-shu

545
Q

Niigata Prefecture Style/Qualities

A
  • Echigo Toji Guild
  • Tanrei Karakuchi
  • Light, dry, pure, kire
  • Mountain water = very soft
  • Gohyakumangoku
546
Q

What fault results in malt, bacon, and other unpleasant aromas?

A

Nama-Hine

547
Q

If a brewer’s target is 61-64F in the moromi, then what is needed as far as yeast/enzymes?

A

High levels of koji enzymes to keep up with the demands of the yeast

548
Q

What is Lodging?

A

The grains become too heavy to be supported by the stalk, falls over

549
Q

What temperature is protease produced the most at during koji making?

A

34-37C

550
Q

Describe sake in Mexico

A

Nami was established in 2015 in Culiacan, using imported Japanese ingredients

551
Q

What are four key qualities for good soil? Why?

A
  • Gluey substances from plants and animals - Helps retain water
  • High percentage of clay particles - Small, help retain water and fertilizer
  • No volcanic ash - Can disrupt rice growing
  • Rich in nutrients - especially nitrogen
552
Q

122* serving temp, meaning “hot enough to warm body and soul”

A

Atsu-kan

553
Q

Does an increase in amylopectin decrease or increase enzymatic digestibility?

A

Increases

554
Q

What rice can be used to create tokutei-meisho-shu?

A

Rice has to have passed inspection by the government and been graded

555
Q

How many sake breweries are there as of 2020?

A

1371

556
Q

What temperature is usual for rice soaking?

A

8-15C

557
Q

What style of koji is used for daiginjo, gingo, and crip honjozo sakes? Why?

A

Tsuki-haze. Fatty acids from proteases can inhibit isoamyl acetate (key to ginjo). Still needs enough glucoamylase to ensure the yeast do not starve. Cold brewing ensures the yeast take their time, coinciding with low enzyme levels. High temps and dry conditions minimize protease production.

558
Q

How does koji grow on rice?

A

It sends hyphae (feeding tubes) into the rice grain. The enzymes break down starch/protein, then reabsorb the glucose and amino acids to further grow.

559
Q

What is the ideal batch size for junmai/honjozo sakes?

A

1200-3000kg of rice, plus 1,600-4,000L water.

560
Q

What is the most common moto/shubo method?

A

Sokujo

561
Q

What percent of sake production is tokutei-meisho-shu?

A

Just over 33%

562
Q

What happens if the fermentation speed is faster than the starch conversion rate?

A

Thin taste, low umami, due to lower concentration of amino acids and peptides.

563
Q

What is the ideal temperature for rice ripening?

A

20-25C, with a 10C shift at night

564
Q

米

A

Mai (Rice)

565
Q

Which increases faster in higher temps - enzyme or yeast activity?

A

Yeast

566
Q

When is the drying process for rice after harvest?

A

Late August to November

567
Q

Sake-kasu

A

Cake left ove from filtration process - rice, yeast, 8% alcohol

568
Q

What are qualities of a sake with a low polishing ratio and why?

A

There are less lipids, vitamins, proteins, and minerals, meaning that yeast will be slower to ferment. Leads to more ginjo aromas, as esters will be created from stressed yeast.

569
Q

Japanese name for cold sake

A

Rei-shu

570
Q

Oryza Sativa

A

Asian Rice

571
Q

Echigo Toji Guild qualities/region

A
  • Niigata
  • Emphasized tsuki-haze, learn, dry style
  • Tanrei Karakuchi
  • Super heavily involved in niigata
572
Q

Where are sweeter, more intensely flavored sakes made?

A

South-west, especially Hiroshima and Saga

573
Q

What is nuka used in?

A

Rice oil, animal feed, rice cakes, glue, etc

574
Q

Sparkling sake

A

Awa or supakuringu sake

575
Q

特

A

Toku

576
Q

Who maintains yeast for the Brewing Society of Japan? Which are exceptions?

A

They maintain their own yeast for most of them, except for 9,10,14, and 15, which are handled by the brewery but sold by the Brewing Society

577
Q

Seimaibuai

A

Rice Polishing Ratio

578
Q

純米

A

Junmai

579
Q

How long to steam 700kg rice in a traditional steamer? Continuous?

A
  • Traditional - 40-60minutes
  • Continuous - 30-40
580
Q

When is the appearance of ears on the rice stalks?

A

Late July to early September

581
Q

Nihonshu-do

A

Sake Meter Value

582
Q

Kura-moto toji

A

Owner-tojis. Became popular in the late 1990s as many owners wanted more say in the brewery as sake was in decline

583
Q

Nada-gogo GI

A
  • 4 wards/cities in Hyogo
  • Japanese rice gradae 3 or higher
  • Water from Nada
  • No sugar
  • Produced/stored/bottled in Nada
584
Q

生

A

Ki or Nama

585
Q

Which filtration fraction produces the highest quality sake?

A

Naka-dori/Naka-gumi

586
Q

What is the endosperm composed of?

A

Mostly starch, but also include some proteins, lipids, vitamins, and minerals

587
Q

Are jozo additions increasing or decreasing? Why?

A

Decreasing due to a demand for junmai and improvements in brewing technology and better yeasts make pulling increased aromas unnecessary

588
Q

Describe low-foaming yeasts - why, how they were developed, how they’re distinguished.

A
  • Foam meant extra large tank space wasted, and cleaning is harder
  • Selected yeast that sink
  • have 01 at the end
589
Q

What percent of sake is made using the yamahai/kimoto method?

A

10%

590
Q

What affect does pasteurization have on sake?

A

Helps the sake to display its fruity, cereal, or lactic arromas clearly.

591
Q

What are brewers experimenting with to produce high acidity sakes?

A

Black and white koji

592
Q

What variables/factors contribute to amino acids in sake?

A

Protease in koji, autolysis from yeast

593
Q

Which mineral in water is crucial for yeast health?

A

Magnesium

594
Q

Describe fukuro-zuri/shizuku-dori. Benefits? Drawbacks? Uses?

A

Bag hanging/Drip separation. Poured into cloth bags and hung to drip.

Very slow, small scale. Allows precise separation of fractions. Super gentle. Limited to super premium expressions of daiginjos. Vessels are sealed immediately and put into fridge to minimize oxidation effects

Sake is called shizuku-zake.

595
Q

Special zone of doburoku

A

Doburoku Tokku

596
Q

生酒

A

Namazake

597
Q

What counts as dry sake? What is the Japanese term for this?

A

+10. Karakuchi

598
Q

What temperature is the moto room kept under?

A

50F

599
Q

Yeast no 10:
- Origin Brewery
- Year Isolated
- Qualities/styles

A
  • Meiri
  • 1977
  • Early Ginjo Yeast
600
Q

Taru

A

Cedar-aged for 1-2 weeks

601
Q

Why is the bran removed in polishing? 2 reasons

A
  • Difficult to propagate koji mold on the bran
  • Too many nutrients, make for a too-fast/hard fermentation, causing zatsumi
602
Q

酛

A

Moto

Sake (1 decks)

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