Sake Flashcards
When was Sake available to the common to brew
1868
Earliest written reference to Sake
Book of Wei
World War II there were rice shortages, the Sake industry adapted by;
Adding pure grain alcohol and glucose to Sake
By adding Glucose and pure grain alcohol it_______ the yield and______ quality
Increased, decreased
Why was WWII Sake heated?
It tasted terrible cold and since there was an oil shortage ppl were cold.
What type of Sake are westerners used to?
Shanziushu
Sake has an alcohol content, mouthfeel, texture and service like _____.
Wine
Sake should be ____, not _____.
Sipped,Shot
Sake is low in _______ than _____ and cocktails.
Calories, wine
Sake is unlikely to…
Give you a hangover
What are the four main ingredients in Sake?
Rice, water, yeast, konji-kin, people and distilled rice spirit
Major strains of Sake rice
Yamada Nishiki, Koshi Tanrae, Gohyakumangoku, Dewasansan
Why is Japanese water unique?
Due to high rain, snow and the volcanic makeup of the islands h2o is pure, soft and mineral free.
Water is often flowing in rivers _____ the _______.
Beneath, earth
Two minerals that must be avoided at all times in Sake production are …
Iron and manganese
_____ is the #1 influence of ______ in Sake.
Yeast, aromatics
K7 is an…
An yeast strain known for giving tropical aromatics like bananas.
Koji-kin is a type of _____ spore that _____ starches into _____ sugars.
Mold, simple
Yellow Koji-kin makes up __% of _____ production.
99%, sake
When is the sake brewing season?
October-March
Kura workers spend the ___ season working in ____ fields
Off,rice
Kura workers only spend ____ _____ to spend with their families
Two weeks
Step 1 of Sake Production
- Harvesting rice
Step 2 sake brewing
Milling rice to get closer to the shinpaku(pocket of air and densely compacted)
Step 3
Resting for 2 months to rehydrate
Step 4
Washing rice to remove rice powder
Step 5
Soaking- rice is soaked in clean water to absorb 30-35%
Step 6
Steaming- to convert alpha starches into beta
Step 7
Rice is cooled
Step 8
Koji spores are sprinkled on to 15% of steamed rice
During which step does someone check the temperature every two hours??
Step 6
Step 8
Next rice is spread out and kept warm
