Sake Bomb! Flashcards

Question

What will Sake producers look for while purchasing Sake rice?

Answer 1

Sake rice that can absorb the right amount of moisture, cooperate with and be penetrated by koji mold, and interact with various types of yeast.

Answer 2

Santoh (Grade 3), Nittoh (Grade 2), Ittoh (Grade 1), Tokuto (Special Grade), Tokujo (Higher Special Grade)

Answer 3

Meaning "Special designation" the rice size, NO preservatives, coloring agents, flavors, or fragrances added during or after production, a regulation enforced by law.

Answer 4

Seimaiki, which is a vertical machine. The size of the machine is indicated by the size of the millstone, which ranges from 40 to 65 centimeters.

Answer 5

The milling process, (seimai) begins with brown rice (genmai). Inside the machine, the dry rice grains are slowly milled in a polishing chamber with a roll made from an extremely hard material, then fall vertically through the mill. The machine removes the outer layers, (fat and protein) which point the rice is considered white rice(hakumai). Once the polished rice grains leave the chamber, a series of perforated plates separate the resulting flour (nuka) and the adequately polished grains. A calibrated hole will reject rice that is insufficiently polished, moving it back to the top with a bucket conveyer to go through the process again.

Answer 6

The amount of rice remaining after polishing It takes 50 hours to polish a grain of rice to %50

Answer 7

Lower seimaibuai (more fat and protein removed) leads to more elegance, delicate flavors, and vibrant aromatics. Higher seimaibuai (less fat and protein removed) produces more rustic and savory styles of sake.

Answer 8

Brewmaster is Toji Toji shudan or Ryuha is the school or guild

Answer 9

About two weeks to rest and absorb ambient moisture.

Answer 10

-Wash and soaked to absorb water -Rice is packed in 10 KG or 22.5 LB in mesh bags, soaked for 30-second intervals, and weighed after each soaking to track how much moisture has been absorbed. -The temp of the water and rice must match to avoid cracking of the rice grain. -The volume of the water-soaked rice is brought to about 30% more than its initial weight.

Answer 11

-The rice is steamed for 45 to 60 minutes to break up the starch molecules and sterilize the rice. - Adding an additional 12% moisture to each grain of rice -Goal, make rice hard on outside, soft on the inside, encouraging the koji mold to work toward the moist, starchy center once it is introduced.

Answer 12

-Cooling period "karashi kikan", batches are separated, most will be used for the day’s yeast starter, "moto or shubo", and the rest (ranging from 20 to 40%) will be moved to the koji room, or "koji muro". -To create the best environment for bacteria growth, the rice for koji propagation needs to be more gently cooked than the normal rice used in sake production. -"Kakemai" (non-koji rice) is always at the bottom of the steaming tank. "Kojimai (rice that will be sprinkled with koji mold) is at the top for a gentler steam.

Answer 13

Yellow koji (Aspergillus Oryzae)

Answer 14

-A room usually resembling a sauna lined with wood or metal; the rice is spread out on a large table and koji mold spores are delicately sprinkled over top. -“Koji mold” is the name of the product sprinkled on the rice, and the resulting product is simply called “koji.”

Answer 15

Sake that is produced using non- or low-alcohol producing yeast, making it sweet and fruity. It is centuries old and has health benefits.

Answer 16

-Koji rests for about 24 hours then moved to a more precise temperature-control system of wooden trays and boxes for further propagation and mixing to maximize even distribution of the koji mold. -After two days, it is moved out of the koji muro to stop the spread of the spore and prepare it for the yeast starter. -While there are machines that can do this process, most quality producers do most or all their koji production by hand.

Answer 17

25 kilograms koji to 37 kilograms kakemai, are combined in a tank with yeast and 80 liters of water.

Answer 18

Lactic acid protects the fermentation from unwanted bacteria. -Kimoto (Workers pound the mash with large wooden poles for hours at a time, one month for Moto) -Yamahai (no bâtonnage, one month for Moto) -Sokujo (adding lactic acid, two weeks for Moto) -Bodaimoto (mix steamed rice with raw rice and water to encourage the natural production of lactic bacteria)

Answer 19

Koji, kakemai, and water will be added in three stages over the following six days in a process called "sandan shikomi".

Answer 20

hatsu-zoe, naka-zoe, and tome-zoe.

Answer 21

Roughly 1,310 liters of water, 200 kilograms of koji, and 800 kilograms of rice will be fermenting. The mash will run for 20 to 30 days

Answer 22

Balloon-press air compressor (assakuki) where the solids (kasu) are passed and separated through a mesh and used for skincare products and a popular dish called Kasujiru

Answer 23

Fune, or box press. The box contains porous cloth filter bags (shibori fukuro) and is slowly hand-filled with sake from above before pressure is applied. This traditional method is more labor intensive, and the risk of oxidation is higher.

Answer 24

The shizuku (tear drop or gravity press) or fukuro-tsuri (hanging bag) method employs a bag (called sakabukuro) comprised of special materials and mesh not used for the normal pressing. The bag is hung inside a tank and only what drops out of the bag makes it into the bottle. One bag will usually hold 15 liters of fermented moromi, and the two-day process will yield roughly six liters of free-run sake. After the sake has dropped out of the bag, the rest may be pressed using a fune.

Answer 25

Arabashiri (“first run”) is barely cloudy, rough in texture, delicate. It is occasionally sold on its own. -Nakagumi (or nakadori, “taken from the middle”) is usually considered the best of the three stages, with the greatest balance and structure. -Seme (“final run”) may be included in a batch of sake but never separated or sold on its own.

Answer 26

Non charcoal filtered sake that retains sake’s natural greenish-yellow tinge as well as the impurities that can make a sake taste raw. It also stops the initial flavors that come along with aging and slows color change. First created in the 1960s in the Chubu Area of Niigata.

Answer 27

-Namazume is sake pasteurized in tank but not in bottle. -Namachozo is stored in tank then transferred to bottle just before shipment and pasteurized once at that time.

Answer 28

Nama (“raw” or “fresh”), hon-nama, or namazake. Must be stored at -8*C and -5*C

Answer 29

Masu is a 180 ML small cedar wood box traditionally used for drinking sake, often made of Japanese cedar and imparted exotic cedar aromas.

Answer 30

Taru. Japans barrels are produced from native cedar trees, the flavor of the taru is strong, and the sake takes on a peppery, woody aroma and a minor impression of tannin

Answer 31

July 1 to June 30

Answer 32

The brewery will hang a ball made of cedar branches called a sugidama (sugi means cedar) outside of the brewery.

Answer 33

A nationwide new sake competition since 1910, where the victor wins bragging rights for the year.

Answer 34

Shinshu or "new sake"

Answer 35

Hiyaoroshi is a namachozo and released in the fall and Natsunama is often unpasteurized and released in the summer.

Answer 36

Koshu is aged sake and made in one brewing year and bottled in the next Ogushu is extra aged sake and is produced from more than one brewing year

Answer 37

Climate and water. -Warm climate and softer water in the south and west -Cooler climate for a longer period of time and the water is harder in the north, and sake tends to be more delicate, lean, and even drier

Answer 38

The most famous water is miyamizu, “shrine water” that runs down Mount Rokko in Hyogo Prefecture into the historical Nada area. This water is used for 25% of all sake in the country.

Answer 39

-Low in iron, to avoid oxidation and adverse reactions with amino acid, and low in manganese, to avoid discoloration. -Higher levels of potassium and magnesium are also preferable, as they contribute to the stabilization and flavor of sake.

Answer 40

Genshu or “undiluted.” This is almost always noted on the label.

Answer 41

Yeast No. 7, or Nanago, by Miyasaka Brewing Company in Nagano, 1946. More than half of Japan’s breweries have used this yeast, known for subtle tree fruit aromas.

Answer 42

01 indicates that it is a non foaming yeast

Answer 43

Yeast No. 15 Discovered in Akita in 1996 (called AK-1 there)

Answer 44

GE-1 discovered in Hyogo

Answer 45

On Junmai level the entire production came from a single place of origin, with no ingredients outsourced.

Answer 46

Yamada Nishiki created in 1936 as a cross between the Yamadaho and Watari Bune rice varieties

Answer 47

Cloudy sake coarsely filtered through a net or mesh. It is usually pure white in color, with styles ranging from light bodied and dry to rich, sweet, and thick in texture

Answer 48

Reviving nigorizake in 1964. They created a modern nigori method that controls the amount of kasu in each bottle, satisfying the Japanese regulatory office.

Answer 49

Nihonshu-do, Sake Meter Value or SMV, is a measurement of the specific gravity of sake: the density of sake compared to the density of water. It is measured with a hydrometer sunk into a graduated cylinder full of sake. Number ranges from -4 to +14, where higher is drier.

Answer 50

Liquid volume, product type (nihonshu and seishu are both acceptable terms), bottling date, brewery name and address, alcohol content, and a warning that sake cannot be sold to or consumed by minors. Other: style (such as Junmai), type (such as nama), seimaibuai, origin, and type of rice.

Answer 51

HI-ochi or Hine

Answer 52

720 ML (yongo) 1800ML (issho-bin)

Answer 53

180 ML kiki-choko