Sake: Fermentation & Polishing

Question 1

How is the fermentation process of Sake unique from other alcoholic beverages?

Answer 1

Sake shares characteristics with both wine and beer, but it is distinct. In sake production, rice starch is converted to fermentable sugars, yet the conversion of starch to sugar, and sugar to alcohol, occurs simultaneously in the same vessel.

Question 2

What is MPF in sake?

Answer 2

Multiple parallel fermentation (MPF) relies on the combined activities of yeast and a mold, the koji-kin (Aspergillus oryzae), to undergo both crucial processes of fermentation at once.

Question 3

What is the name of the mold which makes MPF happen?

Answer 3

koji-kin (Aspergillus oryzae)

Question 4

What is the preferred type of rice used in sake production?

Answer 4

Many consider Yamada Nishiki the superior type of rice.

Question 5

What must happen to rice before fermentation?

Answer 5

In order to produce sake, a chosen type of rice is milled, or polished, to remove some of the protein-laden outer husk of the rice grain.

Question 6

What part of the rice is thought to produce the best sake?

Answer 6

The pure starchy heart of the rice grain (shinpaku) produces the best sake, and sake is labeled according to the degree to which it has been milled (seimaibuai).

Question 7

What are the maximin 5 key ingredients used in sake production?

Answer 7

Rice, water, yeast, koji mold, and brewer’s spirit (distilled alcohol).

Question 8

Within sake production you have two overarching categories. What are the main ingredients for the Junmai category?

Answer 8

Junmai (“pure rice”) uses only the first four ingredients, with styles including Junmai, Junmai Ginjo, and Junmai Daiginjo. Rice, water, yeast and koji mold.

Question 9

What are the different styles of Junmai?

Answer 9

Junmai, Junmai Ginjo, and Junmai Daiginjo.

Question 10

What is the other style?

Answer 10

The other category, called Arukouru Tenka or Aruten, is sake with spirit added. It is comprised of all five ingredients. Rice, water, yeast, koji mold and brewers alcohol.

Question 11

What are the other categories of Arukouru Tenka aka Aruten?

Answer 11

Honjozo, Ginjo, and Daiginjo.

Question 12

What is the name of the machine used for rice polishing?

Answer 12

SEIMAIKI - Housed in a large building, it operates 24 hours a day, staffed by three kurabito, or brewery workers, on rotating shifts.

Question 13

What is the milling process called?

Answer 13

SEIMAI

Question 14

T or F: The milling process starts with brown rice.

Answer 14

True: brown rice (genmai).

Question 15

What is the rice called after it has been milled?

Answer 15

The machine removes the outer layers, at which point the rice is considered hakumai, or white rice.

Question 16

Why would further polishing be required?

Answer 16

Further polishing gently removes the fat and protein outer layers of the hakumai, contributors to rustic, fatty, and earthy flavors.

Question 17

What is Nuka?

Answer 17

The resulting flour (nuka).

Question 18

What does the term seimaibuai mean?

Answer 18

The term seimaibuai refers to the amount of rice that remains after polishing.

Question 19

What is the polishing requirement for Junmai?

Answer 19

70 (prior to 2004): Provided the producer prints the term seimaibuai on the label, and uses only water, rice, and koji, the milling percentage may now be higher than 70%.

Question 20

What is the polishing requirement for Honjozo?

Answer 20

70: A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing.

Question 21

What is the polishing requirement for Gingo?

Answer 21

60: If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo.

Question 22

What is the polishing requirement for Daigingo?

Answer 22

50: If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo.