Sake Ingredients Flashcards
What profile do you receive from sake in the south and west parts of Japan?
Often produce rounder and richer sake.
What profile do you receive from sake in the northern parts of Japan?
Sake tends to be more delicate, lean and even drier, due to the climate getting much cooer and the water is harder.
How much of sake is water?
80%
What three locations are most coveted location for water in Japan?
Hyogo, Kyoto, and Hiroshima
-also happens to be where the great rice of the nation is produced.
What is ideal water for sake?
- low in iron, to avoid oxidation and adverse reactions with amino acid. -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.
How does the style of water in sake production affect fermentation
Harder water tends to make for a faster fermentation, and softer water fares better during longer, cooler fermentation.
In general, most of Japan’s water sources are considered soft by world standards.
What is genshu?
Undiluted
-When no additional water is added or if the volume of water added alters the original alcohol level by less than 1%
What is the most common yeast used for sake production?
Yeast No. 7 or Nanago
-formed by Miyasaka Brewing Company in Nagano, circa 1946; more than half of Japan’s breweries have used this yeast, known for subtle tree fruit aromas.
What does the suffix “01” added to any yeast’s name indicate in sake?
Non-foaming.
-preferred as tanks can then be filled to the top without putting quality at risk or the ferment spilling over.
Name three yeast strains used in sake (other than No. 7) and their attributes.
No. 1801-common yeast strain will be expressive and aromatic, with exotic flower and field berry characteristics.
No. 15- also called AK-1 keeps acidity low and survives the particularly low ambient temperatures of Japans’ northern region of Tohoku.
GE-1- drawn from the Gekkabijin flower, has a pure white floral character.
Other notable yeast varieties include YK-2911, Saitama 86, F7-01, CEL 19, Alps Yeast, and Koro.
What is Ki-ippon?
Designation may be added to any Junmai level sake to denote that the entire production came from a single place of origin, with no ingredients outsourced.
What two prefectures have AOC status for rice production?
Ishikawa and Yamagata
-the prefectures of Nagano, Hiroshima, Saga, Hokkaido, Niigata, and Kochi all have domestically recognized and enforced systems with varying standards.
What is the gold standard rice variety for quality sake production?
When was it created?
Where is the best production area for this variety?
Yamada Nishiki- cross between the Yamadaho and Watari Bune rice varieties created in 1936. Considered superior by many.
—Hyogo is often cited as the best production area for the variety.
—Hyogo is working on a new variety called Hyogo Nishiki, with hopes that it will outperform Yamada Nishiki in taste and workability.
Rice varieties other than Yamada Nishiki used for sake?
—Gohyakumangoku: produces leaner, cleaner styles of sake, most famously in Niigata
—Miyama Nishiki fares well in colder temperatures and yields richer, more textural sake. It thrives in Akita and Yamagata.
—Omachi, the oldest rice variety used today, used since 1859. It can be found in Okayama and Hiroshima.
- Ginginga is grown only in Iwate
- Kame-no-O- Rich and aromatic, drier and more acidic than Yamada Nishiki
- Dewasansan only in Yamagata- Complex, sweeter than Kame-no-O and more fragrant
- Akita Sake Komachi in Akita
- Ginpu in Hokkaido
- Hanafubuki: the largest sake rice grain by size; cold-climate-loving
- Tamazakae- Opulent and complex
- Hidahomare- Elegant and firm, soft acidity, dry tropical fruit notes.
Which sake producing region of Japan is known for soft, low mineral water?
Kanagawa
