Sake Production 1 Flashcards
What is Sake?
- Fermented drink made from Koji, rice & water
- ABV of 12-18%
- Other permitted ingredients include yeast, Jozo-alcohol & lactic acid
What is the legal definition of Sake in Japan?
Legal term for Sake is SEISHU 清酒
It must be made from rice & go through a filtering process
What does Geographical Indication show?
- It is produced from that area
2. Meets the specified production standards & quality requirements
How many types of Japonica?
250
What are the 2 main families of Japonica?
- KOSHI-HIKARI 越光
2. SAKAMAI 酒米
What is SHUZO KOTEKIMAI 酒造好適米?
This is the official term for rice used solely for sake brewing.
Expensive, difficult to grow with limited production size
What is the term for describing the size of rice?
SENRYUJU 千粒重
The weight of a 1000 rice grains
What is the average weight of KOSHI-HIKARI 越光 (Table rice)?
Below 20g
What is the average weight of SAKAMAI 酒米 (Sake brewing rice)?
26-28g
What’s the main difference between Koshi-hikari & Sakamai?
The “SHINPAKU” 心白 of Sakamai is larger than Koshi-hikari.
Name the 4 major Sakamai varieties & origin
- YAMADANISHIKI 山田錦, Hyogo
- GOHYAKUMANGOKU 五百万石, Niigata
- MIYAMANISHIKI 美山錦, Nagano
- OMACHI 雄町, Okayama
What’s the % of water in Sake?
80%
What are the 3 harmful ingredients in water of Sake brewing?
- Iron
- Manganese
- Heavy metals
What are the 3 important factors in water of Sake brewing?
- Low concentration of iron
- Rich in Potassium
- Rich in Phosphate
Fun facts: Potassium & phosphate promotes yeast growth
What colour Koji is used for Sake?
Yellow
Name the 5 main Sake designations & their SEIMAI BUAI 精米歩合
- FUTSHU-SHU 普通酒 No min polishing
- JUNMAI 純米 No min polishing (used to be 60%)
- HONJOZO 本醸造 70%
- GINJO 吟醸 & JUNMAI GINJO 純米吟醸 60%
- DAIGINJO 大吟醸 & JUNMAI DAIGINJO 純米大吟醸 50%
Name the 2 types of rice polishing methods
- Flat rice polishing
- Equal thickness polished away from surface
- Ideal method as more starch & less protein is left - Original rice polishing
- Polished to a ball
- More of top & bottom is polished away than the side
What is KARASHI?
Resting period of rice after polishing.
Stored in cool dark place for 2-3 weeks to lower temperature & recover moisture
What is the term for soaking rice?
SHINSEKI 浸漬
It introduces moisture into the grain and prepares the rice grain for steaming
Fun fact: The more the rice is polished, the lesser time it needs to absorb water
How long does steaming of rice take?
40-60 mins
What is SABAKE-GA-YOI?
It means the steamed rice is firm on the outside & soft on the inside
Fun facts: Hinerimochi is a small rice cake created by kneading a handful of freshly steamed sake rice with the hands. This mochi rice cake is flattened and examined for texture, opacity and consistency. Creating and examining hinerimochi is a method for testing if the rice is fully and properly steamed
What temperature should steamed rice be cooled down to?
30*C
What is a Koji-muro?
A Koji making room where temperature & humidity are carefully monitored
Fun facts: Traditionally made from cedar wood
What is the table used to make Koji called?
Toko
How much % of steamed rice is used to make Koji?
20%
What is another name for the Koji fungus?
Aspergylus Oryzae
What is the term that describes the process of turning starch into glucose?
Saacharification
What is the term for Koji rice making?
SEIGIKU
Name the 2 Koji rice styles
- Sohaze
- Entire grain affected
- Absorbs faster, suitable for high temperature, faster fermentation non Ginjo style - Tsukihaze
- Parts of grain affected
- Absorbs slowly, suitable for low temperature , slow fermentation Ginjo style
What is the term for fermentation starter?
SHUBO 酒母
Name the 3 types of Shubo making
- KIMOTO 生酛 Paddling
- YAMAHAI 山廃 No paddling
- SOKUJO
Fun facts: Kimoto & Yamahai allows lactic acid to occur naturally
What is the term for paddling the shubo?
YAMAROSHI
How long does Sokujo method take?
2 weeks
How long does Kimoto/Yamahai method take?
30 days
How long does Koji making take?
About 2 days
What’s the term for yeast distributed by Brewing Society of Japan?
KYOKAI-KOBO
What’s the purpose of using foamless yeast?
Creates more space for Sake & lesser cleaning of residual foam which promotes bacteria growth
What’s the term for cultured yeasts from individual Kuras?
KURATSUKI-KOBO
What are the 3 important roles of yeast?
- Convert sugar to alcohol
- Create aroma compounds
- Create acid & organic compounds
