Sake Production 1 Flashcards

1
Q

What is Sake?

A
  1. Fermented drink made from Koji, rice & water
  2. ABV of 12-18%
  3. Other permitted ingredients include yeast, Jozo-alcohol & lactic acid
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2
Q

What is the legal definition of Sake in Japan?

A

Legal term for Sake is SEISHU 清酒

It must be made from rice & go through a filtering process

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3
Q

What does Geographical Indication show?

A
  1. It is produced from that area

2. Meets the specified production standards & quality requirements

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4
Q

How many types of Japonica?

A

250

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5
Q

What are the 2 main families of Japonica?

A
  1. KOSHI-HIKARI 越光

2. SAKAMAI 酒米

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6
Q

What is SHUZO KOTEKIMAI 酒造好適米?

A

This is the official term for rice used solely for sake brewing.
Expensive, difficult to grow with limited production size

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7
Q

What is the term for describing the size of rice?

A

SENRYUJU 千粒重

The weight of a 1000 rice grains

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8
Q

What is the average weight of KOSHI-HIKARI 越光 (Table rice)?

A

Below 20g

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9
Q

What is the average weight of SAKAMAI 酒米 (Sake brewing rice)?

A

26-28g

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10
Q

What’s the main difference between Koshi-hikari & Sakamai?

A

The “SHINPAKU” 心白 of Sakamai is larger than Koshi-hikari.

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11
Q

Name the 4 major Sakamai varieties & origin

A
  1. YAMADANISHIKI 山田錦, Hyogo
  2. GOHYAKUMANGOKU 五百万石, Niigata
  3. MIYAMANISHIKI 美山錦, Nagano
  4. OMACHI 雄町, Okayama
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12
Q

What’s the % of water in Sake?

A

80%

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13
Q

What are the 3 harmful ingredients in water of Sake brewing?

A
  1. Iron
  2. Manganese
  3. Heavy metals
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14
Q

What are the 3 important factors in water of Sake brewing?

A
  1. Low concentration of iron
  2. Rich in Potassium
  3. Rich in Phosphate

Fun facts: Potassium & phosphate promotes yeast growth

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15
Q

What colour Koji is used for Sake?

A

Yellow

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16
Q

Name the 5 main Sake designations & their SEIMAI BUAI 精米歩合

A
  1. FUTSHU-SHU 普通酒 No min polishing
  2. JUNMAI 純米 No min polishing (used to be 60%)
  3. HONJOZO 本醸造 70%
  4. GINJO 吟醸 & JUNMAI GINJO 純米吟醸 60%
  5. DAIGINJO 大吟醸 & JUNMAI DAIGINJO 純米大吟醸 50%
17
Q

Name the 2 types of rice polishing methods

A
  1. Flat rice polishing
    - Equal thickness polished away from surface
    - Ideal method as more starch & less protein is left
  2. Original rice polishing
    - Polished to a ball
    - More of top & bottom is polished away than the side
18
Q

What is KARASHI?

A

Resting period of rice after polishing.

Stored in cool dark place for 2-3 weeks to lower temperature & recover moisture

19
Q

What is the term for soaking rice?

A

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

20
Q

How long does steaming of rice take?

A

40-60 mins

21
Q

What is SABAKE-GA-YOI?

A

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

22
Q

What temperature should steamed rice be cooled down to?

23
Q

What is a Koji-muro?

A

A Koji making room where temperature & humidity are carefully monitored

Fun facts: Traditionally made from cedar wood

24
Q

What is the table used to make Koji called?

25
How much % of steamed rice is used to make Koji?
20%
26
What is another name for the Koji fungus?
Aspergylus Oryzae
27
What is the term that describes the process of turning starch into glucose?
Saacharification
28
What is the term for Koji rice making?
SEIGIKU
29
Name the 2 Koji rice styles
1. Sohaze - Entire grain affected - Absorbs faster, suitable for high temperature, faster fermentation non Ginjo style 2. Tsukihaze - Parts of grain affected - Absorbs slowly, suitable for low temperature , slow fermentation Ginjo style
30
What is the term for fermentation starter?
SHUBO 酒母
31
Name the 3 types of Shubo making
1. KIMOTO 生酛 Paddling 2. YAMAHAI 山廃 No paddling 3. SOKUJO Fun facts: Kimoto & Yamahai allows lactic acid to occur naturally
32
What is the term for paddling the shubo?
YAMAROSHI
33
How long does Sokujo method take?
2 weeks
34
How long does Kimoto/Yamahai method take?
30 days
35
How long does Koji making take?
About 2 days
36
What's the term for yeast distributed by Brewing Society of Japan?
KYOKAI-KOBO
37
What's the purpose of using foamless yeast?
Creates more space for Sake & lesser cleaning of residual foam which promotes bacteria growth
38
What's the term for cultured yeasts from individual Kuras?
KURATSUKI-KOBO
39
What are the 3 important roles of yeast?
1. Convert sugar to alcohol 2. Create aroma compounds 3. Create acid & organic compounds