Sake Rice

Question 1

Japanese name for sake specific rice

Answer 1

Shuzo Koteki Mai

酒造好適米

Question 2

4 reasons why table rice is not suitable for making refined & elegant premium sake compared to sake rice

Answer 2

1. More proteins
2. More lipids
3. More vitamins
4. More minerals

Question 3

4 reasons why sake specific rice are ideal for making premium sakes

Answer 3

1. Low protein content: Lesser amino acids & peptides that produce undesirable flavours
2. Large grains & well defined shinpaku: easier to polish away undesirable components while still maintaining a larger grain
3. Resistance to polishing without cracking: If rice cracks during polishing, this will lead to less effective removal of undesirable components
4. Good water absorbency: water can penetrate deep into grain during washing, soaking & steaming

Question 4

How many registered sake-specific rice strains?

Answer 4

Over 100

Question 5

Top 5 sake-specific rice strains

Answer 5

1. Yamadanishiki 山田錦
2. Gohyakumangoku 五百万石
3. Miyamanishiki 美山錦
4. Dewasansan 出羽燦々
5. Omachi 雄町

Question 6

Where is Yamadanishiki from and name 3 characteristics?

Answer 6

• Hyogo Prefecture 兵庫県
• Large grains with a well defined shinpaku: ideal for polishing down to low ratios without cracking
• Great depth of flavour, generous, full, soft texture combined with purity & precision
• Light aroma intensity allowing yeast to express themselves

Question 7

Where is Gohyakumangoku from and name 4 characteristics?

Answer 7

• Niigata Prefecture 新潟県
• Slightly smaller grain than Yamadanishiki
• Behaves well when polished
• Good for making Koji
• Light aromas, textures & flavours: suitable for making tanrei karakuchi style which is light, simple, delicate & dry with a short clean (kire) finish

Question 8

Where is Miyamanishiki from and name 5 characteristics?

Answer 8

• Nagano Prefecture 長野県
• Similar size to Gohyakumangoku
• Can be sweeter, richer & more robust than Gohyakumangoku
• Adapted to grow in cool, mountainous conditions
• Tend to be rich, robust with a grippy & grainy texture
• Restrained aromas

Question 9

Where is Dewasansan from and name 3 characteristics?

Answer 9

• Yamagata Prefecture 山形県
• Specialty of Yamagata
• Depth of flavour with a subtle herbal aroma
• Junmai Ginjo brewed with this rice using local water, yeast & koji can be branded as “DEWA33” after a strict tasting test

Question 10

Where is Omachi from and name 5 characteristics?

Answer 10

• Okayama Prefecture 岡山県
• One of the oldest varieties
• Very large grains with large shinpaku like Yamadanishiki
• Fat shinpaku (instead of flat) & soft texture makes it hard to polish to low ratios
• Rich texture, earthy & spicy with higher umami & less purity than the other 4 leading varieties
• Often delicious served warm

Question 11

Name the 5 parts of a rice grain from outer to inner layer

Answer 11

1. Husk
2. Bran
3. Germ
4. Endosperm
5. Shinpaku

Question 12

Name the 5 grades of rice for sake production

Answer 12

1. Above special, Toku-jo (Only sake rice)
2. Special, Toku (Only sake rice)
3. First Grade (Sake & table rice)
4. Second Grade (Sake & table rice)
5. Third Grade (Sake & table rice)