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ST Master Sommelier Study > Sake WSET Level 2 (2) > Flashcards

Sake WSET Level 2 (2) Flashcards

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1
Q

Which 4 ingredients do all Sake have in common?

A

Steamed white rice
Kōji
Water
Yeast

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2
Q

Which further 2 ingredients can a brewer add to the 4 universal ingredients if they are making either basic or premium sake?

A

Lactic acid, Jōzō alcohol

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3
Q

Which further 3 ingredients can be added only to basic sake?

A

Glucose, acids and amino acids

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4
Q

Sake must be below which ABV % ?

A

22%

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5
Q

A sake which is gold, amber or brown in appearance and has unique aromas such as soy and pickled veg is most likely which kind of sake?

A

Koshu (aged sake)

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6
Q

What type of rice is used for Sake?

A

non-sticky, Japonica

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7
Q

Which 3 varieties of rice account for 59% of all sake specific rice harvested in Japan?

A

Yamada-nishiki, Gohyakuman-goku, Miyama-nishiki

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8
Q

List the components of a grain of sake specific rice.

A

husk, bran, germ, endosperm, shinpaku

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9
Q

What is removed when creating white rice?

A

Bran

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10
Q

In which part of the grain is the germ’s food source (starch) stored?

A

Endosperm

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11
Q

In which season are rice seedlings transplanted?

A

Spring

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12
Q

How many times during the growing season are the rice paddies drained and reflooded?

A

once

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13
Q

What appears on the end of the stems, containging the structures that ultimately turn into grains?

A

Ears

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14
Q

After de-husking under what enviromental conditions must the grains of brown rice be stored?

A

Cool and dry (can be for several months)

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15
Q

Which enzyme is used to convert starch to glucose?

A

Amylase

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16
Q

The kōji mould produces enzymes that break rice proteins into which umami rich, nutrients for yeast?

A

Amino acids and peptides

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17
Q

Which colours are given to sake by kōji mould?

A

Lemon and Lemon-green

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18
Q

From where do the yeast obtain minerals?

A

from rice or the water used for the fermentation

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19
Q

Do colder or warmer fermentations produce more acidity in sake?

A

warmer

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20
Q

By what technique is the bran removed from the grain of rice?

A

Polishing

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21
Q

What is the name of the spinning abrasive rollers used to rub away the surface of the rice?

A

Whetstones

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22
Q

Roughly how long does it take to remove 30 percent of the grain?

A

10 hours

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23
Q

Roughly how long does it take to remove 50 percent of the grain?

A

45 hours

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24
Q

What is the name of the polishing ratio?

A

seimai-buai

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25
Q

Why do the brewers tend to wash Daiginjo styles by hand in small batches?

A

Because at a semai-buai of less than 50% grains can absorb water very quickly. Washing in small batches makes it easier to monitor the moisture content. Hand washing is gentler.

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26
Q

How do modern washing machines remove the rice dust?

A

They blow bubbles through the water.

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27
Q

Give two reasons as to why rice is steamed.

A

to make it break up more easily and to gelatinise the starch in the rice.

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28
Q

Which polishing ratio would be soaked for longer, 70% or 50%?

A

70% (a few hours or even overnight), whilst under 50% may be as little as twenty minutes in small batches and is strictly timed

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29
Q

What are the two types of steamers used in sake production?

A

Batch steamers and continuous steamers

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30
Q

How long does rice take to cook in a batch steamer?

A

About an hour

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31
Q

How long does rice take to cook in a continuous steamer?

A

As little as 30 minutes

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32
Q

What is the minimum percent of rice that must be used for kōji in a premium sake?

A

15 percent

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33
Q

What are the 4 phases to the kōji making process?

A

Cooling the rice
Establishing the mould growth
Managing the mould growth
Stopping the mould growth

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34
Q

What two environmental elements are strictly controlled in a kōji room?

A

Temperature and humidity

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35
Q

How is the kōji mould growth stopped?

A

By taking the rice out of the kōji room and placing it in a cool dry place

36
Q

For partially machine-made kōji, from which phase of the kōji making process do the machines control the process?

A

Start of phase 3 (Managing the mould growth)

37
Q

Which 3 techniques are typically used to ensure a small amount of mould growth for Tsuki-haze kōji?

A
  • Soaking and steaming precisely managed to stop excessive moisture and mould growth
  • Fewer kōji mould spores added at the start of the process
  • They use smaller containers at the start of phase 3 (directing mould growth from the surface and into the grain)
38
Q

From which phase of kōji making will the grains of rice be separated to release heat?

A

Phase 2

39
Q

Give two terms for kōji that is moved to smaller containers during phase 3 of the kōji making process.

A

Tray or Box kōji

40
Q

Which uses the smaller container Tray or Box kōji?

A

Tray

41
Q

Would Tray or Box kōji making give the finest Tsuki-haze?

A

Tray that is made in the coolest part of the kōji room

42
Q

After how long from when the rice enters the kōji room is the mould growth stopped by chilling the rice?

A

About 48 hours

43
Q

After how many hours from when the rice enters the kōji room does phase 3 of managing the mould growth start?

A

About 20-23 hours

44
Q

After how many hours from when the rice enters the kōji room does phase 2 of establishing the mould growth start?

A

About 1-3 hours

45
Q

Which process gelatinises the starch (unravelling the glucose molecules that are chemically bonded together)?

A

Steaming

46
Q

What, when broken down into amino acids and peptides, gives sake its umami taste?

A

rice protein

47
Q

Which mineral is undesirable in water used for sake production?

A

Iron

48
Q

What are the three important groups of yeast strains that a sake brewer can choose from?

A

Reliable fermenters
Early ginjō yeast
Later ginjō yeast

49
Q

Which Reliable fermenter is the industry standard yeast today?

A

Number 7 - used for futsū-shu to premium ginjō styles

50
Q

Which Early ginjō yeast produces very pure ginjō aromas?

A

Number 9

51
Q

Which Later ginjō yeast is the current standard for sake brewers when they make their most prestigious ginjō styles of sake?

A

Number 1801 (produces more ginjō aromas)

52
Q

Name two ways that brewers can contribute to yeast stress

A

Creating a fermentation batch that has low levels of amino acids and peptides
Fermenting this batch at low temperatures

53
Q

How do you achieve low levels of amino acids?

A

Polish to 60% or less
Use kōji with low levels of enzymes such as Tsuki-haze (not obligatory for ginjō)

54
Q

Which three techniques do sake brewers use to avoid bacterial spoilage during fermentations?

A

Keep fermentation temperatures cold enough to avoid microorganisms from becoming active
Increase the acidity of the fermentation
Create a very active yeast population by using a starter and the three addition method

55
Q

Which two Japanese terms are used for fermentation starter

A

shubo or moto

56
Q

How long does it take to create a fermentation starter?

A

Between 14 and 28 days

57
Q

Which acid is used to protect the yeast during the creation of the starter?

A

Lactic acid (Either by adding brewer’s grade lactic acid or by using lactic acid bacteria to create it)

58
Q

What is the term in Japanese for the main fermentation batch?

A

moromi

59
Q

How long does it take to create the moromi?

A

4 days

60
Q

Once the moromi has ben created how long does it take to complete the fermentation?

A

21-35 days

61
Q

What is the temperature range of the main fermentation?

A

8-18 degrees C

62
Q

What is the alcohol range typically achieved at the end of the fermentation?

A

17-20 ABV

63
Q

Increasing the acidity of the mash by adding lactic acid is called what in Japanese?

A

sokujō-moto

64
Q

On day one of the sokujō-moto method at what temperature range are the kōji, yeast, steamed rice, lactic acid and water held?

A

18-25 degrees to allow rapid starch conversion and yeast growth

65
Q

On day two of the sokujō-moto method to what temperature is the starter chilled to?

A

10 degrees celsius

66
Q

How many days from the start of sokujō-moto does it take for the starter to warm back up to its original temperature?

A

13 days

67
Q

On which day is the starter chilled and added to a main fermentation in the sokujō-moto method?

A

14

68
Q

At what temperature does the kimoto method start?

A

6-7 degrees celsius

69
Q

What are mixed together and split into small containers on day one of the kimoto method?

A

kōji, steamed white rice and water

70
Q

On which day of the kimoto method do brewery workers pound the ingredients using long wooden poles with brick shaped wooden blocks on the end to create a paste?

A

Day 2

71
Q

On which day are yeast typically added during the kimoto method of producing a starter?

A

Day 14 (halfway through)

72
Q

Why do brewery workers pound the ingredients using long wooden poles with brick shaped wooden blocks on the end to create a paste?

A

To extract enzymes and attract lactic acid bacteria

73
Q

On which day of the kimoto method are the containers with the paste mixed together?

A

Day 3

74
Q

At what temperature are kōji and water added together in the yamahai method?

A

8-9 degrees celsius

75
Q

Which ingredient that is mixed together at the start of the kimoto method is not used in the yamahai method?

A

Steamed white rice (Yamahai is kōji and water only at the start. Rice is added after a few hours once the enzyme extraction is complete)

76
Q

On which day of the kimoto and yamahai method does microorganism activity begin?

A

Day 4

77
Q

On which day are yeast typically added during the yamahai method of producing a starter?

A

Day 14 (halfway through)

78
Q

Why is the three addition method used for the moromi?

A

So that the acid is not diluted leaving the fermentation open to spoilage

79
Q

What is mixed on day one of the three addition method?

A

the starter, more water, kōji and steamed white rice

80
Q

To what fraction of the final volume of the batch is the volume achieved after Day one of the three addition method?

A

1/6th

81
Q

To what fraction of the final volume of the batch is the volume achieved after Day three of the three addition method?

A

1/2 (3/6ths)

82
Q

What is added on days three and four of the three addition method?

A

kōji, water and steamed white rice

83
Q

For how long are most sakes fermented after the end of the three addition method?

A

21-28 days

84
Q

For how long are ginjō sakes fermented after the end of the three addition method?

A

30-35 days

85
Q

To what temperature is the mash chilled in order to stop the fermentation?

A

3-5 degrees celsius

ST Master Sommelier Study (208 decks)

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