Unit 1: Learning Outcome 1: Range 1 Main Sake Ingredients

Question 1

What type of Asian rice is used for making sake?

Answer 1

Short-grained (Japonica) non-glutinous rice

Question 2

Why do sake brewers use non-glutinous rice?

Answer 2

It is easier to handle, and easier for koji enzymes to break its starch into sugar

Question 3

What are the two types of starch found in rice?

Answer 3

Straight chains of glucose called amylose and complex (branched) chains of glucose called amylopectin. Both rolled up into extremely tight balls.

Question 4

Non-glutinous rice has what percentage of amylose and amylopectin?

Answer 4

Amylose is 20%, amylopectin 80%

Question 5

What are dextrins?

Answer 5

Branching sections of amylopectin which koji cannot break down and are not fermented by yeast, thus remain in the final product. Have no flavour, but give sake unique mouthcoating texture.

Question 6

In comparison to wine, how much colour, flavour, tannin and acid does sake have?

Answer 6

No colour, very little flavor, no tannin, very little acid.

Question 7

What are 5 advantages of shuzokotekimai or sake-specific rice?

Answer 7

1) low protein content
2) well-defined shinpaku that’s ideally flat and disc-shaped
3) large grain size (25-30 g per 1000 grains)
4) resistant to cracking when polished
5) good water absorbency and broken down easily by enzymes

Question 8

Name 5 main varieties of shuzokotekimai and areas where they’re grown.

Answer 8

1) Yamada-nishiki - Hyogo, south-west
2) Gohyakuman-goku- Niigata, neighboring prefectures on the west coast
3) Miyama-nishiki - Nagano, Tohoku
4) Dewasanzan - Yamagata
5) Omachi - Okayama, Hiroshima

Question 9

Name main characteristics of Yamada-nishiki.

Answer 9

1) King of sake rice around since 1930s
2) 30% of total
3) Exceptionally large grains and well-defined shinpaku, ideal for extremely low polishing ratios
4) Full, soft texture, purity and precision
5) Light in aromas, allowing yeasts to express themselves

Question 10

Name main characteristics of Gohyakuman-goku

Answer 10

1) 25% of total
2) Slightly smaller grains than Yamada-nishiki, but also easy to polish
3) Light aromas, textures and flavors, perfect for tanrei-karakuchi Niigata-style sake (simple, delicate, dry with a kire)

Question 11

Name main characteristics of Miyama-nishiki

Answer 11

1) 10 % of total
2) Grain size similar to Gohyakuman-goku
3) Rich, robust, sometimes with grip and graininess, restrained aromas

Question 12

Name main characteristics of Dewa-sansan

Answer 12

1) Yamagata only, 2% of total

2) Pure, deep, subtle herbal aromas

Question 13

Name main characteristics of Omachi

Answer 13

1) 2% of total, one of the oldest varieties since 18th century
2) Very large grains, but fat and soft shinpaku makes it difficult to polish
3) Rich texture, earthy and spicy, higher umami, less purity

Question 14

Name 5 quality grades of sake rice

Answer 14

Toku-jo, toku, 1st grade, 2nd grade, 3rd grade

Question 15

Which two grades are used for sake rice only?

Answer 15

Toku-jo (above special) and toku (special)

Question 16

Can uninspected and ungraded rice be used for premium sake?

Answer 16

No, it can only be used for futsushu.

Question 17

What criteria is used by the government to grade sake rice?

Answer 17

1) Moisture content

2) Percentage of broken, cracked, under-ripened grains

Question 18

What are the 3 major tasks of koji mold?

Answer 18

1) Convert starch into sugar
2) Convert protein into amino acids and peptides
3) Make food for yeast

Question 19

What subtle flavor and aroma components does koji mold add to sake?

Answer 19

Umami and little acidity from protein to amino acid conversion, subtle aroma/flavour of chestnut

Question 20

What are the 3 important tasks of sake yeast?

Answer 20

1) convert sugar into alcohol
2) create aroma compounds
3) create organic compounds such as acid

Question 21

Name 2 acids created by sake yeast

Answer 21

Malic and succinic

Question 22

At what temperature do yeast stop fermenting?

Answer 22

3-5 degree Celsius

Question 23

What makes sake yeast different from yeast strains used for beer and wine?

Answer 23

They continue to work at alcohol levels up to 22%, whereas beer and wine yeasts become dormant at 15-16%

Question 24

Why do the vast majority of brewers buy isolated yeast strains instead of using ambient brewery yeast?

Answer 24

To ensure consistency and avoid problems related to mutation and macrobial contamination

Question 25

Explain the origins and characteristics of Brewing Society yeasts # 6 and 7.

Answer 25

6 and 7 are part of the original strongly and reliably fermenting yeasts. #6 from Aramasa in Akita, 
 #7 Miyasaka (Masumi) in Nagano. High acidity and less aromas. #7 is industry standard used for much sake.

Question 26

Explain the characteristics of society yeast #11.

Answer 26

A variant of #7, especially good for dry, non-aromatic sakes.

Question 27

Describe the origins and characteristics of society yeasts # 9 and 10.

Answer 27

Both are early ginjo yeasts. #9 from Kumamoto, and #10 from Meiri in Northern Japan. Medium acidity. #9 widely used for pure ginjo aromas.

Question 28

Describe the origins and characteristics of society yeast # 14 and 1801.

Answer 28

Both are result of modern ginjo boom. Pronounced ginjo aromas and low acidity. #14 from Kanazawa, #1801 a recent cross. Often used for competitions. Sometimes bitter.

Question 29

Why were low-foaming yeasts developed (e.g. 901, 1501)?

Answer 29

To minimize risk of foam over-flowing from tanks and make cleaning up easier.

Question 30

Why is ambient or wild yeast very rarely used?

Answer 30

Sake brewers prefer predictability, consistency, and reliability for the final product, and don’t want to risk fermentation that rely on ambient yeast. However, a handful of brewers do use them.

Question 31

What are proprietary yeasts?

Answer 31

Brewers’ own yeasts isolated from their breweries or other sources in nature (e.g. flowers).

Question 32

What are prefectural and regional yeasts?

Answer 32

They are developed by brewers or organizations and sold or shared within the region. E.g. Shizuoka-style yeast.

Question 33

What 3 methods are used for blending yeasts?

Answer 33

1) Adding a mix of strains to fermentation starter
2) Create several fermentation starters using different yeasts and add all to the moromi
3) Make several batches of sake each using a different strain and then blend the sakes

Question 34

What minerals found in water are beneficial to sake and which are harmful? Explain why.

Answer 34

Phosphorous, potassium and magnesium are beneficial as they are nutrients for yeast. Iron is harmful as it turns sake red.

Question 35

How does mineral concentration of water affect fermentation and style of sake?

Answer 35

Low-mineral, soft water slows down fermentation and produces delicate sake (ideal for high aromas but high risk).
High-mineral, hard water speeds up fermentation and produces full bodied sake (ideal for low aromas and low risk)

Question 36

Jozo alcohol is sometimes added to the moromi before filtration. What is it usually made of and where does it come from?

Answer 36

It is commonly sourced from Brazil and made of molasses and/or grains. It must be distilled from raw materials of agricultural origin.

Question 37

At what alcohol by volume is jozo alcohol added to sake?

Answer 37

30 - 40% abv (distilled to over 95% to remove all flavor)

Question 38

What is the maximum amount of jozo alcohol permissible in premium and futsu-shu sake?

Answer 38

10% for premium (honjozo, ginjo, daiginjo) and 50% for futsushu