Unit 1: Learning Outcome 1: Range 2 Rice Cultivation and preparation

Question 1

Name 5 stages of the rice growing year and months in which these stages happen.

Answer 1

1. Growing seedlings (March to May)
2. Transplanting seedlings into the field (late April to mid-June)
3. Draining and re-flooding the paddy (late June to late September)
4. Appearance of the ears (August to early September)
5. Ripening, harvesting, drying and removing the husks (late September to October)

Question 2

What happens from late June to late September in the rice growing cycle?

Answer 2

Rice paddies are drained and re-flooded for a couple of reasons. 1) to give vegetation that’s been submerged in water and rotting access to oxygen, so that it can decompose in a way that provides nutrients for the rice plant. 2) to slow down vertical growth of the rice plants and instead encourage growth of large grains and strong root system

Question 3

What is the moisture content of harvested rice that is ready for storage and why is it not higher or lower than that?

Answer 3

14-15% moisture. If higher, the grains might rot, if lower, they might crack more easily when handled. It is an agreed standard for defining the weight of rice when trading it.

Question 4

What 4 factors make an ideal soil for growing sake rice?

Answer 4

1) benefits from gluey substances that help retain water
2) contain high percentage of clay particles
3) rich in nutrients (especially nitrogen of which very large amounts are needed to develop large grains with large shinpaku)
4) free of volcanic ash

Question 5

Describe the ideal climate for growing sake rice.

Answer 5

1) Lots of sunlight and warm weather during the day
2) Significantly lower night temperatures
3) Not much wind during flowering (appearance of ears)
4) Typhoons later in season can damage rice plants

Question 6

What 4 steps does a brewer need to perform to make starch in rice available for sugar conversion?

Answer 6

Polishing, washing, soaking, and steaming

Question 7

What are the 3 aims of the brewer during rice preparation?

Answer 7

1) reduce levels of proteins, lipids, vitamins and minerals
2) adjust the amount and distribution of moisture
3) gelatinize the starch

Question 8

How many hours does it take to polish rice down to 70% seimaibuai?

Answer 8

10 hours

Question 9

How many hours does it take to polish rice down to 50% seimaibuai?

Answer 9

45 hours

Question 10

Lower polishing ratios (seimaibuai of 70% or more) will have what effect on water absorbency?

Answer 10

Slower water absorbency, moisture level rarely goes beyond 30%

Question 11

Higher polishing rations (seimaibuai of 60% or less) will have what effect on water absorbency?

Answer 11

Faster water absorbency, moisture level easily exceeds 30%

Question 12

What is nuka?

Answer 12

Nuka is the rice powder that has been removed during rice polishing and needs to be washed off the polished rice grains.

Question 13

Why would a brewer choose to wash and soak rice by hand and not a machine?

Answer 13

Manual washing and soaking is often done with higher grades of premium sake to ensure that rice doesn’t absorb too much water and that all grains absorb water evenly.

Question 14

What is the optimal moisture level for rice before it is steamed?

Answer 14

30 - 35 % moisture level, depending on rice variety and seimaibuai

Question 15

What are 2 reason why it is bad for rice to absorb too much water?

Answer 15

1) Koji mould would grow too fast without producing enough enzymes
2) Over-moist rice would break up too quickly during fermentation and the yeast would have access to too much sugar at once and not develop the desired aromas and flavours

Question 16

What can brewers do to slow down water absorbency rate, particularly when making ginjo and daiginjo styles?

Answer 16

Use cold water (8-15C), a stop watch to precisely time the soaking, and soak rice in very small batches

Question 17

Name 4 purposes of steaming rice for sake production.

Answer 17

1) to sterilize rice
2) to increase moisture content further to 40%
3) to gelatinize starch (to unravel or loosen tight balls of starch)
4) to make rice soft on the outside and hard on the inside

Question 18

The top layer of rice in a steamer will be used for… because…

Answer 18

Koji rice production because it has a lower moisture level than the bottom and middle layers.

Question 19

What is the advantage of a continuous steamer?

Answer 19

Precise control over the amount of steam means saving time and steaming much larger amounts of rice daily.