Unit 1: Learning Outcome 1: Range 4: Fermentation, post-fermentation and maturation Flashcards
Name 4 ingredients of shubo/moto.
Koji, rice, water, yeast (and lactic acid)
What is the percentage of koji in a typical shubo/moto?
30-33%
What is the purpose of shubo/moto?
To create an acidic environment in which a healthy, strong yeast population can grow.
What are the 4 advantages of sokujo-moto?
1) Time-saving (14 days instead of 28)
2) More control over acidity levels
3) More consistent and reliable (less risk of spoilage)
4) Purer flavor profile (less umami)
Why do some brewers choose the traditional methods of kimoto and yamahai? (not legally defined terms)
More complex, richer flavours and higher acidity. Some aim to create nutty/caramel flavour that are result of oxidization.
Sokujo-moto uses ….. and kimoto/yamahai use ….. to create an acidic environment and prevent the growth of undesirable microorganisms (particularly some bacteria).
Lactic acid… lactic bacteria
Why is temperature control important in the fermentation starter?
To keep the yeast from multiplying too fast and outpacing the koji thus running out of food.
What is the ratio of rice, koji, and water in the main fermentation (moromi)?
Rice 80 parts
Koji 20 parts
Water 130 parts
What are the four stages of sandan-jikomi (three-stage addition)?
Day 1 - First addition
Day 2 - A day off
Day 3 - Middle addition
Day 4 - Final addition
How long are majority of sake fermented and at what temperatures?
21-28 days at 12-18C
How long are ginjo sakes fermented for and at what temperatures?
30-35 days at 10-12C
When the temperature of the moromi is increased, which becomes less active, the yeast or the koji enzymes?
Koji enzymes
In order to make a rich junmai, what fermentation temperature is suitable?
The higher range, 16-18C
How do brewers end the fermentation without killing the yeast which can cause undesirable aromas and flavours?
They lower the temperature gradually to 3-5C to stop the yeast activity.
Why is jozo alcohol sometimes added to sake and when?
It is added after fermentation and before filtration to enhance aromas and lighten the palate profile (lower sugar, acidity, umami, lower body, and a kire).
