Water Flashcards
Historically, sake makers erected breweries where?
In locations with access to a constant and reliable supply of good-quality water.
Breweries can alter the mineral content of the water. T or F
True
Breweries are not allowed to use filtered tap water. T or F
False
The water used in sake brewing must comply with what?
The standards applying to water for use in the manufacture
What is the limit of organic matter and iron in water used for sake?
No more than 5 ppm of organic matter and 0.02 ppm iron.
What is the result of too much iron in water?
Too much iron can give sake a reddish-brown colour and spoil the aroma and taste. It also inhibits the metabolism of koji and fermentation yeast.
Why did brewers perfer using moderately hard water, such as that found around Kobe?
Because the presence of yeast nutrients assisted with the speed of fermentation, minimizing the risk of contanimation.
What is the name of the famous water in the Kobe reagion?
Miyamizu
What is the name of the famous water in the Fushimi region?
Gokousui
Is Miyamizu hard or soft?
Hard
is Gokousui hard or soft?
Soft
What are the benefits of soft water?
A slower activity of koji and yeast that results in a softer type of sake.
Due in part to its renowned water quality, which prefecture has the highest concentration of kura today?
A. Hokkaido
B. Fukushima
C. Hyogo
D. Kanagawa
E. Hiroshima
C. Hyogo
Why is water needed?
Unike grapes, which come with a supply of water in their juice, rice has no water. To make a fermentable liquid possibe, water must be added.
How much of the final sake product is water?
Over 80%
