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72 Cards in this Set
- Front
- Back
What are the main ingredients in Sake ? |
Rice Koji Yeast Distilled alcohol |
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Name Sake specific rice |
Miyama nishiki
Yamada nishiki
Dewa sansan
Omachi
Gohyakuman goku
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Most used yeasts from Brewing Society of Japan |
Classic Yeast: #6, #7, #10 reliable, strong ferment, high acid
Modern Yeast: better aromas #9 #11 #14 #18-01(non-foaming) |
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Importance of water |
*legally must meet standards for food use *Magnesium - enhances metabolism of yeast *Potassium & Phosphorus - health of yeast & Koji * regional characteristics - historically where breweries where built hard water vs soft water Iron is bad inhibits koji and yeast |
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importance of non-foaming Sake yeast |
Sake yeast attach to carbon dioxide bubbles rather than remain in liquid.
*need larger tanks *sticky clean up |
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Different ways of blending Sake yeast |
*mixing yeast strains in starter *create multiple yeast starters, add at same time *multiple batches of sake each made with a different yeast starter |
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Storage and preparation of rice |
* can be stored for months with moisture level of 15% *Polishing *washing & soaking *steaming & cooling |
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Purpose of polishing rice |
*to remove fats, oils and protein in outer shell/bran
*make starch packet (Shinpaku) accessible
*cool down time after polishing 3-4 weeks |
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Why rice needs to be washed after being polished |
* remove rice dust (Nuka) * by hand or by bubbles * important to remove Nuka without adding moisture |
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Soaking rice |
*optimal moisture level : 30-35% *cold water allows more control & slower absorption *effects: to much & rice will be too soft after steaming. Koji will not grow into the rice grain |
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Why is rice steamed? |
*increase moisture to 40%
*alter the starch molecules
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What is Koji? |
moldy rice inoculated with a starch digesting mold *about 1/5 of rice in sake is Koji |
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General steps of Koji production |
after steaming: *cooled *inoculated *mold growth *stop mold growth over 2 days |
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Large amount of mold vs. small amount of mold |
Large: *faster fermentation *fuller body *more acid & umami Small: *slower fermentation *lighter body *less acid & umami |
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Koji-kin strains |
Yellow (Ki) - Most used, low level of acids, does not covert all sugar (dextins) give texture Black (Kuro) & White (Shiro) - higher citric acid, drier balance, converts all sugar |
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Types of Koji |
So-haze: mold spore strands INTO center of rice grain
Tsuki-haze: spores grow over the rice, some spores into rice but not evenly
Nuri-haze: mold spores grow over the rice grain |
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Koji Production steps |
Bringing -in (Hikikomi) Spreading the seed (Tanekiri) Re-breaking up (Kirikaeshi) Mounding (Mori) Middle work (Naka-shigoto) Final work (Shimai-shigoto) Sending out (De-koji) |
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Koji Prodcution:
steps: 1)Hikikomi - 2)Tanekiri - 3)Kirikaeshi |
Bring in/Hikikomi: *temp. from steamer down to 32c * transferred to Koji-muro * laid out on toko bed Spreading the seed/Tanekiri: *inocuulate rice with mold spores Re-breaking up/Kirikaeshi: *temp up to 33c, down to 31c then to 33c *ensure mold growth, avoid hotspots *redistribute mold growth
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Koji Prodcution:
step: 4) Mori |
Mounding/Mori: * half way point *temp rises to 35c *mounding changes the micro environment *mold evenly spread out - growth pattern not established *shift from mold growth to managing level & distribution of growth, from mass of rice to single grain |
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Brewer's options for Koji types made by hand
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Bed -Koji (Toko Koji): spread over bed, precise control not possible. Box-Koji (Hako-Koji): use of medium sized boxes called Hako. Lid-Koji (Futa-Koji): Tiny container called a futa. allows for precise control of temp & humidity. |
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Koji Prodcution:
steps: 5) Naka-shigoto - 6) Shimai-shigoto - 7) De-Koji |
Middle work/Naka-shigoto: *temp 35c to 33c to 38c, *encourages heat release and drying of rice *surface increases by patterns in rice *mold growth vigerous *contoll of heat generated Final work/Shimai-shigoto: * keep temp 38C. at 43C mold dies drying of rice & heat release. Sending out/De-Koji: *temp reduce to ambient temp of brewery * stopping Koji growth |
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Shubo /Moto Ratio |
80 parts steamed rice
20 parts Koji
130 Parts water |
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What is important about Sake fermentation starter and why? |
* needs to be sufficiently acidic to be hostile to microbiol infection *Parallel starch conversion & alcohol fermentation * ...so sugar are slow to create yeast food leaving environment unprotected |
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What are the differences between Sokujo-moto : Yamahai-moto : kimoto
What is it that these processes are controlling/enhancing? |
Lactic Acid growth
Kimoto: small batches, wooden poles pound rice into a paste.
Yamahi-moto: no poles, just more water and some heat
Sokujo-moto: just add Lactic acid |
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the 3 stages of Moromi |
Day 1) First addition: * shubo transferred to a larger tank and add water, steamed rice and koji to equal about 1/6 of final mix. Day 2) Odori/dance * nothing added, yeast multiple Day 3) Middle addition *add double the amount from day 1 Day 4) Final addition * added 1/2 of total volume and temp lowered
"4th addition" - Aruten a steamed rice glucose solution - jozod |
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Types of Pressing |
Yabuta-Shibori: an accordian type machine with vertical bags filled with rice between bags inflated with air.
Fune-shibori: sake mash but into cloth bags and laid in a box with pressure applied from above
Fukuro-shibori: (Shizuku-zake) sake placed in bags and hung to gravity drip |
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Press fractions |
Naka-dori & Naka-gumi: middle press form Funa-shibori - not legally defined Tobingkoi: middle drip from Fukuro-shibori Arabashiri: free run Seme - final press, longer contact time between solids and liquids. Kasu-buai: undisolved rice, yeast with about an 8% abv |
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Why does Sake need to go through Pasteurization? |
Sake unstable because of: Koji enzymes dextrins low acidity not legally allowed to use sulfur |
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Methods of Pasturziation (Hi-re) used |
Most Sakes are pasteurized twice: after filtering and before shipping
Jakan (snake) method: sake run through heated tubes then go to a storage tank.
Bin-hi-ire method: bottled sake is put in hot water then cooled.
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Styles of Sake not double pasteurized |
Nama-zake: raw sake
Nama-chozo: once after storaage
Nama-zume: once after bottled
Hiya-oroshi: once after storage - fall seasonal |
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Fining & Filtration |
Roka - charcoal fining
Muroka - un-carbon fined |
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Alcohol addition - Jozo |
added to fermentation tank after main fermentation is done.
lighter palate, increased aromas
Government standards: Junmai: none Premium: 10% Futsu-shu: 50% |
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Genshu |
Sake not adjusted with water sake ferments to 17-20% abv, most sake have water added to bring abv down |
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Nigori-zake |
Cloudy due to lees and rice particles to be legally a sake all must be filtered, so either used a courser filter or added back in ceremonial : Shiroki (white sake); Kuroki (black sake) Usu-nigori: thin, mist of lees Sasa-nigori: |
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Sparkling sake - Happoshu |
Not regulated
Carbonated:
Bottle fermented: * 5-10% abv *sake yeast non-flocculating - not disgorged
Live Nigori: traditional style
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Kijoshu |
*noble ferment sake
*sweet like Tokaji & Sauternes
*in fermentation tank sake is added instead of water |
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Koshu |
Matured sake like oloroso sherry uses extreme So-haze |
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Taru-zake |
stored in Cedar casks for 2 weeks fragrant & spicy legally can not use oak enhancements |
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Polishing Ratio - Semibuai |
50% Daigingo
60% Ginjo
70% Honjozo/Junmai |
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Categories of Sake |
Futsu-shu Tokutei-meishoshu Honjozo Tokubetsu Honjozo Ginjo Daiginjo Junmai Tokubetsu Junmai Junmai Ginjo Junmai Daiginjo |
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3 ways a sake can qualify as Tokubetsu |
1) polished below 60% 2) exclusively from sake specific rice 3) a process brewer arranged to be legally recognized |
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Nihonshu-do |
sake meter value measures the density of sake relative to the density of water Beaume x -0.01 |
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range of sakes on SMV |
-2 to +8 average +4 (17 g/L sugar) |
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what is required on sake label |
* product category sei-shu, Nihon-Shu * % abv * volume of container * raw ingredients * date produced * brewery name, address, * country of origin if not Japan |
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what is required of sake yeast to cope with? |
*continue to work when alcohol is high *to work in cold conditions *with low levels of sugar to feed on |
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Asian Rice - Oryzae saliva name the 2 main types |
Indica - long grained Japonica - short grained - used for sake |
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Yamada-nishiki |
Hyogo prefecture 30% total sake |
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Gohyakumangoku |
Niigata prefecture 25% total ofsake |
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the amount of rice in sake brewing that is converted into koji |
about a fifth to a quarter |
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define: Nama-zake; Nama-chozo & Nama-zume |
Nama-zake raw, unpasteurized Nama-chozo pasteurized once after storage Nama-zume pasteurized once before storage in bottle |
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How long is Sake left to rest after pasteurized? |
6 months to 1 year |
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regular sake ratio of rice to water |
100:130 |
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export markets for Japanese Sake |
1. USA 2. Korea 3. Taiwan 4. Hong Kong 5. China |
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the 3 main Toji Guilds |
Nabu, Iwate Prefecture Echigo, Niigata Prefecture Tanba, Hyogo Prefecture |
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how long does it take to polish rice to 70, 50, 35 Semi buai? |
for 600 kg brown rice; 70% 10 hours 50% 45 hrs 35% 80 hours |
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how long does rice needs to rest after being polished? |
3 to 4 weeks, depending on climate |
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optimal water absorption level for rice prior to being steamed? |
30 to 35% |
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what do brewers do to target the correct moisture absorption? |
soak in very small batches cold water to slow absorption time soaking with stopwatch |
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how long does it take a 700kg batch of rice to steam? |
40 to 60 min. |
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define multiple parallel fermentation |
special to sake. while koji enzymes are turning starch into sugar, yeast is fermenting sugar into alcohol |
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temps of warm sake |
1. nuru-kan, 40c 104f "relaxing hot spring bath" 2. atsu-kan, 50c 122f "hot enough to warm body and soul" |
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#6 yeast : year and brewery #7 yeast : year and brewery |
6 - Aramasa (Akita) 1935 7 - Masumi (Nagano) 1946 |
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#9, #10, #14 yeast : brewery and year |
9: koro-kumamoto prefecture sake research center (Kumamoto)1953 10: northern japan (Tohoku)1952 14: regional taxation bureau of Kanazawa (Kanazawa)1991 |
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how long is the moromi for Futsu-shu and Ginjo |
Futsu-shu 20-25 days Ginjo 30-35 days |
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Tokutei-meisho-shu |
Special designation sake |
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the features of Shuzo-koteki-mai |
1. low protein 2. large shinpaku (starch), flat, disc shape 3. large grain 4. resistant to cracking 5. good water absorption and high solubility |
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as of 2015 how many registered sake specific rice varieties |
over 100 |
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the two most popular sake specific rice varieties |
Yamadanishiki and Gohyakumangoku |
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Aspergillus Oryzae |
type of mould that is Koji-kin |
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What two aspects of sake production are used to categories sake? |
*polishing ratio *addition of distilled alcohol |
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premium sake rice grades |
*above special *special *first grade *second grade *third grade uninspected rice can only be used for Futsu-shu |
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The 2 leading prefectures that produces 1/2 of all sake. |
Hyogo and Kyoto Niigata is 3rd in production but has the most breweries |