C1 - What is Sake - completed Flashcards

1
Q

Any other raw material(s) are added when making beer and sake?

A

beer: Almost always hops. Sometimes other flavourings

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2
Q

What are the raw material(s) used in making beer and sake?

A

beer: various grains
sake: rice only.

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3
Q

How beer and sake break down the starch into sugars?

A

Beer: using malted grains

Sake: using kōji mould

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4
Q

What can the raw material - rice - contribute to the final sake, in terms of:

  • colour
  • flavour
  • tannin
  • acid
A
  • no colour
  • very little flavours
  • no tannin
  • very little acid
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5
Q

What is the typical alcoholic strength (% abv) of distilled spirits and sake?

A

distilled spirits: ~40% abv

Sake: 15 - 17% abv

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6
Q

What is sake?

A

sake is an alcoholic beverage made from polished (white) rice.

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7
Q

How rice becomes sake?

A

because rice is a starchy solid, it needs water and koji to transform the solid rice into fermentable sugar, and yeast to converts those sugars into alcohol.

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8
Q

What is the typical alcoholic strenght (% abv) of wine and sake?

A

wine: 12 - 14% abv
sake: 15 - 17% abv

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9
Q

What is the difference in making between spirits and sake?

A

sake is not distilled.

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10
Q

How spirits is made to become a highly concentrated alcoholic liquid?

A

1- after the yeast has fermented the sugars into alcohol,

2- the alcohol goes through distillation by heating the alcohol

3- and then cooling the separated vapour,

4- the vapour are collected as a highly concentrated alcoholic liquid.

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11
Q

after distillation, where do the flavours, aromas, water and acidity go?

A
  • most of the flavours and aromas are captured with the alcohol.
  • most of the water and acidity is left behind.
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12
Q

What is common between fortified wine and some special made sake?

A

some sake has a small amount of high strength distilled alcohol added.

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13
Q

What is common between wine and sake?

A
  • both are fermented beverage.

- similar alcoholic strength

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14
Q

What is the main difference between wine and sake?

A
  • raw materials i.e. rice and grapes.

- thus the production process is different.

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15
Q

What are the different properties in the raw materials between wine and sake?

A

Wine grapes:

  • high acids
  • distinct aromas and flavours
  • colour pigments and tannins (black grapes)

sake rice:

  • no colour and tannin
  • very little acidity and flavour
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16
Q

How are the colour, flavours and acidity of ‘typical’ sake compare to wine?

A

the “typical” sake is almost colourness, lacks tannins; acidity and flavours are more delicate than wine.

17
Q

What is common in the raw material of beer and sake?

A

both are made from starchy, solid cereal grains.

18
Q

What is the key difference of beer production method compare to sake?

A

the “starch-to-sugar” conversion method is very different.

19
Q

What is malting?

A
  • whole unpolished grains are encouraged to start germinating
  • the grains produce enzymes that convert their stored starch into fermentable sugar.
20
Q

What is malt?

A
  • after malting, the enzymes are released
  • the grains are heated to dry in order to halt the conversion of growing into cereal plants
  • the chemicals for breaking down the starch into sugar are retained in the grains.
  • those grains are called malt.
21
Q

How beer is made from malt to alcohol?

A

1- by mixing the malt with hot water to start the starch-to-sugar conversion

2- the sugar-to-alcohol fermentation follows after the above conversion is finished.

22
Q

What is the difference of “choices” of raw materials in making beer and sake?

A
  • sake can always been made from rice only
  • beer can be made from many different grains e.g. wheat, rye, maize and even rice.
  • beer and use a single or combined cereal grains.
23
Q

What are the difference in terms of flavours resulted from processing the raw material of beer and sake?

A
  • beer is common to use unpolished cereal grains which has many flavours can be extracted.
  • drying process of malting will add flavours like toast or char.
  • sake rice is steamed to avoid adding any flavours
  • koji also has very little flavours other than a delicate sweetness.
24
Q

Which additional ingredient is added to beer to provide bitterness and aromas?

A

hops

25
Q

What is another purpose of adding hops to beer?

A

as a preservative.

26
Q

What other flavours can be added to beer if local laws allow?

A
  • fruits and spices.

- sake once added with these ingredients is no longer legally called a sake.