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TEST > C13 - Jozo Alcohol and Filtration - completed > Flashcards

C13 - Jozo Alcohol and Filtration - completed Flashcards

1
Q

what is the legal requirement of sake in terms of filtration?

A

all sake must be filtered

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2
Q

what are the aims of the brewer in filtration?

A
  • stop the fermentation when alcohol and sugar have reached the target levels
  • maximise the extraction of desirable components i.e. alcohol, sugar, water, aroma, texture
  • leaving all unwanted components behind - rice solids, yeast particles, coarse texture
  • maximise the extraction of sake of the desired style
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3
Q

which techniques the brewer use in filtration?

A
  • temperature control
  • adding jozo alcohol - selectively extract particular aromas, flavours
  • using filter
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4
Q

how the fermentation is stopped?

A
  • by lower the temperature to 3 - 5C
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5
Q

what happen to the yeast when the temperature is lowered to 3 - 5C?

A
  • it will halt the yeast but not killing them
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6
Q

why not kill the yeast when fermentation is completed?

A

because dead yeast will add undesirable flavours to the sake

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7
Q

what happen if the sake is filtered too early?

A

it will have green and sour smells

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8
Q

after filtration, what is the only ingredient allowed to add to the sake?

A

water

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9
Q

before filtration, what is allowed to add to ALL sake (premium and futsu-shu)?

A

water, rice and koji

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10
Q

before filtration, what additives are allowed to add to futsu-shu only?

A
  • sweetness (sugar, glucose)
  • acidity (organic acids)
  • umami (amino acids)
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11
Q

what are the maximum amount of jozo can be added to:

  • junmai
  • premium sake
  • futsu-shu?
A
  • none
  • 10%
  • 50% (including any other flavour additives)

*this is the amount of alcohol at 95% abv vs. the amount of polished rice

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12
Q

what is the alcohol level of the jozo when it’s imported?

A

over 95% abv

to remove all flavours

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13
Q

what is the raw materials making the jozo alcohol from Brazil?

A

molasses and/or grains

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14
Q

where is the common source country for importing jozo alcohol?

A

Brazil

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15
Q

jozo alcohol is allowed to add to the sake at which stage?

A

before filtration

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16
Q

what is the legal requirement of the jozo in terms of ingredient and production method?

A

it must be distilled from an alcoholic beverage fermented from raw agricultural materials

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17
Q

what is the alcohol level of the jozo when it’s stored by the brewer?

A

30 - 40% abv

to avoid risk of fire

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18
Q

what is the alcohol level of the jozo when it’s added to the sake?

A

30 - 40% abv

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19
Q

what are the possible effect on the style of the final sake by adding jozo alcohol?

A
  • increased expression of aromas (esp. for ginjo)
  • lighter palate (lower sugar, acidity and umami)
  • lighter body
  • shorter and cleaner, crisper finish (kire)
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20
Q

does adding jozo alcohol increase the alcohol strength in the case of premium sake?

A

no, water is almost always added after filtration to adjust the abv to normal (non-genshu)

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21
Q

why adding jozo alcohol can increase the expression of aromas in premium sakes, especially the gijno style?

A
  • many aromatic compounds are move soluble in alcohol than in water
  • increase the alcohol at the filtration stage can extract more of these aroma compounds
  • especially those fruity esters
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22
Q

if water is added back after jozo addition, what are the effects to the sake’s flavour profile?

A
  • overall effect is dilution
  • lighter body: sweetness, acidity and dextrins are diluted
  • some aroma and flavours are lighter, some are increased due to alcohol solvent
  • result a lighter, leaner, purer, more elegant style
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23
Q

why the usage of jozo is decreasing?

A
  • the current markets increasingly prefer junmai styles

- new techniques and yeast can produce more intense ginjo aromas w/o using jozo

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24
Q

what is the purpose of the fouth addition?

A

adjust the sweetness level of the sake

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25
Q

when is the fouth addition add to the sake?

A

towards the end of fermentation of aruten sakes

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26
Q

what are the elements in the fouth addition?

A

koji enzymes, mixed steamed rice and water

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27
Q

what is the other term of “filtration”

A

pressing

28
Q

what are the 3 main methods of filtration?

A
  • Yabuta-shibori (assakuki)
  • funa-shibori
  • fukuro-shibori (drip separation)
29
Q

what is the original name of the Yabuta machine?

A

assakuki

30
Q

describe the Yabuta machine

A
  • an accordion-like machine
  • vertical pockets panels filled with porridge-like sake
  • inflatable pocket is next to each sake-filled panel
  • when the air pockets expand, apply pressure to the sake pockets, liquid sqeezed out through the fabric
  • the remaining sake-kasu is hold inside the fabric
  • a strong metal frame holds everything in place
31
Q

what are the advantages of using Yabuta?

A
  • it comes with various sizes, the large one can extra large volumes in just a few hours
  • pressure can be adjust precisely, suitable for both basic or premium sake
  • can extract slowly, allow separating filtration fractions carefully
  • minimum oxidation
32
Q

what is the effect of applying strong pressure in filtration?

A

release coarse components from the lees to the sake

33
Q

is Yabuta popular?

A
  • it’s the industry standard for futsu-shu, junmai and honjozo
  • almost all ginjo and daiginjo sakes are now filtered by Yabuta
34
Q

why funa-shibori is now limited to some premium sake?

A

because the Yabuta is more popular for almost all kind of sake

35
Q

describe how funa-shibori work

A
  • fresh sake are filled into long synthetic fabric or cotton bag
  • these bags are laid horizontally in a large fune (a wooden or metal tub)
  • pressure is applied from above. usually mechanically
  • sake run out from the bags through a hole at the bottom of the tub
  • the sake solid (kasu) are left inside the bags
36
Q

how long it takes to use funa-shibori to complete filtration?

A

2 days

37
Q

what are the advantages of funa-shibori compare with Yabuta?

A
  • lower pressures create sake with finer texture

- smaller scale allow more precise separations of filtration fractions

38
Q

what are the sake styles using funa-shibori?

A
  • ginjo
  • junmai ginjo
  • daiginjo
  • junmai daiginjo
39
Q

what is special about fukuro-shibori comparing with funa-shibori and Yabuta?

A
  • it use no external pressure, solely rely on gravity to filter the sake
40
Q

describe how fukuro-shibori works?

A
  • fresh sake are filled into small cloth bags (5 - 10 L each)
  • bags are hung up, liquid drop through from the bottom of the bags
  • all solid matters are hold inside the bags
  • sake are normally collected in 18 L glass bottles (to-bin)
41
Q

what are the advantages of using fukuro-shibori?

A
  • it’s slowest and smallest in scale, allow the most precise separation
  • it’s even more gentler than funa-shibori
  • it produces the finest textures
42
Q

what are the disadvantages of using fukuro-shibor

A
  • labour intensive
  • time consuming
  • limited to super-premium sake only
43
Q

what is the name of the sake filtered by using fukuro-shibori?

A

shizuku-zake (drip sake)

44
Q

what to do with the solid and liquid left behind in the bags after fukuro-shibori?

A
  • it can be filtered again using Yabuta or funa-shibori
45
Q

why brewers and engineers keep exploring new methods of filtration?

A
  • for improving speed and efficiency
  • minimize oxidation
  • minimize lose of aromatic freshness
46
Q

which two filtration methods have the highest exposure to air?

A
  • funa-shibori

- fukuro-shibori

47
Q

why minimizing oxidation is important to ginjo’s quality?

A
  • ginjo sakes have chemicals indication high level of oxidation
48
Q

what are the advantages of centrifuge separator

A
  • minimum oxygen exposure
  • fast
  • avoid evaporation of ginjo aromas
  • made with stainless steel, no risk of tainting the sake
49
Q

describe the arabashiri sake

A
  • the free-run liquid comes out from the filter before pressure is applied
  • livelier, with more dissolved CO2
  • a little cloudy
  • rough texture
  • extreme freshness
50
Q

how brewer emphasis the characters of the arabashiri if released?

A
  • unmatured
  • unpasteurised
  • seasonal product
  • labelled as arabashiri
51
Q

what if arabashiri is not released as a standalone product?

A
  • blend with other fractions
52
Q

describe naka-dori/naka-gumi

A
  • the middle fraction
  • the highest quality sake
  • silkiest texture
  • purest aromas
53
Q

what is to-bin gakoi?

A

the middle few 18 litre to-bins filling with the naka-dori be selected to bottle separately

54
Q

describe seme

A
  • the final fraction
  • coarse in texture
  • less aromatic freshness
  • more bitter flavours
  • more astringency
55
Q

why seme has less aromatic freshness?

A
  • the liquid has longer exposure to air

- longer time in contact with the solids and the liquids

56
Q

why seme has coarse texture?

A
  • near the end of filtration, pressure is increased

- more protein, lipid, unconverted starch fragments are extracted from the sake-kasu

57
Q

what is sake-kasu

A

the solid cake left after filtration

58
Q

what’s inside sake-kasu?

A
  • undissolved rice and yeast

- about 8% alcohol

59
Q

how sake-kasu is re-purpose?

A
  • it can be eaten
  • making shochu
  • cooking
  • pickling vegetables
60
Q

what is kasu-buai?

A
  • sake cake ratio

- the ratio by weight of sakekasu to polished rice

61
Q

what are the factors affecting kasu-buai?

A
  • koji enzymes’ efficiency

- filtration efficiency

62
Q

why the number of kasu-buai sometimes is put on the label?

A

brewers are proud of high kasu-buai

63
Q

typically what is the kasu-buai for daiginjo class?

A

40 - 60%

64
Q

typically what is the kasu-buai for futsu-shu?

A

below 30%

65
Q

what is the difference of kasu of ginjo and futsu-shu in terms of their texture

A
  • ginjo kasu: wet and spongy

- futsu-shu kasu: thin and hard sheet

TEST (18 decks)

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