Brewing Sake

Question 1

What is Koji-kin?

What’s the importance of it?

Answer 1

It is type of mould crucial to sake making.
It produces enzymes that break down starches to to fermentable sugars
It also produce certain enzymes that can break down the proteins in the rice into peptides and amino acids
It is key part in creating soy sauce, miso and mirin

Question 2

What is the 5th ingredient in Sake making?

Answer 2

Alcohol
It creates a lighter, drier sake or enhances the aromatic profile
It doesn’t make it more alcoholic as the brewers add water to keep the alcohol level in balance

Question 3

What is the job of yeast in sake making?

Answer 3

To ferment the sugar created by the koji-kin
It is also responsible for the fruity and floral aromas
Creates acidity

Question 4

What are the 3 most important yeast strains and what do they contribute to the sake?

Answer 4

Kyokai yeast no9= 🍌aromas, one of the first Gingo yeast

Kyokai yeast no 1801= 🍏aromas, one of the most aromatic, used for the majority of championship sake

Kyokai yeast no7 = 🍌 aromas, most widely used

Question 5

What are the effects of hard water on sake?

Answer 5

Hard:
- yeast are happy and they have more nutrients to do their thing
- more sharpness and taste more alcoholic
- dry
- higher acidity
- faster fermentation
- low levels of fruit/aromas

Question 6

What are the effects of soft water on sake?

Answer 6

Soft:
- more roundness on the palate
- soft
-slightly sweet
- slower fermentation
- lighter
-higher levels of floral aromas

Question 7

How many Koji-kin producers are there in Japan?

Answer 7

8

Question 8

When is alcohol added to sake?

Answer 8

Before pressing

Question 9

What are the two enzymes produced by the Koji-kin?

Answer 9

Amylase=converting starch into sugar
Protease= breakdown proteins into a variety of amino acids

Question 10

How often is sake pasteurized and why?

Answer 10

Twice
To deactivate koji enzyme

Question 11

Nama-Zume

Answer 11

Single pasteurization

Question 12

Nama Chozo

Answer 12

Singe pasteurization

Question 13

Nama Nama

Answer 13

Unpasteurized

Question 14

Aruten-shu

Answer 14

Made with addition of alcohol

Question 15

What is the brewing year?

Answer 15

Sake brewing calendar is different from the regular calendar
Starts July01 and ending on June 30
Or the Japanese calendar year Reiwa 6

Question 16

Nihonshu-do

Answer 16

Sweetness level
+ indicates drier
- indicates sweet