Ch.2 - Different Types of Sake and their Production Processes Flashcards
(110 cards)
1
Q
What does the washing rice achieve?
A
- Eliminate rice bran from the surface of the grain
- Absorption of water also begins during the washing process
1
Q
What is the formula for the white rice water absorption rate?
A
(Weight after soaking, washing, draining - initial weight) / initial weight
e.g. (130 - 100) / 100 = 30%
2
Q
What are the two dominant factors that determine how quickly rice absorbs water?
A
- the amount of water already in the rice (the drier the rice, the more susceptible to ecessive water absorption)
- the rice polishing ratio (rice polished below 70% RPR absorbs water more quickly)
3
Q
What is gentei kyusui?
A
Limited water absorption
Used for ginjo-style sake, by carefully/manually limiting the soaking time (e.g. with stop watch)
4
Q
What is the purpose of steaming rice?
A
Pre-gelatinisation of starch
This makes the starch more reactive to enzymes produced by the koji, while making the rice more soluble
5
Q
What is the Japanese phrase describing the ideal character of steamed rice being used for sake making? What does it translate to?
A
Gaiko Nainan
(hard outside, soft inside)
6
Q
What is the traditional vessel for steaming rice called?
A
Koshiki
7
Q
How long does steaming in a Koshiki typically take?
A
60 minutes
8
Q
What does a renzoku-mushimai-ki do? And how long does it take?
A
Continuous rice steamer
Takes 25-40 minutes
9
Q
Rank the four main categories of rice by utilisation, from highest target cooling temperature, to coolest.
A
- Kojimai (highest)
- Kakemai for shubo
- Kakemai for hatsuzoe
- Kakemai for tomozoe
10
Q
Which microorganism in sake making cannot survive without oxygen?
A
Koji
Both yeast and lactic acid bacteria can respire anaerobically
11
Q
What are the four stages of of progragation and death of yeast cells?
A
- Induction Phase (awaken, begin to reproduce)
- Logarithmic Growth Phase (rapid reproduction)
- Stationary Phase (growth trajectory flattens with increasing abv)
- Death Phase (lack of nutrients leads to death)
12
Q
What is the optimum temperature of operation for most microorganisms, and in particular, sake yeast?
A
Most microorganisms: 30ºC
Sake yeast: 8-17ºC
13
Q
What temperature can some shochu yeast operate up to?
A
34ºC
14
Q
What is the pH for Sake Moromi?
A
A little over pH4 (e.g. pH4.2)
15
Q
In what range of pH are yeast active?
A
optimally pH 4.0-5.0
can survive down to pH 3.0
Few Lactic Acid Bacteria survive down past pH 3.5, so yeast generally fare better in these more acidic conditions
16
Q
What are the maximum alcohol concentrations in which the following can survive?
- Sake yeast
- Wine yeast
- Hiochi-kin
A
Sake yeast: max ~18-20%
Wine yeast: max ~13-15%
Hiochi-kin: max ~21%
17
Q
What three measures can a brewer take to prevent hiochi-kin?
A
- Heat pasteurisation
- Hyigiene management
- Sterilisation of equipment
18
Q
Alpha-amylase converts what to what?
A
Starch to Dextrin
19
Q
Glucoamlyase converts what to what?
A
Dextrin to Glucose
20
Q
Acid Carboxypeptidase converts what to what?
A
Peptides to Amino Acids
21
Q
Acid Protease converts what to what?
A
Proteins to Peptides
22
Q
What is tanshiki-hakko?
A
Simple fermentation
(e.g. wine; glucose->alcohol)
23
Q
What is tanko-fukushiki-hakko?
A
Multiple sequential fermentation
(e.g. beer; saccharification and fermentation occur separately)
24
What is heiko-fukushiki-hakko?
Multiple parallel fermentation
(e.g. sake; saccharification and fermentation occur in parallel, in one tank)
25
What is seikiku?
Koji making
26
What are the three main roles of koji?
1. Supply shubo and moromi with enzymes
2. Provide vitamins and other nutrients for the growth of yeast
3. Impact the characteristic of the sake
27
What are the three days of koji-making called?
Day 1: Toko-kikan ("bed period")
Day 2: Tana-kikan ("shelf/rack period")
Day 3: De-koji ("removal of koji")
28
What three processes happen during Toko-kikan?
1. Hiki-komi ('bringing in')
2. Tane-kiri ('spreading of spores')
3. Toko-momi ('bed mixing/massaging')
29
Explain Hiki-komi in brief
Transfer steamed rice, cooled to 36ºC, to koji room
Rice is laid and spread over entire toko
30
Explain Tane-kiri in brief
Sprinkle spores of koji-kin over the steamed rice
Aim: innoculate rice grains with koji spores and encourage mould germination and growth
31
Explain Toko-momi in brief
Mixing of steamed rice
Aim: for spores to attach evenly to each grain of rice
Wrapped in cloth to prevent drying
32
After tane-kiri, what is the target water absorption rate for rice being used for:
- ginjo-shu
- ordinary sake
Ginjo-shu : 32%
Ordinary sake: 33%
33
What four processes happen during tane-kikan?
1. Kiri-kaeshi ('re-breaking up')
2. Mori ('mounding')
3. Naka-shigoto ('middle work')
4. Shimai-shigoto ('final work')
34
Explain kiri-kaeshi in brief
Breaking up rice lumps on morning of Day 2
May be done by hand, placed in kiri-kaeshi machine, or through a sieve
Wrapped back up in cloth
Aim: equalise temperature and moisture
35
Explain Mori in brief
Divide rice into small portions in a given container (futa or lid; hako or box; toko or bed)
Aim: prevent overheating from koji mould growth (with the extent of drying / size of container largely determining the style of koji)
36
At what temperature does koji mould growth stop?
45ºC
37
In what temperature range in the production of glucoamylase maximised?
40-43ºC
## Footnote
Therefore more time spent in this range for delicate, low-umami styles of sake
38
Around what temperature is the production of carboxypeptidase maximised?
35ºC
## Footnote
Should pass through this temperature quickly, as most brewers do not want much carboyxpeptidase. The longer spent around this temperature, the more robust, high-umami style of sake is produced.
39
Explain Naka-shigoto in brief
[](http://)Thinning of the rice layers
Aim: to encourage the release of heat and drying out of the rice grains
Performed 6-10 hours after Mori
Koji temperature of 34-36ºC typically.
Wish to pass through 35ºC range relatively quickly to control production of acid carboxypeptidase.
Haze-mawari = amount of fungus on surface may be e.g. 30% at this stage
40
Explain Shimai-shigoto in brief
Final mixing and thinning of rice layers
Aim: further encouragement of the release of heat and drying out of rice grains
6-7 hours after naka-shigoto
Koji temperature of 38-39ºC typically.
Reaching highest temperature a few hours after shimai-shigoto: 40-43ºC
Haze-mawari = amount of fungus on surface may be e.g. 70% at this stage
Maximum production of glucoamylase in this temperature range, so should retain here for longer for strong enzymatic activity.
41
Explain De-koji in brief
Taking the koji out of the koji muro
Aim: to stop koji growth
De-koji hantei: determining the timing of de-koji
Break open rice grain to see haze-komi (degree of growth inside the grain)
Traditionally determined by development of kurika (chestnut aroma)
42
What happens after de-koji?
Either the koji is left to dry (koji-no-karashi) for a day
or
it is added to the moromi the day of de-koji (de-zukai)
43
Why is koji-no-karashi encouraged versus de-zukai?
The quality of the moromi and resulting sake is better when using koji that has been dried
- acidity will lower by 0.2
- sake will have a fresh aroma, with a lighter, less rough taste
The reason is that the drying of the koji has a bactericidal effect
44
What is the aim of the shubo?
1. cultivate **active** yeast cells in a **pure** form in **mass** quantity
2. ensure the right amount of lactic acid to maintain the acidity of moromi
45
Where is the shubo typically made? What temperature is this room?
The shubo-shitsu
4-5ºC
46
Fill out this table for Sokujo:
Production Volume in Market
Production Period
Lactic Acid Addition Method
Yamaoroshi performed (Y/N)
Sokujo
Production Volume in Market: 90%
Production Period: 2 weeks
Lactic Acid Addition Method: Artificially
Yamaoroshi performed (Y/N): No
47
Fill out this table for Kimoto:
Production Volume in Market
Production Period
Lactic Acid Addition Method
Yamaoroshi performed (Y/N)
Kimoto
Production Volume in Market: 1%
Production Period: 1 month
Lactic Acid Addition Method: Naturally (Lactic Acid Bacteria)
Yamaoroshi performed (Y/N): Yes
48
Fill out this table for Yamahai:
Production Volume in Market
Production Period
Lactic Acid Addition Method
Yamaoroshi performed (Y/N)
Yamahai
Production Volume in Market: 9%
Production Period: 1 month
Lactic Acid Addition Method: Naturally (Lactic Acid Bacteria)
Yamaoroshi performed (Y/N): No
49
Fill out this table for High Temperature Saccharification Shubo:
Production Period: 1 week
Lactic Acid Addition Method: Artificially
Yamaoroshi performed (Y/N): No
High Temperature Saccharification Shubo
Production Period: 1 week
Lactic Acid Addition Method: Artificially
Yamaoroshi performed (Y/N): No
50
During the first half of the sokujo method, the focus is on ........... while during the second half, the focus is on .............
During the first half of the sokujo method, the focus is on **saccharification** while during the second half, the focus is on **yeast growth**
51
What is the starting temperature of the sokujo method?
18-20ºC
52
What temperature is High Temperature Saccharification Shubo (Ko-on-toka-shubo) initially performed at? Why?
55ºC
Koji enzymes work optimally at this temperature, enabling a faster saccharification.
Then, during cooling, lactic acid bacteria is added and finally the yeast.
53
What is the kimoto method also known as?
Kanmoto
54
When was the Kimoto method established?
When was the Yamahai method discovered?
Kimoto: early Edo period
Yamahai: 1909, Meiji period
55
What is the fundamental difference between Kimoto and Yamahai methods?
Yama-oroshi is omitted in the Yamahai method, and is replaced by preparing mizu-koji (allowing enzymes in koji to seep into water before building the mash)
56
Outline the 10 steps of the sokujo production method in order, and their associated timings
Day 1
- Mizu-koji (1-2hrs prior to shikomi)
- Shikomi
- Kumi-kake (3-4hrs after shikomi)
Day 2
- Utase
Day 3-7
- Fukure-yudo
Day 6-8
- Fukure
Day 7-9
- Waki-tsuki
Day 9-12
- Waki-tsuki yasumi
Day 10-13
- Wake
Day 14+
- Shubo no Karashi
57
Describe the process and aim of making mizu-koji for sokujo-moto
Process: Mix lactic acid, yeast, and koji with brewing water
Aim: induction time for pure yeast to awaken and prevent wild yeast from becoming active before pure yeast
Mizu-koji accelerates the elution of koji enzymes
## Footnote
Day 1, 1-2hrs before shikomi
58
How many yeast cells does one ampoule of kyoukai yeast contain?
20 billion pure yeast cells
59
Describe the process of shikomi for sokujo-moto
Mixing steamed rice into mizu-koji and achieving the intended temperature
## Footnote
Day 1
60
Describe the process and aim of kumi-kake for sokujo-moto
Process: Liquid from the bottom of the tank is manually recirculated and sprinkled on top of the surface
Aim:
- acceleration of the formation of glucose (agitating the mixture means enzymes are spread throughout)
- cooling of the shubo, and making the temperature of the mixture uniform through the tank
## Footnote
Day 1, 3-4 hours after shikomi
61
Describe utase, and its aim, for sokujo-moto
The time between the end of kumi-kake where the shubo temperature is lowered, and the start of the warming from the first daki
Aim:
- Lowering the shubo temperature to avoid the growth of unwanted microorganisms
- Concentrate on saccharification by lowering the temperature to under 10ºC, thereby limiting yeast growth
## Footnote
Day 2
62
Describe the process of fukure-yudo (swelling inducement) and its aim, for sokujo-moto
Process: use of daki (hot water keg) for 2-3 hours, raising temperature of mash by 2ºC, then falling 1ºC overnight, leading to zig-zag temperature pattern
The process of use daki to warm the shubo is called mae-daki.
Aim: to minimise the (over)growth of yeast cells while promoting saccharification
## Footnote
Day 3-7
63
Describe what fukure is, for sokujo-moto
Fukure is the state of the shubo, where the surface of the shubo swells (fukure=swelling), producing suji-awa (bubbles in a straight line)
The temperature is around 15ºC at this point
The Baume degree is 16-17 (the highest Baume)
## Footnote
Day 6-8
64
Describe what waki-tsuki is, for sokujo-moto
Waki-tsuki is the state of the shubo, where there is a bubbly surface on the shubo
This state is caused by carbon dioxide released by yeast production and fermentation
It is determined to have begun when the Baume degree is 1 degree less than at fukure (i.e. 15-16).
A daki is used when waki-tsuki occurs, to warm the shubo and facilitate yeast growth. From this point on, the focus is on growing healthy yeast.
## Footnote
Day 7-9
65
Describe what waki-tsuki yasumi is, for sokujo moto
Waki-tsuki yasumi is the state where there is the most active yeast production and fermentation
Shubo temperatures reach their peak for three days
There is no need to artificially increase the temperatures using daki due to the heat generated by the yeast cells
## Footnote
Day 9-12
66
Describe what wake is, and its aim, for sokujo-moto
Process: The cooling of the shubo using reikan (cooling pipes)
Aim: to reduce the temperature, as heat generation from the active yeast are causing high temperatures that would actually weaken the yeast
Historically done by splitting the shubo into smaller hangiri -- hence the term wake (to divide)
Baume degree: 7-9
## Footnote
Day 10-13
67
Describe Shubo no Karashi, and what its aim is, for sokujo-moto
Shubo-no-karashi is the period between wake and when the shubo is used in the moromi. During this period, the shubo is cooled as quickly as possible using reikan (cooling pipes).
e.g. 10ºC after 3 days, and then 7ºC
Aim: to condition the yeast without killing them
5-7 days is an appropriate timeframe -- longer will weaken and kill yeast cells
## Footnote
Day 14 and beyond
68
What are the six steps in preparing a kimoto mash?
1. **shikomi** (mashing) / **moto-date** = mixing steamed rice and koji in 6-8 hangiri tubs
2. achieve a mash temperature of 5-6ºC by using cold water (4-5ºC) on 40ºC steamed rice
3. **Yama-oroshi / moto-suri** = pounding with kai is carried out half a day after moto-date
4. The first grinding is called **ara-suri** (grinding 12-15 mins); then 3 hrs rest until **niban-suri** (grinding 5-7 mins); then 3 hrs rest until **sanban-suri** (grinding 5-7 mins)
5. **Moto-yose** (=combining of all hangiri into shubo tank) is achieved through **Orikomi** (=two tubs of contents combined/folded together) over the course of a few days
6. **Utase** = 3 days of promoting decomposition of rice, with periodic mixing
69
List/describe the changes in microorganisms seen in Kimoto-style shubo
1. Nitrate reducing bacteria start to work during *utase*
2. These break down nitrates in water to become nitric acid
3. Daki-ire is performed to accelerate the growth and activity of lactic acid bacteria (as not enough sugar for aggressive growth); 2-3 hours for a 1ºC increase in temperature
4. Nitric acid and lactic acid suppress the growth of unwanted microorganisms (notably film yeast and wild yeast)
5. Nitrate-reducing bacteria become vulnerable to lactic acid and die
6. Lactic acid bacteria become vulnerable to highly acidic environment and die
7. Shubo now highly acidic + full of saccharides & amino acids
8. House yeast (kuratsuki kobo) propagates
70
Describe the yamahai mashing process
1. Preparation of mizu-koji (2-4 hours before shikomi)
2. Control for initial temperature of 5-6ºC
3. Steamed rice cooled to 15-20ºC before adding to mizu-koji
4. Kumi-kake performed 3-4 hours after steamed rice is added
5. Ara-gai (further mixing with kai) is performed for consistent mash and to lower mash temperature
Subsequent processes of utase at low temperature, daki-ire, growing of yeast are essentially the same as for kimoto process
71
Why do kimoto and yamahai produce rich and tasteful sake?
- "Good" lactic acid bacteria can survive at 7ºC
- "Bad" lactic acid bacteria can survive at temperatures of 10ºC or higher
- As a result, perform mashing between 5-9ºC
- This cultivates strong, highly alcohol-resistant sake yeast with stronger cell memberances, and therefore resistance to high temperatures
- This means there is an active fermentation even towards the end of the mashing period
72
What five things are distinctive about Akita-Style Kimoto's production method?
- One single tank used
- Electric mixed for yama-oroshi (introduces less oxygen --> cleaner taste)
- Mashing temperature higher, of 14-15ºC
- Uses so-haze to avoid haya-waki (where yeast grow before sufficient nutrients are available)
- Uses anka (electric heater) for temperature regulation
73
Tell me about Bodaimoto!
- Shubo method that dates back to the 15th Century
- The method is to cook 10% of the rice, bury in 90% of remaining rice, and add water.
- Sour, acidic liquid is produced through the action of lactic acid bacteria and then yeast. This is strained after 3 days.
- The raw rice is then steamed, and everything (steamed rice, koji, sour liquid) are mixed back together.
- Established at a temple called Shoryaku-ji
- It was a sophisticated method -- using **morohaku-zukuri** i.e. white rice for both koji and kake-mai (before then, it was **kata-haku**, using white for kake and brown for koji)
- Written records appear in the Tamon-in Nikki and Goshu-no-Nikki
74
What are the four days of the three stage mashing?
1. Hatsu-zoe (shubo, water, koji, steamed rice; highest temp)
2. Odori (rest; nothing added)
3. Naka-zoe (water, koji, steamed rice)
4. Tome-zoe (water, koji, steamed rice; lowest temp)
75
Why is there a low temperature target for the tomo-zoe?
High temperatures --> Excess heat
Excess heat --> Excess yeast activity
Chain reaction ensues
Fermentation becomes difficult to manage
End up with a dry sake with high acidity, or tough taste
76
What is the temperature target at tomo-zoe for ginjo-shu and for futsu-shu?
Ginjo: 6-7ºC
Futsu-shu: 7-10ºC
77
What are typical fermentation times for futsu-shu and for ginjo-shu?
Futshu-shu (at 15-16ºC): 20 days
Futsu-shu (at 13ºC): 25 days
Ginjo-shu: 4-5 weeks
78
What is gen-ekisu?
An index of how far the rice has decomposed
= extract in moromi + extract consumed
79
What is Baume?
A unit for specific gravity, measured using buoys.
1 Baume is the equivalent of the specific gravity of 1% salt water
80
Below what level is Baume exchanged for Sake Meter Value?
3 Baume
--> converted to -30 SMV
(SMV = -10 x Baume)
81
When the Baume of the fermentation mash is (not) declining as planned, brewers say "the Baume is (not) ....... ......."
"the Baume is (not) **moving smoothly**"
82
What are three main measures again Lactic Acid Bacteria?
1. Low Temperature
2. Low pH
3. Three-stage Mashing
83
Summarise the effect of abv on typical sake yeast activity
ABV up to 10%: reproduction & active fermentation
ABV 11-14%: no reproduction but active fermentation
ABV 15%: fermentation slows down
ABV >16%: fermentation stops? (depends on yeast)
ABV ~18%: self-digestion
84
What is shigomi haigo?
The ratio of ingredients at hatsu-zoe, naka-zoe, and tomo-zoe
It can be considered like a recipe for cooking
The ratio affects the speed of fermentation, and therefore the flavour and quality of sake
85
What do higher water, higher shubo, and higher koji ratios do to fermentation speed?
Speed up fermentation
86
What is a typical water ratio?
| Kumi-mizu-buai in Japanese
130%
87
What is a typical shubo ratio?
| Shubo buai in Japanese
7-8%
5-6% for ginjo-shu
88
What is a typical koji ratio?
| Koji-buai in Japanese
20-23%
Usually 21%
## Footnote
15% minimum for tokutei meisho-shu
89
What is the yodan wariai?
What is the aim of yodan wariai?
Where steamed rices is saccharified using enzyme agents at 55ºC, cooled, and added into the moromi.
This is typically done the day before jo-so (pressing)
Aim: to add sweetness & depth to taste
90
What is the typical ratio of white rice for yodan vs total white rice for the moromi?
4-10%
91
What kind of rice is used for the yodan wariai? Why?
Glutinous rice is used for the yodan wariai because glutinous rice is more soluble
92
What are the three main methods of pressing?
Fune (boat)
Automated pressing machine ('Yabuta')
Shizuku-shibori / Fukuro-tsuri (drip)
93
What can we call unpasteurised nigorizake?
Kassei-seishu
94
What is the aim of hi-ire?
To kill off hiochi-kin and thus prevent lactic acid bacterial contamination
95
What are the three main methods of hi-ire?
> Binkan hi-ire (pasteurisation in bottle): Sake is bottled and sterilised by dipping bottles in hot water (65ºC) for several seconds
> Coil type (jakan-shiki): sake is passed through a coil that is in/around a hot tank filled with boiling water
> Pasteuriser warmer: bottled sake is showered with hot water from above, as it passes through a conveyor belt
96
What is ori?
What is ori-biki?
What is ori-sage?
And, what is ori-garami?
Ori: sediment
Ori-biki: sedimentation -- letting sediment sink to a bottom of the tank, and removing the clear(er) sake off the top
Ori-sage: fining (with an agent)
Ori-garami: blending clear sake with ori, or, bottling sake directly without oribiki
97
What is filtering, and what is its aim?
Using activated charcoal as a filtration agent
Aim: making sake's colour transparent with a crisp, clear taste
98
What is the paper filter usually made of for charcoal filtration?
Diatomaceous earth and cellulose
99
When were yeast first successfully extracted from moromi? By whom?
In 1895
by Kikuji Yabe
100
Where was kyokai yeast no.1 extracted, and when?
Sakuramasamune in Nada, 1906
101
Where was kyokai yeast no.2 extracted, and when?
Gekkeikan in Fushimi,
1912
102
Where was kyokai yeast no.6 extracted, and when?
What are its characteristics?
Aramasa in Akita
1935
- High fermentation power
- mild, clear aroma
- creates crisp sake
103
Where was kyokai yeast no.7 extracted, and when?
What are its characteristics?
Masumi (Miyasaka Brewery) in Nagano
1946
- High fermentation power with elegant aroma
- Current best seller
104
Where was kyokai yeast no.9 extracted, and when?
What are its characteristics?
Extracted from Kouro in Kumamoto
("Kumamoto Yeast")
1953
Rich aroma and mellow taste
Develop by "god of sake" Kinichi Nojiro
105
Where was kyokai yeast no.10 extracted, and when?
What are its characteristics?
Meiri Shurui
1952
Several breweries in Tohoku region
Extracted by Chikara Ogawa
106
Where was kyokai yeast no.14 extracted, and when?
What are its characteristics?
Kanazawa Yeast, from Ishikawa prefecture
1991
Milda and balanced ginjo aromas, leaning towards banana
107
What is cerulenin-resistant yeast?
Produces a high degree of ethyl caproate (e.g. 1801)
108
What is the character of yeast 1801?
High producer of acetic acid and ethyl caproate
High fermentation power, low acidity.
Foamless.
Lowest among kyokai yeast in acetic alcohol
109
What is the character of yeast KArg1901 ?
Non-carbamide (a carcinogenic compound) producing high-ester producing yeast
High production of acetic acid
