Different Types of Sake and Their Production Process Flashcards
(367 cards)
1
Q
Define Shubo
A
Cultivates active yeast cells in a pure form in mass quantity
2
Q
What is the purpose of creating Mizu Koji for Yamahai-moto mashing?
A
Allow the enzymes from the koji to seep into the water before the actual mashing, in order to accelerate the decomposition and saccarification once the mashing begins
3
Q
At what Baume level reaches, the Baume meter is exchanged for a sake meter?
A
When Baume reached below 3
4
Q
Show the equation of White Rice Water Absorption Rate
A
white rice water absorption rate (30%) = weight after washing, soaking and draining (130 kg) - Initial weight of white rice (100 kg) / Initial weight of white rice (100 kg)
5
Q
(Sokujo starter culture)
Why are lactic acid and pure yeast are added in the beginning ?
A
To prevent the wild yeast from becoming active before the pure yeast
6
Q
Describe nama-zake (“raw” sake 生酒)
A
Sake bottled and shipped after pressing, diluting (warimizu 割水), and filtering without pasteurization (hi-ire 火入れ)
7
Q
What is de-koji (Day 3 of koji making)?
A
It is to take out the of the koji-muro
8
Q
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
2 to 4 days after tome-zoe, the surface of moromi which is covered with steamed rice, will begin to crack and chains of bubbles will appear. What is these chains of bubbles called?
A
Sujiawa (筋泡)
9
Q
What is the process of steaming rice called?
A
Jo-kyo (蒸きょう）also called mushi (蒸し）
10
Q
List the processes from Pressing to Pasteurization (6)
A
- Fermentation Mash
- Pressing
- Removal of Sediments
- Filtering
- Heat Pasteurziation
- Storage
11
Q
Name the four types of Mori (盛り) process done on Day 2 of koji making
A
- Futa (lid, 蓋）
- Hako (box, 箱）
- Toko (bed, 床)
- Hanjidou-seikiku (semi-automatic machine, 半自動製麴機）
12
Q
What temperature is set in koji-muro (both Toko and Tana rooms)?
A
About 32C
13
Q
What are three qualification for** Junmai-shu**?
A
- Raw ingredients are rice and rice koji only
- Koji-rice ratio is more than 15%
- The rice used is Grade 3 and above udner the Agricultural Products Inspectiion Act
14
Q
Out of three microorganisms - bacteria, yeasts and fungus, which can be seen with the naked eyes?
A
Fungus
15
Q
What are the large tubs used to soak rice during Gentei Kyusui process called?
A
Hangiri(半切り）
16
Q
At de-koji (Day 3 of koji making), if spores formed, is it the ideal time for de-koji or is it past the ideal time?
A
It is past the ideal time for de-koji
17
Q
(Kimoto-type starter culture making)
What is the objective of Yama-oroshi or Moto-suri process?
A
Promote enzyme activity of Koji
18
Q
What are the benefits of so called “foam-less yeasts” (3)?
A
- Not requiring the full time use of a foam removing machine during the high bubbling period of fermentation (few days to week)
- Allowing for mashing in higher volume since tank space is not occupied by foam
- Easier washing of mashing tanks
19
Q
“Yae-zakura kobo” from Nara and “Yamaguchi sakura kobo” are the examlples of which kobo?
A
Hana-kobo
20
Q
For specially designated sake, how can adding approriate amounts of brewer’s alcohol result (3) ?
A
- Cleans up the taste
- Creating a crisp, light character
- Helps to bring out the aromatic elements
21
Q
In Naka-shigoto (Day 2 of koji making), what is generally performed?
A
There are temperature differences - higher in the center of layer and lower at the bottle, so the koji layer lumped at one side of box will be spread somewhat to even out the temperature difference
22
Q
At what temperature range, sake yeasts are active?
A
8~17C
(relatively low temperature compared to other alcoholic yeasts)
23
Q
What is the first sake that is pressed is cloudy but gradually becomes clearer. The sake has a youthful and relatively clean taste. What is this sake called?
A
Arabashiri (荒走り)
24
Q
What does Koji do?
A
- Koji, in the moromi, with the help of enzymes, converts the starch from steamed rice into sugars and glucose
- The glucose is then turned into alcohol by the work of yeast
25
What is the process of pasteurizing and bottling called?
**Hi-ire binzume** (火入れ瓶詰)
26
What is San-Dan-Jikomi?
Mashing is done in 3 stages, as water, koji and steamed rice are mixed gradually in three stages over 4 days
27
# ypica
What is the steamed rice that is saccharified at around 55 C using enzyme agents , cooled and added into the moromi as a fourth stage of mashing called?
Yondan Wariai (4th stage ratio, 四段割合）
28
At the de-koji (Day 3 of koji making), dense vesicle can be observed on the koji, does this indicate orridanary sake or ginjo-shu?
Ginjo-shu
29
(Sokujo starter culture)
What is a Daki?
A hot-water keg, 暖気
30
Define Genshu (as stated by the National Tax Agency) (2)
* Seishu which is not diluted after brewing to adjust alcohol content"
* Adding water to adjust for variability between batches is allowed, as long as the adjustment is withing 1% alcohol content
31
What is the most common method of filtering today?
First perform Ori-biki then send the sake through a flitering machine equipped with a paper filter
32
What is sake that has been stored over five (5) years sometimes called?
Hizo-shu
33
What is **Kodai-mai **(古代米) partially used to produce **Aka-mai-shu** (Red Rice Sake)?
It is wild rice which are black, red or purple on the ouside when unpolished and is popular as a health food
34
Into what three groups microoranisms involved in the production of alcoholic beverages and fermented foods can be divided into?
* Bacteria
* Yeasts
* Fungus
35
(Sokujo starter culture)
What is the step of Day 2 Shubo making?
Utase (打瀬）
36
(Sokujo starter culture)
What is the (final) process from Days 14 and beyond of Shubo Making called?
Shubo-no-Karashi (conditioning of the shubo, 酒母の枯らし）
37
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
T/F: As in the case of shubo, mizu-koji (where water and koji added into the shubo and moromi before steamed rice) is perfomed in the hatsu-zoe, naka-zoe and tome-zoe stages.
True
38
What does it mean when it is expressed as "**Baume is moving smoothly**"
The Baume of fermentation mash declining is on plan (i.e. alcohol level is going up accordiingly)
39
What is the purpose of adding a prescribed amount of lactic acid at the beginning of Sokujo-Shubo process?
The shubo retains an acidic environment preventing unwanted microorganisms from growing while enzymes from the koji promote decomposition and saccharificaiton of starch of the steamed rice
40
When the temperature is low, will kasu-buai (ratio of sake-cake weight versus weight of original white rice) increase or decrease?
Kasu-buai will increase if the moromi temperature is low
41
What is the main benefit of Hanjido-seikiku-ki (Semi-automatic Koji Machine, 半自動製麴機), Zenjido-seikiku-ki (Fully-automated Koji Machine, 全自動製麴機)?
Maximum temperature can be set, say at 44 C, and then the fan turns on and can be set for the low temperature, say at 39 c to have the fun turns off.
This will ease the workload at night for the koji workers
42
List the processes of Storage, Bottling and Shipping
1. Storage
2. Ori-sage
3. Filtering
4. Dilution
5. Heat pasteurization Bottling
43
Define Mizu-koji (water and koji mixutre, 水麹）
* **Lactic acid, pure yeast, and koji** are first mixed into the **kumi-mizu** (water used for mashing) before steam rice is added (in order to allow koji enzymes to elute into water prior to shikomi, mashing)
* Peformed one to two hours prior to mashing
* Mizu-koji accelerates the elution of enzymes
44
(Sokujo starter culture)
State the temperature to be reached at and Baume Degree at Fukure step (Day 6 through 8 of Shubo Making)
* 15 C
* Baume: 16 to 17
45
Describe nama-zume-shu (sake that is "bottled raw")
Sake that is pasteurized once before storage but not pasteurized before bottling
46
Define Gen-Ekisu (original extract, 原エキス）
The sum of extract content existing in th moromi and the extract already consumed and converted to alcohol
47
What is considered to be good steamed rice traditionally?
* Not too sticky
* Hard on the ouside while soft on the inside (gaiko-nainan, 外硬内軟）
48
What would yeast used for the brewing alcoholic beverages do?
Decompose the sugar into alcohol and carbon dioxide gas (carbon dioxide) and convert it into energy (alcohol fermentation)
49
Under Liquor Tax Act, what is the definition of the term "non-filtere"?
No clear definition
50
(Sokujo starter culture)
What is the process during Day 10 through 13 of Shubo Making called?
Wake (分け）
51
(Sokujo starter culture)
As Fukure progresses, yeast production and fermentation will accelerate, releaseing carbon dioxide gas which creates a bubbly surface on the Shubo.
What is this state called?
Waki-tsuki (湧付き）
52
In Toko-momi stage, the steamed rice is wrapped in cloth. Koji-kin needs oxygen to survive so how does it survive?
At this stage still small so it can survive on the oxygen trapped between teh grains of steamed rice
53
In Ori-biki process, sake is place in a tank with two draining holes, what is the hole called?
Nomi-ana, 呑み穴
54
(Sokujo starter culture)
Why is Wake (分け）process is required in Day 10 through 13 of Shubo Making ?
During Waki-tsuki Yasumi yeast production reaches at its peak however if it allows to continue (the high temperature is kept), the yeast will weaken. Traditionall y Wake process is meant to divide shubo to be cooled using large tubs (hangiri). Wake means "divide"
55
What is another name of Tane Koji and what are the companies that produce them called?
* Moyashi
* Moyashi-ya
56
(Sokujo starter culture)
Usually on the 7th day after shikomi, yeast begins to proflierate, and the carbon dioxide (CO2) gas generated causes the surface of shubo to swell lightly, as if it were a pancake in the midlle of cooking. What is this swelling called?
Fukure (the components of shubo need to be in the ideal state for yeast cell reproduction. Shubo is then warmed to accelerate the decomposition and saccarification of steamed rice.
57
(Sokujo-Shubo) After the fukure process, the shubo is kept upder what temperature to carefully preserve the newly formed yeast after 7 days?
Under 7 C
58
In what conditions yeast is known to produce fruity aromatic components(2)?
* Rice polished to 60% rice-polishing ratio
* Fermenation occurs at a low temperature of under 10 C
59
(Sokujo starter culture)
How is the target timing of Wake (Days 10 through 13 of Shumo Making) determine?
When the sweetness decreases and a slight dry taste with clear acidity and astringeny appears
60
What does Acid Protease do?
Breaks down **protein** into **peptides**
61
For Akita style Kimoto, the mashing temperature is set high for kimote at 14 ~ 15 C, which accelerates the decompostion and saccharification. What countermeasures are taken?
Making the koji a So-Haze type with the koji mold penetrating into the grains to avoid Haya-waki
62
What are the procedures performed on the first day of Seikiku?
1. Hiki-komi(引き込み）
2. Tane-kiri(種切り）
3. Toko-momi(床もみ）
63
For beer fermentation, what is the process of enzymes in the barley germ working to break down the starch into glucose called?
**Saccarification**
64
Reasons Mori (盛り) process (Day 2 of koji making) is necessary (2)
* As the number of koji mold increases, the heat generation also increases, the temperature has to be controlled by dividing it into small portions
* As the number of necessary enzymes increases with time, Mori is necessary to keep koji-kin from drying due to lack of oxygen
65
What is murky sake containing yeast made by rough filtering of moromi using a stainless-steel colander-like mesh called ?
Nigori-zake (cloudy sake, 濁り酒)
66
What is **Sou-bo-shu** (僧坊酒)?
Sake brewed in temple from rice harvested from the manor, as offerings to the tutelary gods and divas
67
What two benefits can result by adding brewer's alcohol in appropriate amount to the moromi?
* Pronounced aroma and clear taste
* Prevents the growth of lactic acid bacteria (hiochi-kin, 火落ち菌) which deteriorates the taste of sake
68
List characteristics of freshly pressed genshu(4)
* Rich in aroma
* a yellow-green tint from vitamin B
* a pleasing carbonated kick
* some sediment
69
In the case of sake, in the moromi, saccarification and fermentation occur in parallel. What is this fermentation type called?
Muliple Parallel Fermentation (**heiko-fukushiki-hakko**, 並行複式発酵）
70
What is the process of pressing moromi to separate it into sake and sake-kasu (sake-cake, the solids that remain after pressing sake out of the moromi, 酒粕) called?
Joso (Pressing, 上槽 搾り)
71
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is perfomed on the fist day, Hatsu-zoe?
Shubo, water, koji and steamed rice is added
72
(Sokujo starter culture)
What is Day 6 through 8 activity of Shubo Making called?
Fukure
73
T/F: Moromi reaches its peak (maximum Baume) its peak a few days after tome-zoe and then begins to decline
True
(as alcohol level increase and sugar level decrease, Baume declines.
Still 5 ~ 6% residual sugar remains at the end of fermentation
74
At 15 C, the specific gravity of water is 1.0000, what is the gravity of 100% alcohol?
0.79422
75
Of the transformation of food caused by microorganisms, what are called for which are not helpful to humans and convenient for humans?
* Not helpful: **rotting**
* Convenient: **fermentation**
76
What is the ratio of water to total rice weight (the total weight of original white rice useind the steamed rice and koji), and dictates thefermentation speed of moromi?
**Kumi-mizu-buai (water ratio, 汲水歩合)**
=> the total capacity of yeast in moromi increases, accelerating fermentation
77
Describe **ori-biki** (removal of sediments 滓引き）
Raw sake is prone to damage even at low temperatures in winter, so the solids are first roughly separated, and if necessary, activated carbon is added and then filtered to slow down the change in sake quality
78
What is 3 Baume, equivalent to Sake Meter Value?
Negative 30
(Sake meter value = negative 10 X Baume)
79
What is the fermentation process for wine called?
Simple fermentation (**Tanshiki-hakko**, 単式発酵）
80
What is pH value of sake?
pH4.2
81
Sokujo-Shubo (quick fermenting shubo, 速醸酒母) method can be divided into two based on its intended function, the first half and second half. State them
1. Saccharization in the fist half (Dedicated to the conversion of starch to sugar)
2. Growing yeast in the second half (Growing yeast in high volumes)
82
What is the pH level of moromi/must (juice cotaining the skins, seeds,and stems of the grape) for wine?
And for sake?
Wine: about pH3.5 (yeast can grow but lactic bateria will not)
Sake: pH4 (difficult to eliminate lactic acide bacteria entirely) <= some lactic acid bateria can grow even at pH3.5
83
What is the number of yeast cells contained in each ampoule of "kyokai yeast"?
20 Billion yeast cells
84
What is the kettle used for koshiki?
Wagama (和釜）
85
State two reasons for Gentei Kyusui process is used for
1. White rice used for ginjo-shu is much drier than that used for ordinary sake, and thus water is absorbed rapidly as soon as washing begins. The rice needs to proceed quickly to draining in about 10 minutes in order to stay within the targeted white rice water absorption ratio
2. Since rice for ginjo-shu is very brittle, it is more desirable to wash by hand
86
What is the method of using glutinous rice, which is more soluable than sake rice and non-glutinous rice, for the fourth stage (Yondan) called?
Mochi-gome-yondan (glutinous rice yondan, もち米四段）
87
(Yamahai-moto mashing)
After 3 or 4 hours of Mizu Koji what process is initiated?
Kumi-kake (汲みかけ）
88
(Sokujo starter culture)
During Fukure-yudo process on Day 3 through Day 7, what temperature range the hot water filled in Daki is set at and what temperature the paste-like shubo directly around the daki is warmed to?
* 60~70 C
* 30 C
89
What results in having too little water absorbed after tane-kiri?
Insufficient fungus growth
90
What are "**Moro-haku-zukuri **(諸白造り)" method of brewing Bodai-izumi used in in Shoryakku-ji in the 15th century and "**Kata-haku**(片白)" method used, standard at that time?
* Moro-haku-zukuri: Used white rice for both koji and kake
* Kake-haku: brown rice for koji-rice and white rice for kake
91
State the similarity of Shubo and Moromi
* Both use rice, koji and water to ferment and convert starch to suggar
92
(Sokujo starter culture)
What are two purposes of **Utase** (打瀬) on Day 2 of Shubo making?
1. Lower the shubo temperature to avoid unwanted microorganisms growth
2. Concentrate on saccarification during the first half of the sokujo-shubo process by quickly lowering the shubo temperature under 10 C
93
(Kimoto-type starter culture making)
What bacteria starts to work after Shosan-kangen-kin in Utase stage?
* Good lactic acid bateria that is attacched to the koji or wooden apparatus begin to grow and produce lactic acid
94
What component produces aroma of a fresh apple-like?
A sweet banana-like aroma?
* Apple-like aroma: Ethyl Caproate
* Banana-like: Isoamyl Acetate
95
(Yamahai-moto mashing)
Why is so important to manage the temperature at Mizu Koji stage?
* Risk of Haya-waki if the mashing temperature is above 10 C
* Nitrate reducing bacteria and lactici acid bacteria become inactive at below 5 C
96
List the processes performed on Day 2 of Koji-Making
1. Kiri-kaeshi (切り返し）
2. Mori (盛り）
3. Naka-shigoto (Intermediate mixing of koji, 仲仕事)
4. Shimai-shigoto (final making of koji, 仕舞い仕事）
97
(Yamahai-moto mashing)
Typically done after kumi-kake to achieve a consistent mash and to lower mash temperature to target range of 5 ~ 6 C. What is the process called?
**Ara-gai** (荒櫂）
98
In case of ginjo-shu, a particular process from washing to draining is performed. What is it called?
Gentei Kyusui (limited water absorption 限定吸水）
99
(Kimoto-type starter culture making)
Just prior to Karashi stage, what causes (2) any remaining lactic acid bateria will die off?
* Alcohol produced by the yeast
* High temperature
100
What is done to lower the temperature reached at Naka-shigoto at Shimai-shigoto stage (Day 2 of koji making)?
Spread the layer of koji over to the entire box
101
What is pH?
An indicator of acidity or alkalinity with 7.0 being neutral (lower more acidic)
102
In what year the National Brewing Laboratory (current National Research Institute of Brewing) was establshed?
1904
103
For the secondary fermentation, if sugars are added after the creation of sake (after filtering), will it be considered as a manufacturing product ouside the seishu category?
Yes
104
What method of filtering was used to respond to a tendency in the early Showa period (late 1920s to early 1930s) for colorless sake to be highly evaluatd at the Annual Japan Sake Awards?
Use of activated charcoal for filteration
105
What is the origin of Kyokai yeast #9?
The yeast from the famous sake "**Kouro**"
106
What is Jizake?
Locally brewed sake, 地酒, using rice, water and yeast of local origin
107
Define Moromi
The white porridge-like mixture of solids and liquids, produced by mashing and fermenting shubo, water, koji, and steamed rice in a large tank.
Sake is created by pressing this mixture
108
(Kimoto-type starter culture making)
What is Utase (打瀬) process?
The koji enzymes break down steamed rice and the sugars which become nutrients for microorganism start to be produced
109
(Kimoto-type starter culture making)
At the end of Daki-ire" stage, what some breweries prefer to do do?
Add cultured lactic acid bacteria instead of waiting for natural lactic acid bacteria to emerge
110
(Kimoto-type starter culture making)
What is the first Yama-oroshi called?
* Ara-suri (rough grinding)
* Ichiban-suri (first grinding)
111
How many types of enzymes are produced by koji mold but in order to achieve the ideal balance of enzymes as well as their productivity, what is the maximum temperature range set at?
40-43 C
112
What is Kyokai kobo #9?
Known as Kouro yeast or Kumamoto yeast.
(Suited for making ginjo-shu with long low temperature fermentation. Has rich aroma, and mellow taste. Reliable, standard yeast for ginjo-shu). Extracted in 1953 and became Kyokai kobo in 1968
113
In Nama-zake enzymes and other substances remain in an active state, causing changes in compostion during storage what unpleasant conditions may result (3)
* Amadare (over-sweetening phenominon, 甘ダレ）
* Generation of Mure-ka, ムレ香
* Nama-hine-ka , 生老香
114
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation can be done to mix the top and bottom layerers to ensure the liquids would not stay at the bottom of takn?
What is this mixing process specifically called?
* Kai-ire (mixing ingredients, 櫂入れ）
* Ara-gai (rough mixing, 荒櫂）
115
(Yamahai-moto mashing)
What does Ara-gai mean?
Mixing with paddle stick, **kai** (櫂)
116
(Sokujo starter culture)
What are the operation and phase between the time of utase and fukure called?
* Mae-daki (前暖気）
* Fukure-yudo （膨れ誘導）
117
(Sokujo starter culture)
While the first half of shubo-making focused on suppressing yeast growth and facilitaing saccharization, what is the focus of the processes after Waki-tsuki?
Growing healthy yeast
118
What is Koji?
Steamed rice in which koji mold has grown
119
Who developed the current mainstream of **hana-kobo**, extracted from flowers?
Professor Emeritus **Hisayasu Nakata** of the Laboratory for Alcohol Studies, Brewing and Fermentation Department at the formerly Tokyo University of Agriculture Junior Colleget (established a method of extracting yeast from natural flowers
120
Since moromi for sake is pH4+ (low acidity and high pH) how does it avoid rotting?
* Brewed in a clean environment
* Fermented at low temperature (favors sake yeast more than lactic bacteria)
* Three-step fermentation process, **san-dan-jikomi **
121
What are the benefits of kimoto-type starter culture making(3)?
* Creates highly alcohol resistant yeast due to its strong membrane
* Resistant to high temperatures (over 30 C)
* Active fermentation can be seen even towards the end of the mashing period, resulting in rich and tasteful sake
122
What is sake shipped undiluated (water not added after the pressing) called?
Genshu (原酒)
123
Which starter cultur making method has it starter culutre purchased and is added?
Sokujo-type starter culture making
124
(Kimoto-type starter culture making)
What is the following process called:
Several hours after Shikomi or Moto-date process, the mash will be mixed every few hours - 2 or 3 people work in a team to mix and grind the contents of the tub with a stirring paddle, Kai
Yama-oroshi (山卸) or Moto-suri (酛摺り）
125
What are two methods of Hi-ire?
1. Coil type (**jakan-shiki**, 蛇管式)
2. **Binkan hi-ire** (pasteurization by the bottle, 瓶燗火入れ)
126
What is **Bodai-sen** (菩提泉)?
In the 15th century, making starter culuture was the equivalent of making sake itself and the resulting fermented drink was called **Bodai-sen**
127
What is "hana-kobo"?
Sake using yeast developed by joint industry-university research and sold commercially
128
How is Brewer's Alcohol described by "Sake no Shori (Guide to Sake)" published by the National Tax Agency, Liquour Tax and Industry Division, Taxation Department)?
Alcohol that is fermented and distilled using starches and saccharides as raw material
129
What is "Kijo-shu"?
Developed by the National Research Institute of Brewing for sake that is high value added, it has less mashing water (kumi-mizu) added at Tome-zoe and instead, the equivalent volume of sake is added in its place
130
In Toko-momi stage what determines the yield of koji?
The water absorption rate after the tane-kiri
131
What is the water added after pressing before bottling to make the sake achieve around 15 to 16 % alcohol content?
Wari-mizu (割り水)
132
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
When rapid temperature increases are expected, what can be done to slow down the fermentation process in the early stages of moromi?
Decrese the ratio of water (kumi-mizu buai) slightly
133
What is one of the most important aspects of shubo?
It contains the right amount of lactic acid required to maintain the acidity of moromi
134
(Kimoto-type starter culture making)
Why is "daki-ire (暖気入れ)" performed after Utase?
The growth of the good lactic acid is slow since not enough sugars have accumulated thus the need to gradually increase the mash temperature from around 5~6 C
135
(Kimoto-type starter culture making)
What is a stirring paddle used in Yama-oroshi process called?
Kai (櫂)
136
List the taste characteristics of "non-filtered" and "filtered" sake
* Non-filtered: A refreshing but rich taste of freshly pressed sake
* Filtered: Smooth with a clear taste
137
What does Acid Carboxypeptides do?
Breaks down **peptides** into **amino acids**
138
In Ori-biki process, two holes one lower and the other placed higher on the side.
What is blended sake using sake taken from the lower draining hole or sake that is bottled directly without the ori-biki process called
Ori-garami (おりがらみ）
or Ori-zake (おり酒)
139
In Fune Joso pressing, what is the main fraction, which is obtained by lowering a celiing-like weight and applying pressure called?
**Nakadori (中取り)**
or
**Nakakumi (中汲み）**
140
(Kimoto-type starter culture making)
Why is nitrate-reducing bacteria and nitrous acid vulnerable to in Daki-ire process?
And what is lactic acid bacteria vulnerable to?
* Lactic acid
* Acids thereby decreasing due to the lactic acid created by themselves
141
What is the size of **Seishu-kobo**?
5~10 microns long
142
(Sokujo starter culture)
What process is the period between moto-wake (wake) and when the shubo is used for moromi?
Shubo-no-Karashi
143
What term is used for the koji-kin to be dried and to leave the koji to dry for a day?
* **de-koji kanso** (出麹乾燥）
* **koji-no-karashi**(麹の枯らし）
144
What are the requirements of shubo-shitsu (shubo room)?
* Dry, clean room with no chance of puddles forming on the floor
* Ventilation to prevent dust and insects from entering
* Room temperature of 4 to 5 C
145
What is the primary objective of jo-kyo?
* Create pre-gelatinized starch by heating the soaked rice with appropriate content of water with steam
* This makes the starch more reactive to the enzymes produced by the koji while making the rice more soluble
146
What is the benefit of using Renzoku-mushimai-ki (continous rice steamer 連続蒸米機）over koshiki?
No need to take out the steamed rice, making it an efficient process (rice typically travels through the tunnel for 25 to 40 minues vs 60 minutes for koshiki)
147
(Kimoto-type starter culture making)
What is the following process called:
after Orikomi process where two tubs are combined, the following day and the day after, and eventually all of the contents are combined and put into ths shubo tank?
Moto-yose (酛寄せ)
148
What is the characteristic of Kijo-shu?
* **Nihonshu-do** (sake meter value, 日本酒度）: Minus 40
(making it as sweet as plum wine)
* Acidity: 3ml
149
What are the most popular "kyokai yeast" today (2) and the reason?
* #6 and #9
Sake brewed with these classical yeasts are very stable and their flavor often improves significantly in the fall ( a phenomenon called "**aki-agari**")
150
Define enzymes
Proteins that function as a catalyst (a substance that expedites the rate of chemial reaction without itself undergoing any chemical change)
151
At what temperature enzymes generally lose their functionality because the structure of protein is destroyed due to thermal denaturalization?
At 60 C
(works better in warm water than in cold water)
152
(Sokujo-Shubo) how can the growth of yeast be confirmed?
The forming of gases called Fukure （膨れ), one week into the process
153
At what point brewer's alcohol NOT permitted to be added ?
Not after pressing but may be added to the moromi as a sub-ingredient
154
What is Kyokai kobo #6?
Extracted from "Aramasa" in Akita (high fermentation power and has mild clear aroma. Tends to create crisp sake) in 1935
155
In the Yamahai-moto mashing, compared to Kimoto method what step is skipped and is performed instead?
* Skips the process of yama-oroshi
* Adds Mizu-koji (koji and water mixture) used to grow shubo
156
What the two books "**Tamon-in Nikki**" and "**Goshu-no-Nikki**" from Muromachi Period (1336-1573) helped to create?
Starter culture of "Bodai-moto" by "Society of Sake Brewing with Bodai-moto from Nara" originally developted in Shoryaku-ji in the 15 th century to brew Junmai-shu
157
What characteristic of lactic acid bateria is used in making the kimoto-style starter culture?
* "Good" lactic acid bacteria can survive at around 7 C while "bad" lactic acid bacteria can only survive at 10 C or higher
* The shubo (starter culture/yeast starter) is typically mashed at a low temperature of 5 C to 9 C
158
Which koji mold is used for sake breweing?
Yellow koji mold
159
What are serval dozen long bags made of synthetic fabric being prepared to use Fune pressing called?
**Saka-bukuro** (cloth bags, 酒袋)
160
Describe Toko-momi (床もみ)
Workers will mix the steamed rice thoroughly so that the spores attach evenly to each grain of rice after Tane-kiri.
161
What is the ratio of koji-rice to the total rice wieght used in the stages after shubo making to the tome-zoe stage called?
Koji-buai (koji ratio, 麹歩合)
Increasing koji-buai boosts the produciton of yeast cells, resulting in increased acidity of the moromi and vigorous fermentation
162
(Yamahai-moto mashing)
What is the below procress called:
Sprinking the steamed rice with the liquid that has accumulated in the cylinder that is placed insided the shubo tank?
Kumi-kake
(The decompostion and saccharification of steamed rice is accelerated by exposing the steamed rice to the liquid which contains a high volume of enzymes)
163
(Sokujo starter culture)
Why did Baume degree declined 1 point at Waki-tsuki compared to Fukure?
The decline in Baume is the result of yeast consuming sugar
164
(Sokujo starter culture)
What exactly is done in Kumi-kake (汲みかけ)?
A hole is dug in the steamed rice to insert a cylinder without a bottom face. Liquid (liquid containing koji enzymes) will accumulate in the cylinder, like water accumulates in a deep well, which is scooped and sprinked on the steamed rice surface
165
Name the three koji-kin (koji mold)
* ki-koji-kin (yellow koji, 黄麹菌) for sake
* kuro-koji-kin (black koji, 黒麹菌) for shochu
* shiro-koji-kin(white koji, 白麹菌）for shochu
166
When the moromi alcohol content reaches 18% and amino acids and sulfuric compounds are released into the moromi creating a bad taste and over-ripe smell, what can result when this condition occurs?
Hine-ka (off flavor, 老香）
In general in the case of sake, flavor tends to deteriorate when there is exessive alcohol production (not apply to shochu fermentation mash)
167
168
List the processes of Raw Materials and Koji-making(10)
1. Bran, Brown Rice
2. Rice Polishing, White Rice
3. Karashi
4. Washing
5. Soaking and Draining
6. Steaming
7. Cooling
8. Toko Kikan
9. Tana Kikan
10. De-koji
169
What is the yeast that grow on the inside or in the soil of breweries called?
**Kuratsuki Kobo**, 蔵つき酵母
170
List the four major enzymes found in yellow koji for sake making
* Alpha-amylase
* Glucoaylase
* Acid Protease
* Acid Carboxypeptides
171
What can each ampoule of Kyokai Yeast produce:
* raw material rice
* Junmai-shu sake
* raw material rice: 700 kg ~ 1500 kg
* Junmai-shu sake: 1.5 kilo-liters to 3 kilo-liters, or 830 to 1,660, 1.8-liter bottles
172
What sake is said to be a reproduction of a method called "Shiori" written in the Engi-shiki fo the Heian period?
Kijo-shu
173
List the processes of making Sokubo-shubo (quick fermenting shubo、速醸酒母)
Day 1: Mizu-koji / Shikomi / Kumi-kake
Day 3-7: (After Utase) Fukure-Induction (Saccharification)
Day 7-9: (After Fukure) Waki-Tsuki (Propagation of Yeast)
Day 10-13: After (Waki-Tsuki Yasumi) Wake / Karasahi (Preparation of Yeast)
174
Where does Seikiku take place?
Koji-muro(麹室)
(a clean room with controlled temperature and humidity, resembling a sauna)
175
What term describes the amount of fungus spread on the surface of koji?
Haze-mawar (ハゼ廻り）
176
What is the risk of kimoto type method of the starter culture making?
Involves more microoranisms thus more risks of contamination during the starter culture making process requiring more technique and handling
177
At Naka-shigoto (Day 2 of koji making), what would have been the temperature risen to?
34-36 C
178
(Sokujo starter culture)
Yasumi of Waki-tsuki Yasumi means rest? Why?
* The heating operation using Daki is no longer necessary
* No longer required to increase Shubo temperature as the heat generated by active yeast cells is more than sufficient
179
(Kimoto-type starter culture making)
During the shikomi or moto-date stage what are the temperatures of:
* Mash
* Cold Water
* Steamed rice cooled to
* Mash: 5 ~ 6 C
* Cold Water: 4 ~ 5 C
* Steamed rice cooled to: 40 C
180
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What is each day of the san-dan-jikomi called?
1. .The first day: **Hatsu-zoe** (also called soe, the first addition, 初添)
2. The second day: **Odori** (rest period, 踊り）
3. The third day: **Naka-zoe** (also called Naka, second addition, 中添)
4. The fourth day: **Tome-zoe** (also called Tome, final addition, 留添）
181
What is the amount of brewer's alcohol (at 95% alcohol content) that can be used in specially designated sake capped at?
10% of total white rice volume
182
What is the starting temperature of sokujo-shubo and why is set at this temperature?
* 18~20 C
* Decomposion of and saccharization of the steamed rice occurs quickly
* Since the shubo room teperature is low (4~5 C), the sokujo-shubo temperature cools down and reaches its minimum temperatture by the next morning
183
The timing of de-koji is currently determined by?
Its appearance (10X magnifying glass to evalute the change in koji-kin)
184
What are the common countermeasures against lactic acid bacteria found in moromi (2)?
1. Prohibiting the wearing of outside shoes indoors; washing, sterilizing, and drying of tools and tanks, washing hands to keep a high sense of hygiene
2. Mashing using shubo with relatively low pH, thereby limiting the growth of lactic acide bacteria while adding large amounts of pure yeast into moromi so that the unwanted microornisms are vastly outnumbered
185
Two categories of shubo are:
1. **Kimoto-kei shubo** (Kimoto-type starter culture)
2. **Sokujo-kei shubo**(Sokujo-type culutre, 速醸系酒母) - its variant **Ko-on-tokakei-shub**o (高温糖化系酒母)
186
What are the ingredients of Shubo(4)?
* Steamed rice
* Koji
* Yeast
* Water
187
What does through steaming do to the chains of glucose?
The chains of glucose separate from each other, creating suffcient space between the chains. Only after this, the enzymes in the moromi can penetrate and activate
188
(Kimoto-type starter culture making)
In modern kimoto-style starter culture making what happens if cultured premium yeast is not added separately in kimoto-style shubo?
Strongly acidic yeast existing in the brewery ("kuratsuki kobo", house yeast, 蔵つき酒母）will being to propagate
189
What term is used to determine the timing of de-koji (Day 3 of koji making)?
De-koji Hantei (出麹判定）
190
What is a traditional steamer (to steam rice) called?
Koshiki (甑）
(continuous rice steamer)
191
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
When counting the number of days of the moromi, what is the day of Tome-zoe counted as?
Day 1
192
In Toko-momi stage, why the steamed rice needs to be wrapped in cloth and kept from drying after Tane-kiri?
Koji-kin is a type of mold, it prefers high humidity, and spores only germinate at above 97% relative humidity
193
What are pros and cons of using carbon filtering?
* Pro: Transparent color
* Pro: Unwanted taste eliminated, creating a crisp and clear taste
* Con: Some of the flavor is lost
194
For Akita style Kimoto, why is the temperature controlled using an **anka** (electic heater) rather than wooden daki-daru (barrels of hot water, 暖気樽) (2)?
* Low heat connectivity
* Can breed microorganisms
195
(Kimoto-type starter culture making)
What is the following process called:
After Yama-oroshi, the contents of two tubs are combined and is mixed occasionally using a spatula?
Orikomi (folding, 折り込み)
196
What is typical koji-buai (%)?
21% (normal range of 20 ~ 23%)
197
(Kimoto-type starter culture making)
What is the bacteris first starts to work during Utage process and what does it do?
* Shosan-kangen-kin, 硝酸還元菌）
* The nitrate-reducing bacteria Shosan-kangen-kin breaks down the nitrates in the wanter and starting to produce nitrous acid
* Nitrous acid suppresses the growth of unwanted wild yeast in the initial stages of starter culture making
198
(Sokujo starter culture)
What is the objective of Mae-daki?
Minimize the growth of yeast cells while promoting saccharification?
199
What is the san-dan-jikomi method trying to do(2)?
1. To avoid the sudden dilution of yeast cells, acids and alcohol contained in the shubo, and there is little room for lactic acid bacteria to sneak in
2. Fermentation for moromi occurs at 17 C or below with a starting moromi temperature typically 10 C or under. This allows yeast to grow but is not suited for the growth of lactic acid bacteria. Yeast is more resistant to low temperatures than lactic acid bacteria
200
During Mori (Day 2 of koji making) stage why are most breweries quickly pass the temperatue of 35 C to reach 40-43 C range?
To try descrease production of amino acids, they use the optiomal temperature of the main enzyme in yellow koji. Carboxypeptides is an enzyme that breaks down peptides formed by the breakdown of proteins into amino acids is most abundantly produced at around 35 C so it is necessary to pass through this temperature range quickly so that it can be brought into the maximum tempearute of 40-43 C
201
(Sokujo starter culture)
By Day 2 of Shubo making what will the temperature of shubo itself become?
7~8 C (at or below the lowest limit at which yeast can grow, the yeast cell count is considerably lower than when moromi is mashed)
202
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
At Tome-zoe stage, what are the tempetature of ginjo-shu and ordinary sake?
* Ginjo-shu: 6 ~ 7 C
* Orindary Sake: 7 ~ 10 C
203
What is Kyokai Kobo #7?
"Masumi yeast" from Nagano, current best seller, considered the standard yeast of sake after WWII (Elegant aroma and high fermentation power). Extracted in 1946
204
Define Sokubo-shubo(速醸酒母)
* A safe method to grow only the high quality pure-yeast
* Most popular shubo today
205
What is **Ori-sage**?
A process to purposely precipitate proteins which may cause cloudiness
206
What role koji plays to the taste of sake?
Adding richness, more koji results in more depth of flavor and richness while decreasing results in a light flat taste
207
State the diferrences of Shubo and Moromi (3)
* Shubo: strong acidic and bitter taste
* Moromi: the flavor of moromi is adjusted with the ultimate purpose of drinking in mind
* Shubo: contains 10~12% alcohol in the final state
* Moromi: typically 16~18% alcohol in its final state
* Shubo Koji-buai (the ratio of koji to total while rice, 麹歩合): 33%
* Moromi koji-buai: 22%
208
What are three methods of making Sparkling Sake?
1. Kassei-seishu (unpasteurized nigori-sake)
2. After the pressing, fermentation is continued in a bottle or tank. to allow carbon dioxide to dissolve ( with the lees removed and the other with a slight cloudiness)
3. Sake that has been bottled with a carbon dioxide gas
209
What is the following method of making shubo called known:
"not use hangiri (tubs) but instead uses one tank, as in the case of yamahai-mot. An electric mixer is used to perform yama-oroshi extensively, emphasizing the fact that that yama-oroshi process yields a higher rate of decomposition and saccharification (of steamed rice and koji) than Sokujo method"
Akita style Kimoto
210
For non-junmai shu, brewer's alcohol can be added. What timing the alcohol is added and what concentration?
* 3 to 1 day before or just before the pressing
* 30%
211
Who was "Kikuji Yabe"?
Extracted sake yeast from moromi in 1895 and anoounced it as "Saccharomyces sake Yabe" in 1897
212
At what temperature the growth of koji mold stops once it reaches?
45 C
213
Such as for beer fermentation, in which saccharification and alcohol fermentation occu indepently is called what fermentation?
Muliple Sequential fermentation(**tanko-fukushiki-hakko**, 単行複式発酵)
214
Define haze-komi (ハゼ込み)?
The degree to which koji-kin has grown into the center of the grain
215
Name the two rooms where koji-muro is separated in most breweries
* Toko (bed used for koji making, rices is set on the first day)
* Tana (for storing rice on shelves from the second day onward)
216
(Sokujo starter culture)
Instead of using traditional large tubs (hangiri), what is being used to cool the shubo in Wake process (Days 10 though 13 of Shubo Making) today?
Reikan (cooling pipes, 冷管）
(Several long aluminu tubes filled with ice are placed in the shubo instead of using the tubs
217
What type of sake goes through pasteurization twice, once before storage and once before bottling?
Typical/standard sake
218
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is done on the third day, Naka-zoe?
Water, koji and steamed rice is added
219
In addition to thorough hygiene environment in the brewery, why hi-ire(heat sterilization, 火入れ), and sterilization of utensils and tools are so vital?
Hiochi-kin can grow even in 21% alcohol content sake
220
What index is used to monitor the water content of soaked rice, instead of the amount of water itself?
* White rice water absorption rate (hakumai-kyusui-ritsu 白米吸収率)
* The absorption rate is showin in % and represents the increase in weight after soaking versus the dry weight before soaking
* For example if dry rice that weighed 100 kg increased to 130 kg after washing, soaking and draining, the white rice absorption rate would be 30%
221
What is the following process called:
The freshly pressed sake still contains fine sediments (starch, insoluble proteins, yeast etc) which make the sake appear cloudy. L:eaving it for a while in a cool place the sediment sink to the bottom and the top layer become clear.
Ori-biki (澱引き)
222
Two reasons superheated steam are used in koshiki nowdays
* Removes moisture from the surface of steamed rice and returns to 100C
* Used to make gaiko-nainan (hard on the outside while soft inside （外硬内軟）steamed rice in the latter half of the steaming process
223
How long will it take to become koji?
Two days:
* Toko-kikan (床期間）the first day
* Tana-kikan(棚期間）the second day onward
224
(Sokujo starter culture)
What is the process of Days 9 through 12 of Shubo Making called?
Waki-tsuki Yasumi (湧付き休み）
225
What is a starter culture making method that is said to have been used in the 15th century?
Bodai-moto (菩提酛)
226
(Yamahai-moto mashing)
In the mizu koji process, what temperature range the steamed rice used to be cooled down?
What is the goal of temperature rage of mizu koji as this stage?
* 15 ~ 20 C
* 9 C
227
(Sokujo starter culture)
How much of pure Kyokai yeast in ampoule?
One ampoule of kyokai yeast contains 20 billing pure yeast cells
228
Describe Kiri-kaeshi (on the morning of day 2)
* Equalizing moisture and product temperature
* Koji is placed in a kiri-kaeshi machine or sieve which breaks the koji loose
* For ordinary sake, the mold hyphae appear as dots on the parts of the steamed rice.
* Koji for ginjo-shu have fewer mold hyphae so they are less prominent and looks like short white hair
229
(Sokujo starter culture)
What are the temperature and Baume ranges at Wake (Days 10 through 13 of Shubo Making?
* 20 to 23 C
* 7 to 9 (compared to 15-16 at Waki-tsuki)
230
What is the primary purpose of "Washing" white rice?
* Eliminate rice bran from the surface of the grain
* Absorpion of water begins during the washing process
231
Using Fune pressing, what is an undesired smell which develops if the bags are not washed and stored properly called?
**Fukuro-shu **(袋臭）
(in addition if the pressing room (**funaba**, 槽場）is warmer than 15 C, the bams may develop a sour smell and mold may develop
232
In which period the addition of alcohol started to perform?
Edo Period when shochu derived from sake-kasu was used
233
What two categories the steamed rice are separated?
* Used for fermentation (**kakemai **掛米）
* Used for making koji (koji-rice 麹米)
234
(Sokujo starter culture)
During Waki-tsuki Yasui stage (Day 9 though Day 12 of Shubo Making) when the temperatures to hover around, what risk needs to be cared for?
Yeast cells dying at temperature over 25 C
(A good aroma exists but in terms of taste, acidity, bitterness and astringency increases)
235
Why are Shikomi haigo (brewer's receipe, 仕込配合）and Buai (ratios) so important in sake brewing?
The ratio of sake, water, and koji, not only directly impacts flavor, but also dictates fermentation speed.
In the case of shubo, this would mean the receipe to grow yeast in great quantities
236
What are three methods for pressing sake?
1. Fune (boat, 槽)
2. Automated Pressing Machine
3. Shizuku-shibori (drip pressing, 雫絞り)
237
What is the limit of lactic bateria widely used for malolactic fermentation in winemaking?
And for Hiochi-kin(a type of lactic bacteria 火落菌) which causes problems in chozo-shu(貯蔵酒)?
* Wine lactic bateria: 14% alcohol
* Hiochhi-kin: grow even in 22% alcohol content
238
(Sokujo starter culture)
Describe Fukure-yudo operation
* Parts of the shubo are warmed using Daki for 2~3 hours
* As Daki is taken out, it is also used to mix the shubo to achieve an overall temperature increase of 2 C.
* The temperature will drop by 1 C by the following morning
* The temperature is raised and lowered to suppress yeast growth
* At this point there ae few yeast cells, and virtually no heat generated
239
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
During the san-dan-Jikomi stages which stage will have the lowest temperature?
Tome-zoe stage
(the low target temperature is intended to slow down yeast activitiy as higher temperature will cause uncontrollable chain reaction resulting in a rapid increase in moromi tempearture, making it difficult to manage)
Hatsu-zoe stage encourages yeast activity so the temperature is relatively high
240
T/F: Kumamoto-kobo is a famous example of prefecture-developed yeast
T (Kyokai yeast #9, still distributed as Kumamoto-kobo KA-1)
241
(Sokujo starter culture)
When the first Daki is immersed at the end of Utase and the beginning of Fukure Yudo steps, what is the temperature of Shubo?
Then after the fifth day of the Fukure Yudo with repeated immersing of Daki, what will be the temperature?
* 8 C
* 15 C
242
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is done on the fourth day, Tome-zoe?
Water, koji and steamed rice is added
243
During and after WWIi when rice was in short supply the government encouraged the use of brewer's alcohol to increase alcohol volume.
What was these sake called?
"**Triple brewed sake (san-zo-shu**, 三増酒 or **san-bai-zojo-shu**, 三倍増醸酒)
(contributed to the negative image of alcohol added sake)
244
What is the shubo buai for ordinary sake and ginjo-shu?
* ordinary sake: 7~8%
* ginjo-shu: 5%
(below 5%, spoilage may occur)
245
Out of lactic acid bacteria, koji mold and yeasts, which can live without oxygen?
* Lactic acid
* Yeast can live regardless of the presence or absence of oxygen
246
What is alcohol content of unprocessed sake directly pressed from moromi?
About 20%
247
What is the sake that do not undergo pasteurization even once between the period of pressing the moromi and before shipment called?
Nama-zake (or pronounced Nama-shu, 生酒)
or Nama nama、生生
or Hon-nama、本生
248
(Sokujo starter culutre)
What is the process done during Day 3 through Day 7 of Shubo making called after Utase (打瀬)?
Fukure-yudo (swelling of Inducement, 膨れ誘導）
249
What would have impact on having the firmness and moisture of the steamed rice(2)?
* Seikiku (the process of producing koji, 製麴）
* Decomposition of the steamed rice in the moromi
250
Define **shikomi-haigo**
The ratio of ingredients at soe-zoe, naka-zoe, and tome-zoe, can be considered like a receipe for cooking
251
What is the most commonly used pressing method for sake entering Annual Japan Sake Awards?
Shizuku-shibori
252
Why long-aged sake stored for long periods of time gradually acquire a golden-yellow or amber color?
Saccharides and amino acids found in the sake react (called the Maillard reaction) during storage to create melanoidin, a coloring substnace
253
Describe yeast activity at the following alcohol level:
* Alcohol up to 10%
* At 10 to 14%
* At 15%
* At 16% and beyond
* Alcohol up to 10%: Yeast not only ferments actively but aslo reproduces
* At 10 to 14%: yeast does not reproduce but ferments actively
* At 15%: fermentation starts to slow
* At 16% and beyond: some yeasts stop fermentation, autolysis is triggered as soon as alcohol content reaches 18% for traditional yeasts
254
How long does Ko-on-toka-shubo takes compared to Sokujo Shubo?
One week compared to two weeks to complete
255
Discuss why 55 C is the ideal temperature set for decomposing and saccharizing steamed rice for Ko-on-toka-shubo (4)?
* Koji enzymes are most active around 55 C
* Microornisms actively grow at this temperature is non-existent, benefitting hygienically that sokujo-shubo
* Exceeds 55 C, enzymes lose their funtionality and saccharificaiton becomes difficult
* If significally lower, a risk of unwated microrganisms growth
256
Traditionally what indication was to begin Shimai-shigoto (Day 2 of koji making)?
Koji emits a distinctive **kurika** smell (smell of chestnut flowers, 栗香) and develops a sweet taste
257
Describe coil type (**jakan-shiki**) hi-ire method
Coil is placed in a tank filled with boiling water and sake is passed through it
258
List the role of koji (2)
* To supply shubo and moromi with the enzymes required to breakdown the starch and proteins contained in steam rice
* To provide vitamins and other nutrients to promote the growth of yeast
259
What is the crux of shubo making(2)?
How to:
* Eliminate unwanted microorganisms
* Successfully reproduce (in high quantitiy, purely, and helathily) only the high-quality sake yeast
260
How long the rice is steamed in koshiki?
60 minutes
261
(Sokujo starter culture)
What signals the end of Kumi-kake process?
When liquid begins to accumulate on top of the steamed rice (the ininially murky liquid gradually becomes clear. Typically the steamed rice stops absorbing liquid after a full day and night)
262
List ph levels where generic bacteria, lacitic acid bacteria, fungus and yeast can survive
* Generic bacteria: Best around ph 7, survive to ph5.0 to ph5.5
* Lactic acid: Strong in acidic environment even more acidic than ph 3.5
* Fungus : Best around ph5.0 and ph6.5
* Yeast: Best around ph4.0 and ph5.0, can survive up to ph3
263
When the steam rice is brought into koji-muro, what is the temperature and what is the primary activity in HIki-komi?
* Slightly above 36 C
* The rice is spread onto the workbench and invert to ensure consistent temperature down to about 35 C
264
Define Hi-ire(2)
* Pasteurization process to halt residual enzyme activity and kill off hiochi-kin and other bacteria that lead to lactic acid contamination of sake known as Hiochi
* By heating sake for a specified amount of timem typically at 60 ~ 65 C so as not to spoil the taste
265
What does **Koshu** (aged sake, 古酒) indicate in term of production time?
Sake that was produced before the previous year
266
What is the characteristics of multiple parallel fermentation?
It realizes the production of strong sake with high alcohol content because glucose is continously added during fermentation
267
(Sokujo starter culture)
Shubo-no Karashi process (Days 14 and beyond of Shubo Making) to what the temperature the shubo to be lower down after 3 days and to eventually settle down at beyond?
* 10 C after 3 days
* 7 C beyond
268
(Sokujo starter culture) What determines the temperature during Utase (打瀬)?
The target temperature is such that yeast growth is minimized while enzymes can remain active and continue to break down starch to produce saccarides (the shubo temperature is set lower than 10 C to limit yeast growth)
269
What is the disadvantage of using Futa (lid, ふた) container in koji making?
It involves Tsumi-kae(re-stacking, 積み替え) as the containers are stacked high and the koji of the upper containers tend to have high temperature so it is necessary to rotate the position of the containers to elimiate temperature differences
270
Name the proces to prevent **hi-och**i (spolage 火落ち)
**Hi-ire **(heat pasteurization 火入れ) is performed to stop the activity of enzymes after which the stored sake is aged until shipment
271
Generally how many times sake is heated and at what timing?
* Twice
* After pressing (before storage)
* After bottling (before dispatch)
272
What is the target water absorption rate after tane-kiri for ginjo-shu and ordinary sake?
* Ginjo-shu: 32%
* Ordinary sake: 33%
273
In sake brewing, define **Baume**
A unit of measurement for specific gravity (density)
(in 1768 Antoine Baume discovered that salt water concentration can be measured using **buoys**
1 Baume is equivalent of the specific gravity of 1% salt water
274
Describe **nama-chozo-shu** (sake that is "stored raw")
Sake that is only pasteurized once before bottling
275
(Sokujo starter culture)
In cosidering Baume degree, how does one determing Waki-tsuki has begun?
Baume degree declined one point compared to Fukure (Baume Degree: 16 to 17)
276
In which year and organization conducted an experiment to show there is no difference in the components of shubo created with or without the yama-oroshi process, leading to the practical application of Yamahai-moto?
* 1909
* the National Brewing Laboratory
277
What is Kyokai Kobo #14?
"Kanazawa Kobo"
(Low acidity, Strong isoamyl acetate aroma. Predominantly banana-like aroma.
Said to have mild and balanced ginjo aroma. High fermenation power at low temperature
278
What is the benefit of using koji that has been laid to dry instead of being immediately used?
* Acidity will lower by about 0.2, and the sake will have a fresh aroma, with a lighter, less rough taste
* Such as "house" yeast and lactic acid bacteria adhere to the koji-kin, will be killed as drying has bactericidal effect
* Growth os koji-kin can be stopped at the best timing before spores are formed, the koji-kin is not aged (hineta 老ねた）and produce the flavor as intended
279
Define Yeast
A generic term for microorganisms that proliferate by cell division with the daughter cell budding from the mohter cell
280
What are the workers who work under the toji's direction during Gentei Kyusui process called?
Kurabito
281
What are the two representative examples of kimoto-type starter culture making and when are they established respectively?
* **Kimoto:** Early in the Edo period (1603-1868)
*** Yamaoroshi-haishi-moto (Yamahai-Moto)**, derivative of Kimoto, born in the Meiji period (1868-1912)
282
(Sokujo starter culture)
What are the steps of Day 1 Shubo Making (3)?
1. Mizu-koji (water and koji mixture, 水麹）
2. Shikomi
3. Kumi-kake (汲みかけ)
283
Name the yeast-culturing methods(2) that culture lactic acid bacteria, which produce the lactic acid that prevents contamination from unwanted microoranisms.
* Kimoto
* Yamaoroshi-haishi-moto (Yamahai-Moto)
284
(Kimoto-type starter culture making)
What is the objective of Dai-ire after Utase?
Accelerates saccharification, and lactic acie bacteria begins to actively produce lactic acid
285
List the temperature range reached at Naka-shigot and Shimai-shigoto (Day 2 of koji making)
Naka-shigoto: 34-36 C
Shimai-shigoto: 38-39 C
286
Define Multiple Parallel Fermentaion (Heiko-fukushiki-hakko, 並行複式発酵)
* Inside the moromi, saccharification of steamed rice occurs at the same time sugars are being broken down yeast (alcohol fermentation)
* Through the work of enzymes starch of steamed rice is broken down into dextrin, then glucose. This glucose is turned into alcohol, carbon dioxide and heat, through the work of yeast
287
For ordinary sake and honjozo-shu, what is the fermentation time (time required to make the moromi) when the maximum temperature is 15 ~ 16 C and when the maximum temperature is 13 C?
* 20 days when the temperature is 15 ~ 16 C
* 25 days when the temp is 13 C
288
What is the consequence of having the absorption rate too high?
The steamed rice will become too soft (excessive water content) and could lead to failure in koji making
289
What is "**Choki-jukusei-shu** (or** Koshu **or **Choki-chozo-shu** or **Hizo-shu**)?
Long-aged sake
290
When the temperature at Tome-zone is 6 ~ 6.5C for ginjo-shu, what is the time required to fermentation ?
4 to 5 weeks
291
At shimai-shigoto stage (Day 2 of koji making), what temperate range is adjusted from the temperature reached at the start of shimai-shigoto stage?
At the end of shimai-shigoto, what temperate range it should be stablized at?
* From: 38~39 C
* To: 36~38 C
* Stablized at peak temperature of 40~43C
292
For yeast of futsu-shu (ordinary sake, 普通酒）what is the upper limit of fermentation (% alcohol content) and for wine?
* Futsu-shu: 18~20%
* Wine: 13~15%
293
(Sokujo starter culture)
Afte the Fukure Yudo process, what can be noticed in the Shubo?
Emit a rich aroma, have acquired sweetness without a pastry taste, resulting in a rich taste with grape-like balance between sweet and sour.
294
What are the two way of cooling the steamed rice?
* Natural cooling method (for making ginjo-shu)
* Forced cooling (using a **continous cooling machine**)
295
(Kimoto-type starter culture making)
How is harmful microoranisms being elimated?
Making the starter culture acidic (lactic acid working)
296
What are the advantages of liquefaction brewing?
1. The initial state of fermentation mash is not porridge-like but more liquid, with easy stirring and temperature controll
2. Offers flexibility and a. wider possibility of achieving a taste not found in traditional sake, making it suitable for new product development
3. Utilization rate of rich starch is high and excellent economic efficiency (cost percentage)
297
In Ori-biki process, the sake is placed in a tank with two holes. Normally sake is taken out from the higher draining hole, what is it called?
Uwa-nomi (上呑み)
298
What is Kyokai kobo #10?
Extracted at the Meiri Shurui from moromi of several breweries in the Tohoku region by Chikara Ogawa.
Also known as "Meiri Ogawa Yeast"
(Long and low temperature fermentation, low acidity, creating a crisp sake with ginjo aroma but has low alcohol resistance)
299
At which place Bodai-moto method was established?
Shoryaku-ji (正暦寺) temple, a branch of Kofuku-ji Daijo-in (興福寺大乗院）in Nara City
300
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What is used to stir up dense moromi for Ara-gai process called?
Kai-bo (miixing paddle, 櫂棒）
A board attached at the end of stick in a T-shape configuration
301
LIst the steps of sake brewing
1. Polishing of brown rice into white rice
2. Washing, soaking in water, and streaming of white rice (1+2<=**genryo shori,** process of raw ingredients, 減量処理）
3. 20% of the steamed rice is used in koji making (**seikiku** 製麴）
4. Once koji (culture of a special species of mold on rice, barley etc., 麹) is ready, create **shubo** (starter culture/yeast starter, 酒母). 7% of the total steamed rice volume (**somai** 総米) , including koji, are used to cultivate yeast
5. Once shubo is ready, steamed rice, koji and water are added to create moromi (sake mashi/main fermentation mash, 醪), which then undergoes fermentation
6. After the moromi is fermented, the mixture is pressed (joso 上槽) and separated inot sake (日本酒）and sake-kasu (sake cake 酒粕)
302
In Fune pressing, what is the final fraction which is pressed under high pressure called?
**Seme (責め）**
or
**Oshikiri (押し切り)**
303
What is generally Haze-mawari at Shimai-shigoto (final mixing of koji, 仕舞い仕事)?
About 70%
304
(Sokujo starter culture)
What should be the temperature reached at Waki-tsuki step and Baume Degree?
* 17 C (15 C at Fukure)
* Baume: 15 to 16 (16 to 17 at Fukure)
305
Describe the first process of Yamahai-moto mashing
Mizu Koji process: 2~4 hours before mashing, 3~5 C cold water is added to the shubo tank together with koji and is mixed with a paddle, resulting the mizu koji water tempearature of 5 ~ 6 C
306
What is the process of making koji called?
Seikiku (製麴)
307
(Sokujo starter culture)
What is the appropriate length (days) for shubo-no karashi stage (Days 14 and beyond of Shubo Making)?
* 5 to 7 days
* Prolonged shubo-no karashi will weaken and kill the yeast cells
308
What does "pre-gelatinization" and "gelatinization" of starch mean?
The contained in the steamed rice expands
309
What is ** liquefaction brewing** ?
Steamed rice is effectively melted with enzymes befoer being added to the fermentation mash along with koji in the three-stage mashing process
310
(Kimoto-type starter culture making)
What is the following process called:
After Moto-yose, the contents are kept around 5 ~ 6 C and periodically mixed for the following three days promoting the decomposition of steamed rice
Utase (打瀬)
311
Describe "**Binkan hi-ire**"
Pressed sake is bottled and sterilized by dipping the bottles in hot water (the water is 65 C and dipped for several seconds)
312
(Sokujo starter culture)
Who provides pure yeast?
They can be purchased from the Brewing Society of Japan) in ampoule (disposal glass containers) for example Kyokai yeast is distributed from them
313
What is yeast distributed by the Brewing Society of Japan?
**Kyokai kobo** (Kyokai yeast, きょうかい酵母）
314
When was the rice polishing ratio requirement for junmai-shu set at 70% or under for junmai-shu?
What requirement is then added?
* 2004
* Koji-rice ratio is more than 15% (for all speciality designated sake to retain the quality
315
What make **Momo-iro-nigorizake** (peach colored cloudy sake, 桃色濁り酒) not white?
Using pink-colored yeast
316
What does Glucoamylase does?
Breaks down **dextrin** into **glucose **
317
(Sokujo starter culture)
What will be the temperature and Baume range at Waki-tsuki Yasumi process (Day 9 through 12 of Shubo Making)?
* Temperature: 20 to 22 C
* Baume: Decreases by 2.5 to 3 per day
318
What is the purpose of Yondan?
Add sweetness and depth to the taste
319
(Sokujo starter culture)
Define shikomi
The process of mixing cooled steam rice into mizu-koji and achieving intended temperature
320
The target cooling temperature for steamed rice depends on its use.
List those from the highest to the lowest
1. Koji making
2. Shubo maiking
3. the first stage of moromi making (**hatsuzoe ** 初添)
4. the last stage of moromi making (**tomezoe** 留添）
321
Of the total rice used in moromi, what is the percentage of total amount of rice used in shubo for ordinary sake?
About 7% (provided no fourth-stage mashing)
(for ginjo-shu, 5%)
322
Define the total amount of rice (so-mai, 総米) used in Shubo
Sum of Koji-rice and Kake-mai (rice used directly after streaming) that is calculated based on the weight of the original white rice used
323
Who was the man known as the "god of sake", contributed greatly to the development of Kumamoto-kobo as well as the overall quality improvement of sake?
Nojiro Kinichi 野白金一（のじろきんいち）
324
What are two activities done following Ori-biki?
1. Filtering
2. Hi-ire (except Nama-zake)
325
What do Kyokai yeast which ends with "01" mean?
"foam-less yeast"
(do not produce foam when fermenting mash or starter culture)
326
What is chief sake maker called?
Toji
327
What is an alternative method to check the timing of de-koji (Day 3 of koji making)?
White light is shone on the inside of the box and if the sides of the box show a pale yellow color, it is time to perform de-koji
328
(San-Dan-Jikomi, three-stage mashing, 三段仕込)
What operation is done on the second day, Odori?
Allow yeast to reproduce, so there is no addition on this day
329
Describe Tane-kiri (種切り)
The proper amount of tane-koji is placed in a small container. A fine wire mesh or cloth are used to cover the container to prevent the spores falling in clumps, and it is gently sprinkled over from a height of at least 50 cm above the steamed rice. Then the layer of rice is flipped over and the tane-kiri process is repeated.
330
(Kimoto-type starter culture making)
What time intervals Ichiban-suri (first grinding), Niban-suri (second grinding) and Sanbana-suri (third grinding) is done, and the duration of each?
* Ichiban-suri, 12 to 15 minutes in duration
* Niban-suri 3 hours after Ichiban-suri for 5 to 7 minutes
* Sanban-suri 3 hours after Niban-suri for 5 to 7 minutes
331
What is **de-zukai**(出使い)?
Add the koji to the moromi on the day of de-koji
332
What is happening in heiko-fukushiki-hakko of sake?
The starch of steamed rice is converted to glucose by koji enzymes and the alcoholic fermentation is done by the yeast in the moromi
333
Which sake comes out of de-koji sooner, ordinary sake or ginjo-shu?
Ordinary sake, and is normally in the morning.
Less mold hyphae are observed for oridanry sake
334
What does Alpha-amylase do?
Breaks down **starch** into **dextrin** (insoluble in water, enzyme cuts long chains of glucose)
335
What is the current share of starter culture for:
* Sokujo type
* Yamahai
* Kimoto
* Sokujo type: 90%
* Yamahai: 9%
* Kimoto: 1%
336
(Sokujo starter culture)
Name the state in which yeast is actively produced, and the carbon dioxide gas released in the process will cause an increase in the mash volume, and **suji-awa** (bubbles in a straight line, 筋泡) will appear on the surface of the shubo
Fukure
337
In what year the starter culture of Sakura Musume of Nada was distributed?
1906
338
What Nigori-zake that has not been pasteurized called?
**kassei-seishu** (sparkling cloudy sake, 活性清酒)
339
What is the main reason Koji is made in-house at each brewery?
Koji-making is considered the most important element in sake making
340
In koshiki to steam rice, what is a piece of wood with grooves to disperse the steam in multiple directions called?
And a board that resembles a duckboard that is placed above it?
* Koma (コマ）
* Sana (サナ）
341
(Sokujo starter culture)
What is the goal of Shubo-no-Karashi?
Ensuring yeast activity to settle down from during Waki-tsuki Yasumi and Wake processes where yeast processes at a maximum and actively generating heat by cooling Shubo as quickly as possible
342
What is adding water after tome-zoe called?
Oi-mizu (追水）
This accelerates fermenation when alcohol content up to 10%, once alcohol level reaches 12%, yeast stops its fermentation activity so it only dilutes the taste
343
Why is potassium nitrate iadded to during Mizu koji stage in Yamahai-moto mashing?
If there is no nitrate in the water, nitrous acid is not created, bringing the risk of **haya-waki** (早湧き), where yeast begins to grow before the necessary nutrients have been created sufficiently in the mash
344
Why benefical to be using a vaccum suction device or draining method employing centrifugal force rather than naturally draining the rice in a basket or cloth in Gentein Kyusui process (2)?
* More leeway (in time) for the gentei kyusui process
* Elimate moisture difference between the upper and lower layers of soaked rice
345
(Kimoto-type starter culture making)\
What results at the end of the shubo making process?
Only large amounts of lactic acid and sake exist will exist in the shubo
346
What type of yeast is "resistant to a chemical agent that specifically disturbs fatty acid generating enzymes)?
Cerulenin-resistant yeast
347
What is the pressed liquid which is clear and transparent and what this process is called under the Liquor Tax Act?
* **Sei-shu** (clear sake, 清酒)
* **Kosu** (filtering)
348
What is Kyokai Kobo #1501?
"Akita-ryu Hana Kobo"
(Long and low temperature fermentation with low acidity and strong ginjo aroma)
349
List filtering aids used today
* Diatomaceous earth and cellulose
* Membrane filters
350
Who has developed Akita style Kimoto?
Expert shubo maker and brewer from Akita, **Kenkichi Kodama**
351
(Sokujo starter culture)
At what process, the bubbles cover the entire surface (for high forming yeasts), and yeast production and fermentation reach their peak?
Waki-tsuki Yasumi
352
What is Tane Koji (seed koji 種麹)?
Granular substance obtained from spores grown on brown rice or a granular substance that collects the spores of koji mold
353
What are the four stages of propagation and death of yeast cells?
1. Induction Phase (誘導期)
2. Logarithmic Growth Phase (対数増殖期)
3. Stationary Phase (定常期）
4. Death Phase (死滅期）
354
Describe the role of the follwing enzymes:
* Amylase
* Protease
* Lipase
* Amylase: Breaks down starch
* Protease: Breaks down protein
* Lipase: Breaks down fat
355
What is prescribed temperature upon bottling sake?
62 ~ 65 C
356
What are sake with alcohol added called(3)?
* **Arukoru-tenka-shu**, アルコール添加酒
* **Aru-ten.** アル添
* **Aruten-shu,** アル添酒
357
What is the ratio of rice used for shubo making to the total weight of rice used for the moromi called?
**Shubo-buai (shubo ratio, 酒母歩合)**
Fermentation speed increases when shubo buai is increased
358
(Kimoto-type starter culture making)
What is the steamed rice left cool to 40 C and then filled into tubs called in shikomi or moto-date stage?
Ume-meshi (埋め飯）
359
What is the first step of Kimoto-type starter culture making called?
What operation is done?
* Shikomi (mashing, 仕込み）or Moto-date (酛立て)
* Mixing steamed rice and koji with a spatula inside a shallow tub called Hangiri
* Water is also mixed
360
Shubo cn be grouped in two categories, depending on what ?
How lactic acid is acquired
361
The mainstream sake is colorless and transparent. The exceptions are (2):
* Taru-zake (cask sake, 樽酒)
* Koshu(aged sake, 古酒)
362
(Sokujo starter culture)
What is the method of accelerating the formation of glucose without crushing the steamed rice done after Shikomi (mashing, 仕込み)?
Kumi-kake (汲みかけ)
(also it does cool the shubo, by allowing liquids to circulate, a more uniform temperature is achieved)
363
What determines the timing of de-koji (Day 3 of koji making)?
* Check for sweetness
* The grain is cracked open to confirm **haze-komi **(the degree to whichi koji-kin has growin into the center of the grain)
364
Before the completion of Kimoto-type shubo making method, what step is performed and is called?
* The shubo will go through 1 to 2 week conditioning period to further enhance the fermentation strength of the yeast
* Karashi-period (枯らし期間)
365
What is the Shubo Making process:
Steamed rice is decomposed and saccharified quickly at a high temperatue where koji enzymes are more active then lactic acid is added during cooling and finally pure sake yeast is added and cultured?
Ko-on-toka-shubo (high temperature saccharification shubo, 高温糖化酒母）
366
(Kimoto-type starter culture making)
Describe Daki-ire (暖気入れ) process
* Barrels of hot water (daki-daru, 暖気樽) are repeatedly dunked into the shubo tank for 2 to 3 hours at a time, raising the temperature by about 1 C per day
367
(Sokujo starter culture)
What state (increase/decrease) Alcohol content, Acidity and Amino Acid level of Waki-tsuki Yasumi (Day 9 through 12 of Shubo Making)?
* Alcohol content: Increasing
* Acidity: Increasing
* Amino Acid Level: Decreasing (becomes yeast)
