Making Flashcards
What is the yamahai process?
Sake mash is left to ferment at its own rate, brewer monitors and adjusts the temp, takes about 4 weeks, at which time sake develops stronger lactic acid, leading to fuller body and sharp finish.
What is shubo?
Shubo (literally “sake-mother”) is the fermentation starter of koji rice, steamed rice, water and a high concentration of yeast.
What is sokujo?
In the sokujo (literally “quick fermentation”) method, commercially available lactic acid is added to the fermentation starter, allowing it to ferment at a higher temp (about 68F) than kimoto or yamahai and hence ferment more quickly, finishing in 1-2 weeks.
What is daki-daru?
Dakidaru is a container filled with hot or cold water that is dipped directly into the starter to adjust the temperature.
What is the kimoto process?
Kimoto is the original method of making sake, where long wooden poles are used to agitate and mash the rice starter to help speed up the saccharafication of the rice.
What is saccharafication?
Saccharafication (from saccharine) is the process of turning starches into sugars. In sake it is when koji mold eats the starches in rice, breaking them down into sugars.
What is sandan-jokimi?
Sandan jikomi (lit. “three step production”) is the step of sake production where koji rice, steamed rice and water are slowly added to the fermenting sake starter to build it up to a full size mash. Gradual additions means the yeast gets stronger and stronger, allowing it to ferment up to 20% alcohol.
What is hatsuzoe?
Lit “first addition”, first step of sandan-jikomi where koji rice, water and steamed rice are added to the mash.
What is “odori”?
Lit “dance” it is the rest day between the first and second additions of sandan-jikomi that allows the yeast to build up.
What is “naka-zoe”?
Lit “middle addition”, third step of sandan-jikomi where koji rice, water and steamed rice are added to the mash.
What is “tome-zoe”?
Lit “stopping addition”, fourth step of sandan-jikomi where koji rice, water and steamed rice are added to the mash, then allowed to let ferment during moromi.
What is heikou-fuku-hakou?
“Multiple-parallel fermentation” is the process where koji bacteria is eating the starches in rice turning them to sugar and at the same time yeast is eating the sugars turning it into alcohol. These happen simultaneously, and is unique to sake production, and a unique challenge to keep two distinct types of bacteria productive in the same tank at the same time.
What is aru-ten?
“Alcohol additive” is pure brewer’s alcohol added to a sake mash. In quality sake it is used to release aromas, create a smooth texture, and make sake taste dryer. In inexpensive sake it is merely used to increase yield.
What is joso?
The pressing of the sake mash after fermentation to separate the liquid sake from the solids (“sake-kasu”, the lees from sake).
What is fukuro-zukuri?
Another name for the “shizuku” (droplets) method of pressing sake, the mash is hung in a cloth bag and the liquid sake drips out by the force of gravity, producing a light and delicate flavor.
