Moromi

Question 1

What is mash making and what is the purpose

Answer 1

Combining steamed rice, koji, water, starter culture in a tank for fermentation mash

The purpose is to perform alcohol fermentation

Question 2

Why is Sandan Jikomi performed over four days but not three

Answer 2

To prevent cultivating unecessary microorganisms because if a large amount of rice and water is added at one time, the concentration of starter culture and density of yeast decrease rapidly

Question 3

Four days of Sandan Jikomi are known as what

Answer 3

Hatsuzoe 初添
Odori 踊り
Nakazoe 仲添
Tomezoe 留添

Question 4

What is done in Hatsuzoe 初添 of 三段仕込み

Answer 4

Kake Rice 掛米, Kake Koji, Water, and Starter Culture (7%) are added to the level of 15 - 20% of fermentation mash

Question 5

What is Kake Rice 掛米

Answer 5

The steamed rice added during moromi is known as kake rice 掛米

Question 6

What is done in Nakazoe 仲添 of 三段仕込み

Answer 6

Kake Rice, Kake Koji, and water is added to the level of 30% of fermentation mash

Question 7

What is done in Tomezoe 留添 of 三段仕込み

Answer 7

The rest of Kake rice, Kake Koji, Water are added
(About 43 - 48 %)

Question 8

Fermentation during mash making is kept around how many degree

Answer 8

15 C

Question 9

What are three main purposes of adding brewers alcohol after mash fermentation

How does it effect the flavour of sake

Answer 9

For preservation in Edo period

For reducing cost in Showa period

For adjusting flavour and taste in modern days
- create a lighter and drier taste

Question 10

What is Ekika-Jikomi 液化仕込み

Which stage of sake making is this associated with

Answer 10

Using an enzyme agent Instead of Koji during mash mashing, to prepare moromi in a shorter time and lower cost

Question 11

What is Baisho-Zukuri 焙炒造り

Answer 11

Applying heat treatment to rice to minimize the formation of amino acid and lipid, resulting a light sake quality with less unpleasant taste

Question 12

Overall mash making takes about how long

Answer 12

3 to 5 weeks