What are the 4 stages of preparing rice?
Polishing, washing, soaking, steaming
What are the 3 layers of a grain of rice?
Outer layers, middle layers, starch core
What is the polishing ratio?
The percentage of the original rice grain that remains
What is the polishing ratio for Junmai/Honjozo?
70% or less
What is the polishing ratio for a ginjo?
60% or less
What is the polishing ratio for a diaginjo?
50% or less
after polishing the grains have rice dust all over them made up of outer and middle layers so need to be washed
Why do you use Soaking and Steaming
necessary to soften the grain and ensure that it has the correct texture and level of moisture so that it can break up in fermentation
What are the 4 stages of making koji?
- Cooling the steamed rice
- Spreading the mould over the steamed rice
- Initial mould growth
- Controlling and stopping the mould growth
How is the steamed rice cooled before koji making?
spread out on mats to cool naturally. it is initially too hot to put koji on.
What step in koji making is spreading the mould spores over the rice?
What is Koji?
In initial mould growth, what tempurature is the room?
the warmest most humid room
to slow or stop mould growth, what is done?
the rice is moved to a cooler part of the koji room or completely removed
What are the two things in the fermentation process that can influence the style of sake produced?
Yeast strain and temperature control
Cooler fermentation temperatures produce?
fruity and floral aromas - ginjo
Warmer fermentation temperatures produce?
spicy, earthy and cereal aromas - Honjozo