Preparing steamed rice Flashcards Preview

WSET Sake L1 > Preparing steamed rice > Flashcards

Flashcards in Preparing steamed rice Deck (17)
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1
Q

What are the 4 stages of preparing rice?

A

Polishing, washing, soaking, steaming

2
Q

What are the 3 layers of a grain of rice?

A

Outer layers, middle layers, starch core

3
Q

What is the polishing ratio?

A

The percentage of the original rice grain that remains

4
Q

What is the polishing ratio for Junmai/Honjozo?

A

70% or less

5
Q

What is the polishing ratio for a ginjo?

A

60% or less

6
Q

What is the polishing ratio for a diaginjo?

A

50% or less

7
Q

Washing

A

after polishing the grains have rice dust all over them made up of outer and middle layers so need to be washed

8
Q

Why do you use Soaking and Steaming

A

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

9
Q

What are the 4 stages of making koji?

A
  1. Cooling the steamed rice
  2. Spreading the mould over the steamed rice
  3. Initial mould growth
  4. Controlling and stopping the mould growth
10
Q

How is the steamed rice cooled before koji making?

A

spread out on mats to cool naturally. it is initially too hot to put koji on.

11
Q

What step in koji making is spreading the mould spores over the rice?

A

Step 2

12
Q

What is Koji?

A

mouldy rice

13
Q

In initial mould growth, what tempurature is the room?

A

the warmest most humid room

14
Q

to slow or stop mould growth, what is done?

A

the rice is moved to a cooler part of the koji room or completely removed

15
Q

What are the two things in the fermentation process that can influence the style of sake produced?

A

Yeast strain and temperature control

16
Q

Cooler fermentation temperatures produce?

A

fruity and floral aromas - ginjo

17
Q

Warmer fermentation temperatures produce?

A

spicy, earthy and cereal aromas - Honjozo