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Sake WSET 3 > Rice > Flashcards

Rice Flashcards

1
Q

When does newly harvested rice arrive at the brewery?

A

October to early spring, roughly 7 months.

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2
Q

What is the one big advantage of rice over grapes?

A

Rice can be stored for weeks or even months without rotting or severely degrading which means the rice harvest can be processed in small batches throughout the season.

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3
Q

What happens during the rice harvest once underdeveloped grains are removed?

A

The rice is separated by size in to different categories.

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4
Q

All five catgegories of rice can be found within a single paddy.

T or F

A

True

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5
Q

Name the five categories of rice.

A

Santoh (grade 3)

Nittoh (grade 2)

Ittoh (grade 1)

Tokuto (special grade)

Tokujo (higher special grade)

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6
Q

Broadly, there are what two type of rice?

A

Japonica (short)

Indica (long)

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7
Q

Name four features specific to sake rice:

A
  1. large grains
  2. low protein content and the presence of a well-defined, large Shinpaku. Ideally linear in shape.
  3. Good water absorbency and high solubility during the brewing process.
  4. Low ratio of rice cracking.
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8
Q

Why is rice cracking undesirable?

A

It leads to a less effective separation of starch from undesirable components.

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9
Q

The features specific to sake rice make what three things possible?

A
  1. The separation of a large proportion of desirable starch away from undesirable impurities.
  2. Help the water penetrate deep into the grain during washing, soaking, and steaming.
  3. Water penetrability also helps the rice ‘melt’ easily, making its starch available for conversion to sugar and then fermentation into alcohol.
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10
Q

How many Shuzo-koteki-mai varieties in Japan were registered as of 2011?

A

96

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11
Q

What are the two most important varieties of Shuzo-koteki-mai?

A

Yamada-nishiki

Gohyaku-mangoku

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12
Q

Yamada-nishiki and Gohyaku-mangoku make up what percentage of sake-specific rice production?

A

Over 60%

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13
Q

How much of Japan’s rice production is used for sake, and of that, how much is sakspecific rice?

A

5% of Japan’s rice production is used for sake, and of that one quarter is Shuzo-koteki-mai

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14
Q

Yamada-nishiki

  1. Main grower
  2. Production
  3. Character
  4. Common influence in style of sake
  5. Popular in what style
A
  1. Hyogo, but also Tohoku to Kyushu
  2. 21,838 (21,000+) tonnes
  3. Known as the king of sake rice, it has a particularly large shinpaku and is especially resistant to cracking during polishing.
  4. Fragrant, well-integrated, complete and soft flavours
  5. Popular for Daiginjo
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15
Q

Gohayku-mangoku

  1. Main grower:
  2. Production:
  3. Character:
  4. Common influence in style of sake:
A
  1. Niigata, southern area of Tohoku, northern Kyushu
  2. 19,645 (19,000+) tonnes
  3. Was the most grown until 2001. Easier for koji. Named after the anniversary of Niigatas rice production exceeding over 5 million koku (900 million litres) in 1957.
  4. Soft, smooth, clean, dry and slightly aromatic
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16
Q

Miyama-Nishiki

  1. Main grower
  2. Production
  3. Character
  4. Common Influence
A
  1. Nagano
  2. 6.540 tonnes
  3. Widely grown in Tohoku, Hokuriku, and Kanto region.
  4. Less dry and steamed rice flavour, very subtle on the nose. Pure and clean type of sake.
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17
Q

Dewa Sansan

  1. Main Grower
  2. Production
  3. Character
A
  1. Yamagata, also Niigata
  2. 1.436 tonnes
  3. Complex, not so dry, midly fragrant. Can range from fruity to earthy.

Extra: first cultivated in Yamagata in 1985– a cross of Hanafubuki (華吹雪) and Miyama Nishiki (美山錦).

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18
Q

Omachi

  1. Main grower:
  2. Production:
  3. Character:
  4. Common influence in style of sake:
  5. Extra:
A
  1. Okayama prefecture
  2. 1.625 tonnes
  3. One of the oldest varieties. It has a large shinpaku, but the rice is softer and difficult to polish much.
  4. Generally less fragrant, used to express firmly defined, earthy, rich and deeply spiced flavours.
  5. Makes good sake to serve warm
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19
Q

How many stages of drying rice are there?

A

Three

20
Q

The bran and outer layers of unpolished rice contain large amounts of what?

A

Fats, proteins, vitamins, lipids, and minerals.

21
Q

What happens if there is an overabundance of fats, proteins, vitamins, lipids, and minerals?

A

It can accelerate the fermentation and kōji propagation and could cause problems with the fermentation. It also makes it more difficult to achieve the precise and elegant flavours that arise from a long, slow fermentation.

22
Q

Why must rice polishing be done slowly and gently?

A

The grains can become heated, dry out, or crack from the heat and friction.

23
Q

To polish 600kg of brown rice to semibuai of 70% takes how long?

And what level is this?

A

10 hours

Junmai

24
Q

To polish 600kg of brown rice to reach 50% semibuai takes how long?

And what level is this?

A

45 hours

Daiginjo

25
Q

A course emery is used for how much of the rice polishing?

A

85% semibuai

26
Q

What happens immediatly after milling?

A

Polished rice is rested to cool down and restore moisture level in order to avoid the risk of cracks caused by an immediate temperature change in water.

27
Q

How long is polished rice rested?

A

Three to four weeks depending on climate.

28
Q

Which of the following sake rice varieties is only grown in Yamagata?

A. Kura-no-Hana

B. Kame-no-O

C. Dewasansan

D. Gin-no-sei

A

C. Dewasansan

29
Q

Which describes Kame-no-O?
A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

A

C. Rich and aromatic, drier and more acidic than Yamada-Nishiki

30
Q

Which describes Dewasansan?
A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

A

A. Complex, sweeter than Kame-no-O and more fragrant

31
Q

Which describes Hidahomare?
A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

A

D. Elegant and firm, soft acidity, dry, tropical fruit notes

32
Q

Which describes Tamazakae?
A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

A

B. Opulent and complex

33
Q

Which of the following is NOT a true statement about sake rice cultivation?

A. Sake rice is cultivated in wet mud which prevents oxygen access so that weeds cannot grow.

B. Sake rice is cultivated in greenhouse until it reaches a suitable height to transfer to rice paddy.

C. Gohyakumangoku is the most prolific sake rice.

D. Harvesting of sake rice is late September to early October.

A

C. Gohyakumangoku is the most prolific sake rice.

34
Q

Identify the germ

A

B

35
Q

Identify the Shinpaku

A

C

36
Q

Identify the bran

A

A

37
Q

How can weather conditions impact rice growth?

A

Low temperatures and insufficient sunlight during panicle and grain formation can result in smaller grains that are more soluable and result in heavier-tasting sake.

Higher-than-normal temperatures result in grains that are less soluable, boosting the amount of sakekasu and resulting in weaker sake.

38
Q

Sake-specific varieties of rice are preferred by brewers because they:

a. have small grains
b. are high in protein
c. are resistant to cracking
d. produce large amounts of enzymes

A

c. are resistant to cracking

39
Q

Seven stages of rice growth and harvest

A
  1. Seedlings - March to May
  2. Transplanting seedlings - late April to mid-June
  3. Draining and re-flooding the paddy - late-June to late-September
  4. Appearance of the Ears - August to early September
  5. Ripening - Late September to October
  6. Harvest - late September to October
  7. Drying and husk removal - late September to October
40
Q

Name five important varieties of rice

A
  • Yamada-nishiki
  • Gohyakuman-goku
  • Miyama-nishiki
  • Dewa-sansan
  • Omachi
41
Q

Which of the following is NOT a true statement about sake rice compared to table rice?

A. Sake rice grows to be about 25% taller than table rice.

B. Sake rice is lighter in weight than table rice.

C. The width of a grain of sake rice is 20% larger than table rice.

D. Sake rice has more starch and less fat than table rice.

A

B. Sake rice is lighter in weight than table rice.

42
Q

Which description matches sake produced from Dewasansan rice?

A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

A

C

43
Q

Which description matches sake produced from Hidahomare rice?

A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

A

D

44
Q

Which description matches sake produced from Kame-no-O rice?

A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

A

C

45
Q

What are the three main reasons sake brewers prefer sake-specific rice?

A
  1. They contain less protein than table rice.
  2. Most of the starch granules lie in a well-defined almost pure starch core at the centre of the rice.
  3. They are larger-grained, and therefore less likely to crack when polished.
46
Q

What are the top three varieties of sake rice?

A

Yamada-nishiki

Gohyakuman-goku

Miyama-nishiki

47
Q

Which sake-specific rice is rising rapidly in popularity after being registered in 1997?

A

Dewa-sansan

Sake WSET 3 (14 decks)

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