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Flashcards in Sake Deck (11)
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1

How does the word sake differ between Japanese and English?

In Japan, it is a term used for all alcoholic beverage. However, in America, it is a term used for an alcoholic beverage made from fermented rice

2

What is MPF?

It is Multiple Parallel Fermentation

3

Why is MPF important to sake production?

In the production of Sake, the starch created by the rice must become sugar, and that sugar must become alcohol. These processes generally happen at the same time

4

What is Koji-Kin?

It is a mold cultivated from rice, known as aspergillus oryzae

5

What strain of rice is viewed as superior by many when it comes to the production of Sake

Yamada Nishiki

6

What is the name/term used for the starchy heart of the rice grain?

Shinpaku

7

What are the five elements of Sake production?

- Water
- Rice
- skill
- yeast
- water/land

8

Water makes up what percent of Sake?

80%

9

What is the name for the head brewer(s)?

Toji

10

What is the process of sake production?

1. The rice is washed and steam cooked
2. The rice is then mixed with yeast and Koji
3. The mixture is allowed to ferment, with more rice, koji and water added in 3 batches over 4 days
4. The mash then sits together for 18 to 32 days
5. Finally it is pressed, filtered, and then blended

11

Why should you take care of the rice when milling it?

Care must be taken when milling/polishing the rice. To much friction/heat as that can affect water absorption.