Sake Final Flashcards
(46 cards)
what are the 5 elements of sake
water, rice, yeast and koji, fermentation starter, brewing alcohol
what percent of the final product is water and what type of water source is needed
80% - spring water, well water, or municipal water supply
the harder the water
the more texture
the softer the water
slightly creamy on the pallet
what is the water used for in sake
steaming rice, fermentation, and cleaning
sake rice has
-high concentration of starch in the center
-low in protein, amino acids, and fats
koji muro room
heat and humidity-controlled room
-around 95 deg F
aspergillus oryzae
for rice koji - it is a greenish yellow mold spore that is used to make sake, soy sauce and miso
kome-koji
rice with mold grown on it, Koji
Toji
master sake brewer
what is the total production time (not including aging)
about 1 month but longer for Ginjo-Shu
what are the 9 steps of sake production
- Rice is milled
- Rice is washed
- soak the rice
- steam the rice
- add yeast starter (Shubo or Mato)
- Moromi (sake mash)
- Jozo (Brewer’s alcohol)
- Pressing and filtration
- low temperature pasteurization and bottling
seimaibuai
% of rice remaining when the rice is being milled
-takes about 48 hours to mill rice from 100% to 50%
What does washing the rice do
removes the rice powder
what does soaking the rice do
increases the moisture content
how long do you steam the rice for
30-60 minutes
what is the yeast starter and what does it do
“mini sake batch” that has rice, water, yeast, and koji
-creation of yeast cultures and strengthens the yeast
-lowers pH to prevent bad bacteria from growing
-purpose of this step is to grow and strengthen the yeast which will ferment to full batch later
what are the 2 methods of making a yeast starter
sokujo method and kimoto method
sokujo method
-over 90% of the production of sake
-addition of lactic acid directly in the beginning which lowers the pH and protects the yeast
-about 2 week process
kimoto method
(old school)
-slower method, develops more flavor
-natural build up of lactic acid
-4 week process
what is the days process for Moromi (sake mash)
Day 1- shubo, rice koji, steamed rice, water
Day 2- rest
Day 3- rice koji, steamed rice, water
Day 4- rice koji, steamed rice, water
fermentation 2-4 weeks
what does adding Jozo (brewer’s alcohol) do
-impacts aroma
-lightens up the flavor
-produces dryer tasting sake
-stylistic decision
what is most sake filtered through
carbon
during the pressing and filtration step, how long is maturation
3-12 months at 59deg F or lower
