Sake WSET Level 2 Flashcards
1
Q
Which 4 ingredients do all Sake have in common?
A
Steamed white rice
Kōji
Water
Yeast
2
Q
Which further 2 ingredients can a brewer add to the 4 universal ingredients if they are making either basic or premium sake?
A
Lactic acid, Jōzō alcohol
3
Q
Which further 3 ingredients can be added only to basic sake?
A
Glucose, acids and amino acids
4
Q
Sake must be below which ABV % ?
A
22%
5
Q
A sake which is gold, amber or brown in appearance and has unique aromas such as soy and pickled veg is most likely which kind of sake?
A
Koshu (aged sake)
6
Q
What type of rice is used for Sake?
A
non-sticky, Japonica
7
Q
Which 3 varieties of rice account for 59% of all sake specific rice harvested in Japan?
A
Yamada-nishiki, Gohyakuman-goku, Miyama-nishiki
8
Q
List the components of a grain of sake specific rice.
A
husk, bran, germ, endosperm, shinpaku
9
Q
What is removed when creating white rice?
A
Bran
10
Q
In which part of the grain is the germ’s food source (starch) stored?
A
Endosperm
11
Q
In which season are rice seedlings transplanted?
A
Spring
12
Q
How many times during the growing season are the rice paddies drained and reflooded?
A
once
13
Q
What appears on the end of the stems, containing the structures that ultimately turn into grains?
A
Ears
14
Q
After de-husking under what enviromental conditions must the grains of brown rice be stored?
A
Cool and dry (can be for several months)
15
Q
Which enzyme is used to convert starch to glucose?
A
Amylase
16
Q
The kōji mould produces enzymes that break rice proteins into which umami rich, nutrients for yeast?
A
Amino acids and peptides
17
Q
Which colours are given to sake by kōji mould?
A
Lemon and Lemon-green
18
Q
From where do the yeast obtain minerals?
A
from rice or the water used for the fermentation
19
Q
Do colder or warmer fermentations produce more acidity in sake?
A
warmer
20
Q
By what technique is the bran removed from the grain of rice?
A
Polishing
21
Q
What is the name of the spinning abrasive rollers used to rub away the surface of the rice?
A
Whetstones
22
Q
Roughly how long does it take to remove 30 percent of the grain?
A
10 hours
23
Q
Roughly how long does it take to remove 50 percent of the grain?
A
45 hours
24
Q
What is the name of the polishing ratio?
A
seimai-buai
25
Why do the brewers tend to wash Daiginjo styles by hand in small batches?
Because at a semai-buai of less than 50% grains can absorb water very quickly. Washing in small batches makes it easier to monitor the moisture content. Hand washing is gentler.
26
How do modern washing machines remove the rice dust?
They blow bubbles through the water.
27
Give two reasons as to why rice is steamed.
to make it break up more easily and to gelatinise the starch in the rice.
28
Which polishing ratio would be soaked for longer, 70% or 50%?
70% (a few hours or even overnight), whilst under 50% may be as little as twenty minutes in small batches and is strictly timed
29
What are the two types of steamers used in sake production?
Batch steamers and continuous steamers
30
How long does rice take to cook in a batch steamer?
About an hour
31
How long does rice take to cook in a continuous steamer?
As little as 30 minutes
32
What is the minimum percent of rice that must be used for kōji in a premium sake?
15 percent
33
What are the 4 phases to the kōji making process?
Cooling the rice
Establishing the mould growth
Managing the mould growth
Stopping the mould growth
34
What two environmental elements are strictly controlled in a kōji room?
Temperature and humidity
35
How is the kōji mould growth stopped?
By taking the rice out of the kōji room and placing it in a cool dry place
36
For partially machine-made kōji, from which phase of the kōji making process do the machines control the process?
Start of phase 3 (Managing the mould growth)
37
Which 3 techniques are typically used to ensure a small amount of mould growth for Tsuki-haze kōji?
- Soaking and steaming precisely managed to stop excessive moisture and mould growth
- Fewer kōji mould spores added at the start of the process
- They use smaller containers at the start of phase 3 (directing mould growth from the surface and into the grain)
38
From which phase of kōji making will the grains of rice be separated to release heat?
Phase 2
39
Give two terms for kōji that is moved to smaller containers during phase 3 of the kōji making process.
Tray or Box kōji
40
Which uses the smaller container Tray or Box kōji?
Tray
41
Would Tray or Box kōji making give the finest Tsuki-haze?
Tray that is made in the coolest part of the kōji room
42
After how long from when the rice enters the kōji room is the mould growth stopped by chilling the rice?
About 48 hours
43
After how many hours from when the rice enters the kōji room does phase 3 of managing the mould growth start?
About 20-23 hours
44
After how many hours from when the rice enters the kōji room does phase 2 of establishing the mould growth start?
About 1-3 hours
45
Which process gelatinises the starch (unravelling the glucose molecules that are chemically bonded together)?
Steaming
46
What, when broken down into amino acids and peptides, gives sake its umami taste?
rice protein
47
Which mineral is undesirable in water used for sake production?
Iron
48
What are the three important groups of yeast strains that a sake brewer can choose from?
Reliable fermenters
Early ginjō yeast
Later ginjō yeast
49
Which Reliable fermenter is the industry standard yeast today?
Number 7 - used for futsū-shu to premium ginjō styles
50
Which Early ginjō yeast produces very pure ginjō aromas?
Number 9
51
Which Later ginjō yeast is the current standard for sake brewers when they make their most prestigious ginjō styles of sake?
Number 1801 (produces more ginjō aromas)
52
Name two ways that brewers can contribute to yeast stress
Creating a fermentation batch that has low levels of amino acids and peptides
Fermenting this batch at low temperatures
53
How do you achieve low levels of amino acids?
Polish to 60% or less
Use kōji with low levels of enzymes such as Tsuki-haze (not obligatory for ginjō)
54
Which three techniques do sake brewers use to avoid bacterial spoilage during fermentations?
Keep fermentation temperatures cold enough to avoid microorganisms from becoming active
Increase the acidity of the fermentation
Create a very active yeast population by using a starter and the three addition method
55
Which two Japanese terms are used for fermentation starter
shubo or moto
56
How long does it take to create a fermentation starter?
Between 14 and 28 days
57
Which acid is used to protect the yeast during the creation of the starter?
Lactic acid (Either by adding brewer's grade lactic acid or by using lactic acid bacteria to create it)
58
What is the term in Japanese for the main fermentation batch?
moromi
59
How long does it take to create the moromi?
4 days
60
Once the moromi has been created how long does it take to complete the fermentation?
21-35 days
61
What is the temperature range of the main fermentation?
8-18 degrees C
62
What is the alcohol range typically achieved at the end of the fermentation?
17-20 ABV
63
Increasing the acidity of the mash by adding lactic acid is called what in Japanese?
sokujō-moto
64
On day one of the sokujō-moto method at what temperature range are the kōji, yeast, steamed rice, lactic acid and water held?
18-25 degrees to allow rapid starch conversion and yeast growth
65
On day two of the sokujō-moto method to what temperature is the starter chilled to?
10 degrees celsius
66
How many days from the start of sokujō-moto does it take for the starter to warm back up to its original temperature?
13 days
67
On which day is the starter chilled and added to a main fermentation in the sokujō-moto method?
14
68
At what temperature does the kimoto method start?
6-7 degrees celsius
69
What are mixed together and split into small containers on day one of the kimoto method?
kōji, steamed white rice and water
70
On which day of the kimoto method do brewery workers pound the ingredients using long wooden poles with brick shaped wooden blocks on the end to create a paste?
Day 2
71
On which day are yeast typically added during the kimoto method of producing a starter?
Day 14 (halfway through)
72
Why do brewery workers pound the ingredients using long wooden poles with brick shaped wooden blocks on the end to create a paste?
To extract enzymes and attract lactic acid bacteria
73
On which day of the kimoto method are the containers with the paste mixed together?
Day 3
74
At what temperature are kōji and water added together in the yamahai method?
8-9 degrees celsius
75
Which ingredient that is mixed together at the start of the kimoto method is not used in the yamahai method?
Steamed white rice (Yamahai is kōji and water only at the start. Rice is added after a few hours once the enzyme extraction is complete)
76
On which day of the kimoto and yamahai method does microorganism activity begin?
Day 4
77
On which day are yeast typically added during the yamahai method of producing a starter?
Day 14 (halfway through)
78
Why is the three addition method used for the moromi?
So that the acid is not diluted leaving the fermentation open to spoilage
79
What is mixed on day one of the three addition method?
the starter, more water, kōji and steamed white rice
80
To what fraction of the final volume of the batch is the volume achieved after Day one of the three addition method?
1/6th
81
To what fraction of the final volume of the batch is the volume achieved after Day three of the three addition method?
1/2 (3/6ths)
82
What is added on days three and four of the three addition method?
kōji, water and steamed white rice
83
For how long are most sakes fermented after the end of the three addition method?
21-28 days
84
For how long are ginjō sakes fermented after the end of the three addition method?
30-35 days
85
To what temperature is the mash chilled in order to stop the fermentation?
3-5 degrees celsius
86
What is the only process that a brewer must carry out after alcoholic fermentation
Filtration
87
What are the reasons to add jōzō alcohol?
To increase the volume of a sake for futsū-shu or to help enhance ginjō aromas and create a lighter drier style of premium sake
88
In addition to jōzō alcohol, what can a brewer also add to enhance sweetness, acidity and umami?
Glucose, acid and amino acids
89
What colour is sake directly after filtration?
Pale, lemon-green
90
What is the only addition that can be made after filtration?
Water
91
What are cloudy sakes called?
Nigori sake
92
After sedimentation how are unwanted aromas and textures removed?
Fining with activated charcoal powder (this is then removed using a paper filter)
93
What are destroyed by pasteurisation after filtration?
Kōji enzymes and microorganisms
94
How many times are most sakes pasteurised?
twice
95
What are unpasteurised sakes called?
Nama-zake
96
When are most sakes pasteurised for the first time?
shortly after fining
97
Once pasteurisation is complete, for how long and in what are sakes stored?
6-12 months in stainless steel or enamel lined tanks
98
Most Sakes are diluted after pasteurisation from which percentage range to which percentage range?
From 17-20% to 15-17%
99
When can sakes be pasteurised for a second time?
After filtration and before packaging
100
What 2 sizes are typically used for bottling sake?
720ml or 1.8L
101
To what strength is Jōzō alcohol typically distilled?
95% abv or more (neutral spirit)
102
To what strength is jōzō alcohol typically diluted before adding to the fermented mash?
30%
103
When is jōzō alcohol typically added?
After fermentation but before filtration
104
When would acid, glucose, or/and amino acids be added to futsū-shu?
At the same time as jōzō alcohol
105
Which is the most common method of filtration for sake production?
Yabuta filtration (inflated air bags squeeze the fermented mash)
106
What is the name of the filtration method that involves pressure being applied vertically to bags of fermented mash placed in a strong metal container?
Fune filtration
107
What form do the rice particles take after the Yabuta filtration?
Flat, dry, discs
108
Which filtration method is commonly used for the highest quality sakes?
Fukuro/shizuku filtration (hung bags of fermented mash, AKA The Drip Method)
109
To what temperature and for what amount of time are sakes subjected to during pasteurisation?
60-65 degrees celsius for half an hour
110
How many times and when is a high quality sake usually pasteurised?
Once in bottle (best for ginjo)
111
What is the name for the device that cools sake after pasteurisation by pumping cold and warm sake in opposite directions separated by a thin metal sheet?
A heat exchanger
112
State the two ways to pasteurise sake whilst in bottle.
Dipping in a hot water bath or spraying with hot water whilst on a conveyor (can also be cooled by spraying with cold water).
113
For how long are the vast majority of sakes stored at the brewery?
6 months to a year (Can be in bottle, but is usually in tank)
114
Which carries a greater risk of oxidation storage in tank or bottle?
tank
115
Which is more expensive, storage in tank or bottle?
bottle
116
What are sakes called that are stored for over two years to mature?
Koshu
117
What is a sake that is not diluted called?
Genshu (typically higher alcohol but not always)
118
For what style of sake are banana, apple and melon common descriptors?
Daiginjō and Junmai Daiginjō
119
For what style of sake are pepper and cinnamon common descriptors?
Non-Junmai Ginjō styles
120
For what style of sake are cereal and lactic descriptors common?
Honjōzō or Junmai Non-Ginjō styles
121
What is the highest polishing ratio a Honjōzō sake can have?
70%
122
What is the highest polishing ratio a Junmai sake can have?
99%
123
What are the three ways that a sake can qualify as Tokubetsu?
1. Polishing ratio of 60% or less
2. No table rise is used, only sake specific rice
3. The production included a special process that the brewer has arranged to have legally recognised
124
What is the effect on aromas of bottling sake as Nama-zake?
Livelier, fresh and more pronounced aromas
125
Give two ways that cloudiness is achieved when producing a Nigori sake?
1. Using a filter with larger holes
2. Adding sake lees back into clear sake
126
What are the characteristics of a Nigori-zake?
More rice characteristics, creamy texture, fuller body
127
What is the legally defined minimum period of aging for a Koshu sake?
No legally defined minimum but most have been aged for two years
128
What are the typical characteristics of a Koshu sake?
Brown colouring, aromas of nuts, pickled vegetables, soy sauce and caramel, high umami
129
What are the three writing systems in Japanese?
syllabic hiragana, katakana and kanji
130
What does 'gin' mean in English?
examine / scrutinise
131
What does 'ni' mean in English?
Sun
132
What does 'jō' mean in English?
Ferment / Brew
133
What does 'hon' mean in English?
Origin
134
What does 'dai' mean in English?
Great / Large
135
What does 'sei' mean in English?
Clear / Clean
136
What does 'zō' mean in English?
Produce
137
What does 'jun' mean in English?
Pure
138
What does 'toku' mean in English?
Special
139
What does 'mai' mean in English?
rice
140
What does 'betsu' mean in English?
distinguished
141
What does 'nama' mean in English?
Raw / living
142
Give two reasons for choosing sake specific varieties of rice?
1. They have less protein, meaning it is easier to achieve low levels of amino acids and peptides.
2. They have well-defined shinpaku
143
How do amino acids and peptides negatively affect the style when a brewer is trying to create a ginjō sake?
They can bring umami and astringency
144
Why are ginjō styles of sake usually drier?
Tsuki-haze koji creates low levels of enzymes so less starch is converted to sugar
145
Which of the following yeasts produces the lowest levels of acidity - 7, 9, or 1801?
1801
146
Which of the following yeasts produces the highest levels of acidity - 7, 9, or 1801?
7
147
What is the temperature range of a non-ginjō fermentation?
16-18 degrees celsius
148
What is the temperature range of a ginjō fermentation?
8-12 degrees celsius
149
Is it common or rare for daiginjō to be made in a nigori style?
rare
150
At which two stages of production are most sake pasteurised?
during bulk storage and after dilution
151
What is essential when storing a nama-zake?
very low temperatures
152
A sake that has been pasteurised once after storage is known as what?
nama-chozō
153
A sake that has been pasteurised once before storage is known as what?
nama-zume
154
During maturation do sakes stored in larger or smaller vessels tend to age more quickly?
larger
155
Would pale gold typically describe a ginjō or non-ginjō style of koshu?
ginjō (non-ginjō tend to be medium or deep gold, amber, or brown)
156
What is the ideal storage temperature for sake?
below 8 degrees celsius
157
How long do ginjō styles of sake normally stay fresh after opening?
about a week
158
How long do non-ginjō styles of sake normally stay fresh after opening?
two weeks
159
Which fault is associated with the aroma of pickled vegetables in sake?
Oxidation
160
Which fault in sake is associated with the aromas of scorched rubber and burnt hair?
Light damage
161
List 5 aromas that are associated with microbial spoilage in sake.
rotting vegetables, compost, sour milk, rancid cheese, Band-Aid
162
State two techniques of pouring etiquette in sake service.
1. Holding the bottle with both hands by the neck if possible.
2. Pour drinks for others whilst sharing sake
163
Give two Japanese names for a carafe
tokkuri and katakuchi
164
At what temperature range are sparkling sake or lighter bodied ginjō sakes typically served?
5-10 degrees celsius
165
At what temperature range should unpasteurised sakes or fuller-bodied ginjō styles be served?
10-15 degrees celsius
166
Most junmai and honjozō are best served at room temperature but what temperature range is this?
15-18 degrees celsius
167
Name two ways of warming sake
hot water bath or microwave
168
How long does it typically take to heat a 180ml tokkuri of sake in a microwave?
20-40 seconds
169
How long does it typically take to heat a 180ml tokkuri of sake in a water bath at 80 degrees?
two to four minutes
170
To what temperature range is sake usually heated?
between 40 and 55 degrees celsius
- 40-45 degrees for junmai
- 50-55 for more spicy honjozō
171
What is the Japanese word for a traditional sake cup?
O-choko
172
Which is the Japanese word for an O-choko that has concentric blue circles to help judges and brewers asses the colour and clarity of a sake?
Kiki-choko
173
What is the Japanese word for the small box made of Japanese cedar, which was historically used for measuring sake rice and is drunk out of on ceremonial occasions?
Masu
174
What is the Japanese word for a service vessel for chilled sake which can be described as a shallow open bowl with a lip at one end?
Katakuchi
175
What is the Japanese word for a typical service vase with a narrow top and a flat base?
Tokkuri
176
