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Sake WSET 3 > Yeast > Flashcards

Yeast Flashcards

1
Q

Yeast playes a critical role in determining what two things?

A

Quality and style

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2
Q

When did the Brewing Society of Japan begin distributing yeast?

A

1906

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3
Q

How is yeast selected?

A

Yeasts were selected and isolated from the main fermentation mash of breweries that had produced good sake.

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4
Q

By law, all sake breweries must purchase their yeast from the Brewing Society of Japan. T or F

A

False Many breweries have proprietary strains.

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5
Q

Kyōkai kōbo

A

Yeast from the Brewing Society of Japan, also called Brewing Society Yeast.

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6
Q

Strong fermentation, clear fragrance and mellow flavour. Suitable for Kimoto or creating light taste

  • isolated at Aramasa in Akita; 1935
    • still used by Aramasa regularly today
  • robust fermentation and muted aromatics
  • generally high acid, but resulting sake is often mellow
  • one of the reliable fermenters
A

6

6号酵母

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7
Q

Current industry standard. Slightly sweet fragrance and vivacious flavour. Suitable from Ginjo to Futsushu.

  • one of the reliable fermenters
  • used for ginjo if ginjo-ka not desired
  • isolated at Masumi, Nagano, 1946
  • most widely used yeast for brewing sake
  • mellow, slightly fruity, vigorous fermentation
    • often produces banana and bubble gum notes
    • can produce high acidity, but easy to control in the brewery
A

7

7号酵母

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8
Q
  • variant of #7, can withstand very high alcohol, so used to make super dry sake
  • produces high acidity
  • hints of apple
  • one of the reliable fermenters
A

11

11号酵母

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9
Q

Floral and sweet fragrance and vivacious flavour. Most common for competition sake until 1990s. Shorter length for main mash fermentation. Suitable for Ginjo.

  • aka: Kumamoto Kobo 熊本酵母
  • isolated at Koro; Kumamoto, 1953
    • Koro is a research brewery
    • recently started making sake for the market
    • can still be purchased from Koro
  • high fragrance both floral and fruity, but crisp
  • intense fermentation
  • Classic and popular all-around Ginjo yeast
  • early ginjo yeast
A

9

9号酵母

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10
Q

Low-acidity, light flavours. Characteristic aroma of Ginjo. Longer fermentation period in lower temperature. Weak alcohol resistance. Suitable for Junmai or Ginjo.

  • aka: Ogawa Kobo 小川酵母
  • commonly used in Tohoku (the north of Honshu)
  • isolated 1950’s by Ibaraki brewery Meiri Shurui
  • ferments well at very low temperatures, low acid, aromatic
  • doesn’t play well with Omachi rice
  • early ginjo yeast
A

10

10号酵母

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11
Q

Low acidity, pear and apple. Middle length fermentation in lower temperature. Suitable for Ginjo and other premium category sake

  • aka: Kanazawa Kobo 金沢酵母
  • isolated in Kanazawa;1992
  • low acidity, malic (apple, pear)
  • must be fermented slow and cold
  • low acid ginjo yeast
A

14

14号酵母

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12
Q
  • newer
  • very fruity, lower acid, and mellow
  • low foaming
A

1801

1801号酵母

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13
Q

Foamless Yeast

A
  • add -01 suffix
    • ex: #901 is a foamless #9
  • no foam rises in the tank, making it easier to work with and clean up
    • dried foam is concentrated with microbes– posing a serious risk of spoilage
  • foamless yeast is extremely popular
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14
Q

What is an advantage of foamless yeast?

A

Dried foam is concentrated with microbes– posing a serious risk of spoilage

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15
Q

What are the reliable fermenters?

A

6, #7, #11

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16
Q

Brewers have been utilizing microbial technology to produce yeasts designed to increase the amount of _______________ delivering a ______________ aroma.

A

Brewers have been utilizing microbial technology to produce yeasts designed to increase the amount of esters delivering a fruity aroma.

17
Q

1501

A

Isolated in Akita, 1990.

Low acidity and notably fruity aroma of ginjo.

The first yeast developed solely as a non-foaming yeast.

18
Q

Why are special yeast strains needed?

A

They must be able to keep working in a higher alcohol environment (20%abv or higher), they must be abe to work at low temperatures, and they may need to work with low levels of sugar.

19
Q

Yeast need what?

A

From rice: Sugar and other nutrients

From rice + koji: vitamins and nitrogen

From rice + water: magnesium, phosphorous, potassium

20
Q

Most sakes are made using ambient yeast.

T or F

A

False

21
Q

Why is #9 (#901) and #1801 a popular blend of yeast?

A

1801 has high aromatics that are mitigated by adding #9.

22
Q

What are three ways to blend yeasts?

A
  1. add a mix of yeast strains to the starter.
  2. create multiple fermentation starters, each with a unique strain, then combine the starters for fermentation.
  3. create multiple batches of sake, each with a unique yeast, and blend the sakes at some stage after fermentation.
23
Q

Brewers are still experimenting to determine the best methods for combining yeasts.

T or F

A

True

24
Q

What are the low acid ginjo yeasts?

A

14, #1801

25
Q

What are the early ginjo yeasts?

A

9 (southern)

Sake WSET 3 (14 decks)

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