Wset Level 3 Sake 2015Pdx

Front 1

What are the main ingredients in Sake ?

Back 1

Rice

Koji

Yeast

Distilled alcohol

Front 2

Name Sake specific rice

Back 2

Miyama nishiki

Yamada nishiki

Dewa sansan

Omachi

Gohyakuman goku

Front 3

Most used yeasts from Brewing Society of Japan

Back 3

Classic Yeast: #6, #7, #10

reliable, strong ferment, high acid

Modern Yeast: better aromas

#9

#11

#14

#18-01(non-foaming)

Front 4

Importance of water

Back 4

*legally must meet standards for food use

*Magnesium - enhances metabolism of yeast

*Potassium & Phosphorus -

health of yeast & Koji

* regional characteristics -

historically where breweries where built

hard water vs soft water

Iron is bad inhibits koji and yeast

Front 5

importance of non-foaming Sake yeast

Back 5

Sake yeast attach to carbon dioxide bubbles rather than remain in liquid.

*need larger tanks

*sticky clean up

Front 6

Different ways of blending Sake yeast

Back 6

*mixing yeast strains in starter

*create multiple yeast starters, add at same time

*multiple batches of sake each made with a different yeast starter

Front 7

Storage and preparation of rice

Back 7

* can be stored for months with moisture level of 15%

*Polishing

*washing & soaking

*steaming & cooling

Front 8

Purpose of polishing rice

Back 8

*to remove fats, oils and protein in outer shell/bran

*make starch packet (Shinpaku) accessible

*cool down time after polishing 3-4 weeks

Front 9

Why rice needs to be washed after being polished

Back 9

* remove rice dust (Nuka)

* by hand or by bubbles

* important to remove Nuka without adding moisture

Front 10

Soaking rice

Back 10

*optimal moisture level : 30-35%

*cold water allows more control & slower absorption

*effects: to much & rice will be too soft after steaming. Koji will not grow into the rice grain

Front 11

Why is rice steamed?

Back 11

*increase moisture to 40%

*alter the starch molecules

Front 12

What is Koji?

Back 12

moldy rice inoculated with a starch digesting mold

*about 1/5 of rice in sake is Koji

Front 13

General steps of Koji production

Back 13

after steaming:

*cooled

*inoculated

*mold growth

*stop mold growth

over 2 days

Front 14

Large amount of mold vs. small amount of mold

Back 14

Large: *faster fermentation

*fuller body

*more acid & umami

Small: *slower fermentation

*lighter body

*less acid & umami

Front 15

Koji-kin strains

Back 15

Yellow (Ki) -

Most used, low level of acids, does not covert all sugar (dextins) give texture

Black (Kuro) & White (Shiro) - higher citric acid, drier balance, converts all sugar

Front 16

Types of Koji

Back 16

So-haze:

mold spore strands INTO center of rice grain

Tsuki-haze:

spores grow over the rice, some spores into rice but not evenly

Nuri-haze:

mold spores grow over the rice grain

Front 17

Koji Production steps

Back 17

Bringing -in (Hikikomi)

Spreading the seed (Tanekiri)

Re-breaking up (Kirikaeshi)

Mounding (Mori)

Middle work (Naka-shigoto)

Final work (Shimai-shigoto)

Sending out (De-koji)

Front 18

Koji Prodcution:

steps: 1)Hikikomi - 2)Tanekiri - 3)Kirikaeshi

Back 18

Bring in/Hikikomi:

*temp. from steamer down to 32c

* transferred to Koji-muro

* laid out on toko bed

Spreading the seed/Tanekiri:

*inocuulate rice with mold spores

Re-breaking up/Kirikaeshi:

*temp up to 33c, down to 31c then to 33c

*ensure mold growth, avoid hotspots

*redistribute mold growth

Front 19

Koji Prodcution:

step: 4) Mori

Back 19

Mounding/Mori:

* half way point

*temp rises to 35c

*mounding changes the micro environment

*mold evenly spread out - growth pattern not established

*shift from mold growth to managing level & distribution of growth, from mass of rice to single grain

Front 20

Brewer's options for Koji types made by hand

Back 20

Bed -Koji (Toko Koji): spread over bed, precise control not possible.

Box-Koji (Hako-Koji): use of medium sized boxes called Hako.

Lid-Koji (Futa-Koji): Tiny container called a futa. allows for precise control of temp & humidity.

Front 21

Koji Prodcution:

steps:

5) Naka-shigoto - 6) Shimai-shigoto - 7) De-Koji

Back 21

Middle work/Naka-shigoto:

*temp 35c to 33c to 38c,

*encourages heat release and drying of rice

*surface increases by patterns in rice

*mold growth vigerous

*contoll of heat generated

Final work/Shimai-shigoto:

* keep temp 38C. at 43C mold dies

drying of rice & heat release.

Sending out/De-Koji:

*temp reduce to ambient temp of brewery

* stopping Koji growth

Front 22

Shubo /Moto Ratio

Back 22

80 parts steamed rice

20 parts Koji

130 Parts water

Front 23

What is important about Sake fermentation starter and why?

Back 23

* needs to be sufficiently acidic to be hostile to microbiol infection

*Parallel starch conversion & alcohol fermentation

* ...so sugar are slow to create yeast food leaving environment unprotected

Front 24

What are the differences between

Sokujo-moto : Yamahai-moto : kimoto

What is it that these processes are controlling/enhancing?

Back 24

Lactic Acid growth

Kimoto: small batches, wooden poles pound rice into a paste.

Yamahi-moto: no poles, just more water and some heat

Sokujo-moto: just add Lactic acid

Front 25

the 3 stages of Moromi

Back 25

Day 1) First addition:

* shubo transferred to a larger tank and add water, steamed rice and koji to equal about 1/6 of final mix.

Day 2) Odori/dance

* nothing added, yeast multiple

Day 3) Middle addition

*add double the amount from day 1

Day 4) Final addition

* added 1/2 of total volume and temp

lowered

"4th addition" - Aruten

a steamed rice glucose solution - jozod

Front 26

Types of Pressing

Back 26

Yabuta-Shibori:

an accordian type machine with vertical bags filled with rice between bags inflated with air.

Fune-shibori:

sake mash but into cloth bags and laid in a box with pressure applied from above

Fukuro-shibori: (Shizuku-zake)

sake placed in bags and hung to gravity drip

Front 27

Press fractions

Back 27

Naka-dori & Naka-gumi:

middle press form Funa-shibori - not legally defined

Tobingkoi: middle drip from Fukuro-shibori

Arabashiri: free run

Seme - final press, longer contact time between solids and liquids.

Kasu-buai: undisolved rice, yeast with about an 8% abv

Front 28

Why does Sake need to go through Pasteurization?

Back 28

Sake unstable because of:

Koji enzymes

dextrins

low acidity

not legally allowed to use sulfur

Front 29

Methods of Pasturziation (Hi-re) used

Back 29

Most Sakes are pasteurized twice:

after filtering and before shipping

Jakan (snake) method:

sake run through heated tubes then go to a storage tank.

Bin-hi-ire method:

bottled sake is put in hot water then cooled.

Front 30

Styles of Sake not double pasteurized

Back 30

Nama-zake: raw sake

Nama-chozo: once after storaage

Nama-zume: once after bottled

Hiya-oroshi: once after storage - fall seasonal

Front 31

Fining & Filtration

Back 31

Roka - charcoal fining

Muroka - un-carbon fined

Front 32

Alcohol addition - Jozo

Back 32

added to fermentation tank after main fermentation is done.

lighter palate, increased aromas

Government standards:

Junmai: none

Premium: 10%

Futsu-shu: 50%

Front 33

Genshu

Back 33

Sake not adjusted with water

sake ferments to 17-20% abv, most sake have water added to bring abv down

Front 34

Nigori-zake

Back 34

Cloudy due to lees and rice particles

to be legally a sake all must be filtered, so either used a courser filter or added back in

ceremonial :

Shiroki (white sake); Kuroki (black sake)

Usu-nigori: thin, mist of lees

Sasa-nigori:

Front 35

Sparkling sake - Happoshu

Back 35

Not regulated

Carbonated:

Bottle fermented:

* 5-10% abv

*sake yeast non-flocculating - not disgorged

Live Nigori: traditional style

Front 36

Kijoshu

Back 36

*noble ferment sake

*sweet like Tokaji & Sauternes

*in fermentation tank sake is added instead of water

Front 37

Koshu

Back 37

Matured sake

like oloroso sherry

uses extreme So-haze

Front 38

Taru-zake

Back 38

stored in Cedar casks for 2 weeks

fragrant & spicy

legally can not use oak enhancements

Front 39

Polishing Ratio - Semibuai

Back 39

50% Daigingo

60% Ginjo

70% Honjozo/Junmai

Front 40

Categories of Sake

Back 40

Futsu-shu

Tokutei-meishoshu

Honjozo

Tokubetsu Honjozo

Ginjo

Daiginjo

Junmai

Tokubetsu Junmai

Junmai Ginjo

Junmai Daiginjo

Front 41

3 ways a sake can qualify as Tokubetsu

Back 41

1) polished below 60%

2) exclusively from sake specific rice

3) a process brewer arranged to be legally recognized

Front 42

Nihonshu-do

Back 42

sake meter value

measures the density of sake relative to the density of water

Beaume x -0.01

Front 43

range of sakes on SMV

Back 43

-2 to +8

average +4 (17 g/L sugar)

Front 44

what is required on sake label

Back 44

* product category

sei-shu, Nihon-Shu

* % abv

* volume of container

* raw ingredients

* date produced

* brewery name, address,

* country of origin if not Japan

Front 45

what is required of sake yeast to cope with?

Back 45

*continue to work when alcohol is high

*to work in cold conditions

*with low levels of sugar to feed on

Front 46

Asian Rice - Oryzae saliva

name the 2 main types

Back 46

Indica - long grained

Japonica - short grained

- used for sake

Front 47

Yamada-nishiki

Back 47

Hyogo prefecture

30% total sake

Front 48

Gohyakumangoku

Back 48

Niigata prefecture

25% total ofsake

Front 49

the amount of rice in sake brewing that is converted into koji

Back 49

about a fifth to a quarter

Front 50

define: Nama-zake; Nama-chozo & Nama-zume

Back 50

Nama-zake raw, unpasteurized

Nama-chozo pasteurized once after storage

Nama-zume pasteurized once before storage in bottle

Front 51

How long is Sake left to rest after pasteurized?

Back 51

6 months to 1 year

Front 52

regular sake ratio of rice to water

Back 52

100:130

Front 53

export markets for Japanese Sake

Back 53

1. USA

2. Korea

3. Taiwan

4. Hong Kong

5. China

Front 54

the 3 main Toji Guilds

Back 54

Nabu, Iwate Prefecture

Echigo, Niigata Prefecture

Tanba, Hyogo Prefecture

Front 55

how long does it take to polish rice to 70, 50, 35 Semi buai?

Back 55

for 600 kg brown rice;

70% 10 hours

50% 45 hrs

35% 80 hours

Front 56

how long does rice needs to rest after being polished?

Back 56

3 to 4 weeks, depending on climate

Front 57

optimal water absorption level for rice prior to being steamed?

Back 57

30 to 35%

Front 58

what do brewers do to target the correct moisture absorption?

Back 58

soak in very small batches

cold water to slow absorption

time soaking with stopwatch

Front 59

how long does it take a 700kg batch of rice to steam?

Back 59

40 to 60 min.

Front 60

define multiple parallel fermentation

Back 60

special to sake. while koji enzymes are turning starch into sugar, yeast is fermenting sugar into alcohol

Front 61

temps of warm sake

Back 61

1. nuru-kan, 40c 104f

"relaxing hot spring bath"

2. atsu-kan, 50c 122f

"hot enough to warm body and soul"

Front 62

#6 yeast : year and brewery

#7 yeast : year and brewery

Back 62

6 - Aramasa (Akita) 1935

7 - Masumi (Nagano) 1946

Front 63

#9, #10, #14 yeast : brewery and year

Back 63

9: koro-kumamoto prefecture sake research center (Kumamoto)1953

10: northern japan (Tohoku)1952

14: regional taxation bureau of Kanazawa (Kanazawa)1991

Front 64

how long is the moromi for Futsu-shu and Ginjo

Back 64

Futsu-shu 20-25 days

Ginjo 30-35 days

Front 65

Tokutei-meisho-shu

Back 65

Special designation sake

Front 66

the features of Shuzo-koteki-mai

Back 66

1. low protein

2. large shinpaku (starch), flat, disc shape

3. large grain

4. resistant to cracking

5. good water absorption and high solubility

Front 67

as of 2015 how many registered sake specific rice varieties

Back 67

over 100

Front 68

the two most popular sake specific rice varieties

Back 68

Yamadanishiki and Gohyakumangoku

Front 69

Aspergillus Oryzae

Back 69

type of mould that is Koji-kin

Front 70

What two aspects of sake production are used to categories sake?

Back 70

*polishing ratio

*addition of distilled alcohol

Front 71

premium sake rice grades

Back 71

*above special

*special

*first grade

*second grade

*third grade

uninspected rice can only be used for Futsu-shu

Front 72

The 2 leading prefectures that produces 1/2 of all sake.

Back 72

Hyogo and Kyoto

Niigata is 3rd in production but has the most breweries