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Sake - Level One

Terms in this set (59)

Sake
Japanese alcoholic beverage made from rice
Ingredients of Sake
Steamed White Rice
Koji
Water
Yeast

Optional:
High-Strength Distilled Alcohol
Where does the Steamed Rice come from?
Rice grains are brought from supplier

Steamed rice is prepared by brewer

Steamed rice breaks up in water
Where does Koji come from?
Small proportion of the steamed rice and grow mold on it to make koji

Made by the brewer

Alcohol cannot be made without koji
Where does the Water come from?
Local sources

Almost any clear, clean water
Where does the Yeast come from?
Typically bought from specialist suppliers
What is a typical sake?
Clear

Colorless (sometimes pale yellow or green)

15-17% ABV

Slightly Sweet

Lightly acidic

Delicate cereal, lactic and fruity aromas
How do you make alcohol?
Dissolving sugar into water

Yeast is added which eats the sugar which turns it into alcohol and produces carbon dioxide
Where does the sugar come from?
There is no sugar in rice, instead it is full of starch

Starch is sugar molecules bonded together

Enzymes from the koji break the starch into sugar, which the yeast can eat
What is Starch Conversion?
Enzymes from the koji break the starch into sugar, which the yeast can eat
Which is an OPTIONAL ingredient of Sake?

*Steamed Rice
*Water
*Koji
*Distilled Alcohol
*Yeast
Distilled Alcohol
What is TYPICALLY sourced locally as opposed to purchased from suppliers?

*Rice
*Water
*Yeast
*Distilled Alcohol
Water
What happens in "Starch Conversion"?

*Enzymes break up the starch into sugar

*Yeast turn sugar into alcohol

*Koji breaks down protein into starch
Enzymes break up the starch into sugar
Production Steps (MUST HAPPEN)
Fermentation > Filtration > Bottling
Production Steps (OPTIONAL)
Add High-Strength Distilled Alcohol

Add Water (After Filtration)

Pasteurization
Fermentation
Brewer creates a smaller started fermentation

Starter is mixed with more of the ingredients in order to make a larger batch for the main fermentation
Parallel Fermentation
Filtration
After Fermentation is finished, all sake must, according to law, be filtered

Removes the rice solids and typically produces a clear liquid
Bottling
Nearly all sakes are packaged in glass bottles of various sizes
Which is the correct order of the three main steps of making sake?

*Filtration>Fermentation>Bottling

*Fermentation>Filtration>Bottling

*Filtration>Bottling>Fermentation
Fermentation>Filtration>Bottling
Which is NOT an optional step?

*Add High-Strength Distilled Alcohol

*Add Water (After Fermentation)

*Pasteurization

*Filtration
Filtration
Sake Production (IMPORTANT PICTURE TO KNOW)
What is the typical ABV of Sake?

*12-14%

*15-17%

*18-20%

*Above 20%
15-17%
What is the common ABV of Sake when fermentation is completed?

*12%

*15%

*17%

*20%
20%
In what state was the oldest Sake brewery in America established?

*California

*Colorado

*Hawaii
Hawaii
Futshu-shu, Basic Sake
Clear

Colorless (sometimes pale yellow or green)

15-17% ABV

Slightly Sweet

Lightly acidic

Delicate cereal, lactic and fruity aromas
Grades of Premium Sake
Umami
essence of deliciousness

category of taste in food
Rice
Polishing
ratio of 60% (Removed) = 60% or less remaining
Polishing (70% or more removed)
Cereal and lactic

Ex: Junmai & Honjozo
Polishing (60% or less removed)
Fruity and Floral

Ex: Ginjo, Junmai Ginjo, Daiginjo, Junmai Daiginjo
After Polishing
*Washing

*Soaking

*Steaming
Washing Aim
To remove the rice dust left after polishing
Soaking and Steaming Aim
To get rice to correct moisture level and texture
Making Koji Steps
1. Cooling the Steamed rice

2. Spreading the mold

3. Initial Mold Growth

4. Controlling and stopping the mold growth
What part of the room is the Initial Mold Growth for Koji done in?
Warmest and Most Humid part of room
What part of the room is the Controlling and Stopping the Mold Growth of Koji done in?
Coolest and Least Humid part of room
Special Yeast Strains
More ginjo aromas
Temperature Control
Which of the below Sakes typically show cereal & lactic aromas with more acid and umami?

*Daiginjo

*Junmai Daiginjo

*Junmai

*Junmai Ginjo
Junmai
Why do brewers polish the rice? (Choose all that apply)

*To get rid of the rice dust or powder

*To make different styles of sake

*To be compliant to the labeling laws

*To shorten the brewing cycle
To make different styles of Sake

To be compliant to the labeling laws
Put the preparation of steamed rice in right order

*Polishing>Washing>Soaking >Steaming

*Washing>Polishing>Soaking>Steaming

*Polishing>Washing>Soaking>Steaming
Polishing>Washing>Soaking >Steaming
Select what contribute to making fruity aromatic Sake with less acidity & umami (select all that apply)

*Use of special yeast strain

*Warmer temp during fermentation

*Cooler temp during fermentation

*Polishing rice to less than 60%

*Polishing rice to more than 70%
Use of special yeast strain

Cooler temp during fermentation

Polishing rice to less than 60%
Initial Mold growth is which stage of the four stage Koji production?

*1

*2

*3

*4
3
Making Steamed White Rice
Making Koji
Specialty Styles of Sake
Nama (unpasteurized)

Nigori (cloudy)

Sparkling Sake

Koshu (Aged)
Nama (unpasteurized)
Has not been pasteurized

Less stable than other sakes

Should be consumed shortly after release

Kept refrigerated
Nigori (cloudly)
Roughly filtered

Cloudy due to suspended particles of rice

Lightly cloudy
Sparkling Sake
Very light in texture and low in alcohol

Bubbles are caused by carbon dioxide gas dissolved in the liquid
Koshu
Aged sake

Can be aged in storage tanks, terracotta, glass bottles, wood

wide range of styles

Amber or brown in color, richly textured and sweet
Which of the following labeling terms means a skae is unpasteurised?

*Sparkling

*Koshu

*Nama

*Nigori
Nama
Junmai (kanji)
Honjozo (kanji)
Ginjo (kanji)
Daiginjo (kanji)
Rice is polished to 50% with a little distilled alcohol added. What sake is this?
Daiginjo
BONUS: Which suppliers is the most aligned with RNDC network?

*Kobrand (Joto Sake)

*SakeOne

*Vine Connections

*TyKu
Kobrand
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