Foundation: Human Element

Question 1

Which is the predominant method of starting a new sake?

Answer 1

Sokujo-moto

Question 2

When were bodai-moto, ni-moto, and mizu-moto invented?

Answer 2

Late 14th century

Question 3

What is the aim of bodai-moto?

Answer 3

To create soyashi mizu, a water rich in lactic acid bacteria

Question 4

Describe the FIVE main points in the process of bodai-moto

Answer 4

1. Water and rice (mostly raw, small % steamed) left to soak / macerate for several days
2. Lactic acid bacteria breaks down some of the starch in the rice into sugars
3. This tiny fermentation creates CO2 bubbles, and the ‘mash’ becomes acidic with a very low pH of 3.6
4. The water (soyashi mizu) is separated, and steamed rice (in addition to the rice used during maceration) are added to the water
5. Fermentation takes 10-14 days to create the bodai-moto and a healthy population of yeast

Question 5

What part of the year was ni-moto created/intended to be used?

Answer 5

In the warmer months of August and September

Question 6

Describe the FIVE pertinent points concerning ni-moto

Answer 6

1. Kōji and water are mixed by hand in a hangiri (shallow wooden tub)
2. Mixture is kneaded like bread dough four times daily. Takes between 3-10 days (temperature dependent) before foam develops on sides of mash and CO2 bubbles form on surface.
3. Once foam has dissipated, mash in boiled in a kame, purifying it of harmful spoilage microorganisms. Once foam is gone, transfer back to hangiri.
4. Knead by hand in hangiri – mash becomes ‘clean’ sour; low pH allows ambient yeast to start fermentation
5. Historically, many smaller shubo were made in small hangiri, as larger tanks did not exist

Question 7

What part of the year was mizu-moto invented/intended to be used?

Answer 7

Colder months of autumn

Question 8

Describe the pertinent FIVE points regarding mizu-moto

Answer 8

1. Made in a similar fashion to ni-moto but because in cooler months, no need to boil, as spoilage microbes not able to develop
2. Lactic acid fermentation and yeast fermentation are occurring simultaneously in this moto
3. Precursor to kimoto method
4. Method often used interchangeable with bodai-moto, but should not be!
5. Many small hangiri shubo were created to form a larger shubo tank, as larger tanks did not exist

Question 9

When was the kimoto method invented?

Answer 9

Late 17th Century

Question 10

Which method went hand-in-hand with kimoto?

Answer 10

Kanzukuri 寒造り (‘winter brewing’)

Question 11

Give a brief overview of the Kimoto method

Answer 11

Day 1

• Water, koji rice, and steamed rice (ratio 40:15:45) placed in hangiri and mixed by hand; several hangiri used at same time.
• Aim is to extract enzymes from koji-kin
• Temperatures at this stage are kept between 6-8 deg C

Day 2

• Contents of each hangiri are mashed (yamaoroshi) with a wooden paddle (kai). Occurs 2-3 times per day for several minutes
• Results in a thick rice paste
• 2-3 workers mashing each hangiri

Day 3

• Several hangiri blended into larger tank
• Temperature control and numerous microbiological acitivites take place over the next 28 days
  
  • At beginning, starch to sugar conversion is main process; nitrate to nitrite conversion occurs from the microbial activity of nitrate-reducing bacteria
  • Low temperatures allow lactic acid bacteria to form, creating low pH
• Combination of low temperature, low pH, higher sugar levels, levels of nitrites minimises bad microbes
• Midway through 30-day cycle, yeast is added or forms to begin fermentation

Question 12

Compare Yamahai to Kimoto

Answer 12

• Historically, only done on coldest nights of winter brewing months
• Involves extracting the kōji enzymes by mixing kōji rice and water
• Steamed rice is added later
• Rest is similar to Kimoto

Question 13

Describe Sokujo method

Answer 13

• Lactic acid is added, preventing other microbes from forming in low pH (usu. 4-5)
• Starting temperature is 18-20°C –> rice melts faster, starch to sugar breakdown occurs rapidly
• After 1st week, moto is kept at about 7°C

Question 14

Describe the Koontoka-moto method

Answer 14

• Steamed rice, water, and kōji are heated. Starches in the steamed rice are converted to sugars rapidly as the rice is rapidly broken down
• Temperatures heated to 55°C where the enzymes produced by kōji are most active –> no chance of microbial spoilage from other microbes
• While temperatures cool, the lactic acid is added, and then yeast

Question 15

Whar are the rough proportions of Sokujo : Yamahai : Kimoto production by volume?

Answer 15

Sokujo 90% : Yamahai 9% : Kimoto 1%

Question 16

Which THREE guilds are known for having a strong regional style?

Answer 16

Echigo Tōji (Niigata)

Nanbu Tōji (Iwate: Kitakami River Basin)

Tanba Tōji (Hyōgo: Sasayama)

Question 17

What are the Echigo tōji known for?

Answer 17

Tanrei karakuchi (light, dry, crisp, kire) sake

Using tsuki-haze and Gohyakumangoku

Question 18

What are the Tanba tōji known for?

Answer 18

Developing the kimoto method

Rich, umami-laden sake

Question 19

What are the Nanbu tōji knwon for?

Answer 19

Clean, technically flawless ginjō-making