What are some “good” elements in water for sake?
Potassium and Magnesium
What are some “bad” elements in water for sake?
iron and mangenese
What is the legal abv limit for sake
22%
What are the requirements for certified organic sake?
must come from a rice paddy that has been free from synthetic products for a min. 3 years
What are the 5 grades fro sake rice?
Santoh-grade 3 Nittoh-grade 2 Ittoh-grade 1 Tokuto-special grade Tokujo higher special grade
What protects the fermenting sake from unwanted bacteria?
Lactic Acid
What is the Kimoto Method?
- basically battonage
- the traditional orthodox method of pounding the mash with large wooded poles for hours at a time cultivating naturally occuring lactic bacteria from the air
Describe the Yamahai Method.
- discovered in 1909
- without batonnage natural lactic acid could still form on top of the moto and protect the sake through its fermention
- flavors are more vibrant and gamey
What is the Sokujo Method?
lactic acid can be introduced which significantly shortens the process of creating the moto
What is Bodaimoto?
a form of sake made by Bodai monks for temples in which they steamed rice with raw water to encourage the natural production of lactic acid. Yeast could be added to the starter mash initiating fermentation.
Hito-hada-Kan
“Human-skin warm” 95-104 F
Nuru-Kan
“Lukewarm” 104-113 F
Jyoh-Kan
“Good Hot” 113-122 F
Atsu-Kan
“Hot Enough” 122-131 F
Two additional namastyles
Namachozo
-Cellared without being pasteurized, but does receive pasteurization before bottling
Namazume
-Pasteurized only once before cellaring, but never again
