1
Q
What are the standard ratios of ingredients?
A
- 80 parts steamed rice
- 20 parts koji
- 130 parts water
2
Q
Day 1 characteristics:
A
- Soe (Hatsu-zoe)
- Temp: Approx 12º
- Add water, koji, shubo, steamed rice (1/6)
3
Q
Day 2 characteristics:
A
- Odori
- Nothing is added to allow the number of yeast cells to multiply
- Temp allow to rise very slightly
4
Q
Day 3 characteristics:
A
- Naka
- Temp: Approx 10º
- Add approx double the amount of water, koji, and rice from the first day, bringing total fill to approx. 1/2 of tank
5
Q
Day 4 characteristics:
A
- Tome
- Temp: Approx 8º
- Double the amount/the remainder of water, rice, and koji are added (about 1/2) bringing to total amount.
6
Q
Describe multiple parallel fermentation.
A
As the koji is converting the starch from the rice into glucose, the yeast is also fermenting the sugars and creating alcohol.
7
Q
How would you make a rich, high umami style sake?
A
- Ferment at higher temperatures (8-18º)
- Use rice with higher polishing ratios (70% or higher)
- Use so-haze koji
- 21 - 28 days for fermentation
Why?
- Rice with higher ratios have more proteins, which can be broken down into amino acids, which increase umami.
- When yeast grows rapidly at higher temps, it leads to vigorous fermentations, higher acid production, and lower aroma production.
8
Q
How would you make a ginjo style sake?
A
- Ferment at lower temperatures (6-12º)
- Use rice with lower polishing ratio (60% or lower)
- Use tsuki-haze koji
- 30 - 35 days for fermentation
Why?
- low temps and tsuki-haze provides slow release of total level of amino acid nutrients, and a slow release of sugar. This limits the growth of yeast, leading to a balanced and slow fermentation - low production of acids and low degradation of proteins.
- Results in light and smooth tastes and textures.
- Enhances production of esters (aroma) and low temps reduce the loss of esters by evaporation.
WSET Level 3 Sake
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