Pasteurisation

Question 1

What is the usual temperature for pasteurisation?

Answer 1

60-65°C

Question 2

Name 2 advantages of bulk pasteurisation

Answer 2

1. Efficient in treating large quantities quickly
2. Sterilise & stabilise sake very well

Question 3

Name 2 disadvantages of bulk pasteurisation

Answer 3

1. Lengthy. Takes 1-2 days to cool down
2. This can harm ginjo-ka & freshness

Question 4

What’s the ideal pasteurisation method for Ginjo grade sake?

Answer 4

Bottle pasteurisation. Bin-hire or Bin-kan

Question 5

Name a disadvantage of bottle pasteurisation

Answer 5

Labour intensive

Question 6

Name an advantage of bottle pasteurisation

Answer 6

Quick & gentle.

⇣

Exposes sake to least amount of heat in shortest time

Question 7

Name 3 characteristics of Nama-zake

Answer 7

EEL

1. Extremely fresh
2. Expressive taste
3. Lingering finish

Question 8

What are the 2 possible causes of “Nama Hine-ka”?

Answer 8

1. Over maturation
2. Incorrect storage conditions

Question 9

Name 3 distinctive aromas of “Nama Hine-ka”

Answer 9

1. Malt
2. Bacon
3. Rancid cheese

Question 10

What is a Nama-chozo sake?

Answer 10

A legally defined term where the sake is pasteurised once after maturation before shipping out

Question 11

What is a Nama-zume sake?

Answer 11

Not a legally defined term where the sake is pasteurised after filtration, matured & shipped out without going through a 2nd pasteurisation

Question 12

Name 3 purposes of pasteurisation

Answer 12

• Deactivate koji enzymes

⇣

If still active, koji enzymes & starch fragments can continue being broken into sugars

• Kill any yeast, bacteria or micro organisms

⇣

Sake generally still has unfermented sugars.

Yeast & any other micro organisms can feed on this sugar if the temperature of the sake rises

• Stabilise the sake

⇣

Sake cannot legally have any preservatives such as sulphur dioxide