Sake

Question 1

Multiple Parallel Fermentation (MPF)

Answer 1

combines activities of Yeats and kojikin, a special mold that converts rice starch to sugar and sugar to yeast simultaneously in the same vessel.

Question 2

“Kojikin”

Answer 2

Aspergillus oryzae
A special green powdery mold native to Asia that converts rise starches to sugar during MPF. It is sprinkled over the rice.

Question 3

Milling or “Polishing”

Answer 3

rice is milled or “polished” to remove outer husk of rice grain. Sake is labelled according to the degree it has been milled. The term used for Sakes rice polishing ratio is “Seimabuai”.

Question 4

Shinpaku

Answer 4

starchy heart of the rice grain, considered to produce the best Sake.

Question 5

Sake Meter Level/ “nihonshu-do”

Answer 5

• used to indicate the level of sweetness or dryness of Sake. It measures the specific density of sugar to water.
• Negative values indicate sweetness. Positive values indicate dryness. Range of -15 to +15.

Question 6

Warm Sake vs. Chilled Sake

Answer 6

• Sake is usually chilled to preserve quality.
• Heated sake is heated to disrupt the delicate nature of Sake or oak the flaws of low quality sake.
• Sakes with lower polishing levels are served chilled or warm.

Question 7

Basic Sake Production Steps

Answer 7

1. rice is polished, soaked in water, then steamed.
2. Kojikin is added and grows for two days, creating the “koji”.
3. more rice, Yeats and water are added, creating the “Moto” or start of sake.
4. Sake develops for two weeks then moved to larger fermentation vessel
5. More steamed rice, water and Koji are added, creating the mash.
6. Sake ferments up to 45 Days, reaching approx. 20% ABV.
7. Pressed, filtered and pasteurized.

Question 8

Importance of Water

Answer 8

• Makes up 80% of sake and is the primary component.
• It is essential in the washing and soaking steps. The “hardness” or “softness” of water (mineral content) effects the final flavor and style of the final sake.

Question 9

Hard Water

Answer 9

rich in calcium, magnesium and phosphorous. It promotes faster fermentation and results in a drier and sharper sake.

Question 10

soft water

Answer 10

low in mineral content. Results in a slower fermentation and a smoother sake.

Question 11

Brewers Alcohol

Answer 11

neutral spirit that is added to sake to extract fruity and floral aromas from rice solids, as well as lightening the body of sake.

Question 12

Main Types of Sake

Answer 12

1. Nigori: cloudy sake. Named for its cloudy appearance. Its bottled with its Lees. It is pure white in color and ranges from light bodied and dry to thick and sweet.
2. Ginjo: perfect harmony of the fruity and floral style and the textured and savory style. Known for being very fruity and floral. Has addition of brewers alcohol.
3. Honjozo: Light, smooth with small amount of brewers alcohol to lighten it and add texture. Brewers alcohol gives it a mineral driven character.
4. Sparkling Sake: secondary fermentation using Japanese version of liquor d’ triage that is rice based. sweeter styles due due a lack of an official production method and naturally lower acidity.
5. Futsushu: lowest category with no polishing requirement and less restrictions. makes up 75% of all sake production.
6. Junmai: Means “pure rice”. just rice, water, yeast and koji. no brewers alcohol. Often full bodied and rice forward.
7. Daiginjo: Highest grade, ultra refined version of ginjo.

Question 13

Minimum Rice Polishing % remaining

Answer 13

Ginjo: 60%
Honjozo: 70%
Daiginjo: 50%
*** nigiri is not a type of sake but a style of filtration.