What is kōji in the context of sake production?
Steamed rice that has been inoculated with the kōji mold (Aspergillus oryzae).
Kōji is a crucial ingredient in sake production, as it helps convert rice starches into sugars needed for fermentation.
Fill in the blank:
The main purpose of kōji in sake production is to convert ______ into sugars.
Starches
Kōji mold secretes enzymes that break down rice starches into fermentable sugars.
Describe the ideal conditions for kōji mold growth.
Warm and humid environment.
A warm and humid environment ensures optimal mold growth and enzyme activity.
How long does the kōji-making process typically take?
Approximately 48 hours.
Name one sensory characteristic that kōji contributes to sake.
Umami
Kōji contributes to the umami flavor in sake by breaking down proteins into amino acids, enhancing taste complexity.
Fill in the blank:
The kōji-making process requires careful monitoring of ______ and humidity.
Temperature
Temperature control is critical in kōji production to ensure the optimal environment for mold growth and enzyme activity.
True or False:
All sake breweries use the same strain of kōji mold.
False
Different strains of kōji mold can be used, affecting the flavor profile and characteristics of the final sake product.
What role does kōji play in determining the sweetness of sake?
Controls sugar levels.
The amount and activity of kōji influence the sugar content, affecting the sake’s sweetness and balance.
Describe one impact of kōji on the aroma of sake.
Enhances fruity and floral notes.
Kōji enzymes contribute to the development of esters and other aromatic compounds during fermentation.
What are the four stages in making kōji?
- Cooling the steamed rice
- Spreading the mold over the steamed rice
- Initial mold growth
- Controlling and stopping the mold growth
Why does the rice have to be cooled after steaming it?
The rice is too hot to make kōji.
The hot rice is spread out on mats to cool naturally.
For the second stage of kōji production (spreading the kōji mold over the cooled steamed rice), where is the rice moved to?
The warmest and most humid part of the
kōji room.
Once the rice is in the warmest and most humid part of the kōji room, the mold grows rapidly over the rice.
What do brewers have to do to the rice once the kōji starts to grow rapidly?
Turn the rice regularly by hand to ensure the mold growth is even.
Fill in the blanks:
To stop the mold growth, the rice is moved to the ______ and ______ part of the kōji room.
Coolest; least humid
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What is Sake? An Overview27
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Main Ingredients in Sake16
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Sake Production: Rice Preparation20
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Sake Production: Kōji Production14
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Sake Production: Fermentation16
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Sake Production: Filtration and Bottling13
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Principal Categories and Grades of Sake17
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Specialty & Premium Grades of Sake25
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Controlled Production Steps15
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Japanese Labelling Terms11
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Sake Storage Best Practices23
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Sake Service Methods23
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Common Faults in Sake14
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Food and Sake Pairing22
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Tasting Sake (WSET SAT)17
