What are the 3 ingredients a brewer uses to create a small starter fermentation?
- Rice
- Water
- Kōji
What happens next after the starter fermentation has a healthy and active yeast population?
The starter is then slowly mixed with more of the ingredients (water, rice, kōji) to make a larger batch for the main fermentation.
What is the name of the unique fermentation that sake goes through?
‘parallel fermentation’
In sake fermentation the enzymes create sugars at the same time as the yeasts eat the sugar.
True or False:
Yeast is used in sake fermentation.
True
Yeast is crucial in fermentation, converting sugars into alcohol and carbon dioxide.
What is the typical temperature range for sake fermentation?
10°C to 15°C
(50°F to 59°F)
Fermentation at these cooler temperatures helps develop the complex flavors characteristic of sake.
Name 2 ways fermentation temperature influences sake fermentation.
- Speed of fermentation
- Flavor profile
Lower temperatures generally result in slower fermentation, allowing for more nuanced flavors to develop.
True or False:
Sake fermentation is a single-step process.
False
Sake goes through what’s called ‘parallel fermentation’.
List 3 factors that can alter the final flavor of sake.
- Fermentation temperature
- Type of rice used
- Yeast strain
Describe 2 methods to control fermentation temperature.
- Using temperature-controlled tanks
- Regulating the fermentation room environment
Controlling temperature is vital for managing the fermentation process and achieving desired flavor profiles.
What happens if sake is fermented at too high a temperature?
It can produce off-flavors.
High temperatures may accelerate fermentation, leading to undesirable flavors and aromas.
Name 2 characteristics of sake produced with a high polishing ratio*.
*e.g. Daiginjo
- Light and refined flavors
- More aromatic
Higher polishing ratios often result in more elegant and aromatic sakes.
True or False:
Cool fermentation temperatures help to produce fruity aromas.
True
Fill in the blank:
When fermentation is finished a new sake typically has about ______% abv.
20
Fill in the blank:
For many styles of sake the steamed white rice, kōji and water give relatively little flavor.
However, in nearly all styles of sake, the ______ contributes a significant amount of flavor.
Yeast
In order to create the fruity and floral aromas characteristic of ginjō styles, what 2 things must a brewer employ?
- Special strains of yeast
- Lower fermentation temperatures
Warmer fermentation temperatures produce what kind of aromas in sake?
Cereal and lactic aromas
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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
