WSET SAKE LEVEL 3
How sake is different from wine ?
(1) Sake used of rice as a raw material no contain fermentable sugar.
(2) The raw material used to produce sake is a solid, as opposed to
making the wine is a liquid (grape juice)
(3) Color and tannins are absent in polished white rice
(4) Very little acidity and flavor.
How sake is different from beer ?
(1) Sake is only used polished rice, beer used unpolished grains
(usally barley) and other materials to added flavors.
(2) Beer need the process called "malting",to break starch down into
fermentable sugar, sake used koji mold to break starch down into
sugars.
(3) Beer is used single line fermentation technology, sake making is
used parallel mutiple fermentation.
single v multiple fermentation
single (eg making wine) - ingredient must already contain sugar, then
you add yeast to convert the sugar into alcohol
multiple (eg making beer or sake) - ingredient has starch, then you
add microorganisms to convert the starch into sugar and you add yeast
to convert the sugar into alcohol
single line multiple fermentation
Use to make beer:
First, saccharification takes place, then alcoholic fermentation.
(Malt is a germinated barley which produces a diastatic enzyme
, during germination to cause saccharification), then you add yeast to
create the alcohol)
saccharification
process of converting rice (starch) into glucose (sugar) by enzymes
generated by the kojikin (micro organisms)
Multiple Parallel Fermentation
Use to make sake:
saccharification (koji rice) and alcoholic fermentation (yeast starter)
occur simultaneously
In sake making, yeast starter, rice, water and rice koji are added at
once, so that alcoholic fermentation and saccharification take place at
the same time. Through this process, sake obtains the highest alcohol
content among fermented beverages.
How does the conversion/fermentation of sake differ from wine
and beer production?
rice starch is converted to fermentable sugars, yet the conversion of
starch to sugar and sugar to alcohol occurs simultaneously in the same
vessel.
kinds of rice plants
2 kinds:
(1) African rice plant
(2) Asian rice plant
strains of Asian rice plants
3 strains:
* (1) Japonica rice (<20%) - short grain, sticky
* (2) Indica rice (80%) - long grain, less sticky
(3) Javanica rice - medium grain, slightly sticky
How sake is different from wine ?
(1) Sake used of rice as a raw material no contain fermentable sugar.
(2) The raw material used to produce sake is a solid, as opposed to
making the wine is a liquid (grape juice)
(3) Color and tannins are absent in polished white rice
(4) Very little acidity and flavor.
How sake is different from beer ?
(1) Sake is only used polished rice, beer used unpolished grains
(usally barley) and other materials to added flavors.
(2) Beer need the process called "malting",to break starch down into
fermentable sugar, sake used koji mold to break starch down into
sugars.
(3) Beer is used single line fermentation technology, sake making is
used parallel mutiple fermentation.
single v multiple fermentation
single (eg making wine) - ingredient must already contain sugar, then
you add yeast to convert the sugar into alcohol
multiple (eg making beer or sake) - ingredient has starch, then you
add microorganisms to convert the starch into sugar and you add yeast
to convert the sugar into alcohol
single line multiple fermentation
Use to make beer:
First, saccharification takes place, then alcoholic fermentation.
(Malt is a germinated barley which produces a diastatic enzyme
, during germination to cause saccharification), then you add yeast to
create the alcohol)
saccharification
process of converting rice (starch) into glucose (sugar) by enzymes
generated by the kojikin (micro organisms)
Multiple Parallel Fermentation
Use to make sake:
saccharification (koji rice) and alcoholic fermentation (yeast starter)
occur simultaneously
In sake making, yeast starter, rice, water and rice koji are added at
once, so that alcoholic fermentation and saccharification take place at
the same time. Through this process, sake obtains the highest alcohol
content among fermented beverages.
How does the conversion/fermentation of sake differ from wine
and beer production?
rice starch is converted to fermentable sugars, yet the conversion of
starch to sugar and sugar to alcohol occurs simultaneously in the same
vessel.
kinds of rice plants
2 kinds:
(1) African rice plant
(2) Asian rice plant
strains of Asian rice plants
3 strains:
* (1) Japonica rice (<20%) - short grain, sticky
* (2) Indica rice (80%) - long grain, less sticky
(3) Javanica rice - medium grain, slightly sticky
