alex mckay andre mckay society of barley...
TRANSCRIPT
July 3, 2019 Introduction to Saké 1
Introduction to Saké
Alex McKay&
Andre McKay
Society of Barley EngineersJuly 3, 2019
July 3, 2019 Introduction to Saké 2
What is saké?
● Pronounced “sah-KAY”● Fermented Rice Beverage● Brewed like beer where starches are converted
to sugars which are consumed by yeast● Typically 15-20% ABV
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What saké isn't?
● Spirit● Japanese Vodka● Rice “Wine"
● Wines are fermented juice● Except for the ABC where it is considered the same
as wine for tasting room purposes
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Sake Terms / Vocabulary
● Kura – Sake brewery● Tōji – Master saké brewer● Nama – Unpasteurized saké● Negori – Unfiltered saké● Genshu – Undiluted saké, typically 18-20%
ABV● Kanpai! - Roughly translated as "Empty Cup!"
or "Cheers!"
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Quick History Lesson
● Researchers place early records of true saké in 700s Japan
● Used for religious ceremonies, court festivals, and drinking games
● Brewing in temples from late 1400s to early 1600s
● Boom leading up to WW2
● Production in Japan has been declining since the mid-1970s
● Steady growth outside of Japan
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Hot or Cold?
"The cup of warm saké you've probably had up to now bears as much resemblance to good saké as Godzilla films do to great Japanese cinema." -Anonymous
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Hot
● Winter drink● Complex flavors and
aromas can be lost● Typically lower grade
saké● Enhances alcohol
perception
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Cold
● Flavor notes can come through● Fruit (apple, pear,
banana, melon, lychee, strawberry, citrus)
● Floral● Umami (Typically aged
saké)
● Crisper Body● Refreshing Impression
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1st Tasting – CommercialHakutsuru Junmai Sake
● Clean and balanced● Good warm or cold● Pairs with salty
dishes
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Basic Sake Types
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2nd Tasting – Homebrewed Pasteurized
● Junmai Ginjo● Genshu (undiluted)● Started January 2019● Pressed February
2019● Pasteurized April
2019
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Ingredients
Ideal ratio of koji to rice to water is
25 – 100 - 160
Rice Koji
Yeast Water
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Rice
● 100+ saké rice varieties in Japan● Domestic sources - California and Arkansas
● Calrose and Yamada Nishiki most popular for US saké producers
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Rice
● Polished to remove of outer layers to reach starch dense core
● Amount of polishing determines grade
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Koji● Koji
● Rice infected with Aspergillus oryzae mold
● Also used to ferment soy sauce, miso, and rice vinegar
● Koji breaks down starches into sugars (saccharification)
● Cedar lined / humidity controlled rooms
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Yeast
Number First Year / Origin Characteristics
#6 1935 / Aramasa Brewery in Akita Prefecture
Active fermentation, complex flavors
#7WLP705
1946 / Masumi Brewery in Nagano Prefecture
Fresh and fragrant aromas, complex flavors
#9WLP709WY4134
1953 / Katsuyu Brewery in Kumamoto Prefecture
Active fermentation at low temps. Fragrant aromas
#14 1995 / Kanazawa Customs Investigation Center in Kanazawa Prefecture
Little acid. Fruity aromas with melon and pear
#15 1996 / Brewery Test Center, Akita Prefecture
Little acid. Floral and fruity aromas
The Brewing Society of Japan began proactively gathering yeast strains in the early 1900s
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Water
● Mineral content plays a large part● Iron creates off flavors and yellow color● Manganese and UV can discolor● Potassium, magnesium, and phosphoric acid
necessary for yeast health● Regional sources like lakes, rivers, and wells● Commercial breweries strip water down and
build it back up for consistency
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Non traditional saké
As with beer, US saké brewers have gone crazy
(In a good way)
● Infusions● Fruit● Floral● Hops
● Sake/Beer Hybrids
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3rd Tasting – Homebrewed Nama with Homegrown Chinook Hops
● Junmai Ginjo● Genshu (undiluted)● Started March 2019● Pressed in April 2019● Nama
(unpasteurized)● Hopped July 1, 2019
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Process
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ScheduleDay Date
Moto 1 Wednesday 07/03/19
Hatsuzoe 9 Thursday 07/11/19
Odori 10 Friday 07/12/19
Nakazoe 11 Saturday 07/13/19
Tomezoe 12 Sunday 07/14/19
Stir 13 Monday 07/15/19
Stir 14 Tuesday 07/16/19
Start Moromi 15 Wednesday 07/17/19
End Moromi 31 Friday 08/02/19
Press 32 Saturday 08/03/19
Rack 44 Thursday 08/15/19
Rack 54 Sunday 08/25/19
Rack / Pasteurize 68 Sunday 09/08/19
Rack/Pasteurize/Bottle 88 Saturday 09/28/19
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Moto
● Initial starter for the brew
● Steamed rice, koji, yeast, water
● Grow yeast population
● Lasts 1-2 weeks● Provides lactic acid
needed to protect the brew
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Main Ferment (Moromi)
● 3 Additions of steamed rice, koji, and water, increasing in size over 4 days● 1st addition, day 1 - Hatsuzoe ● Rest, day 2 – Odori (The dancing ferment)● 2nd addition, day 3 – Nakazoe● 3rd addition, day 4 – Tomezoe
● 16 days of active fermentation at 50 deg F
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Pressing and Filtering
● End of active fermentation – Day 32 per our schedule
● Pressed to separate the saké from the lees (kasu)
● Several methods
● Hanging● Funai Press● Filter/Press
● Settling and racking off sediment
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Pasteurizing
● Optional process● Unpasteurized saké is called nama or draft● Stops fermentation at the desired flavor
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Bottling or Kegging
● Bottling● Dark colored bottles● Capped or flip tops
● Kegging● Push with nitrogen or argon to prevent
carbonation
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Aging● Ready to drink after fermentation is complete● Age allows flavors to mellow● Long term aging
● Darkens color● Aroma like honey, soy sauce, nuts● Complex and smooth
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How Do I Make My Own?
● Will Auld
● Book - Brewing Sake● homebrewsake.com
– Complete ingredient kits
● Youtube - Will Auld● Other kits available
online or at brew supply shops
● Avoid kits that call for raisins!
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Where can I purchase quality saké?
● Japanese grocery stores● Mitsuwa● Marukai
● Japanese restaurants and sushi bars● Beverages and More● Other Asian Grocery stores and some regular
grocery stores
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US Sake Producers
● 5 saké breweries in 2000● 20+ saké breweries in 2018
● All but 4 are craft breweries● San Diego craft saké
● Kuracali - 1st in San Diego (closed)● Setting Sun - Miramar● Komaru Kura – in development
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4th Tasting – Commercial NegoriSho Chiku Bai Silky Mild
● Brewed in Berkeley, CA
● Bold and Textured● Sweet● Fruity● Balances spicy and
salty foods
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Questions
Contact:
Andre McKay – [email protected]
Alex McKay – [email protected]
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References● https://www.sakesocial.com/pages/glossary-of-sake-terms
● https://en.wikipedia.org/wiki/Sake
● https://homebrewsake.com/
● https://www.usarice.com/news-and-events/publications/usa-rice-daily/article/usa-rice-daily/2017/08/22/u.s.-rice-finds-a-home-in-locally-made-sak%c3%a9
● http://www.sake-talk.com/type-of-yeasts/
● https://www.urbansake.com
● https://www.mtcsake.com/sake-education/2015/5/5/how-is-sake-rice-different-from-table-rice
● http://www.japansake.or.jp/sake/english/