Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
38 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
What is the most important quality consideration for Rice Growers? |
Size of Grain and Full Maturity |
|
|
|
Which area of Japan is the only hot enough to have 2 rice growing seasons? |
Okinawa |
The very most southernly Island by far! |
|
|
What time of year are seedlings grown? |
March to May |
1st stage of Rice Growing Season |
|
|
How tall are rice plants usually when transported to the fields? |
15-20cm |
Think about how deeply flooded the paddies are. |
|
|
When are seeds transplanted into the field? |
Late April to mid June |
|
|
|
What happens if the rice field is constantly flooded during the growing season? |
Lack of oxygen creates noxious gases and causes rot |
|
|
|
What benefits does draining and re-flooding the paddy bring? |
-Lowers the chance of Rot and encourages old vegetation to break down and thus nouris the plant - Growth is slowed down so grain size increases and root systems establish themselves more! |
2 main benefits. |
|
|
When do the ears tend to appear during the growing season? |
August to early September |
Just think about it like wine |
|
|
When in the growing season does the final ripening happen? |
Late September to October |
Think about grape ripening in Northern Hemisphere |
|
|
List the 3 main quality and ripness indicators for Rice Plants? How many Leaves on each plant? Number of stems with an ear of rice? What colour should they be? |
How many Leaves on each plant? 3Number of stems with an ear of rice? 15-20 each containing around 90 rice grainsWhat colour should they be? Golden and Glossy. Not Green. |
|
|
|
When does rice Harvest usually take place? |
Late September to October |
Wine - northern hemisphere |
|
|
What % moisure is rice dried to and why? 2 main reasons? |
- 14-15% - To prevent rot - Limit cracking This moisture content as a result of achieving these goals in mandatory legally and helps to standardise weight for trading of the rice |
|
|
|
What is the most important nutrient for Sake Rice Plants to develop ideally? |
Nitrogen |
|
|
|
How often is Nitrogen added during the growing season usaully? |
3 times. When seeds are sown. When there are transferred to the paddy. And when the plant grows rapidly before the ears appear. |
|
|
|
What is the ideal temperature between seedling and ears appearing? |
22 degrees with lots of sunlight and cool nights |
|
|
|
What is the ideal temperature between ears and harvest? Ideal diurnal range? |
20-25degrees. 9.5 diurnal range. |
|
|
|
What is the outcome in the grain if the temperature is to cool during the growing season? |
Starch molecules become more branched leading to more highly glutinous rice. |
|
|
|
What happens to the grain if the growing season is too hot or there is not enough sunlight? |
The grain will develop too much protein and be more prone to cracking during polishing |
|
|
|
Toku-Jo |
'Above Special' Sake Rice Grading |
|
|
|
Toku |
'Special' Grade Sake Rice |
|
|
|
What criteria do the Government Rice Graders use to Grade Rice? |
- Moisture content - Percentage broken, cracked or under ripe |
|
|
|
How much more than standard quality Rice can Toku-jo Yamada-Nishiki cost? |
3 times |
|
|
|
Which soils are the best for Rice Growing |
Water Retaining; Clay, Silt, Loam |
|
|
|
Tokutei Meisho-Shu |
'Special Designation Sake' or Premium Sake. 26% of Production. |
|
|
|
Yamada Nishiki What does name mean? Which Prefecture and where is that? How much production %? Grain traits? In the glass? |
Literally 'Rice Field Brocade/Tapestry' - in reference to the golden ears resembling a golden tapestry when ripe. Known as King of Sake Rice. From Hyogo Prefecture which is near Kobe - 80% of it comes from there. 30% of all Sake Rice grown. Registered in the 1930's Very large Grain and very large and well defined Shinpaku. Usually has good depth of flavour with a full soft texture combined with purity and precision. Aromatically light so lets the yeast express itself. |
|
|
|
Omachi Prefecture and where is that? Grain characteristics? In the glass? |
One of the oldest varieties still in use - registered in 1866 Grown in Okayama (South West) Grains are as large as Yamada Nishiki with equally large and well defined Shinpaku. BUT Shinpaku is fat rather than disc shaped and has a softer texture so polishing to a high degree is harder. Sake tends to be spicy, earthy, umami with less purity. As a result is often served warm. |
|
|
|
Dewa-Sansan Where? Production themes? In the Glass |
Yamagate Prefecture (North West) with almost none grown elsewhere 2 % total production Dewa33 is a brand name allowed if; junmai ginjo, all local ingredients and passes a strict taste test. These tend to have purity of flavour with a typical herbal edge |
|
|
|
Dewa33 |
Special common branding in Yamagata prefecture. Criteria are; must use Dewa-Sansan rice, be junmai ginjo, all local ingredients and pass a strict taste test. |
|
|
|
Miyama-Nishiki Where? What does name mean? % Production? Grain characteristics? In the glass? |
Miyama is a small mountain town. Nishiki is Brocade or Tapestry. Grown in Nagano and other central Mountainous regions. 10% Total Production. Its well suited to growing in the cooler mountain climate. Grains are smaller than Gohyakuman-Goku and hence Yamada Nishiki. Sake from this region tends to be rich and robust but be very wary of attributing this solely on rice. Defined historical regional style that has been popular in Tokyo as such. Aroma's are usually very restrained compared to Yamada Nishiki. |
|
|
|
Gohyakuman-Goku Translates as? Where? Grain? In the Glass |
Translates as '50million Goku' which is 900million litres. It celebrates an anniversary of when the region surpassed this level of production. Region is Niigata with is South West. Smaller grain and shinpaku than Yamada-Nishiki but very large and well defined still. Lends itself to the Niigate style. Light, delicate, fresh with a Kire Finish |
|
|
|
Shinpaku |
The starching centre of the rice grain. Prized in Sake Varities if well defined, large and disc shaped for easier precise polishing. Literally translates as 'White Heart' which makes it the best thing ever! What is lane? |
|
|
|
Oryzae Sativa |
Asian Rice |
|
|
|
Oryzae Japonica |
Japanese Rice - Short Grain. Can be glutinous and non glutinous. |
|
|
|
Shuzo Koteki Mai |
Sake Specific Rice |
|
|
|
How much does 1000 grains of Shuzo Koteki Mai Weigh? |
25-30g |
|
|
|
How many Varities of Shuzo Koteki Mai are there? |
Over 100 registered |
|
|
|
How many varietis of Shuzo Koteki Mai have been registered since 2000? |
More than 50. Which is half of all registered varities! |
|
|
|
Arabashiri |
Free run juice that is exuded before filtering/pressing |
|
