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Nihonshu > Advanced Sake Pro Course > Flashcards

Advanced Sake Pro Course Flashcards

1
Q

Yeast Starter /Moto
99% of all Sake uses a method from 1911 Latic acid added at beginning/ no pole ramming 2 weeks to mature
Clean flavor

A

Sokujo Moto

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2
Q 
Yeast Starter /Moto
Very Little Made 
from 1909 
Latic naturally occurring 
No pole ramming 
1 month  to mature
Gamier Flavor high acidity/ sweetness
A

Yamahai Moto

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3
Q 
Yeast Starter /Moto
Very Little Made / Original Method 
from 1909 
Latic naturally occurring from air 
Pole ramming 
1 month  to mature
Less Gamier Flavor
A

Kimoto

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4
Q

This Sake is brewed at a high temp for 20 days ( shorter time / quick production )

A

FutsuShu

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5
Q

One week Moto Batch making process HIGH TEMP Saccharification

A

KoOntoka

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6
Q

Medium temperature sokujo requires 10 days.

A

ChuOnSokujo

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7
Q 
Monk method Nara based 
water /rice sits 
Latin acid occurs 
Water known as soyashimizu 
Then used to make Moto
From Mt. Bodai
ShorakuJi
A

Bodai Moto

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8
Q

Similar process to bodai Moto but not made at Shoryakuji

A

MizuMoto

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9
Q

Created by Moho Imada

Cross of Kimoto and KoOn ToKa

A

Fukuchumoto

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10
Q

Yeast No 6 category

A

Classic

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11
Q

Yeast No 7 category

A

Classic

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12
Q

Yeast No 9 category

A

Classic

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13
Q

Yeast No 10 category

A

Classic

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14
Q

01 designation for modern Yeast results in ?

A

No Foam / Foamless resulting in higher yields

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15
Q

Rice from Hyogo most popular

A

Yamadanishiki

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16
Q

Rice from Niigata yields a clean light Sake

A

GOhyakumangoku

17
Q

Northern rice rich grainy mouth feel Sake

A

Miyama Nishiki

18
Q

Okayama Hiroshima Rice layered mild fragrant earthy Sake

A

Omachi

19
Q

Akita only rice heavy sweet flavor

A

Akita Sake Komachi

20
Q

Most common Sake RICE distribution method to the Brewer

A

Rice grower → agricultural cooperatives JA → prefectural Brewers association → Sake Brewer

21
Q

The middle part of the pressing considered the best of the batch

A

Nakadori or Nakagumi

22
Q

Old Fashion Sake Press traditionally wood box

A

Funashibori

23
Q

First 1/3 of Sake pulled of by gravity

A

Arabashiri

24
Q

Sake from bags hung to drip / hanging bag drip method

A

Shizuku

25
Q

Sake that is put into 18 liter bottles when pressed to separate best of the best.

A

Tobin Gakoi

26
Q

Stored as Nama / pasteurized before bottling

A

NamaChozo

27
Q

This Sake is not pasteurized

A

Nama

28
Q

Pasteurized once before storing and not before bottling often referred to as HiyaOroshi

A

NamaZume

29
Q

Most Sake is pasteurized ? times before shipping ?

A

2 once before storing and once before bottling

30
Q

What is the Toji Guild of Iwate ?

A

Nanbu

31
Q

What is the Toji of Niigata

A

Echigo

32
Q

What is the Hyogo Toji Guild

A

Tanba Toji

33
Q

What is Heikou Fukuhakkou

A

MPF Multiple Parallel Fermentation

34
Q

3 stage brewing

A

San dan Shikomi

Nihonshu (6 decks)

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