Beer n Sake - Brainscape

Question 1

What is sake?

Answer 1

Sake in Japanese is a general term for all alcoholic beverages, in English, it is commonly defined as an alcoholic beverage from fermented rice

Question 2

In sake production what is MPF?

Answer 2

Multiple Parallel Fermentation - relies on the combined activities of yeast and a mold to undergo both crucial processes of fermentation at once

Question 3

What is koji-kin?

Answer 3

In sake, it is the mold that is part of the Multiple Parallel Fermentations

Question 4

What species of mold is koji-kin?

Answer 4

Aspergillus oryzae

Question 5

What type of rice is considered superior for sake production?

Answer 5

Yamada Nishiki

Question 6

What is the shinpaku?

Answer 6

The pure starchy heart of the rice grain - it produces the best sake

Question 7

What term is used for the degree in which the rice has been milled?

Answer 7

seimaibuai

Question 8

What is Tokutei Meishoshu?

Answer 8

Special Designations of Sake

Question 9

What does Junmai mean on a label?

Answer 9

The Tokutei Meishoshu designation that prior to 2004 meant it the rice was milled to 70%
-Today, the producer must print “seimaibuai” on the label, only use water, rice and koji and the milling percentage may be higher than 70%

Question 10

What is Honjozo?

Answer 10

• The rice is milled to 70%

- A slight amount of brewer’s alcohol is added to the sake before pressing

Question 11

What is Ginjo?

Answer 11

• The rice is milled to 60%
• Honjozo in style, with brewer’s alcohol added
• Junmai Ginjo - no distillate may be added

Question 12

What is Daiginjo?

Answer 12

• The rice is milled to 50%
• Hanjozo in style with brewer’s alcohol added
• Junmai Daiginjo - no distillate is added

Question 13

Can brewer’s alcohol be added to Junmai sake?

Answer 13

No

Question 14

What is the moto?

Answer 14

The “starter” for sake production

Question 15

Describe the sake production process.

Answer 15

1. The first batch of steamed rice is inoculated with the koji-kin
2. Yeast, additional rice and water are added to koji to create the moto, which develops over 2 weeks
3. Koji, water and steamed rice are added to the moto in 3 successive stages - creating moromi - which doubles in size with each addition
4. Once the final addition has been made, the sake will ferment for up to 45 days, reaching ≈ 20% abv
5. Water is generally added back to lower the ABV to 17
6. The sake is then pressed and usually filtered and pasteurized

Question 16

What is Nihonshudo?

Answer 16

The Sake Value Meter - indicates the level of residual sugar. It measures the specific gravity

Question 17

What indicates sweetness and dryness on a sake label?

Answer 17

Sweetness is indicated by negative values, and positive numbers indicate dryness. Zero being neutral

Question 18

What is sake traditionally served in?

Answer 18

It is decanted into a tokkuri (a ceramic, narrow necked, flask) and then into ockoko (small cylindrical vessels)

Question 19

What is Namazake?

Answer 19

Unpasteurized sake

Question 20

What is Nigori Sake?

Answer 20

Unfiltered sake

Question 21

What is Taruzake?

Answer 21

Sake aged in wooden barrels

Question 22

What is Jizake?

Answer 22

Sake from a smaller brewery

Question 23

What is a kura?

Answer 23

A sake brewery

Question 24

What is Genshu sake?

Answer 24

Undiluted sake

Question 25

What is the Rheinheitsgebot?

Answer 25

The Bavarian Purity Law of 1516

Question 26

What enzyme is produced when the sprout is about one inch long, during the green malting phase of beer?

Answer 26

Amylase - converts carbs into fermentable sugars: maltose and dextrin

Question 27

What is grist?

Answer 27

Grist is the ground or cracked cereal grain combined with hot water in a mash tun

Question 28

What is “mashing”?

Answer 28

The extraction and conversion of sugar from the malt - lasts 1-2 hours resulting in the wort

Question 29

What is sparging?

Answer 29

Rinsing the spent grains after the wort has been drawn off - post-mashing

Question 30

Why is the wort boiled?

Answer 30

Stabilizes and sterilizes

-Also darkens the color and causes the excess water to evaporate

Question 31

What species of yeast is used for ales?

Answer 31

Saccharomyces cerevisiae

Question 32

What species of yeast is used for lager? What is it formerly known as?

Answer 32

• Saccharomyces pastorianus

- Formerly - Saccharomyces carlsbergensis

Question 33

What two wild yeasts are used for lambic beers?

Answer 33

• Brettanomyces bruxellensis

- Brettanomyces lambicus

Question 34

How long are classic lambices aged?

Answer 34

Often up to 3 years in cask

Question 35

What is a Geuze?

Answer 35

A mix of one-year old lambic with 2-3 year old lambic

Question 36

What is a kriek lambic?

Answer 36

A sour Morello cherry lambic that is refermented with the added fruit

Question 37

What are two notable producers of lambics?

Answer 37

Lindemans and Cantillon

Question 38

What temperatures should the following beers be served at:
Lagers?
Lighter ales or draught bitter beers?
Trappistes, lambics, souts, brown ales and other powerful, strong beers?

Answer 38

• Lagers - 48-52ºF
• Lighter ales and draught bitters - 54-57ºF
• Trappistes, lambics, stouts, brown ales, and other powerful strong beers - cool room temperature