Beer n Sake - Brainscape Flashcards
What is sake?
Sake in Japanese is a general term for all alcoholic beverages, in English, it is commonly defined as an alcoholic beverage from fermented rice
In sake production what is MPF?
Multiple Parallel Fermentation - relies on the combined activities of yeast and a mold to undergo both crucial processes of fermentation at once
What is koji-kin?
In sake, it is the mold that is part of the Multiple Parallel Fermentations
What species of mold is koji-kin?
Aspergillus oryzae
What type of rice is considered superior for sake production?
Yamada Nishiki
What is the shinpaku?
The pure starchy heart of the rice grain - it produces the best sake
What term is used for the degree in which the rice has been milled?
seimaibuai
What is Tokutei Meishoshu?
Special Designations of Sake
What does Junmai mean on a label?
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%
What is Honjozo?
- The rice is milled to 70%
- A slight amount of brewer’s alcohol is added to the sake before pressing
What is Ginjo?
- The rice is milled to 60%
- Honjozo in style, with brewer’s alcohol added
- Junmai Ginjo - no distillate may be added
What is Daiginjo?
- The rice is milled to 50%
- Hanjozo in style with brewer’s alcohol added
- Junmai Daiginjo - no distillate is added
Can brewer’s alcohol be added to Junmai sake?
No
What is the moto?
The “starter” for sake production
Describe the sake production process.
- The first batch of steamed rice is inoculated with the koji-kin
- Yeast, additional rice and water are added to koji to create the moto, which develops over 2 weeks
- Koji, water and steamed rice are added to the moto in 3 successive stages - creating moromi - which doubles in size with each addition
- Once the final addition has been made, the sake will ferment for up to 45 days, reaching ≈ 20% abv
- Water is generally added back to lower the ABV to 17
- The sake is then pressed and usually filtered and pasteurized
What is Nihonshudo?
The Sake Value Meter - indicates the level of residual sugar. It measures the specific gravity
What indicates sweetness and dryness on a sake label?
Sweetness is indicated by negative values, and positive numbers indicate dryness. Zero being neutral
What is sake traditionally served in?
It is decanted into a tokkuri (a ceramic, narrow necked, flask) and then into ockoko (small cylindrical vessels)
What is Namazake?
Unpasteurized sake
What is Nigori Sake?
Unfiltered sake
What is Taruzake?
Sake aged in wooden barrels
What is Jizake?
Sake from a smaller brewery
What is a kura?
A sake brewery
What is Genshu sake?
Undiluted sake
