Bottling Flashcards
What are Roka ろ過 and Muroka 無濾過
Two primary machines for Roka
Filtration
- For removal of residual solid and yeast, decoloring and adjusting the flavor
Muroka 無濾過 = Unfiltered
Simple filtration machine
Precise filtration machine
What is Hiire 火入
Heat Pasteurization
To kill diastatic enzyme and remove Hiochi bacteria (火落ち菌)
Ideal storage temperature
In general: 15°C and below
Standard sake, Honjozo-shu: 15°C
Daiginjo-shu: 5 - 10°C
What is Hiyaoroshi ひやおろし
When is it released
Taste
Sake that is made in winter
Pressed in spring
Matured in summer
Shipped in autumn
Released September to October
Characterized by a milder and deeper taste, known as Akiagari 秋上がり or Akibare 秋晴れ
What are Shin-shu 新酒 and Ko-Shu 古酒
Shin-shu is shipped from when to when
Products shipped immediately without being stored are known as Shin-Shu or Shiboritate 搾りたて
Shin-shu is shipped from December to March
Ko-Shu is aged sake
What is Tarusake
Sake that has been aged in cedar oak
What is Warimizu 割水 and Genshu 原酒
Addition of water for sake making after blending
- To balance the alcohol content
Genshu is without adding water
What is Muroka-Namagenshu
無過濾生原酒
No filtration
No heat pasteurization
No added water
What is Binhiire 瓶火入 and Bingakoi 瓶囲い
Binhiire: Heat pasteurization in the bottle
Bingakoi: means mature in bottle
- Storage in a bottle instead of a tank and then move to a refrigerator
What is Jikagumi 直汲み
Sake that was bottled right after pressing whether what kind of method
What is Namazake
What is the difference between Namachozo and Namazume and general sake
Namazake: Unpasteurized sake
Namachozo is pasteurized after aging (second round)
Namazume is pasteurized after pressing (first round) but not after aging (second round)
(General sake pasteurized twice)
