C15 - Speciality Styles of Sake - completed

Question 1

what is the colour of nigori-zake?

Answer 1

cloudy or opaque

Question 2

by law, does nigori-zake need to be filtered?

Answer 2

yes, all sake must be filtered

Question 3

why nigori-zake can keep the lees after filtration?

Answer 3

it’s partially filtered using a coarse mesh

Question 4

when was the nigori-zake filter size agreed

Answer 4

1960s

Question 5

what is the characteristic of thick lees nigori-zake?

Answer 5

• rich texture
• full bodied
• higher acidity

Question 6

what is the name of nigori-zake with small amount of lees?

Answer 6

usu-nigori or sasa-nigori

Question 7

what needs to be consider about nigori-zake’s self life?

Answer 7

it’s shorter than clear sake

Question 8

how nigori-zake should be stored?

Answer 8

• cool temperature
• drink it young

Question 9

what happen if nigori-zake is incorrectly stored?

Answer 9

• develop orange, brown or greyish colours

Question 10

what are the potential causes for normal sake become cloudy?

Answer 10

• infected by hi-ochi bacteria
• misstorage of nama-zake

Question 11

what’s the reason behind the newly invented sparkling sake?

Answer 11

• attract new consumers

Question 12

any standard labelling term for sparkling sake?

Answer 12

no

Question 13

unofficially, what are the 3 sparkling sake catagories?

Answer 13

• carbonated sparkling sake
• bottle-fermented sparkling sake
• ‘live nigori’

Question 14

when was carbonated sakes begin to market?

Answer 14

1990s

Question 15

how carbonated sparkling sake is made?

Answer 15

• inject carbon dioxide under pressure once the sake is made and filtered

Question 16

what’s the colour of carbonated sparkling sakes?

Answer 16

clear, water-white colourless

Question 17

are all carbonated sparkling sake pasteurised?

Answer 17

most are sold pasteurised

Question 18

describe the production of bottle fermented sparkling sakes

Answer 18

• fermentation is halted when alcohol reached 5 - 10% abv
• fermentation continues inside the bottle
• produce extra 1-1.5% abv during bottle fermentation

Question 19

describe the style of bottle-fermented sparkling sakes

Answer 19

• most are cloudy, because significant amount of sugar and yeast
• not common to disgorge, because the yeast cannot clump together
• balance of alcohol and residual sugar can vary
• most are nama

Question 20

what’s the marketing for bottle-fermented sparkling sakes?

Answer 20

• most are sold at premium price
• in Champagne style bottles

Question 21

what is the traditional timing to release ‘live nigori’ sake?

Answer 21

in the winter, around Christmas, when shinshu is released

Question 22

describe the production of ‘live nigori’ sakes

Answer 22

• similar to the production of bottle-fermented sparkling sakes
• bottled with very coarse filtration
• koji enzymes and yeast continue to work inside the bottle

Question 23

how’s the alcohol produced inside ‘live nigori’ sakes?

Answer 23

the alcohol level changes day by day

Question 24

what is the problem of marketing ‘live nigori’ sakes?

Answer 24

• it’s not possible to meet most of the labelling legislation in most of the export markets
• only limited to small, local market’’
• for a limited time in a year

Question 25

what need to be careful when opening a 'live nigori' sake?

Answer 25

- it's possible 1/3 of the contents will rush out

Question 26

what is the other name of koshu?

Answer 26

jukusei-shu (matured sake)

Question 27

in general, what is the flavour profile of koshu?

Answer 27

- well-rounded texture - greater integration of various flavours - development of new flavours

Question 28

what are the components in the koshu develop the special taste?

Answer 28

sugar and amino acids

Question 29

what are the options a brewer can choose to produce koshu?

Answer 29

- style of the sake - vessel size and material - temperature of maturation

Question 30

what kind of sake has more potential for ageing?

Answer 30

high sugar and acidity

Question 31

how brewer create a sake with higher sugar and acidity for ageing?

Answer 31

- use extreme style of so-haze, with thicker cover of koji mould - higher proportion of koji for faster starch-to-sugar conversion - acid addition - blending different styles and vintages

Question 32

which characteristic of koshu can be produced using less polished rice at higher ageing temperature, large vessel (more oxidation)?

Answer 32

- medium gold, amber to brown colour - aromas of caramel, coffee, molasses (syrup) and nuts - mushrooms, soy sauce, pickled cabbage, radish

Question 33

which style of koshu can be produced using highly polished rice at colder ageing temperature, small, tighly sealed vessel (minimum oxidation)?

Answer 33

- pale/medium lemon or gold - aromas of fresh, subtle nuttiness - fine and silky texture

Question 34

what are the unusual ageing options for koshu?

Answer 34

- maturation in caves, under sea - mature in whisky, sherry or wine oak barrels

Question 35

any legally requirement minimum ageing period for koshu?

Answer 35

no

Question 36

most of the koshu in the market is aged for how long?

Answer 36

at least 2 years

Question 37

if there's an ageing statement of the koshu, how should it state the years?

Answer 37

by law, it must refer to the youngest component has been in this container

Question 38

what information are usually added to the label of bottle-aged sakes?

Answer 38

- BY - brewing year - date of manufacture (release date)

Question 39

what is the initial reason to create kijoshu?

Answer 39

for VIP guest visiting Japan

Question 40

how kijoshu is made?

Answer 40

- by replacing water addition to the moromi with sake in the fouth day of fermentation - normal rice to water is: 100:130 - kijoshu is rice : water : sake = 100:60:70 - yeast cannot convert all the sugar to alcohol by the time fermentation stops

Question 41

characteristics of kijoshu sake?

Answer 41

- full bodied - complex - sweet - viscous

Question 42

why kijoshu is suitable for ageing to increase its complexity?

Answer 42

- it's high in sugar, malic and lactic acid - can benefit from the sugar and acid reactions in ageing

Question 43

who invented kijoshu?

Answer 43

Dr. Makoto Sato

Question 44

which brewery is the first one to make kijoshu?

Answer 44

Enoki Shuzo in Hiroshima Prefecture

Question 45

what kind of vessels was used in 15th and 16th century before Japanese cedar barrel is created?

Answer 45

jars or pots made from glazed or unglazed pottery

Question 46

what is the reason behind creating the wooden barrels?

Answer 46

- allow to ferment in large batch - transport for a longer distance, e.g. from Nada to Edo

Question 47

what aromas and flavours the Japanese cedar barrel contribute to the sake?

Answer 47

- highly fragrant - intense spicy flavours

Question 48

when was the wooden barrel become abandoned and why?

Answer 48

- 1920 - 1930s - replaced by glass bottles

Question 49

why ginjo is not suitable to store in taru?

Answer 49

ginjo will lost its delicacy

Question 50

what are the forms of taru-zake?

Answer 50

- matured and shipped in the cedar barrel - matured in the cedar barrel, transferred and shipped in glass bottle

Question 51

what are the common size options of the taru?

Answer 51

- 72 L - 36 L - 18 L

Question 52

typically how long it takes to age the sake in taru?

Answer 52

only 1 - 2 weeks

Question 53

what is the legal requirement of the taru-zake's maturation?

Answer 53

- it must be matured in Japanese cedar vats - not allowed to use any cedar planks, staves, chips, oil or any extracts to add wooden aromas

Question 54

how many times can a taru being used?

Answer 54

3 times mostly

Question 55

what are the common scenarios of seeing taru-zake?

Answer 55

celebrations: wedding, new year, festivities