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SSA - Certified Sake Sommelier > Certified Sake Sommelier Course > Flashcards

Certified Sake Sommelier Course Flashcards

1
Q

Which is more important in sake: taste or aroma?

A

Taste

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2
Q

How much of what we perceive as taste (flavour) is actually from the sense of smell (aroma)?

A

80%

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3
Q

What are the effects of alcohol on taste of sake?

A

1) Retro-olfaction - alcohol is more volatile, which draws the aromas up by retro-olfaction (so we can smell the drink as we taste it), especially as the sake warms up.
2) Alcohol acts as a solvent for the flavours in the food, boosting them.

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4
Q

What is first impression/retro-olfaction of genshu?

A
  • Usually quite explosive
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5
Q

What type of aroma characteristics are typical to Daiginjo?

A
  • Fruity
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6
Q

How many aroma components in sake?

A
  • More than 600.
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7
Q

Describe the procedure to taste sake.

A

1) Evaluate color
2) Smell aromas
3) Taste by sipping and holding in your mouth while sucking air in to explode flavours and aromas
4) Expose to all parts of tongue to determine sweetness, body, taste, astringency, umami and texture
5) Exhale to determine secondary fragrance called Fukumika which is the aftertaste intensity

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8
Q

What is Fukumika (含み香) ?

A

A term for after taste intensity of sake.

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9
Q

What does Nihonshu-do (曰本酒度) measure?

A
  • Residual sugar.
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10
Q

What does SMV mean?

A

Sake Meter Value - measures the density of sake compared to water to give indication of sweetness: from -15 (sweet) to +15 (dry).

  • Remember: higher is drier.
  • Aka Nihonshu-do 曰本酒度.
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11
Q

What does SMV of 0 mean?

A

The sake is the same weight or density as water and can be called dry by some people.

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12
Q

What does a negetive SMV mean?

A

Sake is more dense than water, may be due to more sugar or less alcohol.

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13
Q

How does acidity affect taste of sake?

A

Sake with higher acidity will taste more dry and more full-bodied.

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14
Q

How much does a choko (猪口) hold?

A
  • 20 ml
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15
Q

How much is the capacity of a go (合)?

A
  • 180 ml
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16
Q

How much is the capacity of a sho (升)?

A
  • 10 go = 1.8L
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17
Q

How much is the capacity of a Toguri (德利)?

A
  • 2 or 4 masu (马苏)
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18
Q

How much is the capacity of a masu (马苏)?

A
  • Masu (马苏) = go (合) = 180 ml
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19
Q

How is acidity of sake measured?

A
  • By titration.
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20
Q

What is the scale (range) of acidity of sake?

A
  • A number between 0.7 (less acidic) and 3 (more acidic)
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21
Q

What is the Japanese term for low acidity in sake?

A
  • Kokugaru (コクがある)
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22
Q

What is the Japanese term for high acidity in sake?

A
  • Sabari 清爽 (“crispy”)
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23
Q

Which acids are present in sake?

A
  • Lactic, succinate, malic and other organic acids.
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24
Q

Decribe sake production by type of sake.

A
  • Non premium 73.8%
  • Honjozo 10.8%
  • Junmai 8.9%
  • Ginjo 6.7%
  • Junmai Ginjo 3.7%
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25
Q

How many breweries are in operation today in Japan?

A
  • 1,300 breweries.
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26
Q

How many types of amino acids are present in sake?

A
  • 20 Amino acids.
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27
Q

How do amino acids affect taste of sake?

A
  • They affect the umami
  • They affect the breadth, richness etc
  • The higher the amino acidity, a more full-bodied, rich-tasting sake. A lower amino acidity means a cleaner, mellower taste.
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28
Q

What is the International Wine Challenge?

A
  • Organized in partnership with Sake Samurai Association since 2007.
  • Awards are: Commended, Great Value, Bronze, Silver, Gold, Trophy.
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29
Q

What is the National Research Institute of Brewing?

A

A research organization started in 1904: to conduct advanced analysis and evaluation of alcoholic beverages, an research on brewing and dissemination to enable a suitable and fair imposition of liquor taxes, plan for sound development of the industry, and to enhance public awareness of alcoholic beverages.

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30
Q

What is the Annual Japan Sake Awards?

A
  • Organized by National Research Institute of Brewing since 1911.
  • Purposes: clarify current manufacturing technology and trends, improve sake quality and enhance public awareness.
  • Awards: Gold Prize Winner
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31
Q

What are Drinking responsibilities and its 3 legal areas?

A
  • Legal age to purchase and consume
  • Blood alcohol concentration for drivers
  • Drinking guidelines
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32
Q

What are the Blood alcohol concentration (BAC) levels?

A

3-tier penalty system:

  • Level 1: 50-80 mg alcohol / 100 ml blood
  • Level 2: 80-150 mg alcohol / 100 ml blood
  • Level 3: over 150 mg alcohol / 100 ml blood
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33
Q

How much pure alcohol is 1 unit of alcohol?

A
  • 10 ml pure alcohol.
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34
Q

How much BAC does 1 unit of alcohol raise?

A
  • 20-30 mg alcohol / 100 ml blood.
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35
Q

At what rate does human body break down alcohol?

A
  • 1 unit per hour.
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36
Q

On what factors does the speed at which alcohol gets into bloodstream depend?

A
  • Size, gender, food eaten, medication, etc.
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37
Q

What is the daily consumption of alcohol for women?

A

2-3 units a day =

  • 10 x 20ml glasses of sake, or
  • 1.3 x 175 ml glasses of wine, or
  • 1.3 pints of 4% lager, or
  • 3 x 25 ml shots of whiskey.
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38
Q

What is the daily consumption of alcohol for men?

A

3-4 units a day =

  • 13 x 20ml glasses of sake, or
  • 1.7 x 175 ml glasses of wine, or
  • 1.7 pints of 4% lager, or
  • 4 x 25 ml shots of whiskey
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39
Q

What is the average alcohol content of premium sake?

A
  • Between 12% and 18%.
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40
Q

How much alcohol does an average glass of sake at 15% alcohol have?

A
  • 0.3 units or 30 calories.
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41
Q

What is the aroma characteristics of nama sake?

A
  • smell of roses.
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42
Q

What type of sake has a very alcoholic aftertaste?

A
  • Non-junmai Sake
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43
Q

What are the typical fruity aroma characteristics of a Junmai Daiginjo?

A
  • Pineapple, peach, pear, melon & banana.
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44
Q

What are the 3 components of sake?

A
  • Rice 米
  • Water 水
  • Koji 麹 (enzyme)
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45
Q

Describe the sake making year timetable.

A

Sep to Mar:

  • May - plant seeds
  • Sep - harvest rice
  • Oct - start sake production
  • Mar - finish production
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46
Q

Describe the components of rice.

A
  • Carbohydrate 70-75% (needed for fermentation)
  • Protein 7-8% (adds umami)
  • Fat 2% (off taste)
  • Ash 1% (off taste)
  • Vitamins small amount
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47
Q

What type of rice is cultivated in Japan?

A
  • Japonica (Oriza sativa).
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48
Q

Name the 2 main varieties of Japanese rice.

A
  • Table rice 95%

- Sakamai (rice for sake production) 5%

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49
Q

What is shinpaku (心白)?

A

Shinpaku is the concentration of starches in the middle of a sakamai rice grain.

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50
Q

What is saccharification?

A

The process by which carbohydrates are broken down into glucose (so the starch can ferment).

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51
Q

What is Shuzo kotekimai?

A

The rice used to brew sake is called “Sakamai” (sake rice) among which there is an extra special type best suited to sake brewing rather aptly named ‘brewing rice’ or Shuzokotekimai (rice perfectly suited to brewing) in Japanese.

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52
Q

How is Shuzokotekimai different from Sakamai?

A

The difference between ordinary Sakamai and Shuzokotekimai is the size of its Shimpaku (white heart), a nucleus in the centre of the grain filled with starch that as the name suggests is opaquely white.

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53
Q

What are the essential characteristics of Shuzokotekimai (酒造好適米)?

A 
- Large in size 
(千粒重 thousand granule weight 25-28g)
- Presence of "white heart" (shinpaku)
- Low amount of protein and fat
- Good water absorbing ability
- Hard outside, soft inside
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54
Q

What is seimaibuai (精米步合)?

A

The process by which the rice is polished or milled.

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55
Q

What is the danger of polishing the rice too quickly?

A

Milling too fast breaks the kernels and overheats the rice.

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56
Q

What is Seimai (精米)?

A

Seimai is polishing the rice.

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57
Q

What is the highest degree of milling the rice?

A
  • 19%
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58
Q

What are the 2 types of rice polishing?

A
  • Original rice polishing - polished to a ball - because the grain is oval, this means that more of the top and bottom are polished away than the sides
  • Flat rice polishing - more modern technique where an equal thickness is polished way from the surface so that the grain has shape of rugby ball; there’s more starch and less protein left.
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59
Q

Name the main types of Shuzokotekimai.

A
  • Yamadanishiki (山田錦)
  • Gohyakumangoku (五百万石)
  • Miyamanishiki (美山錦)
  • Omachi (雄町)
  • Ginpu (吟風)
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60
Q

Describe Yamadanishiki (山田錦).

A
  • From Hyogo (兵庫) (80%), but also Fukuoka (福岡)
  • Birth: 1923; naming: 1936
  • “King of sakamai”
  • Especially suited to highly aromatic fragrance of daiginjo; nose of banana.
  • Tall grain (1.5-1.8m), vulnerable to strong wind, need a lot of care, require high temp difference.
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61
Q

Describe Gohyakumangoku (五百万石).

A
  • From Niigata (新潟), but also Fukui (福井) and Toyama (富山)
  • Birth: 1938; naming: 1957
  • High occurrence of shinpaku
  • Good flexibility after steaming, good for Kouji making
  • Quiet nose but the taste is strong.
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62
Q

Describe Miyamanishiki (美山錦).

A
  • From Nagano (長野) and Akita (秋田)
  • Birth/naming: 1978
  • Large in size, high occurrence of shinpaku
  • Withstand cold climate
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63
Q

Describe Omachi (雄町).

A
  • From Okayama (岡山) and Houkidaisen (伯耆大山)
  • Discovery: 1859
  • “Grandfather of sakamai”
  • Large size and large shinpaku
  • Earthy taste
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64
Q

Describe Ginpu (吟風).

A
  • From Hokkaido (北海道)
  • Birth: 2000
  • High occurrence of shinpaku
  • High latitude rice
  • Fresh taste
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65
Q

Describe Aiyama (愛山).

A
  • From Hyogo (兵庫)
  • Birth: 1949 (parents: yamadanishiki and omachi)
  • Large in size and large shinpaku
  • Complex fragrant nose (like burgundy), need decanting and breathing
  • Taste has good structure like omachi
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66
Q

Describe Hattannishiki (八反錦).

A
  • From Hiroshima (廣島)
  • Birth: 1978; naming: 1984
  • High occurrence of shinpaku
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67
Q

Describe Dewasansan (出羽燦々).

A
  • From Yamagata 山形
  • Birth: 1985
  • Round and heavy granule, large shinpaku
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68
Q

Describe Koshitanrei (越淡麗).

A
  • From Niigata 新潟
  • Birth: 2004 (parents: gohyakumangoku and yamadanishiki)
  • Can endure high polishing rate
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69
Q

How does water affect taste of sake?

A
  • If soft water, more clean and semi-sweet; more fragrant, mellow and feminine.
  • If hard water, more dry and acidic; rich and persistent flavour; well-fermented, more mineral, structured, powerful and masculine.
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70
Q

What is hard water?

A
  • Contains more amounts of potassium and phosphorous

- dGH (German hardness) is 8 and above (soft is less than 4; medium soft is 4 to less than 8).

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71
Q

Which minerals are undesirable for making sake?

A
  • Iron

- Manganese

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72
Q

Which area in Japan is famous hard water?

A
  • Miya water of Nada (灘の宮水)

Nada region of Hyogo {兵庫}, half of which sits in Kobe

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73
Q

Which area in Japan is famous soft water?

A
  • Fushimi region of Kyoto (京都伏見)
  • Shizuoka (静岡)
  • Niigata (新潟)
  • Saijo region of Hiroshima (広島西条).
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74
Q

What is koji (麹)?

A
  • Koji is a fungus (aspergylus oryzae) which secretes enzymes called gluco-amylase to digest the large starch molecules and turn them into glucose, in a process known as saccharification.
  • Yellow koji is used for sake making.
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75
Q

Describe a koji room.

A

A Koji room is built from cedar wood and the interior is maintained at 35 Celsius and 85% humidity.

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76
Q

What types of yeast are used for fermentation in sake production?

A
  • Cultured yeasts, developed from ambient yeasts.
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77
Q

Does yeast propagate quickly?

A
  • Yes

- Doubling in 2-3 hours under proper conditions.

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78
Q

Names of common yeasts used in sake making.

A
  • Kyoukai yeast (協會酵母)

- Flower yeast (花酵母)

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79
Q

Name the various grading of sake based on the polishing ratio.

A
  • Futsu shu (普通) - no minimum polishing
  • Junmai (純米) - no minimum polishing (2005)
  • Honjozo (本釀造) - 70% or less remaining
  • Ginjo (吟釀), Junmai Ginjo (純米吟釀) - 60% or less remaining
  • Daiginjo (大吟釀), Junmai Daiginjo (純米大吟釀) - 50% or less remaining
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80
Q

Describe the process to prepare the rice after milling and before putting in koji room?

A
  • Wash the rice (洗米)
  • Soak the rice (浸漬)
  • Steam the rice (蒸米)
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81
Q

What happens in a koji room?

A
  • After steaming the rice, the rice is cooled down to about 30 Celsius, and 20% of the rice is put on a table (called a toko) in a koji room.
  • Koji is sprinkled over the rice for saccharification and let sit for 2 days.
  • After 2 days, the rice becomes crystallized and is used to make the shubo 酒母 (yeast starter) using a small tank.
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82
Q

Name the four methods to make the shubo (酒母) yeast starter.

A
  • Sokujo method (速醸)
  • Bodaimoto method (菩提酛)
  • Kimoto method (生酛)
  • Yamahai method (山廢)
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83
Q

Describe the Sokujo method (速醸).

A
  • Most common method invented in 1909.
  • The crystallized koji rice is mixed with water and yeast, and the brewer introduces lactic acid to increase acidity in the mash - to prevent the formation of unwanted yeast cells and bacteria.
  • Takes about 2 weeks to complete.
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84
Q

Describe the Bodaimoto method (菩提酛).

A
  • Started during Kamakura period (1192-1333).
  • Uncooked rice is soaked in water to help produce a natural lactic acid fermentation procees.
  • Takes about 30 days.
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85
Q

Describe the Kimoto method (生酛).

A
  • Traditional method, using long poles to vigorously mashing the mixture, thereby introducing oxygen and help lactic acid to develop naturally from natural lactobacilli.
  • Takes about 30 days.
  • Starter will have high levels of amino acid, and the sake will be dry with a rich and gamey character and usu lemon in colour.
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86
Q

Describe the Yamahai method (山廢).

A
  • Started in the Meiji era (1868 – 1912).
  • Brewers raise the temp of the water to allow lactic acid to develop on its own.
  • Takes more than 14 days.
  • Sake is usually lemon in colour and fuller body.
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87
Q

What is the process for creating the main fermentation mash (moromi 醪) after the shubo is ready?

A

The shubo (yeast starter or yeast mash) is moved to the main fermentation tank, and more water, steamed rice and koji are gradually added to make the moromi in a three-step process known as Sandan-jikomi
(三段仕込み):
- Day 1 - 1st addition called Hatsuzoe (初添) (20%)
- Day 2 - Odori (踊り) (dancing ferment - day of rest)
- Day 3 - 2nd addition called Nakazoe (仲添) (+30%)
- Day 4 - 3rd addition called Tomezoe (留添) (+45%)

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88
Q

What is multiple parallel fermentation?

A
  • In the moromi, the koji converts starch in the rice to sugar (saccharification) while, at the same time, the yeast converts the sugar to alcohol (alcohol fermentation).
  • This unique “multiple parallel fermentation” enables sake to have the highest alcohol content of any non-distilled beverage in the world.
  • It also produces up to 5 times more amino acids than wine.
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89
Q

How long does the process of multiple parallel fermentation take?

A
  • 8-15 days at a temperature of 11-13 Celsius.

- By the end of the process, the alcohol content of the sake will be about 20%.

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90
Q

Describe the various cultured yeasts used in sake making.

A
  • No 7 - strong in fermentation, mellow flavour, and create light and fresh tasting sake. Most widely used yeast, but for normal sake, not ginjo.
  • No 9 - characteristic banana and strawberry aroma of ginjo, and vivacious flavour. Classic ginjo yeast.
  • No 10 - low acidity, characteristic aroma of ginjo green apple. Ferments well at low temperature.
  • No 1601 - newer yeast and developed by Gekkeikan brewery
  • # 7 and #9 are most popular and #1601 is getting more popular.
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91
Q

When and how much jozo-alcohol (釀造 アルコール) is added to make ginjo, daiginjo and honjozo?

A
  • After the fermentation process is completed, jozo-alcohol, which must NOT exceed 10% of the rice used, is added.
  • It will directly affect the fragrance and shelf life but will NOT increase the alcoholic effect.
  • The alcohol content of jozo-alcohol is around 30% and is made by distilled rice or sugar cane.
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92
Q

What are the steps of making sake after fermentation?

A
  • Pressing
  • Filtering
  • Pasteurizing
  • Maturing
  • Adding more water
  • 2nd pasteurizing
  • Bottling
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93
Q

Describe the various pressing methods.

A
  • Best is by dripping from cotton bags with no pressure applied - this gentle filtering called Shizuku (雫) makes use of gravity and is more costly and time consuming than other methods.
  • Mechanical pressing using a fune press (flat vertical press) - best type of mechanical pressing.
  • Other mechanical pressing: membrane filter press and centrifuge press.
94
Q

Describe the filtering (滓引) and clarification (濾過).

A
  • After pressing, the sake will rest for about 10 days in the tank and the enzymes and yeast sediment (ori) will settle at the bottom.
  • It will then be siphoned off before mechanical clarification using carbon filter (traditional brewers use persimmon tannin for the clarification).
95
Q

What is Tobingakoi (斗瓶囲い)?

A
  • Tobingakoi is sake that is pressed into tobin (bottles holding 1 To = 18 liter).
  • The Toji can then select from the tobin the best of the best sake with the best tobin being roughly from the middle of the pressing.
96
Q

What types of vessels are used for aging sake?

A
  • Tank
  • Barrel or casks (cedar wood) - sake aged in wooden casks are called Taruzake
  • Bottles
  • Glass vessel
97
Q

How long is the aging process for sake and how long can you keep sake fresh?

A
  • Sake is usually stored for 6 months and drunk fresh.
  • Purchased bottles can usually be kept for up to 3 years if unopened.
  • Once opened, it will be best if kept chilled and consumed within a month.
98
Q

What is Koshu (古酒)?

A
  • Sake aged for 3-10 years is Koshu.
99
Q

What is Ichi koji (いち こじ), Ni moto (に もと) & san tsukuri (さん つくり)?

A
  • Ichi koji, ni moto, san tsukuri is a common saying of many sake brewers.
  • It means first koji, second moto, third moromi.
  • This is the order of importance of their impact on the quality of sake.
100
Q

What is Kasu-buai (粕步合)?

A
  • Indicates how much sake residue remains after sake has been filtered from moromi.
  • Eg. from 100 kg of sake rice, Kasu-buai 25% is 25 kg of remaining residue.
101
Q

What is Sakekasu (酒粕)?

A
  • Pressed sake cake made from sake residue - used for cooking or cosmetics.
102
Q

What is Nuka (糠)?

A
  • Rice powder left after polishing rice - used for cooking or cosmetics.
103
Q

What does pasteurization (火入) do?

A
  • Kill off bacteria and deactivate the enzymes and help to stabilize the sake.
  • Sake matures much more slowly after it has been pasteurized.
  • Normal sake is pasteurized twice, once after filtering and once before bottling.
104
Q

What is Nama (生) sake?

A
  • Unpasteurized sake.

- Usually much more robust and fresh.

105
Q

What is Name-zume (生詰)?

A
  • Sake that goes through the first pasteurization (after filtering) but not the second.
  • It’s pasteurized once and then aged.
106
Q

What is Name-chozo (生貯蔵)?

A
  • Sake that goes through the second pasteurization (before bottling) but not the first.
  • It’s aged, and then pasteurized once.
107
Q

Describe the Yayoi Period (500BC - 300AD).

A
  • Kuchi Kami no Sake (口噛みの酒) (“mouth-chewed sake”)
  • Uses the enzymes in saliva to convert starch into sugar.
  • Once sugar is present yeast can act on it to make alcohol.
108
Q

Describe the Yamato Period (300-700).

A
  • Sake for God/Emperor.
  • Sake named to be ki, miki, miwa or kushi.
  • It was eaten as food or medicine.
109
Q

Describe the Nara Period (710-794).

A
  • Sake started to be brewed using Koji.

- The molded rice is called Kamutachi (加無太知).

110
Q

Describe the Heian Period (794-1191).

A
  • Brewing sake using rice, koji, water and warmed sake.
111
Q

Describe the Kamakura/Muromachi Period (1192-1573).

A
  • Beginning of modern sake production. Temple and shrine production.
  • Danjikomi (段仕込) method.
112
Q

Describe the Azuchi/Momoyama Period (1575-1603).

A
  • Description about pasteurization (300 years before Pasteur).
113
Q

Describe the Edo Period (江户時代) (1603-1867).

A
  • Kazukuri (寒造), sake making in the winter, is the best. Nada, Hyogo being prominent places for sake making. Polishing rice using power of water.
  • The need for expeditious delivery of Sake from Osaka (Nada) to Edo the capital led to the use of cargo vessels called “Tarukaisen” (樽廻船) or barrel vessel.
114
Q

Describe the Meiji Period (明治時代) (1869-1911).

A
  • Meiji Reform.
  • The government established the 酒稅法 to levy heavy taxes and ban private home brewing of sake.
  • Went from 30,000 breweries to 16,000 (lost almost half).
115
Q

Describe the Taisho Period (大正時代) (1912-1926).

A
  • Enameled tank appeared.
116
Q

Describe the Showa Period (昭和時代) (1927-1988).

A
  • 1933: vertical rice polishing machines were invented.
  • 1943: sake classification system was introduced (only 3 classes of sake:
  • (特級) tokkyu
  • (一級) ikkyu
  • (二級) nikyu
117
Q

Describe the Heisei Period (平成時代) (1989-present).

A

1992: the old classification was abolished and the Special Naming Sake system (Tokutei meishō-shu 特定名称酒) was introduced, where premium sakes are distinguished by the degree to which the rice is polished and whether brewer’s alcohol has been added or not (ginjo, daigino, honjozo, etc.)

118
Q

What is Sugidama (杉玉)?

A
  • Ball of cedar normally hung outside of sake shops in Japan. Also called a Sakabayashi (酒林).
  • It’s put on display to tell customers that sake can be found here.
119
Q

What is San-San Kudo (三三九度)?

A
  • A Japanese wedding ritual performed by the bride and groom and both sets of parents; each person takes 3 sips of sake from each of 3 cups.
  • The first 3 represent three couples, the bride and groom, and their parents.
  • The second 3 represent three human flaws: hatred, passion, and ignorance. “Ku”, or 9 is a lucky number in Japanese culture.
  • And “do” means deliverance from the three flaws.
120
Q

What is Kagami Biraki (鏡開き)?

A
  • A Japanese traditional ceremony which literally translates to “Opening the Mirror” (from an abstinence). It traditionally falls on January 11.
  • It refers to the opening of a Kagami mochi, or to the opening of a cask of Sake at a party or ceremony.
  • The ceremony nowadays is also performed at weddings, sporting events, opening days at new companies, and other significant events worthy of being celebrated.
121
Q

Who is Toji (杜氏)?

A

Head sake brewer at a kura (sake brewery) who controls the entire sake brewing process and all related areas.

122
Q

What are The Toji Organizations?

A
  • The toji, or head brewer, is generally associated with one ryuha, or “school” of brewing.
  • These toji ryuha are tied closely to various regions throughout Japan, and there are perhaps 25 schools of toji in existence now.
  • Each school has its own style, and that style is evident in the sake they brew, but the differences between various schools of toji is not what it was long ago.
  • Long ago, it was all quite secretive, and the methods employed and refined by one group were never disclosed to other groups.
  • But, over the past several decades, toji and brewers from all over the country readily share information in their shared desire to make better sake.
123
Q

What is Nanbu (南部) Toji?

A
  • Toji organization or ryuha from Iwate (岩手) prefecture.
124
Q

What is Echigo 越後 Toji?

A
  • Toji organization or ryuha from Niigata (新潟).
125
Q

What is Tajima (但馬) Toji?

A
  • Toji organization or ryuha from Hyogo (兵庫) prefecture.
126
Q

What is Tanba (丹波) Toji?

A
  • Toji organization or ryuha from Hyogo (兵庫) prefecture.
127
Q

What is Kurabito (蔵人)?

A
  • Kurabito is literally ‘brewery-people.’

- Those who work in the kura.

128
Q

What is Kuramoto (蔵元)?

A
  • Head or the owner of the kura.
129
Q

What is Kashira (頭)?

A
  • Assistant to the Toji, the Kashira follows the Toji’s orders and controls the Kurabito.
  • He directs other workers and makes sure the work keeps up with daily schedules.
130
Q

What is Kouji-shi (麹師)?

A
  • Person in charge of the Koji room and Koji making.
131
Q

What is Moto-shi (酛師)?

A
  • Person in charge of making the Moto (酛) or Shubo

酒母

132
Q

What is Sanyaku (三役)?

A
  • Kashira, Kouji-shi and Moto-Shi

- 3 most important people working under the Toji.

133
Q

What is Kamaya (釜屋)?

A
  • Steams the Koshiki (甑) (rice steamer), does the rice washing and measures the rice.
134
Q

What is Ai-Kama (相釜)?

A
  • Assistant to Kamaya.
135
Q

What is Ai-Kouji (相麹)?

A
  • Assistant to Kouji-shi.
136
Q

What is Meshi Taki (飯炊)?

A
  • Low rank worker at kura who prepares meals, cleans up Kouji room and Moromi works.
137
Q

What Japanese law required items on a sake bottle label?

A
  • Product name - (日本酒) (Nihonshu) or (清酒) (Seishu) to identify sake in Japanese
  • Raw ingredients - (原材料名) (except water)
    - Eg. (米) (rice), (米こうじ) (koji)
  • Alcohol content - (アルコール分)
    - Eg. (16 度以上17度未滿)
  • Semaibuai - (精米歩合)
  • Variety of rice and location grown
  • Net volume - Eg. 720ml
  • Bottled date (製造年月) (seizo nengetsu) - Eg. 2013.08,13.08, 平成25年8月, 25.08, 24BY (Note: BY = Brewing Year, normally starts on July 1)
  • Brewery’s name and address
  • Caution: Not be sold to or consumed by minors.
138
Q

What is Koji rice (麹米)?

A
  • Rice from which Koji is made.
139
Q

What is Kake rice (掛米)?

A
  • A pair termed with Koji rice.

- It is the rice added to shubo or moromi after being steamed.

140
Q

What is Tokusen (特撰), Josen (上撰), Kasen (美撰)?

A
  • Popular categorizations introduced by brewers to distinguish the grades of sake after abolishing the 1943 classification system in 1992.
  • It’s their own proprietary rating categories.
141
Q

What is Nigori (濁り)?

A
  • Cloudy sake produced by moromi lightly filtered through a coarse cloth.
  • In the past, it was not pasteurized but recently it has come to be pasteurized to preserve its quality.
142
Q

What is Taru (樽)?

A
  • Barrel-aged sake, usu using cedar wood (杉材).
143
Q

What is Genshu (原酒)?

A
  • Undiluted sake, no water added.
  • Usually will have a higher alcohol content and a strong flavour.
  • To serve, hot or cold water may be added.
144
Q

What is Genmai (玄米)?

A
  • Sake made from unpolished rice.
145
Q

What is Muroka (無濾過)?

A
  • Sake that has not gone through clarification (charcoal filtering).
  • This is sake that has been pressed clear (unlike Nigori, does not have kasu left in the sake) but will be more earthy and complex.
146
Q

What is Orizake (滓酒)?

A
  • Sake that has gone through light clarification.
147
Q

What is Happoshu (発泡酒)?

A
  • Sparkling sake.
148
Q

What is Bihapposhu (微発泡酒)?

A
  • Slightly sparkling sake.
149
Q

What is Kijoshu (貴釀酒)?

A
  • Sweeter sake in which the fermentation is stopped by adding sake.
150
Q

What are the five flavour profiles (go-mi 五味) of sake?

A
  • Sweet (amami 甘味)
  • Dry (karami 辛味)
  • Bitter (nigami 苦味)
  • Acidic (sanmi 酸味)
  • Astringent (shibumi 渋味)
151
Q

What does sweetness of sake (amami 甘味) do?

A
  • Softens the effect of hot food and complement perfectly a cream-based dish.
152
Q

What does dryness (karami 辛味) of sake do?

A
  • Helps to reduce the saltiness of food.
153
Q

What does bitterness (nigami 苦味) of sake do?

A
  • Reduces the fishy smell and taste of fish roe, such as sea urchin, caviar and herring.
154
Q

What does acidity (sanmi 酸味) of sake do?

A
  • Cuts through the oiliness of food.
155
Q

What does astringency (shibumi 渋味) of sake do?

A
  • Cuts the fatness of food.
156
Q

What does a fine sake balance between?

A

A fine sake shows good balance between sweetness and dryness, acidity, bitterness, astringency and alcohol.

157
Q

What aromas are characteristic to the nose of a fine sake?

A

Banana, melon, lychee, apple, peach, steamed rice, watercress, mushroom or bacon.

158
Q

What aromas are characteristic to the palate of a fine sake?

A

Grapefruit, tangerine, bamboo leaf, plum, black tea, artichoke or asparagus.

159
Q

How to introduce sake to customers?

A
  • Compare the taste of sake to other wines - eg. compare a koshu vintage sake to a Palo Cortado sherry with nutty aroma, etc.
  • Introduce regions to arouse interest and stimulate conversation
  • Introduce interesting facts - about sake making, sake types, culture, diff temp, history, own experience etc.
160
Q

How is a sake list ideally arranged?

A
  • By type/grade (junmai daiginjo, honjozo, etc)
  • By category (eg. kimoto/yamahai methods, rice type, hard/soft water, etc)
  • By prefecture
  • By body
  • By sweetness
  • By price
161
Q

When customers ask you to recommend a sake, the first question to ask them is:

A

Would you like it cold or hot?

162
Q

If customer wants cold sake and you have less than 10 sakes on the list, what do you do?

A

Describe the sakes using sake profiles (eg. light, medium-dry, full-bodied, sweet, etc) and make a recommendation.

163
Q

What are the 12 things to do as a sake sommelier?

A
  • Learn about sake
  • Taste as much as possible
  • Maintain good selection on sake list
  • Tell customers stories, not just hard facts
  • Intrigue customers with history, interesting facts, etc.as if sake is alive
  • Carry a diverse mix of sake with different flavour profiles
  • Experiment with food pairings
  • Experiment with serving temperatures
  • Give customers a wide price-range
  • Try genshu on the rocks
  • Make a cocktail (saketini) with a Honjozo
  • Tell customers your own story/experience
164
Q

When was the process of pasteurization (Hiire 火入) first mentioned?

A
  • 1599, in the ancient Japanese book of “Tamonin-nikki” (多聞院曰記) (predates Pasteur by nearly 300 years)
165
Q

How is hot sake served as a traditional new years drink?

A
  • Various spices are soaked during the night, and then the sake is drunk at room temperature in the morning. - - It is said to ensure good health and a long life.
166
Q

List the warm sake serving vessels.

A
  • Tokkuri (德利)
  • Chirori decanter
  • Katakuchi
  • Gourd
  • Ceremonial bucket
167
Q

List the warm sake drinking vessels.

A
  • O-Choko (お猪口)
  • Guinomi
  • Bajohai
  • Kikichoko - the professional cup that allows you to judge the clarity of sake.
168
Q

What is the cultural explanation for the small size of the O-choko cup?

A
  • They are symbols of the philosophy towards social drinking.
  • That is to frequently refill the cup of your companions and let them pour for you in return.
169
Q

What happens as warm sake temperature rises?

A
  • Between 30 to 35 degree Celsius - fragrance increases, giving it a deeper intensity.
  • Between 40 to 55 degree Celsius - effects of the alcohol and dryness also increase.
170
Q

What is the term for sake served at 30°C?

A
  • Hinata kan (日向燗) = slight warm “under the sun”.
171
Q

What is the term for sake served at 35°C?

A
  • Hitohada kan (人肌燗) = body temperature (skin).
172
Q

What is the term for sake served at 40°C?

A
  • Nuru kan (ぬる燗) = lukewarm.
173
Q

What is the term for sake served at 45°C?

A
  • Jyou kan (上燗) = hot.
174
Q

What is the term for sake served at 50°C?

A
  • Atsu kan (熱燗) = very hot.
175
Q

What is the term for sake served at 55°C?

A
  • Tobikiri kan (飛切燗) = extremely hot.
176
Q

What happens as cold sake gets cooler?

A
  • At around 15°C, sake is well balanced and a fine open bouquet.
  • At around 10°C, the fragrance is more refined with the feeling of more acidity.
  • At around 5°C, the fragrance is very light with prominent dryness.
177
Q

What is the term for sake served at 15°C?

A
  • Suzu hie (涼冷) = slightly cold.
178
Q

What is the term for sake served at 10°C?

A
  • Hana hie (花冷) = cold (cold flower).
179
Q

What is the term for sake served at 5°C?

A
  • Yuki hie (雪冷) = very cold (snow).
180
Q

List the cold sake drinking vessels.

A
  • Elegant stem wine glass (Vinum Sake Daiginjo glass, Sommelier Sherry glass, ISP tasting glass)
  • O-choko
  • Kiriko (切子) - a type of Japanese coloured cut glass originating in the Edo period
  • Riedel “O” sake taster glass
181
Q

List the cold sake serving vessels.

A
  • Katakuchi 片口 (open-mouthed decanter)

- Carafe.

182
Q

What foods go well with cold sake?

A

Sushi, sashimi, lobster, salmon, also asparagus, black truffle, caviar.

183
Q

List the serving/drinking vessels for room temperature sake.

A
  • Masu (枡) = square wooden box used traditionally to measure rice during the feudal period, standard size holding 1 Go 合 (180.39 ml)
  • A tradition is to put salt on the glass or Masu, to purify the atmosphere and also helps to balance the sweetness of the sake.
184
Q

List the characteristics of Japanese cuisine.

A
  • Importance of rice culture
  • Importance of seasonal dishes
  • Eating fish raw
  • Low usage of oil
  • Importance of umami from Katsuo (鰹魚=木魚) and Kombu (昆布)
  • Flavours mainly from salt, soy sauce and miso
  • Localized special dishes
  • Numerous fermented food and seasoning
  • Prohibition against meat before Meiji because of Buddhism
  • Types of tableware; importance of presentation
  • Main dish v. side dish
185
Q

Who found “Umami”, where and when?

A
  • Prof Ikeda Kikunae (池田菊苗) in 1908.

- In Kombu (a species of brown macroalgae and flakes of fish known as katsuobushi).

186
Q

What are the other names for Umami in Asian countries?

A
  • Thailand - Num Pla
  • Vietnam - Nuoc Mum
  • Indonesia - Terasi
  • Myanmar - Ngapi
  • Philippines - Pagoon
187
Q

In what types of food and drink can you find Umami?

A
  • Cheese
  • Tomatoes
  • Asparagus
  • Wine
  • Sake
188
Q

Why is sake better than wine as a natural booster of taste?

A
  • Sake has more glutamate as compared to wine.
189
Q

Why does sake contain more glutamate than wine?

A
  • Longer fermentation - therefore contains more amino acids, one of which is glutamic acid.
  • Different method of brewing
190
Q

What is the purpose of a wine pairing with food?

A
  • To contrast or complement flavours in food and wine.
191
Q

What is the purpose of a sake pairing with food?

A
  • To enhance the flavour of food (excite your taste buds) with the sake (it is the synergy between the glutamic acid in sake and a natural substance found in food that reveals the umami)
192
Q

What are the natural substances in food that combine with the glutamic acid in sake to reveal the umami?

A
  • Disodium inosinate (in foods like chicken, red tuna, beef and sea bream)
  • Disodium guanylate (in foods like oysters, truffle, morel and shiitake)
193
Q

What is Kokumi (コク味)?

A

Kokumi is sometimes translated as “deliciousness” or “heartiness” and describes compounds in food that don’t have their own flavor, but heighten the sensation of other flavors by activating calcium receptors on the tongue, making salty foods taste even saltier, for example, or savory foods taste more savory.

194
Q

What are the sources of amami (甘) in sake?

195
Q

What are the sources of karami (辛) in sake?

A
  • Alcohol
  • Water
  • Rice polish
196
Q

What are the sources of shibumi (渋) in sake?

A
  • Jozo alcohol
  • Rice
  • Water
197
Q

What are the sources of sanmi (酸) in sake?

A
  • Production (shikomi) - lactic acid

- Micro-organisms (yeast, kouji)

198
Q

What are the sources of umami (旨) in sake?

A
  • Rice
  • Rice polish
  • Production (amino acid)
  • Maturation
199
Q

Which sake flavour profiles can pair with savoury foods?

A
  • Umami

- Sanmi

200
Q

Which sake flavour profiles can pair with sour foods?

A
  • Sanmi

- Amami

201
Q

Which sake flavour profiles can pair with bitter foods?

A
  • Shibumi

- Amami

202
Q

Which sake flavour profiles can pair with sweet foods?

A
  • Amami

- Sanmi

203
Q

What is the purpose of sake / food pairing?

A

Seek balance; find the main character to pair up.

204
Q

What are the other consideration in sake / food pairing in addition to the 5 tastes in food?

A
  • Meatiness - astringent, dry, acidic would balance
  • Spiciness - if “hot” spicy, a little sweetness or acidity would balance; if “herbal” spicy, balnce with a little astringency or umami
  • Oiliness - cut through with some acidity.
205
Q

What would fruity ginjo/daiginjo pair well with?

A
  • Seafood salad
  • White fish in sake sauce
  • Eel and plum mix
206
Q

What would nama sake pair well with?

A
  • Soba noodles
  • Sashimi of white fish
  • Cold tofu
  • Poached crab
207
Q

What would Junmai / Honjozo / Kimoto sake pair well with?

A
  • Pork with potatoes
  • Oysters
  • Oden
  • Seafood gratin
208
Q

What would aged sake pair well with?

A
  • Sauteed foie gras
  • Poached shark’s fin
  • Sukiyaki
  • Grilled eel
  • Aged cheese
209
Q

What is the local dish of Hokkaido?

A
  • Sapporo ramen.
210
Q

What are the local dishes of Tohoku?

A
  • Cold tofu, catfish, sea urchin (Iwate)
  • Inaniwa udon (Akita)
  • Dried beef, salmon, wild plant (Yamagata)
211
Q

What are the local dishes of Kanto?

A
  • Nigiri sushi, monja yaki, sukiyaki, soba noodles, clam, tempura (Tokyo).
  • Catfish soaked with vinegar, futomaki sushi, sardines soaked with sesame sauce (Chiba).
212
Q

What are the local dishes of Chuubu?

A
  • Salmon soaked with sakekasu, salmon, box pressed sushi (Niigata).
  • Shinshu miso, wasabi, shinshu soba (Nagano).
  • Boiled rice with tea, fried sakura shrimp, grilled eel (Shizuoka).
213
Q

What are the local dishes of Kinki?

A
  • Squids and octopus, beef, sea bream rice, roasted bamboo shoot (Hyogo)
  • Kaiseki, bamboo shoot, Kyo-style tsukemono (Kyoto)
  • Eel, octopus balls, okonomiyaki, boxed sushi (Osaka)
214
Q

What are the local dishes of Chuukoku and Shikoku?

A
  • Abalone soaked with kouji (Shimane)
  • Matsuba crab, crab soup (Tottori)
  • Grilled sakura sea bream (Okayama)
215
Q

What are the local dishes of Kyuushu and Okinawa?

A
  • Sweet potatoes, horse meat, horse sashimi (Kumamoto)
  • Kenchin soup, shiitake mushroom rice, charcoal grilled lcoal chicken (Miyazaki)
  • Seaweed, pork rice (Okinawa)
216
Q

What are the Spring seasonal dishes of Japan?

A
  • Sea bream dishes (sakura tai)
  • Paired with:
    • junmai.
    • refreshing sake like nama.
217
Q

What are the Summer seasonal dishes of Japan?

A
  • Catfish - paired with fruity junmai ginjo / daiginjo

- Anago - paired with junmai / honjozo / kimoto with strong flavours.

218
Q

What are the Autumn seasonal dishes of Japan?

A
  • Sanma - paired with hot junmai and kimoto.
219
Q

What are the Winter seasonal dishes of Japan?

A
  • Hot pot - paired with refreshing sake for atsukan, junmai / honjozo / kimoto for nurukan.
220
Q

What is the average price for honjozo?

A
  • HK$150 or around £12.
221
Q

What is the average price for ginjo?

A
  • HK$80-250, or £7-20.
222
Q

What is the average price for junmai?

A
  • HK$110-260, or £10-20.
223
Q

What is the average price for kimoto/yamahai?

A
  • HK$310-480, or £25-40.
224
Q

What is the average price for daiginjo?

A
  • HK$425-900, or £35-75.
225
Q

What is the average price for junmai daiginjo?

A
  • HK$250-950, or £20-80.
226
Q

What is the average price for junmai ginjo?

A
  • HK$140-570 or £12-45.
227
Q

What is the average price for futsu-shu?

A
  • HK$80 or £7.
228
Q

What is Chouki-Chozo-shu?

A

Matured sake stored for a long time.

229
Q

What does the term “Tezukuri” on a bottle of sake indicate?

A
  • Handcrafted.

- Junmai-shu or Honjozo-shu brewed in a traditional method.

230
Q

What is a Kijo-shu?

A
  • Kijoshu is an elegant and luxurious sake that is created by replacing some of the water used during the fermentation period with finished sake.
  • This lends a rich and lightly sweet taste to this sake.
231
Q

What does the term “Ki-ippon” on a bottle of sake indicate?

A
  • A junmai-shu which is brewed only at one kura.
232
Q

What is a “Hiya-Oroshi”?

A
  • Old way of selling namazume-shu.
  • It is sake which is pasteurized once after brewing and matured until the following autumn and bottled without pasteurization.

SSA - Certified Sake Sommelier (1 decks)

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