Ch. 3: Sake labeling Terms Flashcards
Sake Labeling terms
Term for Premium Sake, what are its characteristics?
Tokutei-meisho-shu
- Just over 1/3rd of sake produced is Tokutei-meisho-shu.
- Can only include Rice, Yeast, Koji and water. In some grades, a little high-strength alcohol is used.
- Koji must account for 15% or more of the rice that is used.
- There are 8 grades of Tokutei-meisho-shu
Term for Basic Sake, what are its characteristics?
Futsu-Shu
- 2/3rds of sake are Futsu-Shu
- This is less regulated than Tokutei-meisho-shu.
- Producers may add other ingredients such as amino acids (umami), Sugars and Acids.
- Not usually listed on the label in this way.
What are the grades of Tokutei-meisho-shu?
1) Junmai
2) Honjozo
3) Tokubetsu Junmai
4) Tokubetsu Honjozo
5) Junmei Ginjo
6) Ginjo
7) Junmai Daiginjo
8) Daiginjo
Define/describe Ginjo grade.
- Highly polished rice, less than 60% is remaining.
- Almost purely starch remaining
- Fermented at extremely low temperatures.
- Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
- If not precursored with Junmai, then alcohol has been added
Define/describe Daiginjo grade.
- Highly polished rice, less than 50% is remaining.
- Almost purely starch remaining
- Fermented at extremely low temperatures.
- Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
- If not precursored with Junmai, then alcohol has been added
Define/describe Junmai Ginjo grade.
- Highly polished rice, less than 60% is remaining.
- Almost purely starch remaining
- Fermented at extremely low temperatures.
- Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
- NO ADDED ALCOHOL
Define/describe Junmai Daiginjo grade.
- Highly polished rice, less than 50% is remaining.
- Almost purely starch remaining
- Fermented at extremely low temperatures.
- Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
- NO ADDED ALCOHOL
Define/describe Junmai grade.
- Unspecified polishing ratio
- More flavor from the proteins, lipids, vitamins and minerals of the rice grain.
- Faster Fermentation and higher temperature due to additional nutrients for the yeast from the above mentioned elements.
- Fuller Bodied, Rice/cereal notes with earthy/spicy flavors.
- No added Alcohol
- More body than Honjozo
Define/describe Honjozo grade.
- Coarsely polished, with 70% or less rice grain remaining
- More flavor from the proteins, lipids, vitamins and minerals of the rice grain.
- Faster Fermentation and higher temperature due to additional nutrients for the yeast from the above mentioned elements.
- Fuller Bodied, Rice/cereal notes with earthy/spicy flavors.
- Aruten (added alcohol) means it is slightly lighter in body than Junmai
Define/describe Tokubetsu term, used alongside either Honjozo or Junmai
- Means ‘Special’ and denotes a special kind of Honjozo or Junmai
- 3 ways to qualify:
1) Rice is polished below 60%
2) Made exclusively from sake specific rice
3) Includes some other process that the brewer has arranged to be legally recognized. - **#1 is by far the most common, and means it could be labelled as ginjo or daiginjo, but the brewer has decided to label as tokubetsu instead.
How does Alcohol Addition (Arukoru-Tenka) influence the sake?
- DOES NOT INCREASE ALCOHOL, water is used to proof the sake down later
- Subtly enhances aromas and makes it slightly lighter in body
- In Futsu-Shu is increases volume, which lowers the cost.
Define Kimoto style
- Produced using an older, slower method for the fermentation starter.
- Creates Higher acidity and more depth and complexity.
Define Yamahai style
-A simplified version of Kimoto, resulting in higher acidity and depth and complexity.
Define Muroka style
- Has not been fined using activated charcoal
- Typically has a pale lemon-green or lemon appearance
Define Nama style (Nama-zake)
- Non-Pasteurized
* Not to be confused with Nama-Chozo which is not pasteurized during storage, but is pasteurized before shipping
Define Genshu
- A sake that has not had water added before bottling.
- Typically higher in alcohol, though because fermentation is highly controllable, it is still fermented to the accepted 15-17%
Define Kake
-Kake-mai (Steamed rice) that is not used to make koji.
Define Shudo / Nihonshu-do / SMV
Terms for Sake Meter Value
- measures the density of Sake to water
- Barometer for gauging sweetness, High SMV means drier sake
- Graded from +20 to - 20 (median value is +3)
What is Kobo?
Yeast, usually informs regarding yeast strain used
What is San-do?
Acidity Ratio, demonstrated to the 1st decimal. Usually between 1 and 2
What are 5 Specialty Sake Styles, and define them?
1) Nigori - roughly filtered (can also be a blend of clear and roughly filtered sake). Typically cloudy.
2) Sparkling - Fizzy/carbonated style. Various techniques are used to create these bubbles.
3) Koshu - Aged for extended period of time. Typically golden or amber in color and have honey, toast, nuts and dried fruit notes (sometimes pickled vegetal notes also)
4) Kijoshu - Sweet or Luscious in style with high levels of unfermented sugars.
5) Tau-zake - Matured is japanese cedar barrels, barrel strongly influence the aromas of the sake.
Legal Requirements for Japenese sake labels
Sake brewed in Japan must follow all laws defined by Japanese government, though sake brewed outside of japan are not held to the same standards
*Though most non-japanese producers still follow them..
What is Ki-ippon
Junmai sake produced at a single site.
What is the Compulsory label information for sake?
1) The product category (either Sei-shu or Nihon-shu)
2) Alcohol Content (Arukoru)
3) Raw Ingredients
4) Date Produced (typically refers to bottling date)
5) Brewery name and address (to include country if not Japan.
What is the optional label information for sake?
1) Rice variety/ies
2) Age Statement
3) Production Locality
4) Terms indicating method and style
5) Awarded medals and awards
