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J.S.A. Sake Diploma (3rd Ed.) > Ch.5 – Service of Sake > Flashcards

Ch.5 – Service of Sake Flashcards

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1
Q

What sake drinking ware when tasting sake has the following characteristics:
“On the nose, since the liquid surface area is small and there is limited space to contain aromatic substances, the impression of aroma will be mild. Therefore, it is recommended that it be used for ordinary sake, honjozo-shu and junmai-shu, served hot in kan-zake-style”

A

Choko

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2
Q

The straighter the bowl curvature of the wine glass, more straightforward what comonent of the liquid?

A

Aroma

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3
Q

Define Hi-Ochi

A

Bacteria spoilage, the infection caused by the growth of an alcohol-resistant lactic acid bacteria, **hi-ochi-kin **(lactobacillus bacteria type such as fructivorans, hilgardii, rhamnosus, paracasel) which is accompanied by unpleasant odor

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4
Q

What sake drinking ware features the following tasting characteristics:
“On the palate, perception of sweetness is enhanced, This is because facing down onto it, the taster is able to taste a wide liquid surface on the tip of the tongue

A

Sakazuki

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5
Q

What is the traditional season for enjoying Kan-zake (warmed sake) (from which date to which)?

A
  • From Choyo-no-sekku (重陽の節句), the ninth day of the nineth month (September 9)
  • To March 2 of the following year, the eve of Joshi-no-sekku (上巳の節句), March 3rd is Girls’ Day or Peach Festival when people pray for health and happiness of female children
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6
Q

What two cultural traditions or rituals, Sakazuki plays an important role?

A
  • Otoso (spiced medicinal sake traditionally drunk during New Year celbratesions)
  • San-san-ku-do (a custom in Shinto-style wedding ceremony) where the bride and groom take turns taking three sips each of three different bowes of sake
  • Also presented as prizes or trophies
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7
Q

What does sake drinking ware Kiriko (切子）mean?

A

Cut glass
(its origins from the European cut glasses)

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8
Q

What is a unique style of serving in which sake is poured onto a cup (glass) sitting in a masu (square wooden measuring cup) until it spills over from the rim of the glass, called?

A

Mokkiri (盛っ切り）

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9
Q

What has become a popular style today owing much to the wide spread use of refrigerators?

A

Rei-shu (sake served chilled 冷酒)

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10
Q

What is sake that may be heated up to 60C or more called?

A

Kan-zake (warmed sake 燗酒)

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11
Q

What is ice-cold sake called?

A

Hyoketus-shu (ice-frozen sake 氷結酒）

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12
Q

At what point (temperature) where sweetness starts to decrease and bitterness increases?
What generally is considered to be the temperature range of ideal temparature range then?

A
  • The ethyl alcohol boiling point of 78.3 C draws near
  • 42 - 45 C
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13
Q

What is said to be enjoying Kan in winter had been passed on from?

A

The custom of drinking heated Huang jiu (Chinese rice wine 黄酒) in winter had been passed on from Mainland China

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14
Q

What refrigerator temperature should be set for the best way to serve straight from it?

A

5 C
and then control the temperature at the table using ice water

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15
Q

Why was the sake flavor in the old days more rich in acidity, bitterness and umami than today?

A

Not possible to produce ginjo-shu from highly polished rice with low rice polishing ratio

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16
Q

Literature on **Sakazuki **can be be found as early as in what year and on what book?

A
  • Engishiki (an ancient book for codes and procedures on national rites and paryers 延喜式)
  • 927 AD
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17
Q

What Choko is a fairly large cup made of white porcelain with bull’s eye or janome (literally, snake eyes) motif of concentric blue circles drawn at the bottom on the inside used for tasting sake, called?

A

Kikikchoko (きき猪口）

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18
Q

What sake drinking ware features the following tasting characteristics:
“On the nose, as the liquid surface area is close to the nose, the aroma can be strongly felt however, the stimulative ethyl alcohol vaporizations makes it difficult to capure a balanced aroma”

A

Sakazuki

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19
Q

While choko is filled fom a choshi (serving kettle 銚子), what is guinomi often filled directly from?

A

Saka-bin (sale bottle 酒瓶)

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20
Q

What temperature range is used for one of the methods of aging sake?

A

0 C and 1 C

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21
Q

What is a way to enhancing the wooden barrel arom when sipping from a masu?

A

Placing a pinch of sale on the edge of the masu so that sake canb be enjoyed wthile taking a small lick of the salt

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22
Q

What is the ideal drinking temperature of nama-zake types of ordinary sake, honjozo-shu and junmai-shu?

A

6-8 C

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23
Q

When serving fridge-chlled ginjo-shu, how can the temperature to get to rise more quickly?

A

Pouring a small quantity into a large grall that had been kept at room temperature - just as in serving white wine

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24
Q

This sake server is shaped like a bowly with one pouring spout on its side and it is designed to serve seak directly into a sakazuke, similar to the way tokkuri is used. What is it called?

A

Katakuchi 片口

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25
Q

To undergo the Maillard reaction and obtain maturity similar to Jukusei Koshu with topaz or amber color, what temperature sake must be stored at?

A

Around 14 C

26
Q

What can we assume that “Kan” became a popular drinking style for sake in the old days?

A

Heating was highly effective in increasing the sweetness, while reducing bitterness that had until then been regarded as Zatsumi (umpleasant extraneous taste 雑味) offering a style to enjoy sake with a much better balanced taste

27
Q

If changes brought about by melanoidin are unwanted, what should be the preservation temperature must be for the sake?

A

Kept low, almost ice-cold

28
Q

What is a Japanese traditional ceremony where people gathered for a ceremony call out a loud rally cry and break the wooden lid of a wooden **taru (barrel) of sake with a wooden hammer called ** Kizuchi ?

A

Kagami Biraki (鏡開き)
The sake in the barrel is then poured into people’s masu for a toast

29
Q

Describe the following Chosi:
* Katakuchi (片口)
* Morokuchi（諸口） or Ryokuchi （両口）

A
  • Katakuchi (片口): One pouring spout
  • Morokuchi（諸口） or Ryokuchi （両口）: Two spouts on both sides
30
Q

What sake server is used in traditional weddings when a miko (female shrine attendant) serves sake for the san-san-kudo ceremony?

A

Choshi

31
Q

What sake drinking ware when tasting sake has the following characteristics:
“On the palate, when the liquid hits a wide area on the tongue, more acidity is experienced; when it hits on a smaller area, the taster is able to feel stronger sweetness

A

Choko

32
Q

What sake server is a pot to heat kan-zake, with an onomatopoeic naming referring to how quickly sake can be heated?

A

Chirori ちろり
The chirori pot containing sake is sunk into boiling water to make kan-zake

33
Q

What is the ideal temperature of serving Ordinary sake, Honjozo-shu, and Junmai-shu?

A

15 - 18 C

34
Q

While Sakazuku is flat oval-shaped and saucer=like, what sake drinking ware that is cylindrical, coming in a variety of shapes - round, square, hexagonal, octogonal or elliptical?

A

Choko

35
Q

This sake server is made of metal or wood, it is shaped with a ladle with a long handle. What is it called?

A

Chosi　銚子

36
Q

What sake drinking ware is often used as a part of a set together with **Chosi **or Tokkuri ?

A

Choko

37
Q

Before the rei-shu boom, what are the only three terms to describe drinking temperatures?

A
  • Hiya-zake (冷や酒) or Hiya (冷や) literally means cold, for room temperature
  • Nuru-kan (温燗) for lukewarm/tepid temperature
  • Atsu-kan (熱燗) fore steaming hot
38
Q

What are the two well known Kiriko?

A
  • Satsuma-kiriko
  • Edo-kiriko
39
Q

The name of this sake drinking ware comes from Japanese onomatopoeic expression for “gulping” or “grabbing a drink”

A

Guinomi ぐい呑み

40
Q

Does sweetness of sake lessens as tasting temperature rise or fall?

A

The temperature falls

41
Q

To enjoy mellow and mild flavor to its fullest based on the perfect balance of umami and, bitterness and acidity, what will be the ideal temperature for serving kan-zake?

A

45 C

42
Q

What is the main reason why serving sake at ice-temperature is not preferable?

A

The aroma to diminish

43
Q

Why are metal serving ware such as made from gold, silver, copper or tin used for serving alcoholic beverages around the world?

A

Excellent heat transfer capacity
(often used for kan-zake and rei-shu)

44
Q

What is usually made of Japanese cedar or Japanese cypress wood, orginally used for measuring with various sizes such as issho (1800 ml), go-go (900 ml), and ** ichi-go ** (180 ml)?

A

Masu

45
Q

What is the ideal temperature of serving Kimoto Junmain-shu, Jukusei Koshu?

A

18 - 20 C

46
Q

What sake drinking ware is traditionally poured onto from an issho-bin (1.8 litre of sake bottle)?

A

Cup

47
Q

What is the formal style of sipping from a masu?

A
  • Sipping from the straight side
  • Often sipped from teh corner of the vessel though
48
Q

To help release more complexity of the aroma, will the wine glass to have more curvature or more straight?

A

More curvature, more complexity of the aroma as the more optimum space helps release more complexity of the aroma

49
Q

What effects will sake served at a lower temperature have?

A

Lowers the sense of sweetness while accentuating acidity, hence the fresh acidity of malic acid is further highlighted

50
Q

What is the ideal drinking temperature for ginjo-shu types?

A

8-12 C

51
Q

What Chosi with teapot-like lids were originally calle which used to pour sake into a Choshi?

A

Hisage (提子）
In the Edo era, this also came to be called Choshi and was used to serve Otoso (spiced medicinal sake traditionally drunk during New Year celebrations)

52
Q

What sake drinking ware is used mainly for serving Hiya-zake, the capacity is basically ICHI-GO (one Go), equal to 180 ml?

A

Cup (glass) コップ(pronounced “koppu”)

53
Q

For Kan, what temperature bitterness becomes milder?

A

40 C

54
Q

If the structure of the wine glass with a narrow rim tends to capture what is within the space in the glass?

A

Aroma components
Allows for aromas to be detected clearly

55
Q

Who first manufactured Satsuma-kiriko and which period?

A
  • Satsuma-han (Satsuma domain)
  • Around the end of the Edo period (1608 -1868)
56
Q

What should be the ideal way of storing Nama-zake (unpasteurized sake) which has not undergone the hi-re (hea-sterilziation) process, what temperature it should be stored at?

A

Ice-cold temperature

57
Q

Which size of masu is used for drinking?

A

Ichi-go (180 ml)

58
Q

What turtule-necked sweaters are sometimes called by Japanese people?

A

Tokkuri
(the sweater has a narrow-silhouette around the neck, just like that of the tokkuri bottle)

59
Q

What type of glass is recommended for drinking** Jukusei Koshu** (long aged sake 熟成古酒) ?

A

A brandy glass that is more or less tulip-shaped, like that for enjoying Armagnac to enhanced sweet flavor which will mask the bitterness

60
Q

Describe the Maillard reaction

A
  • Named after the French chemist Louis-Camille Maillard (1878-1936)
  • A chemical amino-carbonyl reaction that generates melanoidin (brown coloered compounds) when amino acids and reducing sugar combine
  • The reaction proceeds rapidly at high temperature, peaking around 155 C

J.S.A. Sake Diploma (3rd Ed.) (5 decks)

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