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Sake Somm > Exam > Flashcards

Exam Flashcards

1
Q

Fermentation

A

Organic matter (carbs/proteins) broken down by microorganisms (yeast/bacteria) and converted to specific substance

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2
Q

Fermented foods

A

Cheese, soy sauce, vinegar, yogurt, bread

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3
Q

Alcoholic fermentation

A

Converting sugar to alcohol and carbon dioxide by anaerobic metabolism of yeast

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4
Q

Single fermentation

A

Ingredient already contains sugar

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5
Q

Multiple fermentation

A

Microorganisms convert starches into sugar, then yeast makes sugar into alcohol

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6
Q

Single line fermentation

A

Beer

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7
Q

Multiple parallel fermentation

A

Alcohol fermentation and saccharification occur simultaneously

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8
Q

Fermented beverages

A

Made from fruits and grains then fermented by yeast

Wine

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9
Q

Liquor

A

Liquid produced by fermentation before distillation

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10
Q

Liqueur

A

Fruits herbs or spices are steeped or mixed into fermented beverages or liquors

(Plum wine, Campari, Kahlua, Irish cream)

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11
Q

Saké history periods

A

JOMON period- Japanese wine from grapes
YAYOI period- rice cultivation from China and kuchikami
KOFUN/ASUKA- doburoku
NARA- modern style saké production begins with koji
HEIAN- morohaku (polished rice saké)
KAMAKURA- commercial saké production, prohibition 1252
MUROMACHI- government taxes breweries
SENGOKU- distillation techniques
EDO- kanzukuri (saké in winter) hi-ire ( heat pasteurized) San Dan jikomi ( three step brewing) toji (saké Brewer styles) hashira shochu (adding shochu to the moromi mash to prevent spoilage) sumisake seishu (adding wood ash to make clear saké) miyamizu (shrine water from nada/hyogo)
MEIJI/TAISHO- nihonshu 1872 Vienna intl expo, heavy govt taxation
SHOWA- vertical polishing machine (ginjo shu), 1943 kyubetsu-seido (1st class taxed higher than 2nd), 1961 year round production, 1962 liquor tax law revised
HEISEI- 1992 saké taxed on alcohol content

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12
Q

Rice plants

A

1.African
2.Asian (japonica [uruchimai and mochigome], indica, javanica.
Over 90% consumed rice is uruchimai

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13
Q

Senryuju

A

Size of rice, weight of 1000 gms.

Saké rice is 26-28 gms.

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14
Q

Shinpaku

A

White clear center or heart of rice grain

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15
Q

Japanese rice cultivation

A

Irrigated fields

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16
Q

Rice plant season

A

Plant in May, harvest in September

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17
Q

Shuzo-kotekimai

A 
Official rice for saké brewing
More than 100 types
1% of total Japan rice
Large grain, 25-30 gms, hard out soft in after steam, high h2o absorb
All other saké rice is Sakamai
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18
Q

Popular shuzo kotekimai

A 
Yamada nishiki- hyogo
Gohyakumangoku- Niigata 
Miyama nishiki- Nagano
Hattan nishiki- Hiroshima 
Omachi- Okayama
Hanafubuki- Aomori 
Kinmon nishiki- Nagano
Dewasansan- yamagata
Koshitanrei- Niigata
Ginpu- Hokkaido
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19
Q

Famous toji

A

Nanbu toji- iwate
Echigo toji- niigata
Tanba toji- hyogo

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20
Q

How much water for saké?

A 
Final saké is 80% water
50 times total weight of rice
Yosui:
Jozo- brewing 
Shuzo- producing
Binzume- bottling
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21
Q

Shubo

A

Yeast starter

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22
Q

Good water vs. bad water

A

Good- potassium, phosphoric acid, magnesium

Bad- iron, manganese

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23
Q

3 best water sources

A

Miyamizu- nada/hyogo
Gokosui- fushimi/Kyoto “honorable aromatic water”
Fukuryusui- mt. Fuji

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24
Q

Main microbes that affect saké flavor

A

Koji mold, yeast, and lactic acid bacteria

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25
Q

3 kojis

A

Kojikin- koji mold
Kojimai- steamed rice
Komekoji- rice active with koji cultures

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26
Q

3 koji molds

A

Yellow- saké
Black- awamori
White- shochu

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27
Q

Seigiku

A

Production of rice koji

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28
Q

Seimai

A

Rice polishing

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29
Q

Seimaibuai

A

What’s left after polishing.

Calculated by: weight of remaining rice divided by original weight, then multiplied by 100

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30
Q

Seimaiki

A

Vertical rice polishing machines

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31
Q

Karashi

A

Drying rice

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32
Q

Nuka

A

Rice bran

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33
Q

Shinseki

A

Soaking rice

34
Q

Mushi

A

Steaming rice

35
Q

Koshiki

A

Steaming vat

36
Q

Kakemai

A

Steamed rice for mash

37
Q

Kojimai

A

Steamed rice for rice koji

38
Q

Seigiku

A

Koji rice production

39
Q

Souhazegata

A

Type of koji, makes full body saké

40
Q

Tsukihazegata

A

Type of koji, makes light/smooth saké with subtle fragrance

41
Q

What is the yeast starter called?

A

Shubo or moto

42
Q

Why is lactic acid good?

A

Keeps harmful bacteria from affecting the flavor

43
Q

Kimoto kei

A

Traditional method,
Allows lactic acid to occur naturally, 3-4 weeks
Kimoto (yamaoroshi) and Yamahai (no yamaoroshi)
10% of saké

44
Q

What is yamaoroshi

A

Ramming poles to break up rice

45
Q

Sokujo-Kei shubo

A

Fast developing, modern, 2 weeks

90% of all saké

46
Q

What are two most common types of yeast

A

Kyokai no. 7 and kyokai no. 9

47
Q

What are the names of the yeast starter

A

Shubo or moto

Shubo is 6% of the moromi

48
Q

What is sandan jikomi

A

Rice, koji, and water added in three portions over four days (EDO)

49
Q

Explain the 4 day procedure and percentages of additions for sandan jikomi

A

Hatsuzoe 20%
Odori 0%
Nakazoe 30%
Tomezoe 44%

50
Q

When is alcohol added to protect saké from spoiling

A

Before pressing

51
Q

Joso

A

Pressing

Saké kasu

52
Q

Explain the pressing procedures

A

Traditional- top down fune press
Fukuro-tsuri- hanging cotton bags, drip (shizuku) collected in tobingakoi
Automatic pressing machine- accordion press

53
Q

What is oribiki

A

Racking

54
Q

What is Roka

A

Filtering

55
Q

What is Hi-ire

A

Heat pasteurization (usually done before filtration and before bottling)

56
Q

What is Chozo

A

Tank storage

57
Q

What is chougo

A

Blending

58
Q

What is warimizu

A

Adding water

59
Q

What is namazake, namachozo, namazume?

A

Namazake is not pasteurized either time, namachozo is pasteurized only before bottling, and namazume is pasteurized after pressing but not before bottling

60
Q

What is jukusei

A

Aged in the bottle

61
Q

What is koshu

A

Aged saké

62
Q

What is doburoku

A

Saké that does not get pressed or filtered

63
Q

What is the goal of the kikisake shi

A

To understand the characteristics of each saké and devise a method to bring out its best qualities

64
Q

What words mean tasting in Japanese and refer to sensory evaluation

A

Kikisake, kikizake, kikishu

65
Q

What is janomeno kikijoko

A

Traditional saké cup used to check color, eye of the snake, blue and white bottom

66
Q

What is 180 liters called

A

Ikkoku

67
Q

180 mliters, 720 mliters, and 1800 mliters are?

A

Ichigo, yongo, and issho

68
Q

Explain saké under the Japanese liquor tax law

A

It’s referred to as seishu (clear saké), and must be made from rice and has to be pressed

69
Q

Explain tokutei meishoshu

A

A provision under the liquor business trade union laws created in 1992. In order to qualify the amount of rice Koji in Saké must be more than 15% of the total weight of rice used, the additional alcohol used should be less than 10% of the total weight of the rice used, and the rice has to be certified and graded.

70
Q

7 kikisake shi requirements

A

Insightful news, love for hospitality, knowledge of food and beverages (saké), knowledge of alcohol effects, expertise, continuous self training, business skills

71
Q

Name the 2 groups of tokutei meishoshu

A

Junmaishu (rice and rice koji only)

Honjozoshu (rice, rice koji, and small amount of pure distilled alcohol

72
Q

What is futsushu

A

Ordinary saké that doesn’t fit into category of tokutei meishoshu

73
Q

What info MUST appear on saké labels

A 
Date bottled
Warning for minors
Storage precautions
Country of origin of imported
Imported and domestic blends must state country of origin and %
Brewery name and location
Volume and alcohol content by volume
Seishu or nihonshu
74
Q

Name the voluntary info that CAN appear on saké labels

A

Rice variety and percentage of rice
Name of origin, such as city and/or prefecture
Length of aging
Special description (superb, fancy, quality, etc)
Class (genshu, taru, etc)

75
Q

Info that can NOT be on the label

A

Words indicating superiority (the best, number one)

Words implying a purveyor to the imperial household or government

76
Q

Name some serving cups

A

Guinomi, Choko, kiriko

77
Q

Basic saké profiles:

A

Flavor and aroma are determined by production method
Distinctive characteristics are sweetness and umami
The range of temps for serving is wide
Saké mitigates flavors like fishiness and bitterness
Saké is part of traditional Japanese culture
There are regional sakes
Originally was a drink offered to the gods

78
Q

Wine qualities

A

Aroma and flavor vary depending on grape varietals

Flavor characteristics include astringency and acidity

79
Q

Qualities of beer:

A

Type is determined by yeast used
Characteristics include carbonation, bitterness, hop flavor
Has relatively low alcohol content and is consumed for thirst

80
Q

Qualities of spirits:

A

Highest alcohol content
Not very sensitive to storage temperatures
Mostly aperitif or digestif
Flavors/aromas from aging and distillation
Fruits and grains are fermented and distilled

81
Q

What is shochu

A

Distilled liquor made from rice, barley, or sweet potatoes
Low alcohol content of ~25%
First appeared in Okinawa 500 years ago

82
Q

7 traits of kikisake shi

A 
Insightfulness 
Love for hospitality
Knowledge of food and beverage
Knowledge of alcohol effects on the body
Expertise
Continuous self-training
Business skills

Sake Somm (1 decks)

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