Flavour / Taste / Pairing Flashcards
Rice that is polished to 70% is typically used to make sake that have _________ .
A. more acidity and less umami
B. more acidity and more umami
C. less acidity and less umami
D. less acidity and more umami
B. more acidity and more umami
Rice that is polished to less than 50% is typically used to make sakes that have
A. less acidity and less umami
B. more acidity and more umami
C. more acidity and less umami
D. less acidity and more umami
A. less acidity and less umami
A sake with cereal and lactic aromas and higher levels of acid and umami best describes a _________________ .
A. junmai
B. daiginjō
C. ginjō
D. rare, unusual, speciality style of sake.
A. junmai
The following aromas/tastes describe what?
- Almond / Walnut
- Clove
- Cinnamon
- Fenugeek
- dried fruit
- honey
- soy
- brown sugar
Kashu
Hazlenut and mushroom are most commonly found in what type of sake?
Namazake
The following describes what type of sake?
Wood / Cedar
Green grass
Roses
Taruzake
Junmai can have what flavours / aromas?
Grains
Cereal
Sake should finish short or long?
Short
What is more desirable in sake, complex or simple flavours?
Simple.
What can cause zatsumi?
The use of inferior ingredients, poor brewing techniques, poor control during distribution, exposure to heat and/or light.
Match the presentation to the style of sake it is most appropriate for.
A. In a white wine glass, between 45-55 degrees F
B. In lacquerware, at room temperature
C. In ceramic, served between 104-120 degrees F
- Yamahai-shikomi
- Tokubetsu honjozo
- Junmai daigingo
A. In a white wine glass, between 45-55 degrees F
- Junmai daiginjo
B. In lacquerware, at room temperature
- Yamahai-shikomi
C. In ceramic, served between 104-120 degrees F
- Tokubetsu honjozo
Hard water has what impact on taste?
Dryer, harder, more muscular
A sake with cereal and lactic aromas and higher levels of acid and umami best describes:
A. A rare, unusual, speciality style of sake.
B. Junmai
C. Daiginjō
D. Ginjō
B. Junmai
Soft water often results in what kind of taste?
Softer, sweeter style
Select all flavor profiles that are enhanced by the use of kimoto-moto.
A. Sweetness
B. Earthiness
C. Acidity
D. Dryness
E. Floral aromatics
A. Sweetness
C. Acidity
To result in an umami-rich sake with high acidity and full body, which of the following steps would NOT be recommended?
A. So-haze koji making
B. Tsuki-haze koji making
C. Using the kimoto yeast starter
D. Omitting charcoal filtration
B. Tsuki-haze koji making
If earthier, more subtle aromas are desired, which yeast strain of those listed below should be used?
A. Yeast #7
B. Yeast #9
C. Yeast #15
D. Yeast #1801
A. Yeast #7
Amakuchi refers to sweet styles and karakuchi refers to dry styles of beverage.
True or False
True
What is NOT a typical aroma associated with ginjo-ka?
A. Melon
B. Pear
C. Lemon
D. Lychee
C. Lemon
Why is salt often served with taruzake?
Salt intensifies the umami produced by amino acids.
Why does Sake and seafood pair well?
Sake largely eliminates any fishy flavour. Sake inhibits the formation of aldehydes responsible for fishy flavour.
Cheese and sake go together well. Why?
Both are rich in amino acids that result in a breakdown of proteins by mircoorganism. Those involved in cheese making are lactic acid bacilli, yeast, and molds, and there is a similarity that results from the fermentation and aging both go through.
Sake made from less highly polished rice (coarsely polished) tends to taste:
a. sweet, more body, acidty, and umami
b. savoury, more body, acidty, and umami
c. sweet, with light body, acidity, and umami
b. savoury, with light body, acidity, and umami
b. savoury, more body, acidty, and umami
What is the primary taste difference between Junmai and Honjozo?
They taste very similar, both have rice/cereal and earth/spice favours, however honjozo inclines towards being slightly lighter in body.
Kimoto produces a sake with what profile?
Higher acidity, more depht and complexity.
Yamahai produces a sake with what profile?
Higher acidity and more depht and complexity.
A primary taste (like sweetness, sourness, saltiness and bitterness), we taste this when proteins in food are broken down into amino acids.
Umami
A nama-zake that is out of condition. Enzymes in nama-zake create aromas of malt and meat. If the sake is contaminated with these aromas, alcohol-tolerant lactic acid bacteria can create very unpleasant flavours.
Nama-hine
A sake that is out of condition. These sakes develop stinky aromas of pickled vegetables.
Hine
