General Flashcards
What is the only fermentable material allowed in sake?
Rice
How long as sake been around in its current form?
1000 years
Early forms of sake date back how far?
Early forms of sake go back 1700-2000 years, however they do not resemeble sake in its current form.
How long as ginjo-shu been around?
40-50 years
What three things affect the quality and price of sake?
Quality of the rice, milling, craftsmanship
Why is it undesirabel for rice to crack during milling?
The rice will not dissolve in a predictable manner and koji will not develop predictabely.
What is a key sign that milling is a very important step in the production of sake?
The grades of sake are legally defined by the milling rate of rice.
What process is unique to sake?
Muliple parallel fermentation or heiko fuku hakkou
What is the legal term for sake?
Seishu
What two interchangable terms must be on the label?
Nihonshu or Seishu
What is a legally, albiet vaguely defined, premium classification?
Tokubetsu
99% of the time, the “something special” in Tokubetsu is what?
%100 Shuzo katekimai
T or F
A sake must be listed at its highest possible grade.
False
There is no obligation to call a sake the highest grade it would qualify for.
Is there an obligation to list the rice?
No, but if the rice is listed, they must list in order of rice used/with percentages for multiple rice varietals.
T or F
For the semaibuai listed, what is the requirement that the total rice meet that level of milling?
The lowest possible level.
