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Sake > General > Flashcards

General Flashcards

1
Q

What is Saké?

A

Saké is a unique fermented beverage made from rice, water, yeast and kōji-kin.

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2
Q

What is aspergillus oryzae?

A

Also known as kōji-kin, aspergillus oryzae is a mold that converts the starch in rice into fermentable sugar in a process known as saccharification.

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3
Q

What is saccharification?

A

The process of creating sugar molecules from starch molecules.

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4
Q

What is heikō fukuhakkōshiki?

A

Heikō fukuhakkōshiki is also known as multiple parallel fermentation, the unique process in which saké is made.

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5
Q

What is multiple parallel fermentation?

A

The unique process for saké making in which saccharification and fermentation take place simultaneously.

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6
Q

What is seimai?

A

The process of milling or polishing rice for saké production.

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7
Q

How is rice for saké different than normal table rice?

A

Good sake rice contains a higher percent of starch in its center and most of the fat, proteins and minerals closer to the outside of the grain.

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8
Q

What is Senmai?

A

After polishing to the desired degree, rice is washed (senmai) to remove the nuka left clinging to the grains from the polishing process.

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9
Q

What is nuka?

A

The rice powder created from the seimai or polishing process.

Used in livestock feed, many foods as well as distilled for use in low-cost alcoholic beverages.

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10
Q

What is the seimaibuai?

A

The “percent of the remaining grain size” or degree to which the rice has been polished.

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11
Q

What is a seimaki?

A

A modern saké polishing machine.

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12
Q

What is shinseki?

A

The process of soaking the rice after milling in order to prepare the grains for steaming.

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13
Q

What is a koshiki?

A

The vat in which rice is steamed in the large quantities needed for saké production.

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14
Q

What is mushimai or jōmai?

A

The process of steaming the saké rice after it has been soaked and before kōji production can begin.

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15
Q

What is seikiku or Kōji-zukuri?

A

The process of making kōji.

Steamed rice is combined with kōji mold or kōji-kin and cultivated for 40-60 hours (usually about 2 days) to promote saccharification.

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16
Q

What is the room designated for kōji production in a saké kura (brewery) known as?

A

Kōji muro.

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17
Q

What is the Japanese word for saké? What does the word saké mean?

A

The Japanese word for saké is nihonshu- the alcohol of Japan.

(Nihon - Japan, shu - alcohol)

Saké literally translates to alcohol and can mean beer, wine, whiskey or actual “saké”.

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18
Q

When is a typical rice harvest?

A

September.

Traditionally saké brewing takes place over the winter and the same workers fish in the summer.

(Similar to wine.)

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19
Q

When is saké traditionally brewed?

A

Saké is traditionally brewed over the winter- the cooler temperatures are conducive to a cleaner ferment. Most breweries are open from October to March.

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20
Q

Does saké need to be made from fresh rice?

A

Saké can be made from rice of any age- it is made from dry rice and is soaked at the beginning of the saké making process.

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21
Q

What is the shinpaku?

A

The pure starch “heart” of a rice grain- what saké is ideally made from.

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22
Q

What is the purpose of lactic acid in saké making?

A

Lactic acid is used the same way as sulphur is in wine making- to kill any wild yeast or bacteria before the brewer inoculates with their preferred yeast strain.

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23
Q

Does saké contain sulfur like wine?

A

Sulfur is not needed in saké making- lactic acid is used in its place during the saké making process and then saké is pasteurized- often twice.

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24
Q

How long does the traditional kōji making process take?

A

40-45 hours. The kōji is rotated every hour for roughly two full days- often by the same individual.

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25
Q

What is the typical alcohol content of a finished saké? (Before water is added)

A

20-22%ABV

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26
Q

What is muroka?

A

A style of saké that is truly unfiltered- but clear. The yeast and rice are allowed to settle to the bottom and the saké is “scooped” off the top, resulting in a rich style of Saké.

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27
Q

How long does a typical batch of saké take to brew?

A

30 days is the minimum for high quality saké but sometimes up to 45-60 days.

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28
Q

Omachi rice

A

One of the original heirloom rice grains- makes richer, nutty style saké that can be layered, earthy and herbal.

Believed to be the oldest known saké rice strain with no genetic cross breeding.

Dewazukura Omachi.

29
Q

Gunma water.

A

Hard water source- iron, magnesium- fuller bodied, more mineral saké.

30
Q

Gohyakumangoku rice

A

Lighter rice style- makes more elegant, smooth, clean, lightly fragrant.

Often used in Niigata Prefecture.

31
Q

What is the “‘most milled” saké in Japan? What brewery produces it?

A

“Super 7”- milled to remove 93% of the original grain- and make saké with the 7% remaining.

Previously called super 8- in 2015, after 350 hours of slow milling, super 7 was created by Niizawa Brewery in Miyagi Prefecture using Kura no Hana rice.

32
Q

What is the oldest known rice varietal used to make saké?

A

Omachi.

33
Q

What is the seihaku-buai?

A

The opposite of the seimaibuai- the ratio of rice removed compared to the original brown rice.

34
Q

What is the difference between the shinsei seimaibuai and the seimaibuai?

A

The difference between the true rice polishing ratio and the conventional rice polishing ratio accounts for the loss due to cracking.

This is also known as the muko seimaibuai, or ineffective polishing ratio.

35
Q

The mixing of steamed rice, kōji and water to begin the making of a yeast starter is called:

A

Moto-tate (yeast starter) or shikomi (mashing)

36
Q

The first moto-tate of a brewing season is called

A

Moto hajime or beginning moto.

37
Q

How long does the moto or shubo period of saké production last?

A

A typical shikomi or mashing lasts for 2-3 weeks and creates a liquid moto that is highly concentrated with as many as five million yeast cells per teaspoon.

38
Q

What is the moromi?

A

After shikomi is complete, the moto is transferred to a larger vat where rice, kōji and water are added. The fermenting mash is known as the moromi.

39
Q

What is sandan shikomi?

A

Three additions of rice, water and kōji are added over a four day period to the moromi- in a process known as three step brewing (sandan shikomi).

One addition on the first day, one on the third and the final on the fourth, with each addition about twice as large as the previous.

40
Q

What is odori?

A

Literally meaning “dance”, odori is the second day of sandan shikomi in which nothing is added in order to allow the yeast to propagate.

41
Q

The process of pressing the moromi to separate the newly born sake from the solid remains of fermented rice (kasu) is known as?

A

Jōsō.

42
Q

What are the three sub batches of pressings of saké known as? Which is the most prized?

A

Arabashiri- rough runoff.

Nakagare or nakagume- the second and best portion.

Seme- the final and hardest pressing.

43
Q

The traditional device used for the jōsō or to press saké is known as

A

A fune.

44
Q

How is most saké today pressed?

A

In a large commercial machine resembling an “accordion” or bladder press known as an assakuki.

The assakuki is more often referred to as a Yabuta, the company that makes most pressed used today.

45
Q

What is an assakuki or Yabuta?

A

The large, commercial saké presses used by most breweries today.

46
Q

What is shizuku?

A

A method of “pressing” saké that is not pressed but hung in bags and allowed to drip with no pressure at all applied to the bags.

Also known as kubi-tsuri or fukuro-tsuri.

47
Q

After pressing, saké still must be settled and filtered. What is this process called?

A

Roka.

Futsu shu is often filtered with the addition of powdered carbon or other filtering additives and then passed through a fine filter.

Higher grade saké is typically spared carbon filtering and is separated from its lees or ori much more gently.

48
Q

What is ori?

A

Ori are essentially the lees of the saké world- the leftover starch, fiber, insoluble proteins, enzymes, yeast etc that must be filtered out or removed in some way.

49
Q

What is Hi-ire?

When does it usually take place?

A

Hi-ire is the Japanese term for pasteurization.

This process is usually done twice, one before storage and once before shipping.

Saké that skips either or both pasteurizations is considered a specialty type of saké.

50
Q

What is a tōji?

A

A saké brewmaster.

51
Q

What is the Japanese term for ordinary or table sake?

A

Futsūshu.

52
Q

What is tokutei meishōshu?

A

Tokutei meishōshu includes all of the premium designations of saké beyond futsūshu.

This term does not appear on labels and is generally only used to differentiate premium saké from ordinary saké.

53
Q

What is the difference between namazaké and namachozō?

A

Namazaké is unpasteurized saké.

Namachozō is not pasteurized before storage, but pasteurized once at bottling.

54
Q

What is taruzake? What is its historical significance?

A

Taruzake is saké that he been stored or aged for some time in a cedar task (called a taru.)

Before the age of bottling, all saké was stored in wooden taru so taruzake is a very traditional way to enjoy saké.

55
Q

What is nigorizaké? Is it always sweet?

A

Nigorizaké is saké in which some of the ori or saké kasu is left in the saké by filtering with a very coarse mesh or large holed filter.

Alternatively, it is sometimes added back to clear sake.

Nigorizaké can be found in many different consistencies, from slightly murky to thick enough to eat with a fork. It can also range from sweet, to tart, to earthy and dry. Not all nigorizaké are sweet!

56
Q

What is Genshu? How is it served differently than normal saké?

A

Genshu is saké to which water has not been added.

It often has an alcohol content around 20-22%.

Some stronger Genshu saké are traditionally served on the rocks.

57
Q

What are yamahai and kimoto sake and how do they differ from modern saké?

A

Yamahai and Kimoto are made without additions of lactic acid.

Kimoto is the original way saké was made- also known as the “pole ramming method”.

Yamahai is made by simply leaving the moto alone and letting the enzymes in the kōji dissolve the rice on its own.

58
Q

What is yama-oroshi?

A

Yama-orishi is the name for the “pole ramming method” or original method of making the moto for saké production.

It was originally believed that the rice and kōji had to be puréed for them to work properly and convert starches to sugar. Kurabito (brewery workers) would ram oar-like poles for hours on end. Moto made this way is called kimoto.

59
Q

How was the yamahai method created/ discovered?

A

In 1909, scientists at the National Institute of Brewing Research discovered that if left alone, the enzymes in kōji would dissolve all the rice on their own. The only difference was to start with a slightly larger amount of water and to hold the moto at a slightly warmer temperature.

60
Q

What is the name for the modern method of moto production?

How is it different from yamahai and kimoto?

A

Sokujō-moto, or “fast developing” moto.

In 1911 scientists at the National Institute of Brewing Research discovered that by adding lactic acid at the beginning of the process, the moto actually develops much faster and safer and is ready for use in about 2 weeks. The addition of lactic acid at the start of the process also eliminates any chance of wild yeasts and bacteria and creates a cleaner moto with more mild flavors.

Yamahai and kimoto both develop lactic acid naturally, but over a period of about 1 month. They develop with some amounts of natural yeast and bacteria and have more pronounced flavors. Generally, higher levels of sweetness, acidity and richness can be expected, as well as a chance of more wild and gamy flavors.

61
Q

What does the word shiboritate mean on a saké label?

A

Sake with the word “shiboritate” on the label is saké that has been freshly pressed away from the kasu. Usually it is fresh and brash and youthful in flavor, having skipped the settling and brief aging period.

Keep in mind that this term alone indicates nothing about the grade of the saké or whether it has been pasteurized.

62
Q

What is the term for saké that has not been charcoal filtered?

A

Muroka.

63
Q

What is the Japanese term for aged saké?

What is the definition of an aged saké?

What is a more commonly used term nowadays?

A

Koshu is an aged saké.

There is no strict definition for Koshu and it’s meaning may vary from brewery to brewery, although it generally refers to saké aged at least three years.

Lately, deliberately aged saké has come to be referred to as chōki jukuseishu, a euphemism that simply means “long-term matured saké.”

64
Q

What are some common flavors and aromas of quality Koshu?

A

Often there are sherry tones and woodiness (depending on aging), and more earthy, balanced, savory aromas as well as a much darker color.

65
Q

What does the term jizaké indicate on a saké label?

What is implied by the term jizaké on a saké label?

A

Jizaké literally means local saké or saké from the countryside and infers that it was made by a small or craft brewer.

Jizaké also implies that the saké was made from rice grown in its region and with local water.

66
Q

What is an oke?

A

A fermentation tank.

67
Q

What is a kurabito?

A

A brewery worker.

68
Q

What is sanzōshu?

A

Short for sanbai zōjōshu, sanzōshu is a subclass of futsūshu rarely seen today but with historical significance.

Created in WWII due to rice scarcity, sanzōshu is a bottom-shelf saké with excessive amounts of added sugars, acids and alcohol, sometimes enough to produce 3x the yield of saké from the same amount of rice.

69
Q

What is Nihonshu-do?

What does it measure?

A

Nihonshu-do is a measure of the specific gravity of a saké compared to water. It is used to convey the sweetness level of a saké, similar to the residual sugar in wine.

It is sometimes called the SMV or Saké Meter Value.

The SMV is represented by a number from -3 to +12, with 0 originally believed to be neutral, as in not dry or sweet. Modern consumer preference for dryer beverages means that a number of +3 is actually more accepted as neutral, with the saké getting even dryer as the number increases.

Sake (1 decks)

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