Japan Flashcards
What is multiple parallel fermentation?
Yeast, mold, koji undergoing fermentation all at once
What is moto/shubo?
Sake starter, includes yeast, additional rice and water added into rice-koji mix.
What is moromi?
Fermenting mash. When koji, water and steamed rice is added into the starter (moto)
Labelling terms of sake
Junmai: Rice milled to 70%. No brewer’s alcohol added
Honjozo: Rice milled to 70%. Brewer’s alcohol added.
Ginjo: Rice milled to 60%, brewer’s alcohol added. Not added will be Junmai Ginjo
Daiginjo: Rice milled to 50%, brewer’s alcohol added. Not added will be Junmai Daiginjo
What is namazake?
Unpasteurised sake
What is nigorizake
Cloudy, coarsely unfiltered sake
What is taruzake?
Sake aged in wooden barrels
What is jizake
Sake from smaller brewery
What is genshu sake
Undiluted sake
What is Shikomi?
Fermentation process of rice, water, koji and yeast
What is Kimoto/Yamashai
Earthy style sake, using wild yeast and heavy stirring
What is Shizuku
Free-run, not pressed
What is Teruzake?
Aged in Cypress casks
