Japanese Labelling Terms and Specialty Sakes

Question 1

What does Jun mean?

Answer 1

Pure

Question 2

What does Mai mean?

Answer 2

Rice

Question 3

What does Gin mean?

Answer 3

Scrutinized or examined

Question 4

What does Jo mean?

Answer 4

Fermentation

Question 5

What does Hon mean?

Answer 5

Origin

Question 6

What does Zo mean?

Answer 6

Production

Question 7

What does Dai mean?

Answer 7

Big

Question 8

What are the four specialty sakes we studied?

Answer 8

Nama, Nigori, Sparkling and Koshu

Question 9

What is Nama?

Answer 9

Unpasteurized sake, drink immediately, must be refridgerated

Question 10

Which specialty sake is coursely filtered?

Answer 10

Nigori

Question 11

What is Sparkling sake?

Answer 11

CO2 that is usually released from the combining of yeast and sugar to make alcohol, is dissolved back into the sake to form bubbles

Question 12

What is aged sake called?

Answer 12

Koshu

Question 13

What tastes and aromas do koshu sakes have?

Answer 13

nuts, dried fruit, meat and pickled veg but still fresh

Question 14

What is oxidation?

Answer 14

A bottle that has been open for too long may develop notes of toffee and caramel

Question 15

What is out of condition?

Answer 15

A bottle that is too old may develop unwanted aromas of toffee, caramel and pickled veg

Question 16

When a sake develops aromas of malt, rotting meat and veg, this fault is called?

Answer 16

nama-hine