Japanese Labelling Terms and Specialty Sakes

Question 1

What does Junmai mean?

Answer 1

Jun = Pure
Mai = Rice

Question 2

What does Ginjo mean?

Answer 2

Gin = Scrutinized / examined
Jo = Fermentation
‘Watching the process’

Question 3

What does Honjozo mean?

Answer 3

Hon = Origin
Jo = Fermentation
zo = Production
‘Special Designation Sake’

Question 4

What does Daiginjo mean?

Answer 4

Dai = Big
Gin = Scrutizine / Examine
jo = fermentation

Question 5

What are the four specialty sakes we studied?

Answer 5

• Nama (unpasteurized)
• Nigori (roughly filtered)
• Sparkling
• Koshu (aged)

Question 6

What is Namazake?

Answer 6

Unpasteurized sake, drink immediately, must be refridgerated

Question 7

Which specialty sake is coarsely filtered?

Answer 7

Nigorizake

Question 8

What is Sparkling sake?

Answer 8

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 9

What is aged sake called?

Answer 9

Koshu

Question 10

What tastes and aromas do koshu sakes have?

Answer 10

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

Question 11

What is oxidation?

Answer 11

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

Question 12

What is out of condition?

Answer 12

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

Question 13

When an unpasteurized sake develops aromas of malt, cured meat and veg, this fault is called?

Answer 13

nama-hine