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Nihonshu > Kikisake-shi > Flashcards

Kikisake-shi Flashcards

1
Q

What is　唎酒師

A

Kikisake-shi ( Sake Sommlier )

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2
Q

A Kikisake-shi will embody 7 characteristics:

A 
Insightfulness, love for hospitality, knowledge of food and beverages, knowledge of how alcohol effects the body, expertise, continuous self training, business skills.
I = insightfulness
H = hospitality
K = knowledge of food and beverages
B = business skills
E = expertise
A = knowledge of alcoholic effects on body
T = continuous self-training
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3
Q

Fermentation is the process by which organic matter such as carbohydrates or proteins are decomposed by microorganisms ( ? ) and converted to a specific substance.

A

YEAST, Bacteria

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4
Q

Alcohol, cheese, yogurt, soy sauce, bread, miso and vinegar are examples of:

A

Fermented foods.

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5
Q

Alcoholic fermentation is the process of converting ( ? ) to alcohol

A

SUGAR

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6
Q

Fermentation is to convert ( ORGANIC MATTER ? ) to ( SOMETHING ? ) by ( MICROORGANISMS )

A

( SUGAR ) / ( ALCOHOL & CARBON DIOXIDE ) ( YEAST )

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7
Q

Alcoholic fermentation is divided into two types:

A

SINGLE AND MULTIPLE fermentation

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8
Q

Single fermentation must already contain ( ? ) to which yeast is added.

A

SUGAR such as fruit and molasses

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9
Q

Use of starch based materials such as barley and rice, and microorganisms to convert starches into sugar is ( ? ) fermentation.

A

MULTIPLE fermentation

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10
Q

Multiple fermentation has how many types ( ? ) are styles and what are those ( ? )

A

2 TYPES = SINGLE LINE FERMENTATION & MULTIPLE PARALLEL FERMENTATION

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11
Q

BEER IS MADE BY ( ? )

A

SINGLE LINE FERMENTATION

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12
Q

SAKE is MADE BY

A

MULTIPLE PARALLEL FERMENTATION

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13
Q

米麹　is

A

KOMEKOJI

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14
Q

醸造酒 is

A

JOZOSHU or FERMENTED BEVERAGES

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15
Q

Earliest examples of fermented beverages date back to ancient ( ? ) about ( ? ) years ago and were wine like beverages.

A

EGYPT / 5000

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16
Q

蒸溜酒 is

A

JORYUSHU or DISTILLED SPIRITS / LIQUOR

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17
Q

混成酒 is

A

(こんせいしゅ/ KONSEISHU) MIXED LIQUER

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18
Q

Sake is made from

A

WATER, RICE AND RICE KOJI

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19
Q

特定名称酒 is

A

( Tokutei meisho-shu) is what’s known as “special designation” sake

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20
Q

純米酒 is

A

JUMAISHU

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21
Q

吟醸酒 is

A

GINJOSHU

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22
Q

SHOCHU is a distilled liquor or spirit and is divided into two catagories

A

Kōrui shōchū 甲類焼酎 / Otsurui shōchū 乙類焼酎 ( 乙類 may also refer to as 本格焼酎 honkaku shōchū

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23
Q

本格焼酎 Honkaku Shōchū is produced from

A

sweet potatoes / barley / rice / or black sugar.

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24
Q

shochu spirits are thought originate to Japan from ( ? ) and made their way into Japan from ( ? ) and became well established in ( ? )

A

INDOCHINA / OKINAWA / KYUSHU

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25
Q

First alcoholic beverage in Japan was made from wild grapes during the ( ? ) historical period. This was discovered in ( ? ) prefecture at ( ? ).

A

JOMON ( 縄文) / NAGANO ( 長野県 ) / IDOJIRIISEKI (井戸尻遺跡)

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26
Q

Sake originated with rice introduction during the ( ? ) historical period of Japan about 5th ~ 3rd century CE.

A

YAYOI ( 弥生 )

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27
Q

The first brew of Sake was known as ( ? ) was for the GODs for a good harvest of rice and was from the ( ? ) historical periods.

A

DOBUROKU / KOFUN and ASUKA

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28
Q

USING 麹 to produce SAKE was introduced in the ( ? ) historical period from ( ? )

A

NARA / CHINA

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29
Q

The 3rd century CHINESE historical text ( ? ) refers to SAKE consumption in Japan.

A

魏志倭人伝 / GISHIWAJINDEN

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30
Q

The first SAKE was produced by chewing material in the mouth called ( ? ) A book titled ( ? ) describes KAGOSHIMA natural features, climate and products which includes 嚙みノ酒 references.

A

KUCHIKAMENOSAKE ( 口嚙みノ酒 ) OHSUMIKOKU FUDOKI ( )

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31
Q

Two historically important works to Japan that contain references to Sake are;

A

KOJIKI ( 古事記 ) NIHONSHOKI ( 日本書紀 )

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32
Q

A popular Sake produced by Buddhist Monks during the Heian period.

A

SOUBOSHU ( 僧坊酒 )

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33
Q

During the Heian period a modern form known as ( ? ) of Sake was created. Later ( ? ) was established made from polished KAKEMAI and unpolished rice KOJIMAI.

A

MOROHAKU ( 諸白 ) / KATAHAKU ( 片白 )

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34
Q

During the ( ? ) period Sake production becomes commercialized. Sake becomes so popular and a social concern that legislation leads to prohibition in ( ? ) and SAKE growth is slowed.

A

KAMAKURA / 1252

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35
Q

Prohibition ends during the ( ? ) period, production flourished and taxation begins leading to an important resource for government.

A

MUROMACHI

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36
Q

In 1425 ( ? ) breweries existed in Kyoto.

A

342

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37
Q

The practice of making Sake during the winter months is known as

A

KANZUKURI ( 寒造り )

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38
Q

Pasteurization by low temperature heating between 50-60 degrees is

A

HI-IRE ( 火入れ )

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39
Q

A process of 3 step brewing was established during the EDO period.

A

SANDANJIKOMI ( 三段仕込み )

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40
Q

A lead or chief brewer of Sake in a brewery is known as a ?

A

TOJI (杜氏）

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41
Q

Second in charge of brewing crew is known as a

A

KASHIRA (頭）

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42
Q

The brewing staff of a brewery are known as

A

KURABITO (蔵人)

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43
Q

A ( ? ) oversees malt production in a brewery.

A

DAISHI ( 大師 )

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44
Q

Brewing Schools are known as ?

A

TOJI GUILDS

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45
Q

3 main TOJI brewing guilds

A

NANBU TOJI ( IWATE - KEN ) / ECHIGO TOJI ( NIIGATA - KEN ) / TANBA TOJI ( HYOGO - KEN )

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46
Q

Prior to bacteria measuring and management Toji would use the practice of ( ? ) as an additive to MOROMI to prevent batch spoilage.

A

Hashira SHOCHU ( 柱焼酎）

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47
Q

SumiSake or Seishu become common in the ( ? ) period.

A

EDO

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48
Q

Modern SumiSake or Seishu filtering method is

A

ACTIVATED CARBON FILTRATION

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49
Q

During the EDO period a special water was found in the

? ) region known as ( ?

A

NADA / MIYAMIZU ( 宮水 SHRINE WATER )

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50
Q

5 reasons for the rise of brewing dominance in the NADA region?

A
  1. CLEAN HIGH QUALITY WATER
  2. HIGH QUALITY RICE PRODUCTION
  3. STRONG/FAST RIVER CURRENTS GOOD FOR RICE POLISHING
  4. DISTINGUISHED TOJI GROUP FORMED
  5. GOOD PORT for MASS TRANSIT
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51
Q

Heavy TAXATION was leveraged on SAKE breweries during the ( ? ) modern periods.

A

MEIJI AND TAISHO

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52
Q

Established in the MEIJI/TAISHO period, the operation know as NBES ( ? ) caused exponential growth in SAKE.

A

NATIONAL BREWING EXPERIMENT STATION

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53
Q

What 2 technology advances led to the production of higher quality Sake like GINJOSHU?

A

ENAMEL TANKS and VERTICAL RICE POLISHING MACHINES.

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54
Q

Overseas export of Sake began in the ( ? ) period to what markets?

A

HEISEI / SOUTHEAST ASIA / RUSSIA / EUROPE

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55
Q

In the year, ( ? ) Sake made its official international debut at the ( ? ) Exposition and was called ( ? )

A

1872 / VIENNA INTERNATIONAL/ NIHONSHU

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56
Q

In the year ( ? ) a BIG BOTTLE for SAKE retailers was created it is called a ( ? ) and is how many liters?

A

1901 / ISSHOBIN / 1.8 L

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57
Q

What benefits did enamel tank technology bring to Sake making?

A

Did not affect Sake during storage and did not impact tastes like cedar casks.

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58
Q

In the year ( ? ), the ( ? ) taxation system was established taxing first class Sake like GINJOSHU higher than second class Sake.

A

1943 / KUBETSU-SEIDO ( 級別制度）

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59
Q

Year round Sake production became possible in ( ? )

A

1961

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60
Q

What are the three classes of Sake that arose in 1962?

A

TOKKYUU / IKKYUU / NIKYUU

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61
Q

In 1989 the classification system was restructured to two classes, (? ), then later abolished.

A

IKKYUU / NIKYUU

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62
Q

In 1992 Sake classification became based on ?

A

ALCOHOL CONTENT

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63
Q

In 2006, the process of ( ) established during the Second World War due to rice and Sake shortage was prohibited.

A

SANBAI ZOJOSHU ( 三倍？ )

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64
Q

Sake is produced in ( ? ) areas outside Japan.

A

10; United States ( incl Hawaii ), Korea, China, Brazil, Vietnam, Thailand, Australia, Norway, Canada, Taiwan

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65
Q

There are ( ? ) base kinds of rice plants known as

A

2 / African and Asian

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66
Q

There are ( ? ) strains of the Asian rice plant;

A

3 / Japonica, Indica, Javanica

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67
Q

Japanonica Rice strain is divided into ( ? ) categories

A

2 / Uruchimai ( 粳米 ) and Mochigome ( 餅米 )

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68
Q

What Japonica rice strain is used for making Sake?

A

Uruchimai

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69
Q

More than 90% of rice consumed in Japan is ( ? ) and is ordinary cooking rice.

A

Uruchimai

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70
Q

千粒重 Senryuju is a term used to describe

A

the SIZE of RICE

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71
Q

The white opaque part of the center of a rice grain is the

A

SHINPAKU ( 心白 )

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72
Q

Koji mold works best with rice that has a good amount of ( ? ) at the center?

A

SHINPAKU ( 心白 )

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73
Q

The two cultivation methods for rice are? Japonica rice is grown ?

A

WET and DRY / WET

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74
Q

Rice suited for Sake brewing is known as ( ? ) which has approximately ( ? ) varieties and makes up ( ? ) of total production in Japan.

A

SHUZOKOTEKIMAI ( 酒造 ) / 100 / 1%

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75
Q

Criteria for SHUZOKOTEKIMAI

A
  1. SENRYUJU should be about 25-30G
  2. Has SHINPAKU
  3. Lower levels of LIPIDS and PROTIEN
  4. HIGH WATER ABSORBTION RATE
  5. After steaming should be hard on the outside and soft on the inside.
76
Q

Cultivation conditions for ShuzoKotekimai are

A
  1. Wide variation between day and night.
  2. Rich Soil
  3. Good spacing of plants
  4. Farming skills
77
Q

Most famous of the SHUZOKOTEKIMAI is

A

YamadaNishiki ( 山田錦 )

78
Q

Yamadanishki areas / characteristics

A

HYOGO / FUKUOKA / OKAYAMA / SAGA / KUMAMOTO

has largest cultivation area. Easy to polish and led to the DAIGINJO boom.

79
Q

Gohyakumangoku areas / characteristics

A

best in HOKURIKU or north NIGATA, FUKUI, TOYAMA, ISHIKAWA. Second largest cultivation area, has large SHINPAKU but difficult to polish and leads to light simple Sake.

80
Q

Miyamanishiki areas / characteristics

A

NAGANO and other TOHOKU regions AKITA, YAMAGATA, IWATE, MIYAGI. COLD TOLERANT REFRESHING SHARP TEXTURE.

81
Q

Hattan NISHIKI grows best

A

HIROSHIMA, leads to a refreshing light flavor. Normal dived into 2 classes.

82
Q

OMACHI grows best

A

OKAYAMA / difficult to cultivate and brew with but leads to a Deep SAKE

83
Q

HANAFUBUKI grows best

A

AOMORI

84
Q

Kinmon NISHIKI grows best

A

NAGANO

85
Q

DEWASANSAN grows best

A

YAMAGATA

86
Q

KOSHITANREI

A

NIIGATA

87
Q

GINPU

A

HOKKAIDO

88
Q

Water is what % of Sake?

A

80

89
Q

Water used in SAKE brewing is ( ? ) times of rice WEIGHT.

A

50

90
Q

3 BENEFICIAL WATER ELEMENTS to benefit SHUBO production

A

Potassium / Phosphoric ACID / MAGNESIUM

91
Q

DETRIMENTAL ELEMENTS

A

IRON / MANGANESE

92
Q

The most renowned water for brewing is

A

NADA / KOBE-SHI HYOGO-KEN

93
Q

TOP LOCATIONS FOR WATER SOURCES ARE

A
  1. KOBE
  2. FUSHIMI
  3. SHIZUOKA
94
Q

MOST FAMOUS WATER TYPES

A
  1. MIYAMIZU
  2. GOKOSUI
  3. FUKURYUSUI
95
Q

Who discovered MIYAMIZU and what period?

A

TAZAEMON YAMAMURA / EDO

96
Q

MIYAMIZU contains very little

A

IRON

97
Q

GOKUSUI was discovered when and where?

A

HEIAN / GOKOGU SHRINE FUSHIMI ( KYOTO )

98
Q

Kyoto FUSHIMI is know for a ( ? ) characteristic SAKE, while Kobe NADA is know for ( ? )

A

SWEET SOFT FEMININE / DRY HARD MASCULINE

99
Q

FUKURYUSUI is from and is know to be most suitable for

A

Mt. FUJI / JAPANESE PALATES crisp and soft mouth feel.

100
Q

硬水 is

A

KOHSUI / HARD WATER

101
Q

軟水 is

A

NANSUI / SOFT WATER

102
Q

The main microorganisms that affect SAKE flavor are

A

KOJI MOLD, YEAST and LACTIC ACID BACTERIA

103
Q

LACTIC ACID is a component of ( ? ) and ferment sugar

A

KIMOTO-KEI SHUBO ( 生酛系酒母)

104
Q

麹菌 is a mold and induces the ( ? ) of starch in rice.

A

KOJI KIN / SACCHARIFICATION

105
Q

麹米 is steamed rice used for making ( ? )

A

米麹　 ( RICE KOJI )

106
Q

米麹 is steamed rice on which ( ? ) has been cultivated.

A

麹菌 ( KOJIKIN)

107
Q

How many types of 麹菌 are used in Japan and what are they? Which one is main to Sake production?

A

3

  1. KI (YELLOW ) KOJI for SAKE
  2. KURO ( BLACK ) KOJI for AWAMORI
  3. SHIRO ( WHITE ) KOJI for SHOCHU
108
Q

Yellow “KI” KOJI used in Sake production scientific name is

A

ASPERGILLUS ORYZAE

109
Q

YEAST converts SUGAR to

A

ALCOHOL

110
Q

LATIC ACID protects

A

YEAST

111
Q

精米 is

A

SEIMAI

112
Q

精米歩合 is

A

SEIMAI BUAI

113
Q

The degree to which RICE is POLISHED

A

精米歩合 SEIMAI BUAI

114
Q

精米機 is

A

SEIMAIKI

115
Q

SEIMAI KI is

A

Vertical Polishing Machines

116
Q

金剛ロール are

A

Large GRIND STONES inside vertical polishing machines

117
Q

枯らし is the practice of

A

( KARASHI ) storing rice for two to three weeks after polishing.

118
Q

洗米 is

A

( SENMAI ) or rice washing to remove NUKA ( 糠 ) rice bran and rice crumbs.

119
Q

浸漬 is

A

( SHINSEKI )SOAKING prior to steaming process.

120
Q

蒸し is

A

( MUSHI ) rice steaming

121
Q

甑 is

A

( KOSHIKI ) the steaming vat

122
Q

甑穴 is

A

( KOSHIKI ANA ) hole in the bottom of steamer to release steam up for the steaming process

123
Q

Once rice is steamed it is kneaded into a small cake to test condition of the steamed rice, this is called

A

HINERIMOCHI ( ひねり餅 )

124
Q

酒母 and もと are

A

Yeast fermentation starter

125
Q

After rice is steamed it is separated into two groups to make

A

KAKEMAI and KOJIMAI

126
Q

KOJIMAI is used for making, ( ? ) and 20 % is used.

A

RICE KOJI

127
Q

KAKEMAI is used for making, ( ? ) and 80% is used.

A

MOROMI

128
Q

6 % of steamed rice is used to make the ( ? ) and is called the ( ? )

A

酒母 SHUBO / 酒母用米　SHUBOYOMAI

129
Q

( ? ) is the process of making rice koji.

A

製麹　( SEIGIKU )

130
Q

( ? ) from KOJI MOLD decompose starches to create ( ? ) this is called SACCHARIFICATION.

A

ENZYMES / GLUCOSE

131
Q

KOJI is made in a special room called a

A

麹室　 ( KOJIMURO )

132
Q

How many hours to create KOJI?

A

48

133
Q

The process of carrying the rice to the KOJIMURO is

A

HIKKIKOMI

134
Q

The process of sprinkling KOJI MOLD is

A

TOKOMOMI

135
Q

The process of LUMP breaking and mixing in the KOJI is

A

KIRIKAESHI

136
Q

The process of switching the KOJI into a smaller box for temp control is

A

MORI

137
Q

The process of spreading the KOJI to average out temperature is

A

NAKASHIGOTO

138
Q

The process to add ditches to allow water to further evaporate is called

A

SHIMAISHIGOTO

139
Q

The process of moving KOJI out of the MURO to a cooler location to stop MOLD cultivation is

A

DEKOJI

140
Q

TWO types of RICE KOJI

A

SOUHAZEGATA and TSUKIHAZEGATA

141
Q

The way mold propagates is called

A

HAZE ( 破精 ）

142
Q

This KOJI leads to a FULL BODY SAKE

A

SOUHAZEGATA

143
Q

This KOJI leads to a LIGHT / SMOOTH SAKE with fragrance.

A

TSUKIHAZEGATA

144
Q

There are ( ? ) methods for making yeast starter? Those methods are

A

2 / KIMOTOKEI SHUBO and SOKUJOUKEI SHUBO

145
Q

KIMOTOKEI SHUBO has two methods

A

Kimoto jikomi / Yamahai jikomi

146
Q

Early methods of Kimoto JIKOMI leveraged a laborious known as

A

YAMAOROSHI

147
Q

In the year 190?, scientist found Yamamorshi process was unnecessary and the elimination of this labor is know as

A

YAMAOROSHI HAISHI or YAMAHAI

148
Q

In the year 19??, the NIBR found fast developing SHUBO or MOTO was possible by adding

A

LIQUID LATIC ACID

149
Q

KIMOTO and YAMAHAI have a ( ? ) flavor and more depth and ( ? ) than SOKUJOKEI SHUBO

A

RICH / AROMA

150
Q

SOKUJOKEI SHUBO takes less ( ? ) and has a mild clean ( ? ) over KIMOTO

A

TIME / FLAVOR

151
Q

SOKUJOKEI SHUBO holds about ( ? ) % of the market

A

90

152
Q

KIMOTOKEI SHUBO holds about ( ? ) % of the market

A

10

153
Q

The most common used YEAST today in Sake brewing is

A

KYOKAI No. 7 ( MASUMI YEAST ) /

154
Q

The most common used YEAST used for GINJO is

A

KYOKAI No. 9 ( KUMAMOTO YEAST )

155
Q

KYOKAI No. 7 ( MASUMI YEAST ) was created by

A

Miyasaka Brewing in Nagano

156
Q

KYOKAI No. 9 ( KUMAMOTO YEAST ) was created by

A

Institute for Kumamoto Brewing

157
Q

MOROMI contains

A

SHUBO, STEAMED RICE ( KAKEMAI ), WATER and RICE KOJI.

158
Q

SANDANJIKOMI is a ( ? ) step brewing process.

A

3

159
Q

SANDANJIKOMI is conduct over ( ? ) days to prevent the ( ? ) environment from being diluted.

A

4 / ACIDIC

160
Q

In SANDANJIKOMI Day 1 is

A

HATSUZOE about 20% of the mix total steamed rice, rice Koji and water are added.

161
Q

In SANDANJIKOMI Day 2 is

A

ODORI, Noting added YEAST PROPAGATES

162
Q

In SANDANJIKOMI Day 3 is

A

NAKAZOE about 30% more of the mix total steamed rice, rice Koji and water are added.

163
Q

In SANDANJIKOMI Day 4 is

A

TOMEZOE the remaining 44% of the mix total steamed rice, rice Koji and water are added.

164
Q

The MOROMI BATCH on DAY 5 begins ( ? ) fermentation and this last from ( ? - ? ) weeks.

A

MULTIPLE PARALLEL / 2 - 4

165
Q

When the Sake has fully fermented and is ready for

A

JOZO / Pressing.

166
Q

Pressing is divided into 3 sub batches

A

ARABISHIRI / NAKADORI / NAKAGUMI

167
Q

The first free flowing Sake from a pressing without applying pressure to cotton bags in a FUNE is

A

ARABISHIRI

168
Q

The second and third batches from a pressing are

A

NAKADORI and NAKAGUMI

169
Q

FUKURO TSURI is ( ? ) method.

A

hanging bag to drip

170
Q

FUKURO TSURI produces

A

SHIZUKU ZAKE

171
Q

Racking the pressed Sake in a tank for about ( ? ) days is to remove ( ? ) or sediments.

A

10 / ORI ( ORIBIKI )

172
Q

ROKA is

A

FILTERING

173
Q

MUROKA is

A

NONFILTERED

174
Q

HI IRE is

A

Pasteurization

175
Q

Pasteurization removes

A

enzymes and proteins

176
Q

Pasteurization is done how many times and when?

A

2 / once after filtering and once before bottling.

177
Q

Storage in a Tank is

A

CHOZO

178
Q

Blending Sakes from several tanks to improve product is

A

CHOUGO

179
Q

Adding Water to Sake to adjust alcohol to ( ? ) % is called

A

15 / WARIMIZU

180
Q

Sake that has not be diluted is know as

A

GENSHU

181
Q

GENSHU alcohol can reach

A

18%

182
Q

JUKUSEI is

A

bottle aged sake

183
Q

Koshu is

A

aged sake

184
Q

choki jukuseishu is

A

matured Sake

185
Q

When tasting Sake what 3 elements for the basis for evaluation?

A

APPEARANCE / AROMA / FLAVOR

Nihonshu (6 decks)

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