Labelling Terms Indicating Style Flashcards
Kimoto Yamahai Muroka Nama Genshu Nigori Sparkling Taru Kijoshu Koshu
Name 4 points for a sake labelled as Kimoto
- Old method of creating shubo
- Paddling of shubo to create lactic acid naturally
- Takes about 28 days to create shubo
- Higher acidity, depth & complexity in sakes
What does a sake labelled Nama indicate?
Unpasteurised sake
Name 4 points for a sake labelled as Yamahai
- Old method of creating shubo
- No paddling of shubo
- Takes about 28 days to create shubo
- Higher acidity, depth & complexity in sakes
Name 2 points for a sake labelled as Muroka
- Not fined with active charcoal
- These sakes tend to have a pale lemon or lemon-green colour
What does a sake labelled Nama-chozo indicate?
The sake was pasteurised once before shipping out
What does a sake labelled Nama-zume indicate?
The sake was pasteurised once after filtration, matured and shipped out without a 2nd pasteurisation
What does a sake labelled Genshu indicate?
Sake that was not diluted with water prior to bottling
What does a sake labelled Nigori indicate?
Sake that has been roughly filtered or a blend of clear and roughly filtered sake
What does a sake labelled sparkling indicate?
Sakes that are fizzy
What does the term Koshu indicate?
Sake that has been aged 3-10 years
What does the term Kijoshu indicate?
Part of the water on the 4th day of building the moromi has been replaced by sake
What does Taru-zake indicate?
The sake has been matured in Japanese cedar barrels