Labelling Terms Indicating Style Flashcards

Kimoto Yamahai Muroka Nama Genshu Nigori Sparkling Taru Kijoshu Koshu

2
Q

Name 4 points for a sake labelled as Kimoto

A
  1. Old method of creating shubo
  2. Paddling of shubo to create lactic acid naturally
  3. Takes about 28 days to create shubo
  4. Higher acidity, depth & complexity in sakes
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2
Q

What does a sake labelled Nama indicate?

A

Unpasteurised sake

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3
Q

Name 4 points for a sake labelled as Yamahai

A
  1. Old method of creating shubo
  2. No paddling of shubo
  3. Takes about 28 days to create shubo
  4. Higher acidity, depth & complexity in sakes
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4
Q

Name 2 points for a sake labelled as Muroka

A
  1. Not fined with active charcoal
  2. These sakes tend to have a pale lemon or lemon-green colour
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5
Q

What does a sake labelled Nama-chozo indicate?

A

The sake was pasteurised once before shipping out

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6
Q

What does a sake labelled Nama-zume indicate?

A

The sake was pasteurised once after filtration, matured and shipped out without a 2nd pasteurisation

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7
Q

What does a sake labelled Genshu indicate?

A

Sake that was not diluted with water prior to bottling

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8
Q

What does a sake labelled Nigori indicate?

A

Sake that has been roughly filtered or a blend of clear and roughly filtered sake

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9
Q

What does a sake labelled sparkling indicate?

A

Sakes that are fizzy

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10
Q

What does the term Koshu indicate?

A

Sake that has been aged 3-10 years

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11
Q

What does the term Kijoshu indicate?

A

Part of the water on the 4th day of building the moromi has been replaced by sake

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12
Q

What does Taru-zake indicate?

A

The sake has been matured in Japanese cedar barrels

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