Overall Flashcards
What is SMV or Nihonshu-do
Higher means drier or sweeter
Sake meter value (SMV) measures how dry or sweet a sake is
Higher means more karakuchi, and lower is more amakuchi
What is the boiling point of alcohol
78.3 Celsius
who do people who works in sake breweries do not eat natto during the sake making period
The natto bacteria interfere with the microorganisms necessary for sake brewing, and once the natto bacteria has been introduced, it cannot be removed
Visitors of brewery also prohibited to eat Natto before visiting
What is Saccharification
The process of turning starch into glucose (sugar)
糖化
Three main types of Koji-kin and what are they mainly used for respectively
Yellow Koji - Sake, miso, soy sauce
Black Koji - Awamori
White Koji - Shochu
(Black and white koji also produces a high level of citric acids in saccharification process, giving high acidity to sake produced)
How does multiple parallel fermentation work for Sake
Koji saccharified rice into glucose, and glucose converted to alcohol by yeast at the same time
What yeast is the most commonly used
What yeast is the representative for ginjo-shu
What yeast is known as “Aramasa yeast”
No. 7 most commonly used
No. 9 is the representative for ginjo-shu
No. 6 is known as Aramasa yeast
In the production of sake, lactic acid bacteria play a role in what
Preventing the growth of unnecessary microorganisms
What is Hiire 火入
Heating the sake at about 60 Celsius to kill off all the remaining enzymes and halt the fermentation, thus stabilising the sake
Sake which omits both Hiire is called “Namazake”
Sake which omits the Hiire before bottling is called “Namazume” (Bottled raw)
Sake which omits the Hiire before storage is called Nama Chozo” (Stored raw)
Rice polishing is done by what machine
Vertical rice polishing machine
What is the most standard way to polish rice
What are the two other ways of polishing rice
Standard: Spherical polished rice 球型
Original shape polished rice
Flat polished rice
The purpose of rice polishing is to remove what on the brown rice
proteins, lipids, vitamins, minerals
Production method of sparkling sake is divided into which two ways
Adding carbonic gas
Using carbonic acid gas generated by fermentation
What is ‘Ori’ 滓
What is Oribiki 滓引き
What is Orizake 滓酒
Difference between Orizake and Nigorizake
Ori = sediment
Oribiki = Removal of sediment
Orizake = A type of sake that left its “ori” and bottled it making the sake looks cloudy
The main difference is that the sediment for orizake is finer
What is Kijo-Shu 貴醸酒
A complex sake that is made by replacing some of the water used in brewing with sake
Liquor Tax Act enforces sake to have which three requirements
Rice and Koji are used
The product is filtered
Alcohol content is less than 22°abv
Rice polishing rate for Junmai and Honjozo category
Junmai-shu has no provision, whereas Honjozo is 70% below
Meaning of “Tokubetsu 特別” on the label
Polishing rate of 60% below, or use of a special production method - explanation is required
Including Tokubetsu Junmai-Shu or Tokubetsu Honjozo-Shu
What is Ki-ippon 生一本
Can be indicated if the sake is brewed in a single manufacturing site
Brewing Year (BY) start and end on which date
Start on 1st July and end on 30th June
What is the volume of Ichigo 一合 and Issho 一升
When was Issho bin created
Ichigo: 180 ml
Issho: 1.8 L
Issho bin was created in Meiji period
What is Moro-Haku
諸白
The process of making sake using white rice for both koji-mai and kake-mai (and also the sake resulting) is called moro-haku
麹米、掛米ともに白米を用いて造ること、もしくは造られた酒を「諸白」という。
Nada and Fushimi are known for what characteristic of sake
Nada is known for dry sake because of its Miyamizu (hard water)
Fushimi is known for sweet sake because of its Fushimizu (soft water)
灘の男酒、伏見の女酒、新潟の淡麗辛口 (Crisp and dry)
Storage temperature of sake
15°C or below
Ideally 5 - 10°C
