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Saké > Production > Flashcards

Production Flashcards

1
Q

What are the steps before koji ?

A

Polishing
Resting
Washing
Steeping
Steaming

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2
Q

What mean Nihonshu ?

A

Japanese Alcohol

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3
Q

What is seimaibuai ?

A

Ratio of polishing

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4
Q

What is Koji ?

A

Create aspergillus oryzae

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5
Q

What is Miyamizu ?

A

Miyamizu is well water drawn from a particular area beneath Nishinomiya City and is one of the reasons Nada sake became nationally famous.

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6
Q

How is the environment of sake for yeast ?

A

Sake is an unfavorable yeast medium

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7
Q

What is the sake before fermation ?

A

Low acidity
Unwanted microorganism
No indigenous S

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8
Q

What are the 3 steps remedy to have performant yeast ?

A

Select: Shubo
Develop: San-dan-shikomi
Maintain: Moromi

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9
Q

What is Bodai-moto ?

A

Historical yeast starter method

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10
Q

What is Kimoto ?

A

Traditional and labor-intensive method of preparing the yeast starter that often–but not always–leads to a richer, more mellow and more fine-grained flavor profile

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11
Q

What is the sake invention in antiquity ?

A

Seeding

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12
Q

What is the sake invention in middle-ages ?

A

Shubo

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13
Q

What is the sake invention in modern time ?

A

Selected yeast

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14
Q

What are the sake inventions in contemporary time ?

A

Non-foaming yeast
Aromatic yeast
GMOs

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15
Q

What is San-dan-shikomi ?

A

Mixing water and rice

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16
Q

Name 3 atypical fermentation

A

Sweet Sake
Low alcohol Sake
Sparkling Sake

17
Q

What are the additions possible ?

A

Water
Alcohol
Sugar
Acids
Amino Acids
Flavoring

18
Q

What are the final steps after fermentation ?

A

Fining
Pressing
Ageing
Pasteurization
Blending

19
Q

Name the 7 categories of Sake

A

Futushu
Honjozo
Junmai
Junmai Ginjo
Junmai Daiginjo
Ginjo
Daiginjo

20
Q

What is the distilled alcohol rice weight in Futsushu ?

A

50% or above

21
Q

What is the distilled alcohol rice weight in Honjozo ?

A

10% or above

22
Q

What is the distilled alcohol rice weight in Junmai ?

A

0%

23
Q

What is the distilled alcohol rice weight in Ginjo ?

A

10% or above

24
Q

What is the distilled alcohol rice weight in Daiginjo ?

A

10% or above

25
Q

What is the Seimaibuai of Honjozo ?

A

70% or above

26
Q

What is the Seimaibuai of Junmai Ginjo ?

A

60% or above

27
Q

What is the Seimaibuai of Junmai Daiginjo ?

A

50% or above

28
Q

What is the Seimaibuai of Ginjo ?

A

60% or above

29
Q

What is the Seimaibuai of Deiginjo ?

A

50% or above

30
Q

What is the production of Futsushu ?

A

71%

31
Q

What is the production of Honjozo ?

A

10%

32
Q

What is the production of Junmai ?

A

5%

33
Q

What is the production of Junmai Ginjo and Junmai Daiginjo ?

A

4%

34
Q

What is the production of Ginjo and Daiginjo ?

A

10%

35
Q

What is Shuzo koteki mai ?

A

The rice for making sake

36
Q

What is Peptides ?

A

Part of the structure of sake

Tannins of Sake

37
Q

What are the acids present in Sake ?

A

None

38
Q

How many compounds / precursors ?

A

100

Saké (3 decks)

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