Sake 101 Flashcards
What is Jizake?
Fine artisan sake, literally means “local or regional sake”. It’s a genre of sake produced by micro-breweries, most often located in remote countrysides. (1,300 of the estimated 1,500 breweries in Japan are small-scale jizake breweries)
Define the term “Toji”
Brew master- Jizake breweries rely on the skill of the toji. Status of Toji takes years of sake brewing, management skills, and pure dedication to refining their art.
Define the two types of traditional Japanese ceremonies that occur today which use sake in its ceremony?
1) Shinto Marriage (bride & groom exchange vows with three consecutive sips of sake from a single cup)
2) Kagami Biraki (sake cask breaking ceremony that often occurs at large celebrations such as construction groundbreakings & corporate gatherings)
Where is the rice-growing captial of Japan?
Niigata
Which two best sake brewing regions in Kyoto are known for their ideal water conditions and are synonymous to California’s Napa & Sonoma Valleys for winemaking?
Fushimi & Nada
Describe the sake characteristics that come from the sake rice “Yamada-nishiki”
“fruity, lively, well-rounded character, with layered flavors and fragrances.”
Describe the sake characteristics that come from the sake rice “Gohyakumangoku”
“clean, dry, light, w/ refined flavor”
Describe the sake characteristics that come from the sake rice “Miyami Nishiki”
“chewy flavors with good supporting acid”
What are some “good” elements in water and its benefits?
Potassium, magnesium, and phosphoric acid all help with the vigorous yeast propagation and assist with koji development.
What is a wood-aged sake called?
Taru-zake
What are some “bad” elements in water and how does it affect the sake?
Iron and manganese both adversely affect the flavor, aroma, and color of the sake.
What is “sake-kasu” and what can it be used for?
Left-over Lees; can be used for a pickling agent or as a marinade/tenderizer for meats
What is the difference between “Koji-kin” and “Koji”?
“Koji-kin” is the mold used to convert the starch in the rice into sugar. This mold eats its way into the rice and breaks down the rice’s long starch molecules into smaller glucose molecules that later become food for the yeast.
“Koji” is the steamed rice that holds the cultivation of the Koji-kin mold.
What are the two major categories of sake? (What are their literal meanings?)
Junmai- “pure rice”
Aruten- “alcohol added”
What are the impurities located on the outer layer of the rice grain that are removed in the rice polishing process?
Proteins, amino acids, and fats all add unwanted flavoring in sake and increases chance of hangovers
What style of sake is labeled Nigori?
Cloudy style of sake that’s thicker and creamier in texture, with a milk-like appearance. “Cloudiness” comes from the rice sediment (lees) which remains in the sake after it has been passed through a special coarse-mesh filter.
What is the min. % of rice polishing for “Junmai”?
No specific polishing rate
What is the min. % of rice polishing for “Tokubetsu junmai”?
40% polish
What is the min. % of rice polishing for “junmai gingo”?
40% + polish
What is the min. % of rice polishing for “junmai daigingo”?
50% + polish
What is “Nihonshudo?”
Sake Value Meter
What is koshu (O-koshu) sake?
Aged sake (So expect more oxidative notes)
Define Kimoto
Normally sake breweries introduce a lactic acid into the fermentation process for cultivating yeast since 1900’s. Kimoto is an original sake and lactic acid is not added to it. Kimoto is allowed to naturally develop lactic acid on its own. This process takes longer than the newer way, and the taste of Kimoto becomes stronger as a result.
Define “Yamahai”:
Yamahai is made in the same way as Kimoto, except that in brewing Yamahai the steaming rice is NOT pulverized with a stick to facilitate dissolving. Yamahai has koji added to dissolve the rice. Similar to Kimoto, Yamahai has the peculiar taste and Umami (flavor) or natural rice.
Define “Nama”:
(aka Nama-zake) or “draft sake” has water added but is not heat pasteurized as is most of the sake that makes its way to market. This creates a more “fresh” taste in sake.
What is “Masu” and what is traditionally made from?
A square box used as a sake cup and is made of cedar
Define “Genshu”:
raw, undiluted sake. It is moromi that is heated, filtered, and has no added water. It’s then bottled immediately. Genshu has an alcohol content of 20-22%. Most of sake to hit consumer market is NOT Genshu.
What does “Honjozo” refer to?
When brewer’s alcohol is added
What is “Moromi”?
The fermenting mash
What does a negative value nihonshudo number mean?
Negative (-) indicates sweetness
Postitive (+) indicates dryness
Zero is neutral
What is “Shuzo-yosui”?
Water used in sake production
What is “mother of sake”?
Shubo
Name the four major renowned premium sake rice varieties
Yamadanishiki
Gohyakumangoku
Omachi
Hattannishiki
Name the most famous water sources
Miyamizu
Gokosui
Fukuryusui
What is “kan”?
Warm sake
What variety of rice is considered the best for sake?
Yamada Nishiki
What are the four basic flavor profiles of sake?
Fragrant
Light
Rich
Aged
What is “moto”?
A combo of yeast, rice, water and lactic acid (a way to jumpstart the fermentation process)
What is Hito-hada-kan?
Human-skin warm (95-104 F)
What is Nuru-kan?
Lukewarm (104-113 F)
What is Jyoh-kan?
Good Hot (113-122 F)
