Sake Flashcards
Name 2 GI of Japan
Yamagata
Select breweries in Hakusan
Name for sake brewery
Kura
Jizake
Microbrewery
What is an Izakaya?
Pub
What are the 3 categories of sake according to the Japanese government?
Tokkyu (Special Class)
Ikkyu (First Class)
Nikkyu (Second Class)
Jumai Shu
Sake with out preservatives
What are the key ingredients in sake?
Rice
Water
Yeast
Koji Mold
Brewers Spirit
What does junmai mean?
Pure rice
What is Arukouro Tenka?
Sake with spirit added
Why is brewers spirit added to Sake?
To dilute, fortify and hide impurities
To add minerality and texture
What subspecies of rice is used in Sake production?
Japonica
What is Sakamai?
Sake rice
Kakomai
Table rice
Name for the starchy heart of sake rice?
Shinpaku
What is the max Alcohol for Sake?
22%
What is Kasubai?
ratio of solids left over from the original volume of polished rice
Years that are cooler and have less sun light produce what kind of sake?
Softer with more rice flavors
Kasu
Pomace leftover from sake production
What are the 5 size grades for Sake rice
Santoh (grade 3)
Nitoh (grade 2)
Ittoh (grade 1)
Tokuto (Special Grade)
Tokujo (higher special Grade)
What does Tokutei meisho-shu mean?
Special Designation or premium sake and it has been made with rice of one of the 5 size grades
Name for sake milling machine
Seimaki
Kurabito
Brewery worker
Seimai
The milling process
Hakumai
White rice
Name for the amount of rice that remains after polishing
Seimaibuai
Word for sake in Japanese?
Nihonshu
What is futsushu?
Sake with less stringent rules and simpler tax legislation and no Seimaibuai rules
Honjozo
Sake with brewers alcohol added
Tokubetsu Junmai or Honjozo
Sake with at least a 60% Seimaibai or a sake that diverges from the producers typical methods
Junmai Ginjo
Sake with a seimaibai of 60% or less
Junmai Daiginjo
Sake with a seimaibai of 50% or less
Toji
Brewmaster
Why is brewing of sake done in the winter?
Most breweries are not air condition so this ensures long healthy fermentation
Karashi Kikan
Cooling period for the rice
Moto
Starter for sake
Kakemai
Non koji rice
Amazake
Sweet low to no alcohol sake
Is the kakemai and koji always the same seimaibai?
No but if it differs it must be stated on the label
Traditional method of creating lactic acid in moto?
Kimoto method moto is beaten with wooden bats for hours to cultivate lactic bacteria to prevent un wanted bacteria from taking hold
What is the Yamahai method?
Method of creating lactic bacteria with beating the moto with poles
What is sandan shikomi?
The process of adding koji, kakemai, lactic acid and water in stages over several days
What are the 3 stages of sandan shikomi
Hatsu-zoe
naka-zoe
tome-zoe
Shikomi
Main fermentation mash
Moromi
Main fermentation
What is Kasu
solids left over from sake production
What is the most common type of press for sake production?
Balloon Press
Assakuki
Balloon Press
Fune
Box press
Shizuku
Tear drop or gravity press
Fukuro tsuri
Hanging Bag for pressing sake
Shiboritate
Fresh squeezed sake that is immediately bottled
What types of pressing is sake are categorized into?
Arabashiri (first run) Barely cloudy
Nakagumi (the middle) considered the best
Seme (Final run)
What is Mayamizu?
Famous water source in the Hyogo Prefecture
Namazake
Unpasteurized Sake
What date must be on a bottle of sake?
The date it was bottle but not the date of production
Masu
Traditional cedar box used for drinking sake
180ml
Taru
Barrel
Tarzake
Barrel aged sake
What is often the reason to age sake in barrel?
To mask imperfection
Sugidama
A ball of cedar branches indicating the start of the brewing season
What is namachozo?
A sake that has only been pasteurized once
Koshu
Sake made one year and bottle the next year (aged)
Ogoshu
Sake aged for more than 1 year
How does hard water effect sake?
it make leaner drier styles of sake
Genshu
Undiluted sake
Ki-ippon
indicate single origin rice sake production
What is considered the highest quality rice for sake production?
Yamada nishiki
Omachi
The oldest rice strain still used today
