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Master Sommelier 2025 > Sake > Flashcards

Sake Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Name 2 GI of Japan

A

Yamagata

Select breweries in Hakusan

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2
Q

Name for sake brewery

A

Kura

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3
Q

Jizake

A

Microbrewery

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4
Q

What is an Izakaya?

A

Pub

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5
Q

What are the 3 categories of sake according to the Japanese government?

A

Tokkyu (Special Class)

Ikkyu (First Class)

Nikkyu (Second Class)

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6
Q

Jumai Shu

A

Sake with out preservatives

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7
Q

What are the key ingredients in sake?

A

Rice

Water

Yeast

Koji Mold

Brewers Spirit

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8
Q

What does junmai mean?

A

Pure rice

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9
Q

What is Arukouro Tenka?

A

Sake with spirit added

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10
Q

Why is brewers spirit added to Sake?

A

To dilute, fortify and hide impurities

To add minerality and texture

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11
Q

What subspecies of rice is used in Sake production?

A

Japonica

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12
Q

What is Sakamai?

A

Sake rice

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13
Q

Kakomai

A

Table rice

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14
Q

Name for the starchy heart of sake rice?

A

Shinpaku

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15
Q

What is the max Alcohol for Sake?

A

22%

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16
Q

What is Kasubai?

A

ratio of solids left over from the original volume of polished rice

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17
Q

Years that are cooler and have less sun light produce what kind of sake?

A

Softer with more rice flavors

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18
Q

Kasu

A

Pomace leftover from sake production

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19
Q

What are the 5 size grades for Sake rice

A

Santoh (grade 3)

Nitoh (grade 2)

Ittoh (grade 1)

Tokuto (Special Grade)

Tokujo (higher special Grade)

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20
Q

What does Tokutei meisho-shu mean?

A

Special Designation or premium sake and it has been made with rice of one of the 5 size grades

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21
Q

Name for sake milling machine

A

Seimaki

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22
Q

Kurabito

A

Brewery worker

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23
Q

Seimai

A

The milling process

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24
Q

Hakumai

A

White rice

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25
Q

Name for the amount of rice that remains after polishing

A

Seimaibuai

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26
Q

Word for sake in Japanese?

A

Nihonshu

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27
Q

What is futsushu?

A

Sake with less stringent rules and simpler tax legislation and no Seimaibuai rules

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28
Q

Honjozo

A

Sake with brewers alcohol added

29
Q

Tokubetsu Junmai or Honjozo

A

Sake with at least a 60% Seimaibai or a sake that diverges from the producers typical methods

30
Q

Junmai Ginjo

A

Sake with a seimaibai of 60% or less

31
Q

Junmai Daiginjo

A

Sake with a seimaibai of 50% or less

32
Q

Toji

A

Brewmaster

33
Q

Why is brewing of sake done in the winter?

A

Most breweries are not air condition so this ensures long healthy fermentation

34
Q

Karashi Kikan

A

Cooling period for the rice

35
Q

Moto

A

Starter for sake

36
Q

Kakemai

A

Non koji rice

37
Q

Amazake

A

Sweet low to no alcohol sake

38
Q

Is the kakemai and koji always the same seimaibai?

A

No but if it differs it must be stated on the label

39
Q

Traditional method of creating lactic acid in moto?

A

Kimoto method moto is beaten with wooden bats for hours to cultivate lactic bacteria to prevent un wanted bacteria from taking hold

40
Q

What is the Yamahai method?

A

Method of creating lactic bacteria with beating the moto with poles

41
Q

What is sandan shikomi?

A

The process of adding koji, kakemai, lactic acid and water in stages over several days

42
Q

What are the 3 stages of sandan shikomi

A

Hatsu-zoe

naka-zoe

tome-zoe

43
Q

Shikomi

A

Main fermentation mash

44
Q

Moromi

A

Main fermentation

45
Q

What is Kasu

A

solids left over from sake production

46
Q

What is the most common type of press for sake production?

A

Balloon Press

47
Q

Assakuki

A

Balloon Press

48
Q

Fune

A

Box press

49
Q

Shizuku

A

Tear drop or gravity press

50
Q

Fukuro tsuri

A

Hanging Bag for pressing sake

51
Q

Shiboritate

A

Fresh squeezed sake that is immediately bottled

52
Q

What types of pressing is sake are categorized into?

A

Arabashiri (first run) Barely cloudy

Nakagumi (the middle) considered the best

Seme (Final run)

53
Q

What is Mayamizu?

A

Famous water source in the Hyogo Prefecture

54
Q

Namazake

A

Unpasteurized Sake

55
Q

What date must be on a bottle of sake?

A

The date it was bottle but not the date of production

56
Q

Masu

A

Traditional cedar box used for drinking sake

180ml

57
Q

Taru

A

Barrel

58
Q

Tarzake

A

Barrel aged sake

59
Q

What is often the reason to age sake in barrel?

A

To mask imperfection

60
Q

Sugidama

A

A ball of cedar branches indicating the start of the brewing season

61
Q

What is namachozo?

A

A sake that has only been pasteurized once

62
Q

Koshu

A

Sake made one year and bottle the next year (aged)

63
Q

Ogoshu

A

Sake aged for more than 1 year

64
Q

How does hard water effect sake?

A

it make leaner drier styles of sake

65
Q

Genshu

A

Undiluted sake

66
Q

Ki-ippon

A

indicate single origin rice sake production

67
Q

What is considered the highest quality rice for sake production?

A

Yamada nishiki

68
Q

Omachi

A

The oldest rice strain still used today

Master Sommelier 2025 (32 decks)

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