Sake Flashcards
What fermentation process is unique to Sake?
How is it carried out?
Multiple Parallel Fermentation
The conversion of starch to sugar, and sugar to alcohol happen simultaneously.
It relies on both yeast and a mold, Koji-kin (Aspergilus Oryzae) being present.
What type of rice is considered to be superior for the production of Sake?
Yamada Nishiki
What is “shinpaku?”
The pure, starchy heart of a rice grain.
What is the maximum remaining rice grain for the following styles?
Junmai
Honjozo
Ginjo
Daiginjo
Junmai: 70% (prior to 2004)
Honjozo: 70%
Ginjo: 60%
Daiginjo: 50%
When may a Junmai sake have a higher percentage of rice grain remaining?
If semaibuai is printed on the label and the producer uses only water, rice, and koji.
What is semibuai?
Rice milling
What is true of Honjozo, Ginjo, and Daiginjo Sake that is not true of Junmai Ginjo and Junmai Daiginjo Sake?
For the former, a slight amount of the brewer’s pure distillate is added to the sake before pressing.
Those styles with Junmai prefixed won’t have any distilled alcohol added.
What is Koji-kin?
What is Koji?
Koji-kin is the green, powdery mold
Koji is the steamed rice the mold has grown on.
What is “moto?”
The starter composed of yeast, water, rice, and koji.
What is “moromi?”
A fermenting mash into which koji, water, and steamed rice are added.
How long does sake generally ferment?
To what ABV?
Up to 45 days
Generally up to 20% ABV, and water is added back to generally dilute to 17% ABV
What is “nihonshudo?”
The Sake Value Meter indicating sweetness or dryness.
0 is neutral, while a negative value indicates sweetness. A positive value indicates dryness.
What is the best serving temperature for sake?
Lightly chilled or at room temperature.
Heating sake is generally done to mask flaws.
What is “tokkuri?”
A ceramic, narrow necked flask that sake is decanted into.
If warm sake is requested, it may be placed in a bath of hot water.
What is “ochoko?”
Small, cylindrical vessels for drinking sake
What is “sakazuki?”
Ceremonial cups for drinking sake
When is sake usually consumed?
Shortly after it’s bottling date.
Sake does not generally improve with age.
What special style of sake is indicated by each of the following terms?
Namazake Nigori Sake Taruzake Jizake Genshu Sake
Namazake: Unpasteurized Sake
Nigori Sake: Unfiltered Sake, bottled with lees
Taruzake: Sake aged in wooden barrels
Jizake: Sake from a smaller brewery
Genshu Sake: Undiluted Sake, no water added
What are the Sake GIs of Japan?
Yamagata GI
Hakusan Kikusake GI
In Japan, the term Sake refers to what?
All alcohol
What are the key ingredients of Sake production?
Rice Water Koji mold Yeast Brewer's Spirit (absent in Junmai styles)
What are the overarching styles of Sake production?
Junmai - Made without brewer’s spirit
-Junmai, Junmai Ginjo, Junmai Daiginjo
Arukouru Tenka (Aruten) - Brewer's spirit is used -Honjozo, Ginjo, Daiginjo
What is the “brewer’s spirit” in Sake production known as?
How is it made, and what does it do?
Jozo-alcohol. It is made from distilled rice and beet sugar.
Historically it was used to dilute the Sake, fortify it and mask impurities. Now it contributes texture and minerality.
What is “sakamai?”
Rice used for Sake production. It has a unique ratio of fat and protein on the outside with a particularly starchy center.
What is “shinpaku?”
The heart of a rice grain central to Sake production.
What is the highest allowable ABV for Sake?
22% ABV
What soils are generally good for rice production?
Clay, loam, and silt
They are water retentive
What is “seimaiki?”
A rice milling machine
What is “seimaibuai?”
The amount of rice remaining after polishing, represented by a %
Who produces the Super 7 Junmai Daiginjo Sake?
What makes it special?
Hakurakusei
They use a rice polishing machine fitted with diamonds that mills grains down to 7%.
It costs over $1,000
What is “Tokubetsu?”
A classification indicating that the producer’s bottling deviates from the house style in some way.
What is “amazake?”
Sake produced with low or non-alcohol producing yeast. The resulting beverage is sweet, often fruity, and served to children.
Why does cultivating lactic acid in Sake production important?
What methods are there?
It protects the Sake from unwanted bacteria.
- Kimoto: Battonage. Creates creamy, zesty qualities.
- Yamahai: Lactic acid forms naturally on top. Vibrant, gamy, higher acid and fruit.
- Sokujo: Lactic acid is added. Quickest method, most popular.
- Bodaimoto: Ancient method of mixing steamed and raw rice to water.
What method is used to extract free run juice?
What style is it normally used for?
Shizuku or Fukuro-tsuri method.
Junmai Daiginjo
What is “Muroka?”
Non-charcoal filtered Sake
What are the three types of pressing for Sake?
Arabashiri - First run
Nakagumi - Taken from the middle (considered the best)
Seme - Final run, never bottled on its own
What is a term for non-pasteurized Sake?
Nama, hon-nama, namazake
it must be stored in from -8C to -5C constantly
What date must be labeled on Sake?
Date of bottling
Note that this is not the date of production
What is “tarukaze?”
Sake aged in Cedar
What is “shinshu?”
What is “koshu?”
What is “ogoshu?”
Shinshu - new sake released from the current brewing year.
Koshu - Sake made in one brewing year and released in the next
Ogoshu - Extra aged sake
What is a producer who specializes in aged Sake?
Tsukino Katsura in Kyoto established in 1675
They release some koshu as old as 50 years.
How soon after release is Sake meant to be drank?
6 to 18 months
What is the most famous water used for Sake production?
Miyamizu “shrine water” that runs down Mount Rokko.
25% of all Sake production uses this water
