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Advanced Somm > Sake > Flashcards

Sake Flashcards

1
Q

What fermentation process is unique to Sake?

How is it carried out?

A

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.

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2
Q

What type of rice is considered to be superior for the production of Sake?

A

Yamada Nishiki

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3
Q

What is “shinpaku?”

A

The pure, starchy heart of a rice grain.

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4
Q

What is the maximum remaining rice grain for the following styles?

Junmai
Honjozo
Ginjo
Daiginjo

A

Junmai: 70% (prior to 2004)

Honjozo: 70%

Ginjo: 60%

Daiginjo: 50%

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5
Q

When may a Junmai sake have a higher percentage of rice grain remaining?

A

If semaibuai is printed on the label and the producer uses only water, rice, and koji.

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6
Q

What is semibuai?

A

Rice milling

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7
Q

What is true of Honjozo, Ginjo, and Daiginjo Sake that is not true of Junmai Ginjo and Junmai Daiginjo Sake?

A

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.

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8
Q

What is Koji-kin?

What is Koji?

A

Koji-kin is the green, powdery mold

Koji is the steamed rice the mold has grown on.

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9
Q

What is “moto?”

A

The starter composed of yeast, water, rice, and koji.

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10
Q

What is “moromi?”

A

A fermenting mash into which koji, water, and steamed rice are added.

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11
Q

How long does sake generally ferment?

To what ABV?

A

Up to 45 days

Generally up to 20% ABV, and water is added back to generally dilute to 17% ABV

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12
Q

What is “nihonshudo?”

A

The Sake Value Meter indicating sweetness or dryness.

0 is neutral, while a negative value indicates sweetness. A positive value indicates dryness.

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13
Q

What is the best serving temperature for sake?

A

Lightly chilled or at room temperature.

Heating sake is generally done to mask flaws.

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14
Q

What is “tokkuri?”

A

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.

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15
Q

What is “ochoko?”

A

Small, cylindrical vessels for drinking sake

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16
Q

What is “sakazuki?”

A

Ceremonial cups for drinking sake

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17
Q

When is sake usually consumed?

A

Shortly after it’s bottling date.

Sake does not generally improve with age.

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18
Q

What special style of sake is indicated by each of the following terms?

Namazake
Nigori Sake
Taruzake
Jizake
Genshu Sake
A

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

19
Q

What are the Sake GIs of Japan?

A

Yamagata GI

Hakusan Kikusake GI

20
Q

In Japan, the term Sake refers to what?

A

All alcohol

21
Q

What are the key ingredients of Sake production?

A 
Rice
Water
Koji mold
Yeast
Brewer's Spirit (absent in Junmai styles)
22
Q

What are the overarching styles of Sake production?

A

Junmai - Made without brewer’s spirit
-Junmai, Junmai Ginjo, Junmai Daiginjo

Arukouru Tenka (Aruten) - Brewer's spirit is used
-Honjozo, Ginjo, Daiginjo
23
Q

What is the “brewer’s spirit” in Sake production known as?

How is it made, and what does it do?

A

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.

24
Q

What is “sakamai?”

A

Rice used for Sake production. It has a unique ratio of fat and protein on the outside with a particularly starchy center.

25
Q

What is “shinpaku?”

A

The heart of a rice grain central to Sake production.

26
Q

What is the highest allowable ABV for Sake?

A

22% ABV

27
Q

What soils are generally good for rice production?

A

Clay, loam, and silt

They are water retentive

28
Q

What is “seimaiki?”

A

A rice milling machine

29
Q

What is “seimaibuai?”

A

The amount of rice remaining after polishing, represented by a %

30
Q

Who produces the Super 7 Junmai Daiginjo Sake?

What makes it special?

A

Hakurakusei

They use a rice polishing machine fitted with diamonds that mills grains down to 7%.

It costs over $1,000

31
Q

What is “Tokubetsu?”

A

A classification indicating that the producer’s bottling deviates from the house style in some way.

32
Q

What is “amazake?”

A

Sake produced with low or non-alcohol producing yeast. The resulting beverage is sweet, often fruity, and served to children.

33
Q

Why does cultivating lactic acid in Sake production important?

What methods are there?

A

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.
34
Q

What method is used to extract free run juice?

What style is it normally used for?

A

Shizuku or Fukuro-tsuri method.

Junmai Daiginjo

35
Q

What is “Muroka?”

A

Non-charcoal filtered Sake

36
Q

What are the three types of pressing for Sake?

A

Arabashiri - First run

Nakagumi - Taken from the middle (considered the best)

Seme - Final run, never bottled on its own

37
Q

What is a term for non-pasteurized Sake?

A

Nama, hon-nama, namazake

it must be stored in from -8C to -5C constantly

38
Q

What date must be labeled on Sake?

A

Date of bottling

Note that this is not the date of production

39
Q

What is “tarukaze?”

A

Sake aged in Cedar

40
Q

What is “shinshu?”

What is “koshu?”

What is “ogoshu?”

A

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

41
Q

What is a producer who specializes in aged Sake?

A

Tsukino Katsura in Kyoto established in 1675

They release some koshu as old as 50 years.

42
Q

How soon after release is Sake meant to be drank?

A

6 to 18 months

43
Q

What is the most famous water used for Sake production?

A

Miyamizu “shrine water” that runs down Mount Rokko.

25% of all Sake production uses this water

Advanced Somm (37 decks)

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