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Master Sommelier Theory > Sake > Flashcards

Sake Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is considered the best rice for sake production?

A

Yamada Nishiki (Hyogo)

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2
Q

Seimabuai - highest polishing ratio?

A

polishing ratio - daiginjo - 50%

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3
Q

Fermentation is catalyzed by what in sake production?

A

Koji mold - aspergillus oryzae

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4
Q

Define junmai

A

“pure rice” made with only water, rice, and koji

  • milling percentage may be over 70% (no seimaibuai requirement),

no brewer’s alcohol, low sweetness, high acidity, umami

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5
Q

Honjozo rice polished to?

A

70% - brewer’s spirit added

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6
Q

Ginjo?

A

60%

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7
Q

Daiginjo?

A

50%

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8
Q

Define moto

Moromi

A

Yeast starter

Mash

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9
Q

Nihonshudo

A

Sake Value Meter

negative values indicate sweetness,

zero is neutral,

positive is dryness

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10
Q

Namazake

A

unpasteurized

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11
Q

Nigori

A

unfiltered or coarse filtered - w/ “lees”

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12
Q

Tarusake

A

Barrel aged

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13
Q

Genshu

A

undiluted sake

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14
Q

what is koji-moro

A

the room where the koji mold is cultivated

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15
Q

shinpaku

A

heart of the rice kernel

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16
Q

Gohyakumangoku (Niigata)

A

light, clean, dry

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17
Q

Omachi (Okayama)

A

rich, herbal, and nutty

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18
Q

Hattannishiki (Hiroshima)

A

light, earthy

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19
Q

Hanafabuki Aomori

A

rich, umami

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20
Q

name for sake fermentation

A

Moto, Multiple Parallel Fermentation

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21
Q

semaibuai

A

rice polishing ratio

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22
Q

honjozo indicates

A

addition of brewer’s spirit

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23
Q

maximum percentage of rice grain remaining for ‘junmai’

A

prior to 2004 - 70%

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24
Q

max. percent rice grain remaining for ‘daiginjo’

A

50%

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25
Q

what is an ochoko

A

sake cup

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26
Q

what is a tokkuri

A

serving carafe- narrow neck

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27
Q

kura

A

brewery

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28
Q

toji

A

head brewer

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29
Q

Sake produced in the US

A 
Den (Oakland), 
Shochi Kubai, 
Setting Sun (San Diego), 
Brooklyn Kura, 
Texas Sake Co.
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30
Q

owamori

A

style of shochu distilled from sake (thai rice) - aged in clay amphorae for 3 months

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31
Q

How is sake normally served?

A

tokkuri - ceramic narrows-neck flask;

into ochoko glasses

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32
Q

Tarusake

A

Aged in Cedarwood

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33
Q

Jizake

A

Microbrew (small kura)

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34
Q

Koshu sake

A

Aged

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35
Q

koji is what type of organism

A

fungi

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36
Q

term for koji innoculation

A

hikkomi

37
Q

rice kneading and wrapping in cloth to maintain temperature

A

kirikaeshi

38
Q

separating batches into wooden boxes

A

mori

39
Q

karakuchi

A

brewing method in which the yeast is kept just above freezing for a long, slow fermentation

  • light, silky with tropical notes - good with sashimi and oysters
40
Q

yamahai sake

A

the moto creates its own lacto-bacillus instead of innoculation, gradually stepping up temperature - usually creates a richer, creamier style - hearty and gamey

41
Q

first brewery to make yamahai

A

Suehiro from Fukushima

42
Q

kimoto

A

using wooden poles to speed up lacto-bacillus using ambient temperature

43
Q

nigiri

A

coarse filtering bag - most sake is filtered through charcoal

44
Q

minimum percentage of koji in mash of premium sake (ginjo)

A

min. 15%

45
Q

tokubetsu honjozo

A

special method,

brewer’s spirit up to 10%,

usually seimaibua 60%

46
Q

koshu

A

minimum aging requirement is 3 years (maillard reaction - caramelization of sugars)

  • most sake is between 6-18 months aged
47
Q

futushu

A

table sake - ordinary, non-premium usually uses jozoshu brewer’s spirit

48
Q

How much and when is brewer’s spirit added for honjozo?

A

10% weight of the rice, added after fermentation before pressing

49
Q

What deters non-junmai imports to the US?

A

US law taxes anything with alcohol added as a distilled spirit - so Junmai is taxed less

50
Q

why is koji essential to fermentation of sake

A

it converts the starch in the rice to sugar for alcoholic fermentation

51
Q

muromi

A

the main mash

water, koji, polished, steamed rice

52
Q

why is water selection so important for sake?

A

iron content needs to be low,

terroir effect
Hiroshima - soft water, Nigata - hard water

53
Q

what district produces 1/3 of Japan’s sake

A

Nada
(Hyogo prefecture - east of Osaka and Kyoto)
location of the big 3 kuras

54
Q

Nada (Hyogo) water

A

MIYAMIZU - Hard water, high in minerals phosphorous and potassium (mixes with ground water)

55
Q

Fushimi (Kyoto)

other place with soft water?

A

GOKOSUI - Soft water - sweet, delicate

KANAGAWA

56
Q

Mt. Fuji - (Shizuoka)

A

FUKURYUSUI - balanced, crisp and soft - snow melt filtered through volcanic soil

57
Q

Suehiro Shuzo (Fukushima)

A

Yamahai Junmai

58
Q

Nishida Shuzo (Aomori)

A

Denshu Junmai Hanafabuki - rich, full (beef)

59
Q

Eiko Fuji (Yamagata)

A

Honkara - Honjozo Karakuchi (dry)

60
Q

Shirataki Shuzo (Niigata)

A

Junmai Ginjo Goyakmangoku - snow melt

61
Q

Echigozakura Shuzo (Niigata)

A

Daiginjo

62
Q

When is sake brewing season?

A

Winter - cools down the brewing (koji rooms get hot),

rice is harvested in autumn and needs to condition after harvest and after polishing

63
Q

Sake Service Temperatures

A

Yukihie Kan - COLDER —-> ginjo, daiginjo, namazake (namachozo, namazume)

Jo-on

Hinata Kan

Tobikiri Kan —-> aged sake at room temp.

Hito Hada Kan
human skin warm 95 - 104

Nuru Kan
lukewarm 104 - 113 —> savory styles yamahai, kimoto

Jyoh Kan
good hot 113 - 122

Atsu Kan
hot enough 122 - 131 - WARMER —- > futushu

64
Q

Sohaze koji results in what kind of sake?

A

more body and flavor from the proteinaceous hyphae of the mold (Junmai)

65
Q

Tsukihaze koji results in what kind of sake?

A

clean, pure, sophisticated (Ginjo)

66
Q

Sandan Shikomi - 4 days

A

Adding ingredients in three stages:

1 Hatsuzoe - add shubo (starter), water, sake rice (kakemai), koji rice (kojimai) 1/3 full

2 Odori - “dance” no additions 1/3 full

3 Nakazoe - addition of more water, kakemai, kojimai - 55% full

4 Tomozoe - 3rd and final addition, 4th day of mash - 100% full

67
Q

Sokujo moto

Bodai moto

Yamahai

Kimoto

A

innoculation of lactic acid prior to fermentation - 90% of sake

using a yeast starter “shubo” - semi-natural

natural

natural

68
Q

Kuroshu

A

Sake made with no rice polishing

69
Q

Teiseihaku - shu

A

purposely overmilled sake (80% seimabuai)

70
Q

shinshu

A

new sake

71
Q

kurabiraki

A

warehouse opening

72
Q

masu

A

square wooden cup

73
Q

kappu-sake

A

single serve, plastic pull top

74
Q

hiyaoroshi and namazume

namachozo

A

pasteurized once in winter, matured in summer, ready by fall

namachozo - pasteurized once after bulk storage

most sake is pasteurized twice, once before storage also once before distribution

75
Q

What is hung outside of a Kura when a new sake is brewed?

A

Sugitama - a fir ball (cedar leaves)

76
Q

Origarami

A

Sake with the lees (left unseparated after pressing) - may still have effervescence - only very light filtration

77
Q

Pressing

A

Common - machine press with filters

Shibori - boat “fune” with filter bags - pressed from the lees

Shizuku - drip press through fine mesh

Nigori - coarse filter

Origarami - lees kept

78
Q

Japanese term for Sake

A

Nihon-shu

79
Q

Premium Sake

A

Tokutei Meishou-shu

vs. Futushu (cheap, industrial)

80
Q

Best water for sake

A

clean, pure - low in iron and manganese

81
Q

muroka

A

not charcoal filtered

82
Q

Which style is produced by adding sake during the 3rd stage of sandan shikomi (Tome) instead of water?

A

Kijoshu

83
Q

Kijoshu

A

A sweet sake where the fermentation is cut early by adding sake during “Tome”

84
Q

ko-on touka moto

vs.

sokujo moto

A

Methods of innoculation and saccharification.

Sokujo is the broad category of lactic acid bacteria innoculation to prevent unwanted microorganisms. Also adding lots of cultured yeast.

Ko-on tuka is a faster and more modern variant where the process is done at high temperatures - leads to ease of mashing and low contamination (if the equipment is adequate).

85
Q

When is spirit added for honjozo?

A

Usually cane sugar based and about 10% volume added

after fermentation, before pressing

most sake will also be diluted with water

86
Q

Typical sake fermentation temperature?

A

around 40 Celsius (max is 44) - higher temperature to get stronger flavors

premium highly polished sake will ferment at lower temperatures for finesse and aroma

87
Q

Kaori

vs

Aji

A

Fruity, floral, aromatic - daiginjo

Flavorful, umami, robust

88
Q

What is aka sake?

A

Red sake from yeast, rice, or ash

Master Sommelier Theory (68 decks)

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