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Master Sommelier Theory 2025 > Sake > Flashcards

Sake Flashcards

1
Q

How does sake fermentation work?

A

Multiple parallel fermentation (MPF) relies on the combined activities of yeast and a mold, the koji-kin (Aspergillus oryzae), to undergo both crucial processes of fermentation at once. (starch to fermentable sugar, sugar to alcohol)

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2
Q

What is the best type of rice for sake?

A

Yamada Nishiki

Hyogo is best for growing it

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3
Q

What is shinpaku?

A

The starchy heart of the rice grain

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4
Q

What is seimaibuai?

A

Seimaibuai describes the degree to which the rice grain has been milled

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5
Q

What is the difference in koji-kin and koji?

A

koji-kin is the powdery green mold used to inoculate steamed rice in sake production; the steamed rice upon which the mold is cultivated is the koji.

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6
Q

sake production process

A

Rice is harvested, then milled. It is left in the open air to absorb ambient moisutre for around 2 weeks. it is then soaked, then steamed.

A first batch of steamed rice is inoculated with the koji-kin, a green, powdery mold. The mold grows on the steamed rice for about two days; the steamed rice upon which the mold is cultivated is called the koji.

Yeast, additional rice, and water are added to the koji to create the starter, known as moto or shubo. The moto develops over a period of two weeks before it is moved to a larger vessel for fermentation.

Koji, water, and steamed rice are added to the moto in three successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition. Once the final addition has been made, the sake will ferment for up to 45 days and reach an alcohol content of approximately 20%.

Water is typically added to lower the final alcohol level to around 17% (max 22%). The sake is then pressed and is usually filtered and pasteurized.

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7
Q

Sake Meter Value

A

the level of residual sugar is often indicated on the label as a number that reflects the sake meter value (nihonshu-do). This scale is a measure of the sake’s specific gravity, or its density in contrast to that of water. Negative values indicate sweetness, with positive values indicating dryness; zero is neutral

-5 = sweet
0 = neutral
5 = bone dry

not legally regulated

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8
Q

What is Junmai?

A

Sake made with only water, rice, and koji (no brewers alcohol)

no milling requirement, though min 70% is typical

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9
Q

What is Honjozo?

A

max 70% of rice grain remaining, brewers alcohol may be added

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10
Q

What is Ginjo?

A

Max 60% remaining. may have brewer’s alcohol

Junmai Ginjo: max 60%, no alcohol added

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11
Q

What is Daiginjo?

A

Max 50% remaining, may have brewer’s alcohol

Junmai Daiginjo: max 50%, no alcohol added

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12
Q

What is Namazake?

A

unpasteurized

also called nama, hon-nama

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13
Q

nigorizake

A

cloudy sake

not necessarily unfiltered

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14
Q

taruzake

A

sake aged in wooden barrels

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15
Q

Jizake

A

sake from a smaller kura (brewery)

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16
Q

genshu

A

undiluted sake

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17
Q

List 3 types of rice used for sake production

A

Yamada Nishiki is best.

Others: Omachi, Miyama Nishiki, Gohyakumangoku, Oseto, Hatta Nishiki, Tamazakae, Kame no O, Dewa San San

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18
Q

List 3 GIs of Sake production- which are internationally recognized?

A

internationally recognized:
Yamagata GI (2016)
Hakusan GI (2005)

Hagi GI (2021)
Harima GI (2020)
Mie GI (2021)
Nadagogo GI (2018)
Nagano GI (2021)
Niigata GI (2022)
Nihonshu GI (2015)
Saga GI (2021)
Shiga GI (2022)
Tone Numata GI (2021)
Yamanashi GI (2021)

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19
Q

What is tokubetsu?

A

translates to “special” - no legal meaning, but indicates a sake made in a different than normal manner

the term is used for honjozo and junmai styles, and the term indicates that the rice was milled to 60% OR a special brewing method was used

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20
Q

What is kibune?

A

traditional wooden tanks used for sake

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21
Q

What does junmai translate to?

A

pure rice

22
Q

What are the two main categories of sake?

A

Junmai (no alcohol added)

Aruten / Arukouru Tenka (alcohol added)

23
Q

how does a year’s weather impact the shinpaku?

A

heart of the rice grain = shinpaku
kasubuai = ratio of ratio of leftover sake “Kasu” (leftover pomace) to the original volume of polished rice used to create the sake

cooler years: more soluble shinpaku, less kasubuai and a more round, distinct rice flavor

warmer years: less soluble shinpaku, higher ratio of leftovers and a leaner profile

24
Q

What 5 ingredients are allowed in sake production?

A

rice, water, yeast, koji mold, and brewer’s spirit (distilled alcohol)

25
Q

seimaiki

A

machine used to mill sake rice

26
Q

sake milling process

A

The milling process, called seimai, begins with brown rice (genmai). Inside the machine, the dry rice grains are slowly milled in a polishing chamber with a roll made from an extremely hard material, then fall vertically through the mill. The machine removes the outer layers, at which point the rice is considered hakumai, or white rice.

27
Q

toji

A

sake brewmaster.

28
Q

why is sake rice steamed?

A

to break up the starch molecules and sterilize the rice. the goal of the process is to make the rice hard on the outside and soft on the inside, encouraging the koji mold to work toward the moist, starchy center once it is introduced.

29
Q

moto

A

Fermentation starter. Sake base for cultivating the yeast needed for alcoholic fermentation. It is also known as shubo.

yeast + kakemai (non koji rice) + koji rice + water

also called shubo

30
Q

lactic acid in sake

A

can either be cultivated naturally or added. Methods:

Kimoto- aggressive stirring, brings in lactic acid from the air. creamy, zesty

Yamahai- no stirring, lactic acid forms on top of fermenting moto

Sokujo- lactic acid is added. takes around 2 weeks, the others around a month

Bodaimoto- traditional, raw rice and water are added to bring in lactic acid

31
Q

sandan shikomi

A

a process that follows the addition of lactic acid - koji, kakemai, and water will be added in three stages over six days

32
Q

koji-kin

A

usualy the bacteria Aspergillus Oryzae is used

Koji starts fermentation, it converts the rice grain’s starch into sugar

33
Q

shikomi vs moromi

A

shikomi- main fermenting mash. this is the moto after additions of koji, more rice and water, lactic acid

moromi- the main fermentation. it goes until the toji (brewmaster) or alcohol level stops it

34
Q

sake pressing

A

after fermentation completes, the sake is pressed off the solids, or kasu

assakuki: traditional form of pressing with an air compressor ballon device

fune: a box press- more gentle but more labor intensive

most delicate
shizuku (tear drop or gravity press) or
fukuro-tsuri (hanging bag)

35
Q

sake pressing categories

A

Arabashiri (“first run”) is barely cloudy. Though it can be rough in texture, its flavors and aromas are delicate. It is occasionally sold on its own.

Nakagumi (or nakadori, meaning “taken from the middle”) is usually considered the best of the three stages, with the greatest balance and structure. When separated, it is often reserved for competitions.

Seme (“final run”) may be included in a batch of sake but never separated or sold on its own.

36
Q

miyamizu

A

sake made using special water that rushes down from Mt. Rokko in Hyogo Prefecture into Nishinomiya and Nada

“shrine water”

37
Q

Namazume vs. Namachozo?

A

Namazume: Sake pasteurized in tank but not in bottle

Namachozo: transferred from tank into bottle and pasteurized only once in bottle

38
Q

How much is a “koku”?

A

180ML
*this is the official volume measurement recorded for tax purposes

39
Q

3 best prefectures for water for sake production?

A

Hyogo
Hiroshima
Kyoto

40
Q

What is the oldest official sake rice variety?

A

Omachi, used since 1859
found in Okayama and Hiroshima

41
Q

usunigori

A

slightly cloudy sake

42
Q

muroka

A

non-charcoal filtered sake

43
Q

karakuchi vs amakuchi

A

Karakuchi = dry
Amakuchi = sweet

44
Q

koshu

A

“aged sake” made in one brewing year then released in the next

45
Q

ki-ipon

A

sake labeling term- denotes that the entire production came from a single place of origin, with no ingredients outsourced.

46
Q

Junmai Daigingo- type of press

A

shizuku (tear drop / gravity) or
fukuro-tsuri (hanging bag)
most delicate pressing methods- used for best sakes

might also be pressed in a kune / box press

47
Q

Junmai Gingo - type of press

A

likely in a kune (box) press

48
Q

shinsu

A

Any sake released from the current brewing year is called shinshu, or “new sake.”

49
Q

mai

A

japanese word for rice

50
Q

When is sake made?

A

during winter - cool temperatures necessary for a long, healthy fermentation. If made in warmer temps, air conditioning would be necessary

51
Q

tokkuri

A

A traditional carafe with a narrow neck for pouring sake.

Master Sommelier Theory 2025 (59 decks)

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