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Beer > Sake > Flashcards

Sake Flashcards

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1
Q

Nama-hire

A

Malty, meaty, or rotting vegetable flavor or aroma. Off-flavor associated with poor sake.

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2
Q

Taru

A

Cedar casks used for aged sake.

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3
Q

O-Choko

A

Traditional sake cup.

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4
Q

Four steps of rice preperation

A

Polishing
Washing
Soaking
Steaming

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5
Q

Kurabito

A

Brewery worker

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6
Q

Genshu

A

A type of sake that has no water added.

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7
Q

Taruzake

A

A type of sake that is aged in cedar (taru) casks.

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8
Q

Shinseki

A

Soaking the rice

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9
Q

Kura

A

Sake brewery

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10
Q

What style of sake can be served warm or hot?

A

Futsu-shu
Junmai
Honjozo

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11
Q

Koji

A

Mold that is inoculated on to the rice.

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12
Q

Koji-kin

A

The mold spores used to inoculate the rice

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13
Q

Senami

A

Washing the rice

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14
Q

Seimaibuai

A

Percent of rice remaining after polishing.

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15
Q

Shinpaku

A

The part of the polished rice that holds the most starch.

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16
Q

Moto

A

The starter fermentation.

17
Q

Namachozo & Namazume

A

A type of sake that has undergone only one pastuerization. Sake normally undergoes two. Namazume only undergoes the second fermentaion; namachozo undergoes both.

18
Q

Muroka

A

A sake that has not passed through a second filtration.

19
Q

Polishing ratios

A

100% (no polishing): Rare- can be used to make Futsu-shu.
70%: Honjozo or Junmai
60%: Ginjo or junmai gingo
50%: Daigingo or junmai daiginjo

20
Q

Shiboritate

A

Unaged sake that goes directly from pressing to the bottle then to market.

21
Q

Jizake

A

Local sake- table sake.

22
Q

Futsu-shu

A

Basic, table sake.
Slightly sweet and lightly acidic with fruity flavors.

23
Q

Junmai

A

“Pure rice”
This is sake that has no added brewers alcohol.

24
Q

Hojozo

A

High strength brewers alcohol is added.

25
Q

Nigori

A

Unfiltered or roughly filtered sake.

26
Q

Koshu

A

Aged sake

27
Q

Nama

A

Unpasteurized sake.

28
Q

Moromi

A

The main fermentation

29
Q

Masu

A

Small box made of cedar used for measuring rice.

30
Q

Four ingredients of sake

A

Steamed, white rice.
Koji
Water
Yeast

31
Q

Nuka

A

The powder left after polishing rice.

32
Q

Tokkuri

A

Sake carafe used to heat sake.

33
Q

Kimoto

A

When the kurabati stir the mash in which to naturally inoculate the moto.

34
Q

Stage of making koji

A

Cooling the steamed rice.
Spreading the mold over the steamed rice.
Initial mold growth
Controlling or stopping mold growth

35
Q

What does adding high strength alcohol do?

A

Helps extract flavors not soluble in water.

36
Q

Sake producers

A

Dassai 50
Tokenotsuyu

Beer (5 decks)

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