sake Flashcards
what is sake called in Japan
nihon-shu
what is saccharification
the conversion of starch into sugar
what is the shubo/moto
the starter for alcoholic fermentation
what are the ratios of rice, koji and water
20 koji
80 rice
130 water
what is morami
the mash
avg fermentation temp of sake
8-18
for 3-4 weeks
what is sakekusu
the filtered sake cake (ie lees) left over after sake production
can be eaten or used in shochu production
what is hi-ire
pasteurization
gingo
40% of outer layer polished
(60% polish ratio)
daigingo
50% polished
junmai
no alcohol added
Honjozo
30% has been polished off
(70% polish ratio)
Futsu-shu
ordinary sake
Nigori
cloudy sake
made by using a courser cloth during pressing
namazake
unpasteurized
how many times is sake normally pasteurized
twice
would genshu be higher or lower in alcohol
higher, as no water dilutes it
taruzake
sake served from cask
traditionally japanese cedar
suitable temp for sake
18-20
tokkuri
traditional pouring vessel
in terms of TA, how do sake and wine differ
wine would be .5-.9 (g/100ml)
sake would be .1-.2 (g/100ml)
Amakara value?
an alternative to the sake meter value, measuring the sweetness level of sake
two main rice species for sake production
long grain indica
Japonica
name 3 common sake rice varieties
Omachi
Yamadaniski
semei-buai
the polishing ratio
specifically the weight of the polished rice compared to the unpolished rice.
define soft water
water with less than 60 mg/litre of calcium carbonate
toji
brew master
most common yeast numbers
6
7
8
10
kimoto
where lactic bacteria is naturally derived rather than added
longer process used for premium sake
typical abv of brewers alcohol added to sake
30%
