Sake Flashcards
What is sake?
Fermented beverage made from rice
Unique flavors depending on rice variety, high starch content.
What is Koji-Kin?
A special mold native to Asia that converts starches in rice to sugar for fermentation.
Sprinkler over steamed rice
Bacteria is Aspergillus oryzae
What is the role of yeast in sake?
Converts sugar into alcohol after the koji-kin converts starch to sugar
Ferments sake and creates alcohol
Typically 15-22% abv
Diverse strains of yeast produce different flavors
What is parallel fermentation?
When the process of converting starches to sugar and sugar to alcohol occurs at the same time
Why is water so important to sake?
It is an important component of final flavor.
Each distillery has its own unique water source.
What kind of sake has Brewers Alcohol added to it?
Any sake that does NOT have the word JUNMAI in front of it
Daiginjo
Ginjo
Honjozo
What is Namazake?
Unpasteurized sake
What makes Kimoto and Yamahai unique?
No lactic acid added resulting in a gamey flavor
Lower polishing levels
Have much more umami for pairing with bigger and richer meats (ie wagyu beef)
Serve chilled or warm
What does JUNMAI mean on the label?
No alcohol was added
What % of rice grain remains for Daiginjo?
50%
Highest quality
What % of rice grain remains for Ginjo?
60% of rice grain remains
What % of rice grain remains for Honjozo?
70% of rice grain remains
What is the Sake Meter Value?
Ranges from -15 to +15
The higher than number, the dryer the sake
What is Tokubetsu?
Tokybetsu = Special
Means the sake brewed via a “special brewing method”
Can result in fuller/richer sake
What is a Kibune?
Traditional wooden tank where sake is pressed.
