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Sake Flashcards

1
Q

ingredients of sake

A

rice, water, yeast, koji mold, and brewer’s spirit

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2
Q

Koji

A

rice with aspegillus oryzae

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3
Q

SHIKOMI xx

A

large tank for fermentation

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4
Q

amakuchu

A

sweet style

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5
Q

amakaze

A

sweet low alcool

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6
Q

aminosan-do-umami

A

amino acides rises equaling to 0.1 ml/l for 10ml sake

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7
Q

atsukan

A

heated sake

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8
Q

daiginjo-shu

A

very special 50%polish
More rustic (compared to junmai daiginjo shu)

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9
Q

DOBUROKKU

A

rustic unrefined homebrew style

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10
Q

fukumi ka

A

sake aromas smelles retro

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11
Q

fukurozuri

A

separating sake from the lees without external pressure by hanging the mash in bags, allowing the liquid to drip out under its own weights. Also called Shizukuzake = drip sake

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12
Q

FUTUSHU xx

A

ordinary sake

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13
Q

GENMAI

A

unpolished rice

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14
Q

GENSHU

A

undiluted sake
18-22%

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15
Q

Ginjo shu

A

rice polished to 60%

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16
Q

Gomi

A

5 flavors : sweet salty, soicy, sour, bitter

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17
Q

HI RE

A

PAsteurization

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18
Q

Hitohada70% polish

A

body temp sake

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19
Q

HONJOZO SHU

A

70% polish

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20
Q

Ichi go

A

180ml

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21
Q

Izakaya

A

Japanese bar

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22
Q

JIZAKE

A

micro brewery

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23
Q

JOMAI

A

steamed rice

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24
Q

Joon

A

room temp sake

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25
Q

JUNMAI SHU

A

pure sake
No alc addition

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25
Q

Jukusei-ka

A

scent of maturation

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25
Q

Kagami biraki

A

opening of cask of sake ceremony

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25
Q

JUNMAI DAIGIN SHU

A

50% polish
More floral

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25
Q

KANZAKE

A

WARM SAKE

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25
Q

KAKEMEI

A

STEAMED RICE ADDED TO THE FERMENTING MOROMI

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26
Q

kanzamashi

A

hot sake that cooled

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27
Q

kappu zake

A

glass of house sake

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28
Q

karakuchi

A

dry taste of sake

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29
Q

kassei seishu

A

second FA in btl sake

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30
Q

Kashira

A

second in command at the brewery

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31
Q

Kasu

A

Pressed sake leed

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32
Q

KATAKUCHI

A

Sake decanter

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33
Q

Kijoshu

A

Complex sake

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34
Q

KIMOTO

A

grinding the rice paste original process

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35
Q

Kobo

A

yeast

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36
Q

Kochuka

A

aroma of sake

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37
Q

KAdaisu

A

dark and funky sake

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38
Q

KOJI

A

rice made with Kojikin

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39
Q

Koji bana

A

nutty aroma caused by the mold

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40
Q

Kojikin

A

mold used to breakdown rice starches into fermentable sugar

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41
Q

KOKU

A

unit vol 180.4L

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42
Q

KOSHIKI

A

Steaming basket

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43
Q

KOSHU

A

Aged sake

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44
Q

Kuchiatari

A

first impression when sake hits the palate

45
Q

Kura

A

sake cellar

46
Q

KURABITO

A

sake cellar worker

47
Q

KUROSHI

A

sake made with brown unpolished rice

48
Q

Masu

A

wooden box used as measure rice during feudal period

49
Q

MOTO

A

yeast starter

50
Q

MOROMI xx

A

main ferm mash in prod of sake or soy sauce

51
Q

Muroka

A

unfiltered sake not carbon filtered

52
Q

Mushimai

A

steamed rice

53
Q

Namagusai

A

raw fish smell/taste

54
Q

Nama Chozoshu

A

unpasteurized only heated once before shippign

55
Q

NAMAKAZE xx

A

not pasteurized

56
Q

NIGORIZAKE

A

cloudy sake

57
Q

NIHONSHU

A

japanese liquor

58
Q

NIHONSU-DO

A

Calculated fromthe graivty of the sake -3 (sweet) +10 dry

59
Q

Nuka

A

Powder polished away from rice kernels

60
Q

O-CHOKO

A

small sake cup

61
Q

ORIZAKE

A

sake with small sediment

62
Q

Regyura shu

A

Cheap sake

63
Q

REISHU

A

Chilled sake

64
Q

Roka

A

filtering process

65
Q

Sakargura

66
Q

Sakana

A

appetizer served with alc

67
Q

Sakaya

A

liquor shop

68
Q

SAKAZUKI

A

porcelain cup

69
Q

Saketini

A

sake version of martini

70
Q

Sandan Shikomi

A

3 stage process

71
Q

SAN DO

A

Concentration of acid 0.8 sweeter 2.0 drier

72
Q

Sanyaku

A

Brewery workers starting the yeast

73
Q

Seimai

A

Rice Polishing

74
Q

SEIMAI - BUAI xxx

A

Rice polishing ratio

75
Q

SEIMAIKI

A

Rice polishing machine

76
Q

Seishu

A

Clear liquor

77
Q

Shiboritate

A

Freshly pressed

78
Q

Shimpaku

79
Q

Shinseki

A

Rice soaking

80
Q

Shinshi bana

A

new sake aroma

81
Q

SHIZUKUZAKE xx

82
Q

Shubo

A

mother yeast

83
Q

Sokujo

84
Q

Sugidama

A

ball made from japanese cedar leaves hung in the eaves of sake breweries

85
Q

Tamagozake

A

cocktail : heated sake sugar raw egg

86
Q

TARUZAKE xx

A

sake ageed in barrel made of crytomeria (japanese cedar)

87
Q

TEISEIHAKU SHU

88
Q

tejaku

A

faux pas pourings one s own drink

89
Q

Tobingako

A

best sake batch

90
Q

TOJI xxx

A

Head sake brewer

91
Q

Tokubetshu Honjozo shu

A

special brew

92
Q

TOKUBETSO JUNMAI SHU

A

pure rice sake 60%

93
Q

TOKKURI xx

A

sake bottle tall and slender

94
Q

Tokutai meisho shu

A

special designation sake

95
Q

umami

A

glutamates

96
Q

uwadachi ka

97
Q

YAMAHAI

A

kimoto mathod without paste

98
Q

YONGOBIN

99
Q

RATIO L/ KOJI/ RICE xxx

A

1310 L water
200 kg koji
800 kg rice

+sake yeast

100
Q

Method

A

Milled
Rest
Steamed
= Moto
FA
Pressed
Pressed sake = shiboritate
Charcoal Filtration
Pasteurization

101
Q

Ratio Kakemai Koji

A

25kg koji 37kg kakemai
80L water

102
Q

what is Kimoto method

A

: Batonnage method where lactic acid are cultivated and added to protect the fermentation from other unwanted bacterias. Natural nitrous bacteria, create a nitrous reducing acid which kills unwanted bacteria. At 10% ABV the lactic bacteria cannot survive, so the moto will be transferred before this point. Result is creamy zesty characteristic.

103
Q

GI’s for sake prod

A

Yamagata
Hakusan Kikusake

104
Q

Pure rice category

A

Junmai
Junmai Ginjo
Junmai Daiginjo

105
Q

Arukouru or Aruten

A

sake with added spirit
Honjozo
Ginjo
Daiginjo

106
Q

Final product

A

Shiboritate (fresh squeezed)
Arabashiri (first run - barely cloudy)
Nakagumi (middle -with great balance)
Seme (final - used for blend)
Filtrated on charcoal Muroka
1 pasteurized in tank + btl = Nihonshu
Hiire sake = twice pasteurized
pasteurized in tank only - Namazume

107
Q

How many Jura in Japan

A

1800 breweries (Kura)

108
Q

Ordinary sake

109
Q

Special designation prem sake

A

Tokutei meiso shu

110
Q

Best rice

A

Yamana nishiki

111
Q

Shuzo kotekimai

A

Rice varieties
Non sticky

112
Q

Shin Paku

A

White heart from rice

113
Q

What’s happening during multiple paralelle fa

A

Breakdown of rice starch into glucose
Conversion of glucose into alcohol

114
Q

Aspergillus oryzae

A

Mushrooms that will convert starch to sugar glucose

115
Q

SOHAZE

A

Rice grain fully covered in I aspergillus oryzae
100% koji

116
Q

Honory title of sake association

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