Sake Flashcards
ingredients of sake
rice, water, yeast, koji mold, and brewer’s spirit
Koji
rice with aspegillus oryzae
SHIKOMI xx
large tank for fermentation
amakuchu
sweet style
amakaze
sweet low alcool
aminosan-do-umami
amino acides rises equaling to 0.1 ml/l for 10ml sake
atsukan
heated sake
daiginjo-shu
very special 50%polish
More rustic (compared to junmai daiginjo shu)
DOBUROKKU
rustic unrefined homebrew style
fukumi ka
sake aromas smelles retro
fukurozuri
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
FUTUSHU xx
ordinary sake
GENMAI
unpolished rice
GENSHU
undiluted sake
18-22%
Ginjo shu
rice polished to 60%
Gomi
5 flavors : sweet salty, soicy, sour, bitter
HI RE
PAsteurization
Hitohada70% polish
body temp sake
HONJOZO SHU
70% polish
Ichi go
180ml
Izakaya
Japanese bar
JIZAKE
micro brewery
JOMAI
steamed rice
Joon
room temp sake
JUNMAI SHU
pure sake
No alc addition
Jukusei-ka
scent of maturation
Kagami biraki
opening of cask of sake ceremony
JUNMAI DAIGIN SHU
50% polish
More floral
KANZAKE
WARM SAKE
KAKEMEI
STEAMED RICE ADDED TO THE FERMENTING MOROMI
kanzamashi
hot sake that cooled
kappu zake
glass of house sake
karakuchi
dry taste of sake
kassei seishu
second FA in btl sake
Kashira
second in command at the brewery
Kasu
Pressed sake leed
KATAKUCHI
Sake decanter
Kijoshu
Complex sake
KIMOTO
grinding the rice paste original process
Kobo
yeast
Kochuka
aroma of sake
KAdaisu
dark and funky sake
KOJI
rice made with Kojikin
Koji bana
nutty aroma caused by the mold
Kojikin
mold used to breakdown rice starches into fermentable sugar
KOKU
unit vol 180.4L
KOSHIKI
Steaming basket
KOSHU
Aged sake