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Mastery > Sake > Flashcards

Sake Flashcards

1
Q

What is the maximum abv for jozo used in the production of Honjozo or Aruten sake?

A

Max 90% abc but this is usually diluted to 30% prior to its use.

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2
Q

More than flavor, what are key characteristics sought after in sake rice?

A

Moisture-abosrption

Ability to be penetrated by Koji

Compatibility with various types of yeast key for sake production.

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3
Q

Organic certification requires a minimum of how many years of the paddie sourced being free of synthetic products?

A

min 3 years

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4
Q

tanrei karakuchi is a term used to indicate what styles of sake? What prefectures champion this style?

A

Light and dry with clean flavors.

The northern prefectures of Japan are more notable for this style particularly Niigata, Hokkaido, Aomori

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5
Q

How would you describe the style of sake produced in the Kobe region specifically the villages of Nada?

A

otokosake or masculine sake is the term used to describe sake from this region.

Rich, mellow sake with a crisp aftertaste

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6
Q

What style of sake is characteristic of those brewed in Hiroshima?

A

The Ginjo style was innovated here using softer water and cooler fermentations promoting a more sweeter, more aromatic and delicately flavored.

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7
Q

Sake known as Fushimi sake is produced where?

A

Kyoto

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8
Q

Kyoto is directly north of Nada, but the style of sake couldn’t be more different. What causes this difference in style and how would you describe the style of sake found in Kyoto?

A

The water is much softer in Kyoto than in nearby Nada. This produces a sake that is more delicate and mellow and given the term onnasake or feminine sake.

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9
Q

Gekkeikan is possibly the largest producer of sake in the world. What is its prefecture?

A

Kyoto

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10
Q

Who makes Super 7 Junmai Daiginjo, how did it get its name and in what prefecture is it from?

A

Hakurakusei in the Miyagi prefecture.

Has a seimaibuai of 7 that gives the sake its name. Made form rice polished by diamond crystals.

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11
Q

Which sake is more aromatic, Honjozo or Junmai?

A

Junmai. Honjozo requires the addition of brewer’s alcohol or jozo and this sacrifices aromatics for more mineral intensity.

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12
Q

What are sake brewing schools and guilds called respectively?

A

Sudan are schools
Ryuha are guilds

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13
Q

Echigo, Nanbu, and Tanba are guilds located in what regions?

A

Echigo is located in Niigata
Nanbu is located in Iwate
Tanba is located in Hyogo

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14
Q

What elements of sake style does the koji mold influence?

A

Aromatic potential
Potential alcohol
Acidity

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15
Q

What is amazake?

A

Sweet low alcoholic sake often served to kids for its health benefits.

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16
Q

True or False, if the saimaibuai of the kakemai and kojimai are different this must be stated on the label.

A

True

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17
Q

How long does the sokujo method take in comparison to the kimoto and yamahai?

A

2 weeks for sokujo
yamahai and kimoto take up to 1 month

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18
Q

Yabuta is a top brand producing what?

A

presses for sake production

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19
Q

Between how many months after production is most sake produced recommended to be enjoyed?

A

6-18 months

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20
Q

How much of Japanese sake is made using Miyamizu water from the Mount Rokko area of Hyogo?

A

25%

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21
Q

What does ki-ipon indicate on a bottle of sake?

A

Label term on Junmai Sake to indicate that the entire production came from a single origin and that no ingredients were outsourced.

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22
Q

Which prefecture requires that only Junmai Sake can carry its name on the bottle?

A

Hokkaido; also require min 70% seimaibuai

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23
Q

What is the prefecture of Saijo?

A

Hiroshima

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24
Q

What is the prefecture of the Nada region?

A

Hyogo

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25
Q

What is the prefecture of the Fushimi region?

A

Kyoto

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26
Q

What are three requirements for Saijo sake?

A

Same must be produced using the traditional Hiroshima 3 step process.

Must be made using 100% Hiroshima special grade sake

Sake must be brewed with water from wells maintained by local breweries.

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27
Q

What is the top prefecture for growing Yamada nishiki rice?

A

Hyogo

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28
Q

What are three strains of rice used for the production of sake?

A

Yamada nishiki
Omachi
Miyama Nishiki

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29
Q

What is the name for “unfiltered” sake?

A

Nigorizake or Nigori sake

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30
Q

How is nigorizake made?

A

Sake is pressed and kasu is allowed to be pressed with the sake or in some cases kasu/lees are bottled with the sake giving it a cloudy appearance.

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31
Q

What is sparkling sake called?

A

happo-seishu

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32
Q

What is red sake called and where does it get its color?

A

Akazake; can get its color from using red rice, red koji, or can be aged to take on a red color. Term is unregulated.

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33
Q

What is Kijoshu?

A

Special type of sake where junmai-shu replaces water in the final stages of sandan-shikomi creating a sake that is luxuriously sweet and complex

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34
Q

What is zenkoji?

A

Zenkoji is sake that is made with “all koji” or all koji inoculated rice rather than some sakemai steamed rice in combination.

35
Q

What is Tomizu?

A

Sake made with a 1 to 1 rice to water ratio

36
Q

What is SMV as it applies to sake?

A

Sake meter value

37
Q

What does the sake meter value or SMV measure?

A

It is a measurement of specific gravity of the sake or its density compared to water and is recorded on a scale from -4 to +14. The higher the number the drier the sake is in style.

38
Q

What is “sando” as it applies to sake?

A

Sando refers to the total acidity and is expressed in a number sometimes listed on the bottle in milliliters equating to the amount of sodium hyrdoxide needed to neutralize 10 mL of sake. The scale is often ranging from 0.8 (sweeter) to 2.0 (drier)

39
Q

How does the style of sake change as the amino acid number on the bottle increases?

A

Sake will be more delicate and water at the low end and as the number climbs to 2.0 it will become more rich in style.

40
Q

Which will age faster, a sake with a high amino acid count or low count?

A

High count

41
Q

What are the terms for “dry” and “sweet” respectively when referring to sake?

A

Karakuchi (dry)
Amakuchi (sweet)

42
Q

What does “kaori” mean?

A

Aromatic

43
Q

What is the Japanese term for “aromatic”?

A

Kaori

44
Q

What does “Aji” mean as it applies to sake?

A

Textural/savory

45
Q

What is the Japanese term for “textural/savory” when describing sake?

A

Ali

46
Q

What are three factors that can influence the price of sake?

A

The reputation of the Kuramoto (brewery owner)
The seimaibuai; more rice used for lower seimaibuai
Size of the harvest
Quality of the rice used
Mechanical vs manual craftsmanship

47
Q

What are 5 things thing that must be listed on a sake label by law in Japan?

A

Ingredients
Volume of liquid
Product type: Nihonshu or seishu
bottling date
brewery name and address
alcohol content

48
Q

What happens to sake that goes bad due to heat or oxidation?

A

It becomes overly sweet and heady with a white foaming sediment.

49
Q

Hi-ochi or hine refers to what in regards to sake?

A

Spoilage in the form of an overly stale and uncharacteristic caramel like odor.

50
Q

Why was sake traditionally served warm prior to the modern era?

A

Traditionally sakes were stored in wood which made them more rich in style. Serving the sake warm would help to showcase this weight.

51
Q

What elements of taste can be elevated by serving sake and a warm room temperature?

A

Umami and sweetness

52
Q

How is sake traditionally served warm?

A

It is placed in a copper vessel called a Chiori and placed in a warming apparatus called an okanban

53
Q

What are the different serving sizes for sake?

A

Yongo (720mL)
Issho-bin (1800mL)
Tokkuri (360mL)
Ichi-go (180mL)

54
Q

What are sakazuki and ochoko used for?

A

Ceremonial Japanese serving vessels for sake.

55
Q

What is a kiki-choko used for in regards to sake production?

A

It is used to evaluate the quality of sake. It’s a white cup with two blue circles at the bottom. The blue circles highlight the green and yellow tinge of the sake

56
Q

What requirements and taste qualities does sake from Yamagato sake have to have to qualify for GI status?

A

Must be produced using only Yamagata water and rice and koji grown in Japan. Sake must have a clear and silky character.

57
Q

What are a few modern advancements that boosted the quality of Japanese in the 20th century?

A

Use of ceramic lined stainless steel tanks for fermentation and storage.

Mechanized rice milling machines

Genetically modified rice strains

New yeast strains

58
Q

What were the three classifications of sake quality introduced by the Japanese government in 1943? When was this system converted to the Junmai-shu system?

A

Special Class (Tokkyu)
First Class (Ikkyu)
Second Class (Nikkyu)

Converted to the Junmai-shu system in 1991

59
Q

How much brewer’s spirit or jozo may be used for Aruten sake?

A

The weight of the volume of spirit used may not weigh more than 10% of the weight of the polished rice used for the fermentation.

60
Q

What is the name of the subspecies of rice used for the sakemai?

A

Japonica

61
Q

What is the abv% of most sake? What is the max abv for sake?

A

Most is around 15%
Max abv is 22%

62
Q

What type of soils are preferred for rice paddy cultivation?

A

Water-rententive soils like clay, loam, and silt.

63
Q

Why does the best rice for sake production grow in areas with a strong diurnal shift?

A

It promotes the growth of a higher concentration of starch in the center.

64
Q

What is a kasubuai?

A

Ratio of rice pommace left over after fermentation compared to the original volume at start. Higher in colder years because the rice contents are more soluble.

65
Q

What kind of rice is used for the production of Tokutei meisho-shu aka Special Designation or Premium Sake? What are additional requirements?

A

Rice that qualifies for the 5 top classifications of rice quality after harvest. Santoh, Nittoh, Ittoh, Tokuto, Tokujo

Cannot have any preservatives, coloring agents, flavors, or fragrances added during or after production.

66
Q

What is the name of the machine used to polish rice for sake production?

A

Seimaiki

67
Q

What is a kurabito as it applies to the production of sake?

A

Brewery worker

68
Q

What is the name of the milling process of rice for the production of sake?

A

Seimai

69
Q

What is the difference between genmai and hakumai?

A

Genmai is the brown rice starting product before polishing.

Hakumai is the resulting polished white rice at the conclusion of the seimai

70
Q

What is nuka?

A

Rice flower produced from the seimai process that is used to produce cattle feed and rice crackers

71
Q

How many hours does it take to polish rice to 50% of its original size? How many for another 15% for a Seimaibuai of 35?

A

50 hours for 50%; another 50 for the additional 15% to achieve a Seimaibuai of 35% after 100 hours

72
Q

classification of sake is the seimaibuai required to be listed?

A

Junmai

73
Q

Why is most sake brewed in the winter?

A

Most breweries don’t have temperature control and brewing in cooler temperatures ensures a clean and balanced finished product where warmer temps could contribute to inefficiencies and spoilage during the process.

74
Q

What is Karashi kikan?

A

The process during sake production of rest following the initial steaming of rice to break down starches prior to creation of the Moto.

75
Q

How much koji is used for the production of a single tank of sake?

A

100g of Koji

76
Q

What other products are produced using koji?

A

Miso, soy sauce, and mirin

77
Q

What kind of yeast produce amazake?

A

Yeast that produce low or non alcoholic fermentations that preserve RS. Amazake is sweet.

78
Q

True or false, if the saimaibuai of the steamed rice and the seimaibuai of the kojimai are different this must be stated on the label.

A

True

79
Q

What is the shikomi?

A

Finished product of the sandal shikomi aka the Moromi

80
Q

What are two words for a sake fermentation starter?

A

Moto or shubo

81
Q

What is kasu?

A

Solids or lees following a sake fermentation

82
Q

Yabuta is a manufacturer of what?

A

Sake press

83
Q

What is a sakabukuro?

A

The bag used for the fukuro-tsuri hanging bag method

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