Sake Flashcards
Name the mold used for Sake production.
Aspergillus Oryzae
What are 4 important types of rice used in Sake production
How many are recognized for production?
Yamadanishiki
Miyamanishiki
Gohyakumangoku
Omachi
Over 80, maybe 100
What is Shinpaku?
The heart of the rice grain
What is Aspergillus Oryzae referred to as in Sake production?
Koji Kin
What is the first step in Sake production?
Milling the rice.
What is Seimaibuai?
Refers to how much rice remains after milling. Terms like Daiginjo (50%) and Ginjo (60%) are used to indicate the seimaibuai.
Junmai indicates what for a bottle of sake?
That no brewers alcohol was added.
What is the 2nd step in Sake production after milling?
Create the Koji. Milled rice is rinsed, soaked, and steamed before inoculation with Koji Kin mold and allowed to grow for 2 days.
What is the 3rd step in Sake production, after you make your Koji?
Make the starter, or Moto/Shubo. Rice, water, and yeast are added to the Koji, which develops for 2 weeks.
Whats the 4th step in Sake production, once you have a developed moto?
Create the Moromi, or fermenting mash.
More rice, water, and Koji is added, three times, doubling the batch each time over a 45 day period. ABV of ~20% when done.
What unique style of fermentation is utilized for sake production? Explain how it works.
Multiple Parallel Fermentation. As Koji Kin mold converts rice starch to sugar, yeast will convert sugar to alcohol.
What is the 5th step in Sake production once fermentation is complete?
The Moromi will be watered down to about 17% ABV, pressed, and usually filtered and pasteurized.
A Sake’s sweetness is measured using what scale? How does it work?
Nihonshu-do Scale
Measures specific gravity of the liquid, relative to water. More negative is sweet, more positive is dry.
What is Honjozo?
A sake that has a little brewers alcohol added, milled at least 70%
On a bottle of Sake, what does ‘Nama’ mean?
Unpasteurized
On a bottle of Sake, what does ‘Nigori’ mean?
unfiltered
A sake labeled ‘Taru’ means what?
aged in wood barrel
What is Genshu sake?
Undiluted sake
What is the phrase for ordinary sake?
What is the phrase for special designation sake?
Futsushu
Tokutei Meisho Shu
How would a sake producer indicate a bottle differs from the normal style?
Tokubetsu
Jizake indicates what?
That the bottling is from a small brewer, or ‘kura’
How many prefectures are in Japan?
How many of them produce sake?
Which ones have their own GI Status?
47
all of them
Yamagata
Hakusan
Nadagogo
Harima
Mie
How is sparkling sake produced?
Arrest fermentation at 8% then bottle it with Liqueur de Tirage
What is Akazake?
Red sake, made with either red rice or red Koji
What is the name for the traditional ceramic flask in which sake is served?
Tokkuri
What is Shinshu?
New Sake from the current year
A Koshu sake is aged for how long?
for 1 year
Ogoshu on a label of Sake means what?
Extra aged sake, at least 2 years
Hi Ochi or Hine means what in the world of Sake?
Sake that has gone bad. Indicated by overly sweet heady white foaming sediment.
