Sake Flashcards
Hakkaisan
Yukimuro
Junmai Daiginjo Genshu Koshu
Wakatake Onikoroshi
Demon Slayer
Junmai Daiginjo
Nanbu Bijin
Southern Beauty
Tokobetsu Junmai
Rihaku
Dreamy Clouds
Tokubetsu Junmai Nigori
Tensei
Endless Summer
Tokubetsu Honjozo
Yamada Shoten
Everlasting Roots
Tokubetsu Junmai
Tsukinowa
Blue Hue
Honjozo
Shiokawa
Cowboy Yamahai
Yamahai Junmai Ginjo Genshu
Kikumasamune
(Happy hour)
————
Kimoto Junmai
Takara
(Happy hour)
————
Futsushu Nigori
Kanbara
(Dessert)
Ancient Treasure
Yamahai Junmai Genshu Koshu
Fermentation is _____ + _____ = _____ + CO2
Yeast
Sugar
Alcohol
Where does the sugar in fermentation come from in sake?
Rice. Specifically, the starchy center of the rice
4 ingredients in Junmai sake
Yeast
Water
Rice
Koji
When did ginjo and Daiginjo grade sakes start being produced?
1950’s and 1960’s
Why do we use short glasses for sake?
Will you ever use stemware?
- Short glasses are a more traditional style of service. They allow aromas to escape more rapidly and affect the taste less.
- Stemware is used for all ginjo and Daiginjo grade sakes, as well as upon request, as it helps to concentrate the aromas more similar to wine.
How many ounces is our BTG sake pour ?
4 ounces
What is the shelf life of a bottle of sake before opened?
After opened?
- Up to 1 year
- Up to 1 week
Is sake made more like wine or beer? Why?
Beer bc it’s brewed
Koji is responsible for what in piece of the sensory experience in sake?
Taste
Yeast is responsible for what piece of the sensory experience in sake?
Aroma
Water is responsible for what piece of the sensory experience in sake?
Mouthfeel
What is the difference between hard and soft water in sake?
Hard water usually results in a crispier sake with more minerality, where a sake made with soft water will have a creamier/fuller mouthfeel
What is added to Honjos sakes?
Brewer’s alcohol, for structure and aroma
What is a masu?
The box used to serve sake. Created to mimic the sake boxes used in sake brewing in Japan which are used for measurement
“Ginjo” is best remembered to mean what when applied to a sake’s flavor and/or aroma?
Fruity, floral
Why do we overflow our pours of sake BTG?
Traditional way of serving sake. A sign of generosity.
Is sake gluten free?
Yes
What does “Tokubetsu Honjozo Genshu Namazake” mean?
Special, with brewer’s alcohol added, undiluted, unpasteurized sake
Nigori
Unfiltered sake
Futsu-shu
Ordinary/table sake
No minimum milling requirement
Seimaibuai
Grade of milling
Percentage indicates how much is LEFT of the rice
Honjozo
Rice polished to 70% semaibuai (70% remaining, 30% polished away) brewer’s alcohol added
Tokubetsu
Special
Kanzake
Hot sake
Junmai
Made with only rice, water, yeast, and koji; no brewers alcohol added
Namazake
Unpasteurized sake
Daiginjo
Polished to 50% semaibuai. Means “even more” fruity/floral
Ginjo
Polished to 60% semaibuai (60% remaining, 40% polished away). Fruity and floral
Genshu
Undiluted (no additional water is added)
Koshu
Aged
