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Mindy/Leo CMS > Sake > Flashcards

Sake Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Is sake fermented or distilled?

A

fermented

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2
Q

Sake is made from what grain?

A

Rice

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3
Q

Define what sake is.

A

A Japanese alcoholic beverage made from fermented rice.

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4
Q

How many sake breweries exist today in Japan?

A

about 1400

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5
Q

How far back does sake’s history go?

A

about 2500 years

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6
Q

What are the 5 main ingredients of sake?

A

Water
Rice
Koji-Kin
Yeast
Brewer’s Alcohol (not always used)

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7
Q

Finish this analogy:

Terroir is to wine as _____ is to sake.

A

Water

Water has specific qualities (salinity, minerality…) in different parts of Japan, and it’s the water a brewery uses that helps define its sake’s sense of place.

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8
Q

How many types of sake rice exist?

How many are used for premium-quality sake?

A

More than 50 types of rice exist in Japan.

8-10 types used for premium sake

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9
Q

Premium-quality rice used for sake in Japan can be specific to a ____ or a _____.

A

Region or village

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10
Q

What is Koji-Kin?

What does it do?

A

A fungus native to Asia

Converts starches found in rice into fermentable sugars

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11
Q

What is the role of yeast in sake production?

A

Metabolizes fermentable sugars into alcohol

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12
Q

Besides converting sugar into alcohol, what else does yeast impart in sake production?

A

Adds unique flavors and aromas

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13
Q

What is the abv range for sake?

A

15%-22% abv

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14
Q

What is Brewer’s Alcohol?

A

A neutral, distilled alcohol that can be added to sake

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15
Q

Why is Brewer’s Alcohol added to cheap sake?

A

Increase yield

Stabilize the sake to give it a longer shelf life.

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16
Q

Why is Brewer’s Alcohol added to premium sake?

A

To draw more flavor out of the product

add richness

Stabilize the sake so it has a longer shelf life

17
Q

What are the first two steps in making sake (what do you have to do to the rice first?)

A

Rice grains milled

Resulting rice kernels are further polished so the starchy heart can be accessed (those starches in the center of the grain will be converted into fermentable sugars by the Koji-Kin)

18
Q

What are the overarching classification of sake?

A

How polished the rice grains used to make the sake are

Whether a tiny amount of Brewer’s Alcohol has been added

19
Q

The degree of polishing determines the ____ of sake.

A

Quality grade

20
Q

When rice is polished to make sake, what is being polished away?

A

Unwanted impurities, fats and proteins

21
Q

Generally speaking:

The higher the rate of milling and polishing, the ____ the resulting sake quality.

The lower the rate of milling and polishing, the ____ the resulting sake quality.

A

higher polishing–more premium

lower polishing–less premium

22
Q

What are the sake quality grades in order from good to premium?

A

Junmai
Honjozo
Ginjo
Daiginjo

23
Q

What does the term Junmai indicate?

A

That no Brewer’s Alcohol has been added to the sake.

24
Q

How much of the rice is polished away for a Junmai sake?

A

30%

25
Q

How much of the rice is polished away for a Honjozo sake?

A

30%

26
Q

Is Brewer’s Alcohol added to Honjozo?

A

Yes

Honjozo and Junmai share the same rate of polishing.The difference is Honjozo has Brewer’s Alcohol and Junmai does not

27
Q

How much of the rice is polished away for a Ginjo sake?

A

40%

28
Q

How much of the rice is polished away for a Daiginjo sake?

A

50%

29
Q

What is the top premium sake made?

A

Junmai
Daiginjo

No Brewer’s Alcohol added and the highest rate of polishing=the most pure, clean and refined

30
Q

Define Namazake.

A

Unpasteurized sake

(always needs to be refrigerated)

31
Q

Define Nigori

A

Unfiltered sake

(looks milky and it’s typically off-dry)

Mindy/Leo CMS (40 decks)

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