Sake Flashcards
What’s sake?
Sake is a fermented beverage made from rice. The majority of Sake production comes from Japan.
What role does rice play in sake?
Rice: Special varieties used for sake (not table rice).
Rice: Unique flavors depending on rice variety, high starch content.
What’s Koji-kin?
A special mold native to Asia that converts starches in rice to sugar for fermentation. It is sprinkled over steamed rice.
Koji-kin = Aspergillus oryzae
Explain the role of yeast in Sake production?
Yeast:
Converts sugar into alcohol after the koji converts the starch to sugar.
Ferments the sake and creates alcohol. Sake is typically 15-22% abv.
Diverse yeast strains provide unique aromas and flavors.
What’s parallel fermentation?
What role does water play in Sake production?
Water:
Important component of final flavor. Each sake distillery has its own unique water source.
What’s Brewer’s Alcohol?
Added to some styles and not others.
Styles of Sake?
Nigori: Cloudy Sake
Namazake: Unpasteurized Sake
Kimoto and Yamahai: No lactic acid added resulting in a gamey flavor.
What’s the classification system for premium Sake production?
Based on rice polishing.
Junmai, Honjozo, Ginjo, Daiginjo as being part of that classification
Junmai = no alcohol added
Minimum % of rice grain remaining
Daiginjo: 50%
Ginjo: 60%
Honjozo: 70%
No Alcohol Added
Junmai Daiginjo: 50%
Junmai Ginjo: 60%
Sake Meter Value (SMV): The higher the number, the drier the sake. Range of -15 to +15.
Tokubetsu: Special Sake Category
Service of beverage info?
Ginjo and Daiginjo best served chilled. Lower polishing levels, Yamahai and Kimoto can be served chilled or warm.
Food and sake pairing?
Kimoto and Yamahai have much more umami for pairing with bigger richer meats.
Business of the sommelier regarding sake?
Sake bottle sizes: 300ml / 720ml / 1.8L
