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Sake Flashcards

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1
Q

Polishing aim to remove?

A

Protein, lipid, vitamin, mineral

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2
Q

Sake with Jozo alcohol

A

Aruten

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3
Q

Sake without charcoal filtration

A

Muroka

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4
Q

Nama-Chozo

A

生储藏 single Pasteurism before transportation

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5
Q

Kijoshu

A

Traditional sweet sake 贵酿酒

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6
Q

Taru-Zake

A

Barrel aged sake樽酒

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7
Q

Fukuro-Zuri

A

Gravity filtration

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8
Q

Shizuku-dori

A

Gravity filtration

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9
Q

Yabuta-shibori

A

Horizontal pressure filtration

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10
Q

Funa-shibori

A

Vertical pressure filtration

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11
Q

Arabashiri

A

Free run juice荒走

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12
Q

Naka-dori / Naka-gumi

A

Core juice 中取

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13
Q

Seme

A

Tail juice 責

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14
Q

Kasu

A

粕 the waste part of rice after filtration

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15
Q

Jukusei-shu

A

熟成酒 lower temperature aged longer

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16
Q

Doburoku

A

Ancient style cloudy sake 古法家酿浊酒 unfiltered

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17
Q

Jika-gumi

A

Direct bottle after filtration, seasonal drink 直汲

18
Q

At the end of sake fermentation, what must be kept at low level

A

Pyruvic acid

19
Q

To-bin

A

Bottle for Fukuro-Zuri 斗瓶

20
Q

Nuru-Kan

A

Sake service temperature around 40 温

21
Q

Atsu-Kan

A

Sake service temperature around 50 热

22
Q

How should oxidized sake like

A

Less fresh, stale

23
Q

Hine

A

Out of condition sake

24
Q

How should Hine sake be like

A

Less fresh, dull, stale, caramel, toffee, sulfide like pickled vegetables

25
Q

Nama-hine

A

Out of condition Nama-zake

26
Q

How should Nama-Hine sane be like

A

Oxidative, sweet spicy, malt, spicy grilled bacon

27
Q

How should light damage sake like

A

Scorched rubber, burnt hair, musky-animal sulfur-containing mercaptan. Deep colour

28
Q

How should microbial spoilage sake like

A

VA, rotting vegetable, compost, sour milk, rancid cheese, sticking plasters.

29
Q

Temperature for sake storage

A

Usually lower than 12 degree, Nama should 5-8 degree

30
Q

gō

A

180ml 合

31
Q

shō

A

1.8L 升

32
Q

to

A

18L 斗

33
Q

koku

A

180L 石

34
Q

O-choko

A

御猪口 traditional small sake cup, 60ml

35
Q

Guinomi

A

Bigger thicker sake cup

36
Q

Sakazuki

A

Small sake plate

37
Q

Kiki-choko

A

Choko with blue bottom

38
Q

Masu

A

Little wood box 180ml, in history used to measure rice but some times used for drinking sake

39
Q

Tokkuri

A

德利 sake carafe, 150-300 ml

40
Q

Sake rice grading

A

Above special, Special (only for sake making

First, second, third grade (table rice and sake making

41
Q

How to grade sake rice

A

Broken,
Cracked,
Dead,
Under-ripe

Less than 15% moisture

42
Q

How to assess rice ripeness

A

Colour of ears,
Number of leaves per plant,
Number of stems per ear,
Plant has strong deep root.

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