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CMS - MS Theory > Sake > Flashcards

Sake Flashcards

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1
Q

What do the letters BY mean on a sake label?

A

Brewers Year
- July 1st to June 30th (encompasses brewing season)
- currently in Reiwa 6 (as of 2024)
- last era was Heisei (ended 2019)

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2
Q

What sake processes allow lactic acid bacteria to build naturally (as opposed to being added)?

A
  • yamahai
  • kimoto
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3
Q

What is the term for the starchy center of a rice grain?

A

shinpaku

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4
Q

What is the sake starter batch called?

A

moto (shubo)

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5
Q

What is the term for undiluted sake?

A

genshu

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6
Q

What is the semibuai of junmai/honjozo sake?

A

70%

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7
Q

What is the term for the percentage of the rice grain remaining after milling?

A

semaibuai

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8
Q

What is the term for table sake?

A

futsuu-shu

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9
Q

What scale measures sake sweetness?

A

nihonshu-do (higher is drier)

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10
Q

What does the sake term ‘junmai’ mean?

A

pure rice (no added brewers alcohol)

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11
Q

What sake term refers to the drip-press method?

A

shizuko

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12
Q

What is the difference between namazume and namachozo?

A
  • zume is pasteurized in tank but not bottle
  • chozo is pasteurized right before bottling
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13
Q

What is the term for aged sake?

A

koshu (shinshu is current release sake)

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14
Q

What are the 3 methods of sake pressing?

A

Yabuta - machine pressed through mesh
Fune - mesh bags pressed in wooden box by hand
Shizuku - drip press

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15
Q

What is the term for the 3 stages of sake brewing?

A

San dan shikomi

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16
Q

What is the legal term for sake?

A

Seishu
- sake can refer to any alcohol
- Nihonshu is Japanese sake

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17
Q

What percentage of the sake market is made up by Futsushu?

A

approx 75%

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18
Q

What is the term for a premium sake in which brewers alcohol has been added?

A

Honjozo

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19
Q

What is the minimum semibuai for ginjo and daiginjo sake?

A

Ginjo - 60% (40% milled away)
Daiginjo - 50% (50% milled away)

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20
Q

What does the label term ‘Tokubetsu’ mean?

A

“Special”
- no legal requirements
- can only be used on junmai/honjozo labels
- 60% semaibuai

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21
Q

What is the term for a master sake brewer?

A

Toji

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22
Q

Describe multiple parallel fermentation in sake production

A

koji mold breaks down the starch in rice so that fermentable sugars are available to the yeast, which then starts alcoholic fermentation

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23
Q

When is brewers alcohol added (if being used)?

A

after fermentation but before pressing

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24
Q

What type of mold is koji?

A

aspergillus oriyzae

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25
Q

Why is sake rice different than table rice?

A

Sake rice is bred to have a higher starch content that is concentrated in the center of the grain with less fat and protein

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26
Q

Yamadanishiki, Gohyakumangoku, Wataribune, and Omachi are all types of what?

A

sake rice

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27
Q

Describe the Kimoto method

A
  • mash is mixed/ rammed with poles which reduce the oxygen levels in the moto and physically breaks down rice so it can dissolve more easily
  • lack of oxygen assisted the growth of lactobacillus (which is anaerobic)
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28
Q

Describe the Yamahai method

A
  • humidity and environment are controlled to propagate certain enzymes
  • gets the same results as the Kimoto method, but an enzyme is used to break down rice and remove oxygen (instead of pole ramming)
  • allows lactobacillus to build naturally
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29
Q

What is the term for the active fermenting sake rice mash?

A

moromi

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30
Q

What is the normal Nihonshu-do range?

A

-2 to +12
+4 is average
0 is same density as water

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31
Q

What is a Funashibori?

A

the name for the Fune/ box press

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32
Q

What is Nigori sake?

A
  • course filtered sake that allows rice particles to end up in finished product
  • producers can legally filter and add back in lees/kasu
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33
Q

What is Taru sake?

A

cedar aged sake

34
Q

What is the name for the traditional wooden box in which sake is sometimes served and why is is culturally relevant?

A

Masu
- 180ml “goh”
- was considered exactly one portion size for one person for one meal
- Samurai were paid in 1000 portions
- traditionally a sake glass was put inside and sake was poured until it overflowed into the box as a sign of generosity

35
Q

What are the major centers of sake production?

A

Hyogo
- grows lots of rice
- lots of farmers to work in breweries
- hard water leads to masculine and sturdy style
- lots of rivers to power rice mills

Fushimi (Kyoto Prefecture)
- railroad brought in materials and workers
- refined cuisine culture
- soft water for a delicate style

Niigata
- lots of mountains that filter water
- well respected
- light, dry, and pristine style

Akita
- grown very high quality rice
- balanced style

Hiroshima
- famous for quality and tech advances
- soft water
- round, soft, slightly sweet style

Fukushima
- excellent rice quality
- soft and subtle style

36
Q

What is a Jizake?

A

microbrewery

37
Q

Which 2 areas have a GI?

A
  • Yamagata GI (entire prefecture)
  • Hakusan Kikusake GI (Ishikawa prefecture)
38
Q

What are the requirements to use the Yamagata GI?

A
  • rice and koji grown in Japan
  • must use Yamagata water
  • must store sake in Yamagata
39
Q

What was the 1943 grading system used in Japan for sake?

A
  • Tokkyu (special class)
  • Ikkyu (First Class)
  • Nikyu (Second Class)
40
Q

Which brewery made the first junmai?

A

Chiyonosono (1968)
- Kumamoto prefecture

41
Q

What is the overarching term for a sake in which brewers alcohol has been added

A

aru-ten

42
Q

What is the term for sake rice?

A

sakamai

43
Q

What is the max abv for sake?

A

22%

44
Q

What is kasubuai?

A

The ration of kasu (pomace left over after production) to the original volume of rice

45
Q

What is the overarching term for premium sake?

A

Tokutei meisho-shu

46
Q

What is a kurabito?

A

brewery worker

47
Q

What is the name for the machine that mills sake rice?

A

seimaiki

48
Q

What is the name for the room in which koji rice develops?

A

koji muro

49
Q

What is amazake?

A

sake made with low alcohol producing yeast strain
- sweet and fruity

50
Q

What is kakemai?

A

non koji rice

51
Q

The addition of lactic acid bacteria to fermenting sake is called what?

A

Sokujo method

52
Q

How long does the entire fermentation take for Sokujo and Kimoto/Yamahai?

A

Sokujo - 2 weeks
Kimoto/Yamahai - 1 month

53
Q

What producer has re-popularized the kimoto/yamahai methods?

A

Sohomare (Tochigi prefecture)

54
Q

What is the Bodaimoto method?

A
  • ancient method of introducing lactic bacteria
  • steamed rice and raw rice were mixed together with yeast to form a starter mash
  • made by monks in Bodai temple
55
Q

What are the 3 stages of additions to the moromi (each doubling the volume)?

A

Hatsu-zoe
(Odori - day off to allow yeast to interact with sugar)
Naka-zoe
Tome-zoe

56
Q

What is shiboritate?

A

just pressed sake going directly into bottle (more common to move to tank for chilled settling for 60 days)

57
Q

What are the 3 press runs of sake?

A

Arabashiri (first run)
- barely cloudy
- courser texture

Nakagumi/Nakadori (taken from the middle)
- most balance and structure

Seme (final run)
- rougher, less delicate
- can be included but never bottled on its own

58
Q

What is the term for sake that has not been charcoal filtered?

A

Muroka

59
Q

True or false: Japanese law dictates that sake bottles must state date of bottling but not production date?

A

True

60
Q

What decorative item is hung outside breweries to signify the start and end of the sake season?

A

Sugidama

61
Q

What famous sake competition is held in Japan every year?

A

Zenkoku Shinshu Kanpyoukai

62
Q

Daruma Masamune (Gifu) and Tsukino Katsura (Kyoto) are producers that are well known for what style?

A

Koshu/aged

63
Q

What sake is bottled in a distinct cylindrical aluminum can?

A

Narutotai ‘Drunken Snapper’ Nama Genshu

64
Q

What is the most famous water for sake making in Japan?

A

Miyamizu (Shrine Water)
- runs down Mount Rokko in Nada, Hyogo
- used for 25% of all sake in Japan

65
Q

What are the effects of hard water vs soft water?

A

Hard water
- faster fermentation
- more aromatic

Soft water
- slower, cooler fermentations
- rounder and more subtle flavors

66
Q

What is akazake?

A
  • use of red or purple rice
  • rare red koji in Niigata
67
Q

What is kijoshu?

A

low alcohol, mellow sake
- was originally brewed for women under the assumption that they couldn’t handle the higher alcohol of sake
- made by adding already brewed sake to moromi instead of water, stops fermentation early, leaves some sweetness

68
Q

What is zenkoji?

A

sake made using 100% koji rice as opposed to 25%
- umami and sweet

69
Q

What measurement denotes acidity in a sake?

A

san-do

70
Q

What is the meaning of these terms indicating style:

karakuchi
amakuchi
kaori
aji

A

dry
sweet
aromatic
textural

71
Q

What are the traditional drinking vessels for sake?

A

sakazuki - earthenware
ochoko - white porcelain
kiki-choko - white ceramic with 2 blue circles

72
Q

What is the term for the double boiler that warms sake?

A

okanban

73
Q

What are the serving temperatures for sake?

A

Tobikiri kan (fly away for good) - 131 degrees
Atsu kan (hot hot) - 122
Jo kan (upper hot) 113
Nuru kan (warm hot) 104
Hitohada kan ( skin temperature) 95
Hinata kan (out in the sun) 86
Jo on (room temp) 68
Suzu bie (cool chilled) 59
Hana bie (flower chilled) 50
Yuki bie (snow chilled)

74
Q

Which sake rice is only grown in Yamagata?

A

Dewasansan

75
Q

Toso is a special sake drunk around what holiday?

A

New Years

76
Q

What popular yeast strain is earthy and subtle?

A

7 (higher numbers are more aromatic)

77
Q

What is the max temperature acceptable for koji production?

A

111.2 degrees F (44 C)

78
Q

In what season is hiyaoroshi released?

A

fall

79
Q

Where are the following Toji guilds located:

Echigo
Tamba
Nanbu

A

Echigo - Niigata
Tamba - Hyogo
Nanbu - Iwate

80
Q

What is the northernmost sake prefecture in Japan and what is the local rice?

A

Hokkaido
- ginpu rice (slightly sweet)

CMS - MS Theory (63 decks)

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