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* MS Saul > Sake > Flashcards

Sake Flashcards

1
Q

Jizake

A

Micro breweries

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2
Q

Sakagura

A

Brewery

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3
Q

Kura

A

Brewery

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4
Q

What 2 prefectures are official GI’s?

A

Yamagata

Hakusan Kikudake

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5
Q

What are the 3 quality categories sake is divided into?

A

Tokkyu - Special Class

Ikkyu - First Class

Nikyu - Second Class

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6
Q

Sakamai

A

Sake Rice

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7
Q

Shinpaku

A

Starchy center of rice

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8
Q

Shinpaku

A

Starchy center of a grain of Rice

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9
Q

What is the difference in typical style between style northern sake and sake from the south?

A

North - Leaner

Southern - rich and mellow

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10
Q

What are the 5 size grades for rice?

A

Grade 3 - Santoh

Grade 2 - Nottoh

Grade 1 - Ittoh

Special Grade - Tokuto

Jigher special Grade - Tokujo

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11
Q

Tokutei Meisho shu

A

Special designation ofr premoum sake

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12
Q

Machine used to mill sake rice?

A

Seimaki

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13
Q

NAme for the process of milling the rice?

A

Seimai

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14
Q

Hakumai

A

White rice before milling

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15
Q

Seimaibuai

A

Rice left after polishing

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16
Q

Who makes Super 7 Junmai Daiginjo?

A

Niizawa Brewery

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17
Q

Futsushu

A

Category of sake that has no seimaibai

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18
Q

Tokubetsu

A

Junmai sake with at least 60% seimaibai or differs from brewers typical style which must be noted

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19
Q

Junmai Ginjo

A

60% seimaibai

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20
Q

Toji

A

Brew master

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21
Q
A
22
Q

In sake production what is prefered long or short fermentations?

A

Long

23
Q

Name for the cool period of freshly steamed rice?`

A

Karashi Kikan

24
Q

Kakimai

A

Non- Koji rice on the bottom of the steaming pot

25
Q

Kojimai

A

Koji rice

26
Q

What type of Koji is used to produced sake?

A

Yellow Koji

Aspergillus Oryzae

27
Q

Amazake

A

sweet low to non alcohol sake made using low alcohol producing yeast

28
Q

What is the Kimoto method?

A

Pounding of Sake mash with bat to encourage production of lactic acid

29
Q

What is the Yamahai method?

A

Allowing lactic acid to form in the sake mash without Batonnage

30
Q

What is the Sokujo method?

A

process of introducing lactic acid to the mash

31
Q

Where is the Sohomare Brewery located?

A

Tochigi Prefecture

32
Q

What style is made by adding raw rice to steamed rice and water?

A

Bodaimoto

33
Q

What is the name for the continuous addition of Koji kakemai and water?

A

Sandan Shikomi

34
Q

What are stages of sandan shikomi?

A

Hatsu Zoe

Naka Zoe

Tome Zoe

35
Q

What is Shikomi?

A

Main fermentation mash

36
Q

What is Moromi?

A

Main fermentation tank

37
Q

Name for solids in sake?

A

Kasu

38
Q

What is Shizuku?

A

Gravity press using a bag hung inside a tank

39
Q

Wooden press box used for sake

A

Fune

40
Q

Fresh squeezed sake

A

Shiboritate

41
Q

3 pressing categories of Sake

A

Arabashiri - First run

Nakagumi - Considered the best stage

Seme - Final run

42
Q

Muroka

A

Non charcoal filtered sake

43
Q

What is Hiire Sake

A

twice pasteurized

44
Q

Name for sake that is pasteurized in tank but not before bottleing?

A

Namazume

45
Q

Namachozo

A

Sake that is stored in tank and only bottle right before shipment and pasteurized at that time

46
Q

Unpasteurized Sake

A

Nama

Hon-Nama

Namazake

47
Q

What is a Masu?

A

180 ml wooden box traditionally used for drinking

48
Q

Japonese name for barrel

A

Taru

49
Q

Sake released from the current brewing year?

A

Shinshu

50
Q

What are the GI of Sake production?

A

Iki

Kuma

Ryukyu

satsuma

Hakusan

Yamanashi

Nihonshu

Yamagata

Hokaido

Nada Gogo

51
Q

What is Shinshu?

A

New Sake

* MS Saul (55 decks)

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