Sake Flashcards
Describe briefly Sake production?
Rice starch is converted to fermentable sugars, yet the conversion of starch to sugar, and sugar to alcohol, occurs simultaneously in the same vessel.
Name the superior type of rice for sake production?
Yamada Nishiki
Sake is labelled according to the degree to which it has been milled ___________?
Seimaibuai
Regardless of sweetness, quality sake is best served ______________?
Lightly chilled or at room temperature.
What style of sake is “Junmai”?
Used only water, rice & koji, the milling percentage may now be higher than 70%.
What style of sake is “Honjozo”?
A slight amount of brewers alcohol is added to the sake before pressing.
*Milled to70%
What style of sake is “Ginjo”?
If labelled Ginjo, the sake will be Honjozo in style, with brewers alcohol added.
If no distilled alcohol is added, it will be labelled “Junmai Ginjo”
*60%
What style of Sake is “Daiginjo”?
If labelled Daiginjo, the sake will be Honjozo in style.
If no brewers alcohol is added, it will be labelled “Junmai Daiginjo”.
50%
What is “Namazake style sake”?
unpasteurized sake.
What is “Nigurizake style sake”?
cloudy, coarsely filtered sake
What is “Taruzake style sake”?
sake aged in wooden barrels
What is “Jizake style sake”?
Sake from a smaller kura (Brewery)
What is “Genshu style sake”?
Undiluted sake
Recommend a premium Sake?
*Dassai 45, (Junmai Daiginjo) in style.
*From Yamaguchi region, and Asahi Brewery.
*Suitable for vegetarian & vegan dishes.
What style of Sake is “Junmai Daiginjo”?
*Premium Sake with no spirit added.
*Rice milling requirement at least 50%.
