Sake Flashcards
What is Multiple Parallel Fermentation
Starch is converted to sugar as the sugar is converted to alcohol simultaneously.
List the 4 ingredients of Sake
- Rice
- Koji-Kin
- Moto
- Water
Process for Rice in Sake
the rice is milled/polished to differing levels of refinement
Japanese term for rice polishing
Seimaibuai
Process for koji-Kin in Sake
the mold that coverts the starch in the rice into sugar
Process for Moto in Sake
the yeast that simultaneously converts the sugar into alcohol (MPF)
‘Futsu’ grade of Sake
Normal Sake –> 80% of production that is outside of the Tokutei Meishoshu classification.
What is Tokutei Meishoshu?
a special designation for Sake
What does Non Junmai sake indicate?
What does Non Junmai sake indicate?
Grades within the ‘Non Junmai Sake’
4
- Futsushu
- Honjozo
- Gingo
- Daiginjo
Honjozo
added abv.
30% milled rice
Gingo
added abv.
more traditional method
40% milled rice
Daigingo
highest quality
50% milled rice
What does Junmai Sake indicate?
sake made with pure rice with no added abv.
Grades withing Junmai Sake?
- Junmai
- Junmai Gingo
- Junmai Daigingo
Junmai
no added abv
no milling requirements
lighter finesse style
Junmai Ginjo
no added abv
40% milled
Junmai Daiginjo
highest quality
50% milled
List the 7 styles of Sake
- Nama-zake
- Nigori
- Yamahai
- Kimoto
- Shizuku-shibori
- Genshu
- Taruzake
Nama-zake
Unpasteurized sake
Much fresher, livelier, and more zingy
Nigori
Cloudy, unfiltered sake
can use gradations of Tokutei Meishoshu
Yamahai
Fermentation occurs naturally within 30 days.
The growth of wild yeast and bacteria leads to a much gamier style of sake
Kimoto
Kimoto describes a style of sake that uses the original yeast starter method. The natural yeast starter for Kimoto sake is rhythmically mixed using long paddles to combine yeast, water rice and koji into a starter mash that naturally promotes lactic acid development. Known for a robust and sometimes funky flavors.
Shizuku-shibori
Utilizes a drip method of pressing the sake from the lees, essentially letting gravity push the liquid through a fine mesh.
Produces a very fine, elegant style.
Genshu
Undiluted sake
Taruzake
Sake aged in wooden barrels
List some Sake producers
Tedorigawa
Yamahai Daiginjo
“Chrysanthemum Meadow”
Kokuryu
Junmai Ginjo
“Black Dragon”
Asahi Shuzo, Dassai 23
Junmai Daiginjo
Muroka sake?
sake that has not been charcoal filtered.
koji-kin in Latin
Aspergillus oryzae
Best rice for sake
Yamada Nishiki
pure starchy heart of the rice grain
shinpaku
Honjozo
A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
Junmai
No alcohol added
Ginjo % of rice remaining
60
Daiginjo % of rice remaining
50
Unpasteurized Sake
Namazake
Nigori
Sake Unfiltered Sake
Taruzake
Sake aged in wooden barrels
Genshu Sake
Undiluted sake
sake is in fact called… , Japanese alcohol made from rice
nihonshu
4 main rice varieties
yamada-nishiki
gyoha-kuman-goku
miyama-nishiki
Omachi
total rice-cropping area in Japan
15,000 hectares
the master brewer
toji
Dassai 23 Junmai Daiginjo producer
Asahi Shuzo
Japan’s only English toji
Philip Harper,
Gassan Shuzo
Where
Yamagata Prefecture in north Japan
sake bar
izakaya
Sake in japanese
nihonshu
純米
junmai in Japanese
Futsushu (普通種)
table sake
Polished to 70-93%
shiboritate (しぼりたて) sake
goes directly from the presses into the bottles and out to market.
Unaged
Jizake (地酒)
means “local sake”
spores of koji-fungi
tane-koji
Koji-fungi are most active at a temperature of around …
36°C
Koji-fungi cease all
activity at a temperature above …
45°C
seed mash is called..
shubo or moto
The word “shubo” means…
“mother of sake”
the word “moto” means…
“base” or “source”
main mash
moromi
The fermentation temperature is usually in the range of …
8°–18°C
What is MPF?
Multiple Parallel Fermentation
What is Tokutei Meishoshu?
Special Designation Sake
Types of sake Tokutei Meishoshu?
4
Junmai
Honjozo
Ginjo
Daiginjo
For how long does the moto develop?
For 2 weeks
What is moto?
Starter
What is moromi?
Fermenting mash
Fermenting mash in japanese
Moromi
How long does the fermentation last?
45 days
What is Nihonshudo?
Sake Value Meter
Residual sugar
Sake specific gravity/density
Sake Value Meter
In japanese
Nihonshudo
Sake Value Meter negative values
Sweetness
Sake Value Meter positive values
Dryness
What is tokkuri
Traditional ceramik flask for sake
Traditional ceramik flask for sake
Tokkuri
What is ochoko
Ceramik cup for sake
Smallest ceramik cup for sake
Ochoko
Ceremonial sake cup
Sakazuki
Sakazuki
Ceremonial sake cup
Sake brewery
Kura
Kura
Sake brewery
18-liters bottle
Tobin
Tobin
18 liters bottle
Larger ceramik cup for sake
Gui-nomi
Gui-nomi
Larger cup for sake
Wooden cup for sake
Masu
Masu
Wooden cup for sake
Ichigo cup for sake - ml?
180 ml
720 ml bottle
Yongobin
Yongobin
720 ml bottle
Ishobin
1,8 l bottle
1,8 l bottle
Ishobin
Seimai
Process of polishing rice
Special room for kogikin
Muro
Миямидзу
Знаменитая вода региона Нада
Знаменитая вода региона Нада
Миямидзу
Kurabito
Workers on the kura
Workers on the kura
Kurabito
Muroka
Unfiltered sake
Koshu
Sake aged for 3 years at least
John Gantner
First non-japanese sake-sommelier
First non-japanese sake-sommelier
John Gantner
Хидэтоси Наката
Sake-Ambassador
Former football player
Sake-Ambassador
Former football player
Хидэтоси Наката
Kind of rice for sake production
Shuzo kotekimai
Leftover after pressing sake
Sake kasu
Pasteurization in japanese
Hi-ire
Hi-ire
Pasteurization
Neutral alcohol of agricultural origon allowed to add to sake
Jozo-alcohol
What document defines the ingredients and the production process of sake?
Japan’s Liquor Tax Act
The minimum amount of koji-mai used to produce koji rice
0.15
The maximum of jozo-alcohol added to ginjo
0.1
Fruity fragrance
Ginjo-ka
The amount of alcohol added to futsu-shu
Around 20%
Nama-chozo
Sake pasteurized only once at the bottling stage
Namazake
Unpasteurized sake
Kagami-biraki
Traditional ceremony of breaking sake barrel
Traditional ceremony of breaking sake barrel
Kagami-biraki
O-choshi =
Tokkuri
Shiori
Process of using sake instead of water in the brewing process
Ki-ippon
Junmai brewed at only one brewery
San-do
Acidity
Amakara value
Sweetness or dryness of sake
Dry sake amakara value
Less than 0.3
Medium dry amakara value
0.3-1.0
Medium sweet amakara value
1.1 - 1.8
Sweet amakara value
Mote than 1.8
Zatsumi
Ubrefined taste
Sohaze
Koji-fungi covers entire grain
Tsukihaze
Koji-fungi grows on grain in spotted pattern
Kyokai-kobo
Brewing Society yeast
Most widely used Kyokai-kobo yeasts
6
#7
#9
#10
Fukurodori=
Shizuku sake
Driped down without pressing
Prefecture that produces the largest volume of sake
Hyogo
yamahai
kimoto and yamahai moto are created with rice, water and kôji, whereas all the rest (easily 99% of what is made) is made with rice, water, kôji and a dose of lactic acid.
How many sake breweries are there in Japan?
500-1500
What does the nihonshu-do indicate?
The density of sake as compared to water, or its sweetness (Your Answer)
jizake
Local sake made by small brewers, similar to a “micro-brewery.
What is shizuku?
“Free-run” sake made by hanging bags of the main mash and only bottling what drips out
Also known as joso, what is the term for wringing the moromi from its lees?
shibori
How many times is nama-chozo sake pasteurized?
1
NRIB
National Research Institute of Brewing
In which year did Dr. Kikuji Yabe first isolate the yeasts from a moromi?
1895
What does the suffix “01” indicate when added to the end of a yeast’s name?
Non-foaming
The term “kyōkai-kōbo” refers to which of the following?
Sake yeast strains distributed by the “Brewing Society of Japan”
Which of the following esters gives rise to the notes known as “Ginjo ka”: melon, green apple, and pineapple notes?
Ethyl Caproate
Inspired by wine and spirit making, which technique did Francois Chartier use to develop Tanaka 1789 X Chartier?
Blending
Which strain of yeast is used in sake production?
Saccharomyces cerevisiae
Which two notable yeasts were developed in Nagano?
Kyōkai No. 7 and Alps Yeast
National Sake Day?
1st of October
The term “Taruzake” refers to which of the following?
A sake stored for a time in Japanese cedar casks
mother of sake” in Japanese?
Shubo
hana kōbo
Flower yeast
The term “aruten” refers to which of the following?
Sake made with the addition of distilled alcohol
Which of the following is the name for a sake that has not been fined with active charcoal to remove colour?
Muroka
Which of the following types of sake was created to be comparable with premium noble-rot wines such as Tokaji and Sauternes?
Kijōshu
In which year did Nihon-shu become a Geographical Indication (GI) for sake brewed in Japan with rice harvested in Japan?
2015
the northernmost prefecture in Japan?
Hokkaido
the name of the association that brings together the producers of sparkling Sake of excellence
AWA Sake
How many GI dedicated to Sake are there in Japan?
8
In which prefecture was the famous rice Yamada-Nishiki born?
Hyogo
How many Sake producers are there in Japan?
Around 1,500
Literally translated, “Junmai” means…
Pure rice
In sake, the term “Kura” refers to… ?
A brewery
The lowest quality rating for sake is… ?
Futsushu
Futsushu sake means that a brewer uses their most affordable brewing or even food consumption rice usually blended with “brewer’s alcohol” to keep costs down.
Namazake
Unpasteurized sake
The most common rice used in sake production
Yamada-Nishiki
Genshu
Undiluted sake
The Sake Meter Value (SMV) or “Nihonshudo” is used to identify…
the dry/sweet level of the sake
Kasu
The solids that remain after the production of sake
Aruten
Sake that has been fortified with Brewer’s Alcohol. Aruten is sake that is not Junmaishu.
Over 75% of the total production
The first Aruten sake was made during which period?
The Edo Period (1603-1868)
Koshu
sake that has been aged for an extended period of time
sake that has been aged for an extended period of time
Koshu
The main mash in sake production
Moromi
the most delicate method of pressing
Shizuku. Similar to “free run”, there is often no pressing at all.
lactic acid bacteria in seishu is called…
hi-ochi
the name of the traditional porcelain sake cup
Sakazuki
The bottle to serve sake
Tokkuri
Jizake
local, small brewery
local, small brewery
Jizake
Tobikiri Kan
Exceptionally Hot Sake
Exceptionally Hot Sake
Tobikiri Kan
latin name for Koji-kin
Aspergillus oryzae
Which percentage of the total of rice production in Japan represents Sake rice production ?
0.01
In which year was the Hakusan GI recognized, the first for Japanese Sake?
2005
Seimaibuai
the amount of rice remaining after the polishing process in relation to its original weight
Sake that is NOT diluted with water at the end of fermentation
Genshu
How many years of ageing are necessary for a Sake to bear the label of “Koshu” ?
3 years
the most-planted Sake rice in Japan
Yamada-Nishiki
Kyokai
Sake yeast
the capacity (in litres) of a Japanese Sake Issho-bin (Magnum size)
1.8 l
Which designation can a brewery use if it produces its own rice?
Domaine
Kara-kuchi
dry.
Ama-kuchi means
sweet.
Sparkling sake
Awazake
Maximum authorised alcohol content
22
Правильная вода для производства саке не должна содержать
Железо и марганец
