Sake Flashcards
1
Q
What is Multiple Parallel Fermentation
A
Starch is converted to sugar as the sugar is converted to alcohol simultaneously.
2
Q
List the 4 ingredients of Sake
A
- Rice
- Koji-Kin
- Moto
- Water
3
Q
Process for Rice in Sake
A
the rice is milled/polished to differing levels of refinement
4
Q
Japanese term for rice polishing
A
Seimaibuai
5
Q
Process for koji-Kin in Sake
A
the mold that coverts the starch in the rice into sugar
6
Q
Process for Moto in Sake
A
the yeast that simultaneously converts the sugar into alcohol (MPF)
7
Q
‘Futsu’ grade of Sake
A
Normal Sake –> 80% of production that is outside of the Tokutei Meishoshu classification.
8
Q
What is Tokutei Meishoshu?
A
a special designation for Sake
9
Q
What does Non Junmai sake indicate?
A
What does Non Junmai sake indicate?
10
Q
Grades within the ‘Non Junmai Sake’
4
A
- Futsushu
- Honjozo
- Gingo
- Daiginjo
11
Q
Honjozo
A
added abv.
30% milled rice
12
Q
Gingo
A
added abv.
more traditional method
40% milled rice
13
Q
Daigingo
A
highest quality
50% milled rice
14
Q
What does Junmai Sake indicate?
A
sake made with pure rice with no added abv.
15
Q
Grades withing Junmai Sake?
A
- Junmai
- Junmai Gingo
- Junmai Daigingo
16
Q
Junmai
A
no added abv
no milling requirements
lighter finesse style
17
Q
Junmai Ginjo
A
no added abv
40% milled
18
Q
Junmai Daiginjo
A
highest quality
50% milled
19
Q
List the 7 styles of Sake
A
- Nama-zake
- Nigori
- Yamahai
- Kimoto
- Shizuku-shibori
- Genshu
- Taruzake
20
Q
Nama-zake
A
Unpasteurized sake
Much fresher, livelier, and more zingy
21
Q
Nigori
A
Cloudy, unfiltered sake
can use gradations of Tokutei Meishoshu
22
Q
Yamahai
A
Fermentation occurs naturally within 30 days.
The growth of wild yeast and bacteria leads to a much gamier style of sake
23
Q
Kimoto
A
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.
24
Q
Shizuku-shibori
A
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.
25
Genshu
Undiluted sake
26
Taruzake
Sake aged in wooden barrels
27
List some Sake producers
Tedorigawa
Yamahai Daiginjo
"Chrysanthemum Meadow"
Kokuryu
Junmai Ginjo
"Black Dragon"
Asahi Shuzo, Dassai 23
Junmai Daiginjo
28
Muroka sake?
sake that has not been charcoal filtered.
29
koji-kin in Latin
Aspergillus oryzae
30
Best rice for sake
Yamada Nishiki
31
pure starchy heart of the rice grain
shinpaku
32
Honjozo
A slight amount of brewer's alcohol (pure distillate) is added to the sake before pressing
33
Junmai
No alcohol added
34
Ginjo % of rice remaining
60
35
Daiginjo % of rice remaining
50
36
Unpasteurized Sake
Namazake
37
Nigori
Sake Unfiltered Sake
38
Taruzake
Sake aged in wooden barrels
39
Genshu Sake
Undiluted sake
40
sake is in fact called... , Japanese alcohol made from rice
nihonshu
41
4 main rice varieties
yamada-nishiki
gyoha-kuman-goku
miyama-nishiki
Omachi
42
total rice-cropping area in Japan
15,000 hectares
43
the master brewer
toji
44
Dassai 23 Junmai Daiginjo producer
Asahi Shuzo
45
Japan’s only English toji
Philip Harper,
46
Gassan Shuzo
Where
Yamagata Prefecture in north Japan
47
sake bar
izakaya
48
Sake in japanese
nihonshu
49
純米
junmai in Japanese
50
Futsushu (普通種)
table sake
Polished to 70-93%
51
shiboritate (しぼりたて) sake
goes directly from the presses into the bottles and out to market.
Unaged
52
Jizake (地酒)
means “local sake”
53
spores of koji-fungi
tane-koji
54
Koji-fungi are most active at a temperature of around ...
36°C
55
Koji-fungi cease all
activity at a temperature above ...
45°C
56
seed mash is called..
shubo or moto
57
The word “shubo” means...
“mother of sake"
58
the word “moto” means...
“base” or “source"
59
main mash
moromi
60
The fermentation temperature is usually in the range of ...
8°–18°C
61
What is MPF?
Multiple Parallel Fermentation
62
What is Tokutei Meishoshu?
Special Designation Sake
63
Types of sake Tokutei Meishoshu?
4
Junmai
Honjozo
Ginjo
Daiginjo
64
For how long does the moto develop?
For 2 weeks
65
What is moto?
Starter
66
What is moromi?
Fermenting mash
67
Fermenting mash in japanese
Moromi
68
How long does the fermentation last?
45 days
69
What is Nihonshudo?
Sake Value Meter
Residual sugar
Sake specific gravity/density
70
Sake Value Meter
In japanese
Nihonshudo
71
Sake Value Meter negative values
Sweetness
72
Sake Value Meter positive values
Dryness
73
What is tokkuri
Traditional ceramik flask for sake
74
Traditional ceramik flask for sake
Tokkuri
75
What is ochoko
Ceramik cup for sake
76
Smallest ceramik cup for sake
Ochoko
77
Ceremonial sake cup
Sakazuki
78
Sakazuki
Ceremonial sake cup
79
Sake brewery
Kura
80
Kura
Sake brewery
81
18-liters bottle
Tobin
82
Tobin
18 liters bottle
83
Larger ceramik cup for sake
Gui-nomi
84
Gui-nomi
Larger cup for sake
85
Wooden cup for sake
Masu
86
Masu
Wooden cup for sake
87
Ichigo cup for sake - ml?
180 ml
88
720 ml bottle
Yongobin
89
Yongobin
720 ml bottle
90
Ishobin
1,8 l bottle
91
1,8 l bottle
Ishobin
92
Seimai
Process of polishing rice
93
Special room for kogikin
Muro
94
Миямидзу
Знаменитая вода региона Нада
95
Знаменитая вода региона Нада
Миямидзу
96
Kurabito
Workers on the kura
97
Workers on the kura
Kurabito
98
Muroka
Unfiltered sake
99
Koshu
Sake aged for 3 years at least
100
John Gantner
First non-japanese sake-sommelier
101
First non-japanese sake-sommelier
John Gantner
102
Хидэтоси Наката
Sake-Ambassador
Former football player
103
Sake-Ambassador
Former football player
Хидэтоси Наката
104
Kind of rice for sake production
Shuzo kotekimai
105
Leftover after pressing sake
Sake kasu
106
Pasteurization in japanese
Hi-ire
107
Hi-ire
Pasteurization
108
Neutral alcohol of agricultural origon allowed to add to sake
Jozo-alcohol
109
What document defines the ingredients and the production process of sake?
Japan's Liquor Tax Act
110
The minimum amount of koji-mai used to produce koji rice
0.15
111
The maximum of jozo-alcohol added to ginjo
0.1
112
Fruity fragrance
Ginjo-ka
113
The amount of alcohol added to futsu-shu
Around 20%
114
Nama-chozo
Sake pasteurized only once at the bottling stage
115
Namazake
Unpasteurized sake
116
Kagami-biraki
Traditional ceremony of breaking sake barrel
117
Traditional ceremony of breaking sake barrel
Kagami-biraki
118
O-choshi =
Tokkuri
119
Shiori
Process of using sake instead of water in the brewing process
120
Ki-ippon
Junmai brewed at only one brewery
121
San-do
Acidity
122
Amakara value
Sweetness or dryness of sake
123
Dry sake amakara value
Less than 0.3
124
Medium dry amakara value
0.3-1.0
125
Medium sweet amakara value
1.1 - 1.8
126
Sweet amakara value
Mote than 1.8
127
Zatsumi
Ubrefined taste
128
Sohaze
Koji-fungi covers entire grain
129
Tsukihaze
Koji-fungi grows on grain in spotted pattern
130
Kyokai-kobo
Brewing Society yeast
131
Most widely used Kyokai-kobo yeasts
#6
#7
#9
#10
132
Fukurodori=
Shizuku sake
Driped down without pressing
133
Prefecture that produces the largest volume of sake
Hyogo
134
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.
135
How many sake breweries are there in Japan?
500-1500
136
What does the nihonshu-do indicate?
The density of sake as compared to water, or its sweetness (Your Answer)
137
jizake
Local sake made by small brewers, similar to a "micro-brewery.
138
What is shizuku?
"Free-run" sake made by hanging bags of the main mash and only bottling what drips out
139
Also known as joso, what is the term for wringing the moromi from its lees?
shibori
140
How many times is nama-chozo sake pasteurized?
1
141
NRIB
National Research Institute of Brewing
142
In which year did Dr. Kikuji Yabe first isolate the yeasts from a moromi?
1895
143
What does the suffix “01” indicate when added to the end of a yeast’s name?
Non-foaming
144
The term “kyōkai-kōbo” refers to which of the following?
Sake yeast strains distributed by the "Brewing Society of Japan"
145
Which of the following esters gives rise to the notes known as "Ginjo ka": melon, green apple, and pineapple notes?
Ethyl Caproate
146
Inspired by wine and spirit making, which technique did Francois Chartier use to develop Tanaka 1789 X Chartier?
Blending
147
Which strain of yeast is used in sake production?
Saccharomyces cerevisiae
148
Which two notable yeasts were developed in Nagano?
Kyōkai No. 7 and Alps Yeast
149
National Sake Day?
1st of October
150
The term “Taruzake” refers to which of the following?
A sake stored for a time in Japanese cedar casks
151
mother of sake" in Japanese?
Shubo
152
hana kōbo
Flower yeast
153
The term “aruten” refers to which of the following?
Sake made with the addition of distilled alcohol
154
Which of the following is the name for a sake that has not been fined with active charcoal to remove colour?
Muroka
155
Which of the following types of sake was created to be comparable with premium noble-rot wines such as Tokaji and Sauternes?
Kijōshu
156
In which year did Nihon-shu become a Geographical Indication (GI) for sake brewed in Japan with rice harvested in Japan?
2015
157
the northernmost prefecture in Japan?
Hokkaido
158
the name of the association that brings together the producers of sparkling Sake of excellence
AWA Sake
159
How many GI dedicated to Sake are there in Japan?
8
160
In which prefecture was the famous rice Yamada-Nishiki born?
Hyogo
161
How many Sake producers are there in Japan?
Around 1,500
162
Literally translated, "Junmai" means...
Pure rice
163
In sake, the term "Kura" refers to... ?
A brewery
164
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.
165
Namazake
Unpasteurized sake
166
The most common rice used in sake production
Yamada-Nishiki
167
Genshu
Undiluted sake
168
The Sake Meter Value (SMV) or "Nihonshudo" is used to identify...
the dry/sweet level of the sake
169
Kasu
The solids that remain after the production of sake
170
Aruten
Sake that has been fortified with Brewer's Alcohol. Aruten is sake that is not Junmaishu.
Over 75% of the total production
171
The first Aruten sake was made during which period?
The Edo Period (1603-1868)
172
Koshu
sake that has been aged for an extended period of time
173
sake that has been aged for an extended period of time
Koshu
174
The main mash in sake production
Moromi
175
the most delicate method of pressing
Shizuku. Similar to "free run", there is often no pressing at all.
176
lactic acid bacteria in seishu is called...
hi-ochi
177
the name of the traditional porcelain sake cup
Sakazuki
178
The bottle to serve sake
Tokkuri
179
Jizake
local, small brewery
180
local, small brewery
Jizake
181
Tobikiri Kan
Exceptionally Hot Sake
182
Exceptionally Hot Sake
Tobikiri Kan
183
latin name for Koji-kin
Aspergillus oryzae
184
Which percentage of the total of rice production in Japan represents Sake rice production ?
0.01
185
In which year was the Hakusan GI recognized, the first for Japanese Sake?
2005
186
Seimaibuai
the amount of rice remaining after the polishing process in relation to its original weight
187
Sake that is NOT diluted with water at the end of fermentation
Genshu
188
How many years of ageing are necessary for a Sake to bear the label of "Koshu" ?
3 years
189
the most-planted Sake rice in Japan
Yamada-Nishiki
190
Kyokai
Sake yeast
191
the capacity (in litres) of a Japanese Sake Issho-bin (Magnum size)
1.8 l
192
Which designation can a brewery use if it produces its own rice?
Domaine
193
Kara-kuchi
dry.
194
Ama-kuchi means
sweet.
195
Sparkling sake
Awazake
196
Maximum authorised alcohol content
22
197
Правильная вода для производства саке не должна содержать
Железо и марганец
