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Important > Sake > Flashcards

Sake Flashcards

1
Q

What is Multiple Parallel Fermentation

A

Starch is converted to sugar as the sugar is converted to alcohol simultaneously.

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2
Q

List the 4 ingredients of Sake

A
  1. Rice
  2. Koji-Kin
  3. Moto
  4. Water
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3
Q

Process for Rice in Sake

A

the rice is milled/polished to differing levels of refinement

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4
Q

Japanese term for rice polishing

A

Seimaibuai

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5
Q

Process for koji-Kin in Sake

A

the mold that coverts the starch in the rice into sugar

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6
Q

Process for Moto in Sake

A

the yeast that simultaneously converts the sugar into alcohol (MPF)

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7
Q

‘Futsu’ grade of Sake

A

Normal Sake –> 80% of production that is outside of the Tokutei Meishoshu classification.

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8
Q

What is Tokutei Meishoshu?

A

a special designation for Sake

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9
Q

What does Non Junmai sake indicate?

A

What does Non Junmai sake indicate?

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10
Q

Grades within the ‘Non Junmai Sake’
4

A
  1. Futsushu
  2. Honjozo
  3. Gingo
  4. Daiginjo
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11
Q

Honjozo

A

added abv.
30% milled rice

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12
Q

Gingo

A

added abv.
more traditional method
40% milled rice

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13
Q

Daigingo

A

highest quality
50% milled rice

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14
Q

What does Junmai Sake indicate?

A

sake made with pure rice with no added abv.

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15
Q

Grades withing Junmai Sake?

A
  1. Junmai
  2. Junmai Gingo
  3. Junmai Daigingo
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16
Q

Junmai

A

no added abv
no milling requirements
lighter finesse style

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17
Q

Junmai Ginjo

A

no added abv
40% milled

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18
Q

Junmai Daiginjo

A

highest quality
50% milled

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19
Q

List the 7 styles of Sake

A
  1. Nama-zake
  2. Nigori
  3. Yamahai
  4. Kimoto
  5. Shizuku-shibori
  6. Genshu
  7. Taruzake
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20
Q

Nama-zake

A

Unpasteurized sake
Much fresher, livelier, and more zingy

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21
Q

Nigori

A

Cloudy, unfiltered sake
can use gradations of Tokutei Meishoshu

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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

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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.

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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.

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25
Q

Genshu

A

Undiluted sake

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26
Q

Taruzake

A

Sake aged in wooden barrels

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27
Q

List some Sake producers

A

Tedorigawa
Yamahai Daiginjo
“Chrysanthemum Meadow”

Kokuryu
Junmai Ginjo
“Black Dragon”

Asahi Shuzo, Dassai 23
Junmai Daiginjo

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28
Q

Muroka sake?

A

sake that has not been charcoal filtered.

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29
Q

koji-kin in Latin

A

Aspergillus oryzae

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30
Q

Best rice for sake

A

Yamada Nishiki

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31
Q

pure starchy heart of the rice grain

A

shinpaku

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32
Q

Honjozo

A

A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing

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33
Q

Junmai

A

No alcohol added

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34
Q

Ginjo % of rice remaining

A

60

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35
Q

Daiginjo % of rice remaining

A

50

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36
Q

Unpasteurized Sake

A

Namazake

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37
Q

Nigori

A

Sake Unfiltered Sake

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38
Q

Taruzake

A

Sake aged in wooden barrels

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39
Q

Genshu Sake

A

Undiluted sake

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40
Q

sake is in fact called… , Japanese alcohol made from rice

A

nihonshu

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41
Q

4 main rice varieties

A

yamada-nishiki
gyoha-kuman-goku
miyama-nishiki
Omachi

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42
Q

total rice-cropping area in Japan

A

15,000 hectares

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43
Q

the master brewer

A

toji’

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44
Q

Dassai 23 Junmai Daiginjo producer

A

Asahi Shuzo

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45
Q

Japan’s only English toji

A

Philip Harper,

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46
Q

Gassan Shuzo
Where

A

Yamagata Prefecture in north Japan

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47
Q

sake bar

A

izakaya

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48
Q

Sake in japanese

A

nihonshu

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49
Q

純米

A

junmai in Japanese

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50
Q

Futsushu (普通種)

A

table sake
Polished to 70-93%

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51
Q

shiboritate (しぼりたて) sake

A

goes directly from the presses into the bottles and out to market.
Unaged

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52
Q

Jizake (地酒)

A

means “local sake”

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53
Q

spores of koji-fungi

A

tane-koji

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54
Q

Koji-fungi are most active at a temperature of around …

A

36°C

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55
Q

Koji-fungi cease all
activity at a temperature above …

A

45°C

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56
Q

seed mash is called..

A

shubo or moto

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57
Q

The word “shubo” means…

A

“mother of sake”

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58
Q

the word “moto” means…

A

“base” or “source”

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59
Q

main mash

A

moromi

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60
Q

The fermentation temperature is usually in the range of …

A

8°–18°C

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61
Q

What is MPF?

A

Multiple Parallel Fermentation

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62
Q

What is Tokutei Meishoshu?

A

Special Designation Sake

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63
Q

Types of sake Tokutei Meishoshu?
4

A

Junmai
Honjozo
Ginjo
Daiginjo

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64
Q

For how long does the moto develop?

A

For 2 weeks

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65
Q

What is moto?

A

Starter

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66
Q

What is moromi?

A

Fermenting mash

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67
Q

Fermenting mash in japanese

A

Moromi

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68
Q

How long does the fermentation last?

A

45 days

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69
Q

What is Nihonshudo?

A

Sake Value Meter
Residual sugar
Sake specific gravity/density

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70
Q

Sake Value Meter
In japanese

A

Nihonshudo

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71
Q

Sake Value Meter negative values

A

Sweetness

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72
Q

Sake Value Meter positive values

A

Dryness

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73
Q

What is tokkuri

A

Traditional ceramik flask for sake

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74
Q

Traditional ceramik flask for sake

A

Tokkuri

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75
Q

What is ochoko

A

Ceramik cup for sake

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76
Q

Smallest ceramik cup for sake

A

Ochoko

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77
Q

Ceremonial sake cup

A

Sakazuki

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78
Q

Sakazuki

A

Ceremonial sake cup

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79
Q

Sake brewery

A

Kura

80
Q

Kura

A

Sake brewery

81
Q

18-liters bottle

A

Tobin

82
Q

Tobin

A

18 liters bottle

83
Q

Larger ceramik cup for sake

A

Gui-nomi

84
Q

Gui-nomi

A

Larger cup for sake

85
Q

Wooden cup for sake

A

Masu

86
Q

Masu

A

Wooden cup for sake

87
Q

Ichigo cup for sake - ml?

A

180 ml

88
Q

720 ml bottle

A

Yongobin

89
Q

Yongobin

A

720 ml bottle

90
Q

Ishobin

A

1,8 l bottle

91
Q

1,8 l bottle

A

Ishobin

92
Q

Seimai

A

Process of polishing rice

93
Q

Special room for kogikin

A

Muro

94
Q

Миямидзу

A

Знаменитая вода региона Нада

95
Q

Знаменитая вода региона Нада

A

Миямидзу

96
Q

Kurabito

A

Workers on the kura

97
Q

Workers on the kura

A

Kurabito

98
Q

Muroka

A

Unfiltered sake

99
Q

Koshu

A

Sake aged for 3 years at least

100
Q

John Gantner

A

First non-japanese sake-sommelier

101
Q

First non-japanese sake-sommelier

A

John Gantner

102
Q

Хидэтоси Наката

A

Sake-Ambassador
Former football player

103
Q

Sake-Ambassador
Former football player

A

Хидэтоси Наката

104
Q

Kind of rice for sake production

A

Shuzo kotekimai

105
Q

Leftover after pressing sake

A

Sake kasu

106
Q

Pasteurization in japanese

A

Hi-ire

107
Q

Hi-ire

A

Pasteurization

108
Q

Neutral alcohol of agricultural origon allowed to add to sake

A

Jozo-alcohol

109
Q

What document defines the ingredients and the production process of sake?

A

Japan’s Liquor Tax Act

110
Q

The minimum amount of koji-mai used to produce koji rice

A

0.15

111
Q

The maximum of jozo-alcohol added to ginjo

A

0.1

112
Q

Fruity fragrance

A

Ginjo-ka

113
Q

The amount of alcohol added to futsu-shu

A

Around 20%

114
Q

Nama-chozo

A

Sake pasteurized only once at the bottling stage

115
Q

Namazake

A

Unpasteurized sake

116
Q

Kagami-biraki

A

Traditional ceremony of breaking sake barrel

117
Q

Traditional ceremony of breaking sake barrel

A

Kagami-biraki

118
Q

O-choshi =

A

Tokkuri

119
Q

Shiori

A

Process of using sake instead of water in the brewing process

120
Q

Ki-ippon

A

Junmai brewed at only one brewery

121
Q

San-do

A

Acidity

122
Q

Amakara value

A

Sweetness or dryness of sake

123
Q

Dry sake amakara value

A

Less than 0.3

124
Q

Medium dry amakara value

A

0.3-1.0

125
Q

Medium sweet amakara value

A

1.1 - 1.8

126
Q

Sweet amakara value

A

Mote than 1.8

127
Q

Zatsumi

A

Ubrefined taste

128
Q

Sohaze

A

Koji-fungi covers entire grain

129
Q

Tsukihaze

A

Koji-fungi grows on grain in spotted pattern

130
Q

Kyokai-kobo

A

Brewing Society yeast

131
Q

Most widely used Kyokai-kobo yeasts

A

6

#7
#9
#10

132
Q

Fukurodori=

A

Shizuku sake
Driped down without pressing

133
Q

Prefecture that produces the largest volume of sake

A

Hyogo

134
Q

yamahai

A

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
Q

How many sake breweries are there in Japan?

A

500-1500

136
Q

What does the nihonshu-do indicate?

A

The density of sake as compared to water, or its sweetness (Your Answer)

137
Q

jizake

A

Local sake made by small brewers, similar to a “micro-brewery.

138
Q

What is shizuku?

A

“Free-run” sake made by hanging bags of the main mash and only bottling what drips out

139
Q

Also known as joso, what is the term for wringing the moromi from its lees?

A

shibori

140
Q

How many times is nama-chozo sake pasteurized?

A

1

141
Q

NRIB

A

National Research Institute of Brewing

142
Q

In which year did Dr. Kikuji Yabe first isolate the yeasts from a moromi?

A

1895

143
Q

What does the suffix “01” indicate when added to the end of a yeast’s name?

A

Non-foaming

144
Q

The term “kyōkai-kōbo” refers to which of the following?

A

Sake yeast strains distributed by the “Brewing Society of Japan”

145
Q

Which of the following esters gives rise to the notes known as “Ginjo ka”: melon, green apple, and pineapple notes?

A

Ethyl Caproate

146
Q

Inspired by wine and spirit making, which technique did Francois Chartier use to develop Tanaka 1789 X Chartier?

A

Blending

147
Q

Which strain of yeast is used in sake production?

A

Saccharomyces cerevisiae

148
Q

Which two notable yeasts were developed in Nagano?

A

Kyōkai No. 7 and Alps Yeast

149
Q

National Sake Day?

A

1st of October

150
Q

The term “Taruzake” refers to which of the following?

A

A sake stored for a time in Japanese cedar casks

151
Q

mother of sake” in Japanese?

A

Shubo

152
Q

hana kōbo

A

Flower yeast

153
Q

The term “aruten” refers to which of the following?

A

Sake made with the addition of distilled alcohol

154
Q

Which of the following is the name for a sake that has not been fined with active charcoal to remove colour?

A

Muroka

155
Q

Which of the following types of sake was created to be comparable with premium noble-rot wines such as Tokaji and Sauternes?

A

Kijōshu

156
Q

In which year did Nihon-shu become a Geographical Indication (GI) for sake brewed in Japan with rice harvested in Japan?

A

2015

157
Q

the northernmost prefecture in Japan?

A

Hokkaido

158
Q

the name of the association that brings together the producers of sparkling Sake of excellence

A

AWA Sake

159
Q

How many GI dedicated to Sake are there in Japan?

A

8

160
Q

In which prefecture was the famous rice Yamada-Nishiki born?

A

Hyogo

161
Q

How many Sake producers are there in Japan?

A

Around 1,500

162
Q

Literally translated, “Junmai” means…

A

Pure rice

163
Q

In sake, the term “Kura” refers to… ?

A

A brewery

164
Q

The lowest quality rating for sake is… ?

A

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
Q

Namazake

A

Unpasteurized sake

166
Q

The most common rice used in sake production

A

Yamada-Nishiki

167
Q

Genshu

A

Undiluted sake

168
Q

The Sake Meter Value (SMV) or “Nihonshudo” is used to identify…

A

the dry/sweet level of the sake

169
Q

Kasu

A

The solids that remain after the production of sake

170
Q

Aruten

A

Sake that has been fortified with Brewer’s Alcohol. Aruten is sake that is not Junmaishu.
Over 75% of the total production

171
Q

The first Aruten sake was made during which period?

A

The Edo Period (1603-1868)

172
Q

Koshu

A

sake that has been aged for an extended period of time

173
Q

sake that has been aged for an extended period of time

A

Koshu

174
Q

The main mash in sake production

A

Moromi

175
Q

the most delicate method of pressing

A

Shizuku. Similar to “free run”, there is often no pressing at all.

176
Q

lactic acid bacteria in seishu is called…

A

hi-ochi

177
Q

the name of the traditional porcelain sake cup

A

Sakazuki

178
Q

The bottle to serve sake

A

Tokkuri

179
Q

Jizake

A

local, small brewery

180
Q

local, small brewery

A

Jizake

181
Q

Tobikiri Kan

A

Exceptionally Hot Sake

182
Q

Exceptionally Hot Sake

A

Tobikiri Kan

183
Q

latin name for Koji-kin

A

Aspergillus oryzae

184
Q

Which percentage of the total of rice production in Japan represents Sake rice production ?

A

0.01

185
Q

In which year was the Hakusan GI recognized, the first for Japanese Sake?

A

2005

186
Q

Seimaibuai

A

the amount of rice remaining after the polishing process in relation to its original weight

187
Q

Sake that is NOT diluted with water at the end of fermentation

A

Genshu

188
Q

How many years of ageing are necessary for a Sake to bear the label of “Koshu” ?

A

3 years

189
Q

the most-planted Sake rice in Japan

A

Yamada-Nishiki

190
Q

Kyokai

A

Sake yeast

191
Q

the capacity (in litres) of a Japanese Sake Issho-bin (Magnum size)

A

1.8 l

192
Q

Which designation can a brewery use if it produces its own rice?

A

Domaine

193
Q

Kara-kuchi

A

dry.

194
Q

Ama-kuchi means

A

sweet.

195
Q

Sparkling sake

A

Awazake

196
Q

Maximum authorised alcohol content

A

22

197
Q

Правильная вода для производства саке не должна содержать

A

Железо и марганец

Important (11 decks)

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