Saké Flashcards
1
Q
What does Saké refer to in Japanese?
A
- refers to all alcoholic beverages
2
Q
How is Sake comparable?
A
Brewed like a beer
Drunk like a wine
3
Q
Describe Sake Fermentation Process
A
- Moto/Shubo: starter mixture of rice mash, koji kin, yeast and water
- Moromi / fermenting mash: Koji, Water and steamed rice are added in three successive stages, doubeling the size each time - 45 days to 20% alc
- Dilution: water is added to lower ABV to 17%, pressed and filtered and often pasturized
4
Q
Describe the rice preperation
A
- Milling: rice is polished to desired seimaibuai
- Rinsing: rinsed with water to remove excess starch
- Soaking: soaked in water
- Steaming: Steamed in different stages
- Koji Production: first batch is inoculated with koji, growing for two days
5
Q
What is the best rice variety?
A
- Yamada Nishiki
6
Q
What are the sweetness levels of Sake?
A
- Range goes from bone dry to sweet
- is indicated by nihonshu-do / sake sweetness meter
- negative values denote sweetness
- positive values denote dryness
- zero is neutral
7
Q
What is Junmai Style?
A
- 70% of rice polished
- only water, rice and koji
- producer print term seimaibuai on label
8
Q
What is Honiozo?
A
- 70% of polishing
- a slight amount of brewers alcohol is added before pressing
9
Q
What is Ginjo?
A
- 60% of polishing
- honiozo style
- added brewers alcohol
- if no alcohol is added the label says Junmai Ginjo
10
Q
What is Daiginio
A
- polished to 50%
- if no alcohol is added the label says Junmai Daiginio
11
Q
What is namazake?
A
- unpasteurized sake
12
Q
What is nigorizake?
A
- cloudy, coarsly filtered sake
13
Q
What is taruzake?
A
- sake aged in wooden barrels
14
Q
What is Jizake?
A
- Sake from a smaller kura
15
Q
What is Genshu Sake?
A
- undiluted sake
