Sake Flashcards
What is the name of the mold responsible for multiple parallel fermentation (MPF)?
Koji-kin
What is Multiple Parallel Fermentation?
The conversation of rice starch into fermentable sugars and the conversion of those sugars into alcohol which happens simultaneously
What is shinpaku?
The pure starchy heart of the grain of rice which is used for making sake
What is seimaibuai?
The degree to which the rice has been milled
What is koji?
The steamed riced upon which the koji-kin has been cultivated
What is moto or shubo?
The starter created by taking the Koji and adding additional rice, sugar, and water.
What is moromi?
The fermenting mash created by adding rice, Koji, and water to the moto three times.
Once the moromi is created, how long does sake typically ferment?
Up to 45 days
What is junmai?
“Pure rice” - no brewers alcohol added
What is futsushu?
Lower category of sake with no semaibuai rules and fewer rules about additives. Comprises 75% of sake.
What is honjozo?
Minimum 70% milling with small amount of brewers alcohol
What is junmai?
No minimum milling but must be stated on the label. No brewers alcohol.
What is tokubetsu?
Minimum 60% milling OR must diverge from producers usual methods and be stated as such on the label. Can be Junmai or Honjozo.
What is Ginjo?
60% or less milling. Perfect blend of kaori (floral, aromatic, fruity) and aji (savory, tasty, textured). If no spirit is used it is Junmai Ginjo.
What is Daiginjo?
50% or less milling. Sometimes as low as 9%. The most coveted form of sake. If no spirit is added it is Junmai Daiginjo
