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Somm Test > Sake > Flashcards

Sake Flashcards

1
Q

What is Shinpaku?

A

The pure starchy heart of the rice grain

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2
Q

What is Seimaibuai mean?

A

The term for how much a grain of brewing rice is polished

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3
Q

How long does the mold need to grows on the steamed rice?

A

2 days

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4
Q

What does Moto (Shubo) mean?

A

Small starter batch of sake is used to grow a vibrant yease before fermentation is moved to the main fermentation tank

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5
Q

How long to develops Moto before it is moved to larger vessel?

A

2 weeks

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6
Q

What is the Moromi?

A

Fermenting mash

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7
Q

How many stages to add koji, water & steamed rice to the Moto to create Moromi?

A

3 times
Moromi which double size with each addition

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8
Q

How long to ferment sake after the final addition? How many alc level?

A

45 days, 20%

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9
Q

Which ingredients used to lower alcohol in sake?

A

Water

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10
Q

What is Nihinshu-do?

A

Sake meter value, to measure the sugar level

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11
Q

What is Negative (-) & Positive (+) value indicate in sake

A

(-) - Sweetness
(+) - Dryness
0 - Neutral

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12
Q

What is Tokkuri?

A

A traditional Ceramic flask with a narrow neck

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13
Q

What is Ochoko?

A

Small cylindrical vessel

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14
Q

What is Sakazuki?

A

Sake cup

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15
Q

What is Junmai?

A

Milling percentage maybe >70%

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16
Q

What is Honjozo?

A

Sake with a slight amount of pure distillate is added before pressing

17
Q

What is Ginjo?

A

Premium sake that use rice that polished at least 60%

18
Q

What is Daiginjo mean?

A

Great special brew.
Polished at least 50%

19
Q

What is Namakaze sake?

A

Unpasteurized sake

20
Q

What is Nigorizake?

A

Cloudy, coarsely filtered sake

21
Q

What is Taruzake?

A

Sake aged in wooden barrels

22
Q

What is Jizake?

A

Sake from smaller Kura

23
Q

What is Kura?

A

Brewery

24
Q

What is Genshu sake?

A

Undiluted sake

25
Q

What is the term for head brewer at a Kura?

A

Toji

26
Q

Where is Sake originate?

A

China

27
Q

How long is the typical fermentation for Daiginjo sake?

A

35-40 days

28
Q

What is the range of seimaibuai for Futsu-shu?

A

70-93%

29
Q

What is Kasu?

A

Pomace of sake

30
Q

How many sake brewers in Japan?

A

500-1500

31
Q

What type of Koji-kin used in making sake

A

Yellow

32
Q

Name 3 well known sake rice varieties?

A

Yamada Nishiki
Omachi
Gohyakumangoku

33
Q

What type of Sake is pasteurized 1 time

A

Nama-chozo

34
Q

What is a Kuji-muro?

A

The room where koji grown in rice

Somm Test (6 decks)

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