Sake Flashcards
What is Sake?
Sake is a fermented beverage made from rice
Where does a majority of Sake production come from
Japan
Koji-kin
Aspergillus oryzae
A special mold native to Asia that converts starches in rice to sugar for fermentation. It is sprinkled over steamed rice
Yeast
Converts sugar into alcohol after the koji converts the starch to sugar.
Ferments the sake and creates alcohol.
Typical ABV of Sake
15-22%
How does yeast impact flavor
Diverse yeast strains provide unique aromas and flavors
Parallel Fermentation
(-) Parallel fermentation is a process that allows for multiple reactions to occur simultaneously in the same container
(-) A unique process used to make sake, where saccharification and fermentation happen at the same time
What are the 5 main ingredients of sake?
Water
Rice
Koji-Kin
Yeast
Brewer’s Alcohol (not always used)
Water
Important component of final flavor. Each sake distillery has its own unique water source.
Finish this analogy:
Terroir is to wine as _____ is to sake.
Water
Water has specific qualities (salinity, minerality, etc.) in different parts of Japan, and it’s the water a brewery uses that helps define its sake’s sense of place.
What is Brewer’s Alcohol?
A neutral, distilled alcohol that can be added to sake
Why is Brewer’s Alcohol added to cheap sake?
(-) Increase yield
(-) Stabilize the sake to give it a longer shelf life
Why is Brewer’s Alcohol added to premium sake?
(-) To draw more flavor out of the product (the alcohol, or ethanol, is an effective solvent)
(-) Add richness
(-) Stabilize the sake so it has a longer shelf life
(-) The amount of Brewer’s Alcohol allowed to be added to premium sake is much less than what is allowed for cheap sake.
Nigori
Cloudy, unfiltered Sake
Nigori sake looks milky and it’s typically off-dry
Namazake
Unpasteurized Sake
needs to be refrigerated
Kimoto
No lactic acid added resulting in a gamey flavor
Yamahai
No lactic acid added resulting in a gamey flavor
Service of Beverage
Ginjo and Daiginjo best served chilled.
Lower polishing levels, Yamahai and Kimoto can be served chilled or warm
Business of the Sommelier Sake
Bottle sizes:
300ml
720ml
1.8L
Food and SAKE Pairing
Kimoto and Yamahai have much more umami for pairing with bigger richer meats.
Junmai classification
Means no alcohol added
What are the overarching classifications of sake?
How polished the rice grains used to make the sake are;
Whether a tiny amount of Brewer’s Alcohol has been added.
What are the sake quality grades in order from good to premium?
Junmai
Honjozo
Ginjo
Daiginjo
How much of the rice is polished away for a Honjozo sake?
30% polished away
Or, 70% or the rice grain remains
Is Brewer’s Alcohol added to Honjozo?
YES, Brewer’s Alcohol is added to Honjozo.
How much of the rice is polished away for a Ginjo sake?
40% is polished away
Or, 60% of the rice grain remains
How much of the rice is polished away for a Daiginjo sake?
50% is polished away
Or, 50% of the rice grain remains
What is the tippy top premium sake made?
Consider the polishing percent and whether Brewer’s Alcohol has been added.
What is max amount of rice that remains
Junmai Daiginjo
Must meet a rice polishing minimum of 50%
Junmai Ginjo
Rice has 60% of the grain remaining after polishing.
This means that 40% of the rice grain’s outer layer, or bran, has been removed.
Sake Meter Value (SMV)
The higher the number, the drier the sake. Range of -15 to +15.
Tokubetsu
Special Sake Category
