Sake Flashcards
What are the key ingredients in sake?
Rice, water, yeast, koji mold and brewer’s spirit (distilled alcohol)
What does “Junmai” indicate?
“pure rice” - no brewer’s spirit added
What does the category “Arukouru Tenka” or “Aruten” indicate?
sake with spirit added
What is the name of the spirit added to sake?
jozo-alcohol - made from distilled rice or sugar beet
What is the heart of sakami rice?
shinpaku
max ABV of sake
22%
seimaiki
machine used to mill rice
Futsushu rice milling requirement
no minimum
Junmai-Shu milling requirement
no minimum
Honjozo-Shu rice milling requirement
at least 70%
Junmai Ginjo-Shu milling requirements
at least 60%
Lesser polished rice tends to contribute to these flavors in sake-
earthy, rustic savory
more polished rice tends to contribute to these flavors in sake
fruity, floral
Ginjo-Shu minimum polishing
at least 60%
Junmai Diaginjo-Shu minimum polishing
at least 50%
Diaginjo-Shu minimum polishing
at least 50%
what does “Tokutei Meisho-Shu” indicate?
Special designation sake
What rice is considered superior in sake production?
Yamada Nishiki
Namazake sake
unpasturized
Nigori sake
named for cloudy appearance - sake bottled with its lees
Taruzake
Sake aged in wooden barrels
Jizake
Sake from a smaller kura
Genshu sake
Undiluted sake
Sake Value Meter (Nihonshu-do)
-Measures sake’s gravity in contrast to water
-negative indicates sweetness
-positive indicates dryness
What is multiple parallel fermentation?
Starch is converted to sugar - sugar is converted to alcohol
Kijoshu sake
Noble fermentation
dessert style
Koshu Sake
Aged minimum 3 years - slightly sweet - should be sipped like cognac
Akazake
Red Sake
