sake Flashcards

1
Q

What is ‘Junmai’ sake?

A

Pure rice sake brewed without the addition of distilled alcohol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What defines ‘Ginjo’ grade sake?

A

Sake brewed from rice polished down to at least 60% of its original size

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What characterizes ‘Daiginjo’ sake?

A

Sake brewed from highly polished rice (minimum 50% remaining)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is ‘Koji’?

A

Mold (Aspergillus oryzae) used to convert rice starches into fermentable sugars.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the significance of ‘Yamada Nishiki’?

A

A premium sake rice variety prized for its large

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Define ‘Namazake’.

A

Unpasteurized sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is ‘Nigori’ sake?

A

Cloudy sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What does ‘Genshu’ indicate on a sake label?

A

Undiluted sake with a higher alcohol content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is ‘Kimoto’ brewing method?

A

A traditional sake brewing method involving natural lactic acid bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Define ‘Yamahai’ sake.

A

Similar to Kimoto

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are ‘Hyogo’

A

‘Niigata’

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Explain ‘Seimaibuai’.

A

The rice polishing ratio indicating the percentage of rice grain remaining after milling; crucial for determining sake grade.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What does ‘Honjozo’ sake involve?

A

Sake brewed with rice polished to at least 70%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the primary flavor notes of sake brewed with Omachi rice?

A

Rich

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Define ‘Toji’.

A

The master brewer responsible for overseeing sake production.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is ‘Moromi’?

A

The main fermentation mash consisting of rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What does ‘Shizuku’ sake mean?

A

“Drip” sake extracted solely by gravity without pressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Explain ‘Taruzake’.

A

Sake aged or stored in cedar barrels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is ‘Koshu’ sake?

A

Aged sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Define ‘Futsushu’.

A

Ordinary sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What does ‘BY’ represent on a sake label?

A

“Brew Year,” indicating the year the sake was brewed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are typical characteristics of Niigata sake?

A

Known for clean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Explain the role of yeast in sake brewing.

A

Yeast ferments sugars into alcohol and CO2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is ‘Amino Acid Degree’ in sake?

A

Measurement indicating the level of amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What makes sake ‘Tokubetsu’?

A

“Special” sake often due to unique brewing methods or exceptional rice quality.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Describe ‘Kijoshu’.

A

A luxurious sake brewed by adding finished sake instead of water during fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is ‘Sokujo’ method in sake brewing?

A

Modern quick-start method using added lactic acid to speed fermentation

28
Q

Define ‘Sake Meter Value (SMV)’.

A

“Nihonshu-do,” a numerical indicator of dryness or sweetness; higher positive values are drier.

29
Q

What is the ‘San-do’?

A

Acidity level in sake

30
Q

Explain ‘Aruten’ sake.

A

Sake with brewer’s alcohol added to enhance aromas and flavors.

31
Q

Name the rice variety most associated with Hyogo prefecture.

A

Yamada Nishiki

32
Q

What characterizes sake from Akita prefecture?

A

Balanced sake with refined sweetness

33
Q

Define ‘Hiyaoroshi’.

A

Seasonal sake pasteurized once

34
Q

What does ‘Shubo’ refer to?

A

Yeast starter culture

35
Q

Describe ‘Sparkling Sake’.

A

Effervescent sake created through secondary fermentation or carbonation

36
Q

What is the term for sake made without added distilled alcohol?

A

Junmai (純米). Junmai sake is produced solely from rice, water, koji, and yeast, with no added brewer’s alcohol.

37
Q

What is the prefecture most famous for Yamada Nishiki rice?

A

Hyogo. Yamada Nishiki, regarded as the finest sake rice, is predominantly cultivated in Hyogo prefecture.

38
Q

What does ‘Namazake’ indicate on a sake label?

A

Namazake (生酒) refers to unpasteurized sake, requiring refrigeration to prevent spoilage.

39
Q

What does the polishing ratio (seimaibuai) indicate in sake production?

A

It indicates the percentage of rice grain remaining after polishing; lower percentages typically lead to higher quality sake.

40
Q

What does ‘Tokubetsu’ mean when used on a sake label, as in Tokubetsu Junmai?

A

Tokubetsu (特別) means ‘special’, indicating a special brewing method, rice variety, or polishing ratio.

41
Q

What is the significance of ‘Gohyakumangoku’ in sake production?

A

Gohyakumangoku is a famous sake rice variety, known for its clean taste and predominantly grown in Niigata prefecture.

42
Q

What is the difference between ‘Nigori’ and ‘Clear’ sake?

A

Nigori sake is cloudy and unfiltered or coarsely filtered, containing rice solids; clear sake is filtered and transparent.

43
Q

What is the meaning of ‘Ginjo-ka’?

A

Ginjo-ka (吟醸香) refers to the fruity, floral aroma typically associated with Ginjo and Daiginjo sake.

44
Q

What is ‘Shubo’ in sake brewing?

A

Shubo (酒母), also known as moto, is the yeast starter that initiates fermentation.

45
Q

What defines a sake as ‘Koshu’?

A

Koshu (古酒) is aged sake, typically matured for at least three years, often developing richer, deeper flavors.

46
Q

What is ‘Kimoto’ method sake?

A

Kimoto (生酛) is a traditional brewing method involving labor-intensive manual processes to naturally cultivate lactic acid bacteria.

47
Q

What is ‘Sokujo-moto’?

A

Sokujo-moto (速醸酛) is a modern yeast starter method, adding lactic acid directly to speed up fermentation.

48
Q

What is the significance of Nada district in Hyogo?

A

Nada (灘) is Japan’s largest sake production district, famous for high-quality water (Miyamizu) and premium sake breweries.

49
Q

What is Miyamizu water?

A

Miyamizu (宮水) is famous mineral-rich brewing water from Nada district in Hyogo, enhancing fermentation and sake quality.

50
Q

What is ‘Jozo alcohol’?

A

Jozo alcohol (醸造アルコール) is distilled brewer’s alcohol, often added in Ginjo and Honjozo sake production.

51
Q

What is a ‘toji’?

A

A Toji (杜氏) is the master brewer responsible for sake production, quality, and overall management.

52
Q

What is meant by ‘Moromi’?

A

Moromi (醪) is the main fermentation mash of rice, koji, yeast, and water from which sake is fermented and later pressed.

53
Q

What is the highest sake classification by polishing ratio?

A

Daiginjo (大吟醸) and Junmai Daiginjo, requiring a polishing ratio of 50% or less remaining.

54
Q

What rice variety is famously associated with Niigata prefecture?

A

Gohyakumangoku, renowned for its clean and crisp sake style.

55
Q

What is ‘Kijoshu’?

A

Kijoshu (貴醸酒) is sake brewed by replacing some brewing water with finished sake, resulting in a sweeter, richer style.

56
Q

What does ‘Taruzake’ mean?

A

Taruzake (樽酒) is sake aged briefly in wooden barrels (often cedar), imparting distinctive woody aromas.

57
Q

What does ‘Hiyaoroshi’ indicate on a label?

A

Hiyaoroshi (ひやおろし) indicates sake pasteurized once before aging, bottled in autumn without a second pasteurization.

58
Q

What is ‘Shinpaku’?

A

Shinpaku (心白) refers to the opaque starchy core in premium sake rice, ideal for koji growth and sake brewing.

59
Q

What does ‘Futsu-shu’ mean?

A

Futsu-shu (普通酒) is ordinary table sake with fewer quality regulations and usually higher alcohol addition allowances.

60
Q

What is ‘Yamahai’?

A

Yamahai (山廃) is a traditional brewing method allowing natural lactic acid bacteria to develop without manual mixing, producing a richer, earthy sake.

61
Q

What is a ‘Masu’?

A

A Masu (枡) is a traditional wooden box (often cedar) historically used for measuring and drinking sake.

62
Q

What does ‘SMV’ (Sake Meter Value) indicate?

A

SMV (日本酒度) measures dryness or sweetness; positive numbers indicate dry, negative numbers indicate sweet sake.

63
Q

What rice variety is associated with Okayama prefecture?

A

Omachi rice, valued for its rich, robust flavor profile.

64
Q

What does ‘BY’ stand for on a sake label?

A

BY (醸造年度, Brewing Year) indicates the production year, starting from July 1st to June 30th of the following year.

65
Q

What is ‘Doburoku’?

A

Doburoku (どぶろく) is a traditional unfiltered, cloudy sake with rice solids remaining after fermentation, not officially recognized as refined sake.