Sake Flashcards
What are the main production steps of Sake?
Polishing rice, washing & soaking, steaming, koji mold propagation, fermentation, pressing, filtration, and bottling.
What is the role of Koji mold in Sake production?
Koji mold (Aspergillus oryzae) breaks down rice starch into fermentable sugars.
What is the difference between Junmai and non-Junmai Sake?
Junmai contains only rice, water, yeast, and koji, while non-Junmai can have added distilled alcohol.
What is the significance of rice polishing in Sake production?
The more the rice is polished, the more refined and aromatic the Sake becomes.
What is Daiginjo Sake?
A premium Sake with a rice polishing ratio of 50% or less, highly aromatic and refined.
What is Ginjo Sake?
A high-quality Sake with a polishing ratio of 60% or less, typically light and fragrant.
What is Honjozo Sake?
Sake with added distilled alcohol, polished to at least 70%, offering a lighter body.
What is Tokubetsu Honjozo?
A special-designation Honjozo with either a lower polishing ratio or special production methods.
What is Tokubetsu Junmai?
A special-designation Junmai with either a lower polishing ratio or special brewing techniques.
What is Futsushu?
Table Sake, not subject to premium polishing requirements, making up most of the Sake market.
What is Nigori Sake?
Unfiltered or coarsely filtered Sake, appearing cloudy with residual rice solids.
What is Namazake?
Unpasteurized Sake that requires refrigeration to maintain freshness.
What is Genshu Sake?
Undiluted Sake with a higher alcohol content (around 18-20%).
What is Koshu Sake?
Aged Sake, developing complex, sherry-like flavors over time.
What does the term ‘Taruzake’ refer to?
Sake aged in cedar barrels, imparting a woody aroma.
What are the two main pasteurization techniques in Sake?
Flash pasteurization (bottle pasteurization) and bulk pasteurization (in tanks before bottling).
What is the difference between warm and cold Sake serving?
Fruity and delicate Sakes (Ginjo, Daiginjo) are served chilled, while robust Sakes (Honjozo, Futsushu) can be warmed.
What is the SMV (Sake Meter Value)?
A scale indicating the sweetness or dryness of Sake, with higher numbers being drier.
