Sake Flashcards
Sake: ginjo
sake polished to 60%. 40% was removed, 60% is left. Sake is made with rice, water, koji, yeast, and brewers spirit
Sake: Nihonshu-do
sake meter which measures the gravity of sake but is used to indicate if sake is sweet (negative) or dry (positive)
Sake: What is the sokujo
where lactic bacteria is directly added
Sake: Arukouru Tenka
aruten
Sake: style of Muroka Nama Genshu Shiboritate
bright, vibrant, crisp, refreshing
Sake: What does lactic acid do stylistically to sake
create a creamy and zesty characteristic
Sake: What happens to the moto
its transferred to a large tank where the main fermentation (moromi) happens
Sake: seimaiki
machine which mills rice
Sake: Kimoto
where lactic bacteria is added from the environment (air) by mashing the kakemai and koji with a large wooden pole. The bacteria will grow and created lactic acid, which ends up killing the bacteria. in other words, introducing lactic bacteria via battonage.
Sake: How many koji mold producers are there
~10
Sake: junmai
no milling requirement but it’s usually 70% remaining. Sake is made with rice, water, koji, yeast. NO brewers spirit.
Sake: miyamizu
shrine water, the most famous water from Mount Rokko in Hyogo prefuncture.
Sake: Yamahai
there is no repetitive battonage to incorporate lactic bacteria, yet lactic bacteria still comes from the environment. I think it just sits as an open top container.
Sake: futsushu
ordinary sake with no milling requirement. No seimaibuai rules.
Sake: Moromi
the main fermenting sake (MPF already started previously).
Sake: namachozo
sake stored in tank then transferred to bottle just before shipment and pasteurized once during that time
Sake: tokubetsu honjozo
means “special”, where the rice is polished to 60% (i.e. 60% remaining) or made with a special production technique. Brewers alcohol is added (whereas tokubetsu junmai means no brewers alcohol)
Sake: tokubetsu junmai
means “special”, where the rice is polished to 60% (i.e. 60% remaining) or made with a special production technique. NO brewers alcohol is added (whereas tokubetsu honjozo means no brewers alcohol)
Sake: honjozo
sake polished to 70%. 30% was removed, 70% is left. Sake is made with rice, water, koji, yeast, and brewers spirit
Sake: kaori
aromatic sake style
Sake: toji
brewmaster
Sake: hakumai
white rice
Sake: What happens in the koji muro
this is a room where koji mold spores are sprinkled over steamed rice.
Sake: Zenkoku Shinshu Kanpyoukai
nationwide new sake competition for sake nouveau
Sake: Is sake charcoal filtered
optional
Sake: Which category does Honjozo, Ginjo, and Daiginjo fall into
aruteu
Sake: nakagumi
the middle part of pressed sake, considered to be the best
Sake: where is black and white koji used
for shochu production, which is distillation of grain/vegetables
Sake: How does genmai become hakumai
the rice is milled in a polishing chamber, which removes the outer layers. Once the outer layers are removed, the rice is considered to be white rice. Further polishing removes fat and protein layers which is what contributes to rustic, fatty, and earthy flavors.
Sake: Assakui
ballon press air compressor for pressing of sake
Sake: sakamai
sake rice, 80+ varieties
Sake: junmai ginjo
sake polished to 60% with no brewers alcohol added
Sake: Nigori
coarsely pressed/cloudy sake due to lees
Sake: junmai daiginjo
sake polished to 50% with no brewers alcohol added
Sake: karashi kikan
cooling period of steamed rice at the beginning
Sake: Initial steps of sake prior to the mold being added
soak the rice -> steam -> cool (karashi kikan) -> save some rice for the starter (moto, shubo) and move the rest to the koji room (koji muro)
Sake: What happens after the addition of lactic bacteria
koji, kakemai, and water is added in 3 stages over 6 days (sandan shikomi). Each stage has a name (hatzu-zoe, naka-zoe, tome-zoe)
Sake: seimaibuai
the amount of rice REMAINING after polishing. So 68% seimaibuai means 32% was shaved away
Sake: Whats the legal sake ABV
22%
Sake: kakemai
non-koji rice…not sure how this is used… I think it’s the steamed rice with no koji mold on it, used to make the starter.
Sake: genmai
brown rice, unpolished
Sake: amakuchi
sweet sake style
Sake: Yamada Nishiki
gold standard of sake rice
Sake: What does it mean to be classified as tokubetsu and what are the types
60% seimaibuai polished (40% shaved, 60% remaining) OR it was made in a unique way which must be stated on the label with a different seimaibuai. The 2 most common types: tokubetsu honjozo and tokubetsu junmai
Sake: shinpaku
starchy heart of sake
Sake: kakomai
table rice
Sake: Sparkling sake
where the moromi fermentation is arrested when the ABV is 8%, with the additional of a rice-based liquer de tirage to induce the 2nd fermentation in the bottle
Sake: where is yellow koji used
its used for sake production
Sake: taru
barrel, where sake is aged in (optional)
Sake: How long does the moromi ferment for
20-45 days.
Sake: sakabukuro
the bag used in Fukuro-tsuri
Sake: arabashiri
first run pressed sake, sometimes sold on its own
Sake: where else is koji used
it’s a catalyst for fermentation in other fermented products like miso, soy sauce, and mirin
Sake: moto
sake starter, which is after the sandan shikomi, where the koji, kakemai, and water is added in 3 stages over 6 days after lactic acid bacteria is added
Sake: What does brewers alcohol add
more texture, body, and minerality
Sake: koshu
sake made in one brewing year and bottled in the next. Means “aged sake”. May be released one year or several years
Sake: Is there junmai honjozo?
no. Its either honjozo (70% left, brewers) or junmai (no milling requirement, no brewers spirit)
Sake: How is fermentation started
kakemai and koji are added together. Now it’s time to add the lactic acid.
Sake: koji muro
the koji room where koji mold is added to the steamed rice
Sake: aji
textural, savory sake style
Sake: Shizuku
free-run sake through gravity. A tear drop or gravity press is used
Sake: Nigorizake
coarsely pressed/cloudy sake due to lees
Sake: arazake
red sake, made via multiple ways (red rice variety with pigments soaking in), the addition of ash, using red koji, or yeast strains that produce a red tint
Sake: Whats the difference between sakamai and kakomai
sake rice is spongy and dry. It is not sticky, so it’s difficult to eat.
Sake: sandan shikomi
where koji, kakemai, and water is added in 3 stages over 6 days
Sake: jizake
microbrewery
Sake: What type of sake does a lower seimaibuai make
elegant, delicate, vibrant aromatics
Sake: When is lactic acid added
once the kakemai and koji are added
Sake: What happens after the koji is created
it stays in the koji muro for ~2 days and it looks like frosted flakes.
Sake: kasu
pomace left after sake production
Sake: hon-name
unpasteurized sake
Sake: Style characteristics between Yamahai and Kimoto
both are wilder/gamier however Kimoto is a bit more tart with a finer texture.
Sake: taruzake
barrel-aged sake
Sake: seme
final press. Never sold on its own
Sake: Nuka
the “flour” or shaved bits of the polished rice
Sake: muroka
non-charcoal filtered sake
Sake: what is shochu
distilled alcohol from a variety of ingredients like rice, barley, or potato, whereas sake is fermented alcohol from rice
Sake: Describe the flavor profile of junmai
robust, structured
Sake:
Sake:
Sake: amazake
sweet, fruity, non-alcoholic beverage made with rice, koji, and water. No fermentation has occured.
Sake: What does sake ferment to and what is it diluted to
8-20% abv but diluted to about 15% to avoid taxes.
Sake: What does lactic acid do to sake
kills unwanted bacteria and wild yeasts during sake, and promotes the growth of sake yeast
Sake: tokutei meisho-shu
special designation sake where the rice has been graded with one of 5 grades. High quality sake rice.
Sake: seimai
the process of milling rice
Sake: Is sake pasteurized
optional
Sake: namazake
unpasteurized sake
Sake: What type of sake does a higher seimaibuai make
rustic, savory
Sake: daiginjo
sake polished to 50%. 50% was removed, 50% is left. Sake is made with rice, water, koji, yeast, and brewers spirit
Sake: sakagura
sake brewery
Sake: kura
sake brewery
Sake: toji shudan
sake school
Sake: What are the 3 ways to press the moromi
assakui (balloon press), fune (wooden box press), or 2 ways via gravity: shizuku (tear drop/gravity press) or fukuro-tsuri (handing bag)
Sake: Muroka Nama Genshu Shiboritate
sake nouveau, which is first-release sake which is usually unpasteurized, undiluted, and non-charcoal filtered
Sake: Fune
a box press with cloth filter bags
Sake: Hiyaoroshi
namachozo that is released in the fall
Sake: ryuha
sake guild, which take a unique local approach. 26 today.
Sake: nihonshu
pasteurized sake, once in tank and once in bottle
Sake: Fukuro-tsuri
free-run sake through a hanging bag
Sake: karakuchi
dry sake style
Sake: nama
unpasteurized sake
Sake: Koji
where the steamed rice intended to be “molded” (kojimai) is sprinkled with koji mold
Sake: Hiire-sake
twice-pasteurized sake
Sake: moto AKA
shubu
Sake: kojimai
rice that will be sprinkled with koji mold
Sake: What are the two categories of sake and how are they different
junmai (4 ingredients: rice, yeast, water, mold) and aruten (5 ingredients, including brewers spirit)
Sake: sake nouveau
first-release sake which is usually unpasteurized, undiluted, and non-charcoal filtered
Sake: shinshu
sake released from the current brewing year. aka “new sake”
Sake: Amami
Sweetness. One of the five flavours known as go-mi
Sake: Kakemai
The steamed riced added to sake batch; no koji mold
Sake: Kanzake
Warm sake
Sake: Karakuchi
Dry sake
Sake: Kobo
Yeast
Sake: Shiboritate
Just pressed sake. Very young sake
