Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Beer & Sake > Sake > Flashcards

Sake Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Beer flashcards WSET ® Level 2 Beer flashcards
0
Q

Seimaibual

A

Milled rice

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

Milling

A

Amount of rice kernel left after milling
Effect quality and style of the finished sake
The more milled rice the more delicate and complex the sake

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

Shinpaku

A

White heart

High in sake

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

Most famous rice

A

Yamada nishiki 1936 hyogo
Highly fragrant complex sake
Well rounded
Hints of vanilla

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

Gohyakumangoku 1938 Niigata rice

A

Air
Clean
Light
Dry finish

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

Omachi 1859 okyma

A

Heirloom sake rice
Yields layered mild fragrant
Nutty earthy tones

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

Kura

A

Sake brewery

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

Water in sake

A

Can use pure, treated spring or well water
Most profound character on final product
Kura can be set up in specific places due to water quality

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

Famous water sources for sake

A

Hyogo
Kyoto
Niigata
Shizouka

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

Koji

A

Mold called aspergillus oryzae

Fungus used to produce many japanese products - soy sauce, miso, sake

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

How is rice Koji produced

A

Innoculating Koji onto steamed rice

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

What does Koji produce

A

Enzymes necessary for breaking down rice starch into fermentable glucose in sake production

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

Why is rice Koji important

A

Heart of production
Misstep can lead to diff results
Making it is a carefully tended process - round the clock watching

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

Junmai-shu

A

Pure rice wine
At least 30% of rice polished away
No adding of distiller alcohol

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

Junmai gingo

A

At least 40% of rice polished away

No alcohol added

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

Junmai daiginjo

A

At least 50% of rice polished away

No alcohol added

16
Q

Honjozo-shu

A

At least 30 of rice polished away

A small amount of distiller alcohol is added

17
Q

Ginjo-shu honjozo

A

40% of rice polished away

Distilled alcohol added

18
Q

Daiginjo-shu honjozo

A

At least 50% of rice polished away

Distilled alcohol added

19
Q

Genshu

A

Undiluted

Can be high as 22% alcohol

20
Q

Kimoto

A

Lactic style, made by heavy stirring process

21
Q

Namazake

A

A special 5th designation for non pasteurized sake

All four seimaibuai may be Namazake or not

22
Q

Nigori

A

Milky
Unfiltered
Cloudy
Usually sweet

23
Q

Shizuku

A

Free run

Not pressed

24
Q

Taruzake

A

Aged in cypress casks

25
Q

Nihonshu-do

A

Aka sake meter value SMV
Lower or negative numbers indicate increasing sweetness
Higher positive numbers indicate drier sake
Scale from -5 to +10

26
Q

What can impact the perceived sweetness or dryness of a sake

A

Hardness of water
Acid content
Temperature
Other

27
Q

Sake making process

A

Milling of rice
Dry the rice to equalize the moisture level
Wash rice soaking draining
Steaming cooling
Rice, Koji production, inoculate Koji on steamed rice
Shubo prepare yeast starter
Morimi produce sake mash, fermentation, adding jozo if needed
Pressing separate liquid from solids
Filtration, 1st heat pasteurization
Aging process (some sake indefinitely)
Blending, tasting, warmizu, 2nd pasteurization

28
Q

Milling of rice

Time

A

2 days

29
Q

Dry the rice to equalize moisture level

Time

A

30 days

30
Q

Wash rice, soaking, draining

Time

A

1 day

31
Q

Steaming, cooling

Time

A

1 day

32
Q

Rice, Koji production, inoculate Koji on steamed rice

Time

A

2 days

33
Q

Shubo prepare yeast starter

Time

A

14-20 days

34
Q

Morimi produce sake mash
Fermentation
Adding jozo if needed
Time

A

14-20 days

35
Q

Pressing separate liquids from solids

Time

A

7 days

36
Q

Filtration, 1st heat pasteurization

Time

A

1 day

37
Q

Aging process

Time

A

2-6 weeks

Some sake age indefinitely

38
Q 
Blending 
Tasting
Warmizu,
2nd pasturization
Bottling
A

2 days

Beer & Sake (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions