Sake Flashcards
What type of fermentation is used for sake?
Multiple Parallel Fermentation (MPF)
What is koji-kin?
mold (Asperdillus oryzae)
- combined with yeast for Multiple Parallel Fermentation (MPF)
- Koji is steamed white rice onto which a mold, called koji-kin (koji-mold), has been cultivated; Koji production is the heart of the sake-brewing process.
What is Yamada Nishiki?
Yamada Nishiki - type of rice
- considered superior by many, known as the King of Sake Rice
- Large Kernel, Large White Core, Less Protein, which makes it an ideal sake rice
- As of 2014, Yamada Nishiki is produced in 33 prefectures, including Hyogo prefecture where it originates and accounts for 70% of entire production
What is shinpaku?
shinpaku - the pure starchy heart of the rice grain that produces the best sake
What is seimaibuai?
seimaibuai - the degree to which the rice has been milled
What does Tokutei Meishoshu mean?
Tokutei Meishoshu - Special Designation Sake
Tokutei Meishoshu (Special Designation Sake)
Styles with Max % of Rice Grain Remaining
Junmai 70% (prior to 2004) Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%
Honjozo 70% A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
Ginjo 60% If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo
Daiginjo 50% If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo
Tokutei Meishoshu (Special Designation Sake)
Junmai - Max % of Rice Grain Remaining
- Prior to 2004 - Junmai 70%
- Milling % may now be higher than 70%, provided the producer prints “semaibuai” on the label, and uses only water, rice and koji
Tokutei Meishoshu (Special Designation Sake)
Honjozo - Max % of Rice Grain Remaining
- Honjozo 70%
- Slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
Tokutei Meishoshu (Special Designation Sake)
Ginjo - Max % of Rice Grain Remaining
Ginjo 60%
- Ginjo - honjozo w/ brewer’s alcohol added
- Junmai Ginjo - no distilled alcohol is added
Tokutei Meishoshu (Special Designation Sake)
Daiginjo - Max % of Rice Grain Remaining
Daiginjo 50%
- Daiginjo - honjozo w/ brewer’s alcohol added
- Junmai Daiginjo - no distilled alcohol added
Special Styles of Sake:
- Namazake
- Nigori
- Taruzake
- Jizake
- Genshu Sake
- Namazake: Unpasteurized
- Nigori: Unfiltered
- Taruzake: aged in wooden barrels
- Jizake: from a smaller kura (brewery)
- Genshu: Undiluted sake
Special Styles of Sake
Namazake
Namazake: Unpasteurized
Special Styles of Sake
Nigori
Nigori: Unfiltered Sake
Special Styles of Sake
Taruzake
Taruzake: Sake aged in wooden barrels
Special Styles of Sake
Jizake
Jizake Sake: from a smaller kura (brewery)
Special Styles of Sake
Genshu Sake
Genshu Sake: Undiluted sake
How long will sake ferment?
up to 45 days
What’s the difference between koji and koji-kin?
- koji-kin: green, powdery mold; used to inoculate steamed rice; grows for about 2 days
- koji: the steamed rice upon which the mold (koji-kin) is cultivated
What is moto?
moto: starter
- yeast, additional rice and water are added to koji to create moto
- the moto develops over a period of 2 weeks before it is moved to a larger vessel for fermentation
- koji, water, and steamed rice are added to the moto in 3 successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition
What is moromi?
fermenting mash
Sake will ferment for up to 45 days, and reach an alcohol content of approximately what percentage?
20%
- Water is generally added back to lower the final alcohol level to around 17%
What does MPF rely on?
The combined activities of yeast and mold, the koji-kin, to undergo both crucial processes of fermentation at once
What are the four main styles of sake?
- Junmai
- Honjozo
- Ginjo
- Daiginjo
Describe Junmai sake. To what point is the rice milled?
Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%
Describe Honjoso sake. To what point is the rice milled?
A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing; 70%
Describe Ginjo sake. To what point is the rice milled?
If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo; 60%
Describe Daiginjo sake. To what point is the rice milled?
If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo; 50%
What is koji-kin?
A green, powdery mold used in sake production
What is the final alcohol level for sake in general?
Around 17%
What is nihonshudo?
nihonshudo - The Sake Value Meter
- The level of residual sugar is often indicated on the label as a number
- Negative values indicate sweetness, positive values indicate dryness, zero is neutral
What is the best service temperatures for sake?
Slightly chilled or at room temperature
What is sake traditionally served in?
- Served from a tokkuri - a ceramic, narrous-neck flask
- Poured into ochoko - small cylindrical vessels, or the more ceremonial sakazuki cups
What is a tokkuri?
tokkuri - ceramic, narros neck flask
What is ochoko?
ochoko - small cylindrical vessels
What are the 5 special styles of sake?
- Namazake - Unpasteurized
- Nigori - Unfiltered
- Taruzake - Aged in wooden barrels
- Jizake - Sake from a smaller kura (brewery)
- Genshu Sake - Undiluted
What is Namazake?
Unpasteurized sake
What is Nigori Sake?
Unfiltered sake
What is Taruzake?
Sake aged in wooden barrels
What is Jizake?
Sake from a smaller kura (brewery)
- In other words, artisinal vs mass produced
What is Genshu Sake?
Undiluted sake
What is the japanese term for what we refer to as sake, since sake means fermented beverage?
nihon-shu
undiluted sake
genshu sake
What grade of sake constitutes 80% of total sake production?
Futsu-shu
craft brewery sake (from small kura)
jizake
How long will sake ferment?; what alcohol will it reach?
45 days to reach 20% ABV where water is added to lower final alcohol to 17%
What is the word for rice milling?
seimaibuai = rice milling
What are the two different cups used to serve sake?
- ochoko
- sakazuki (ceremonial)
Sakazuki - The oldest sake cup style, the wide-mouthed sakazuki continues to be the ceremonial favorite. Shallow but dramatic, this cup is most formally lifted to the mouth with two hands: one to hold the bottom of the cup and the other to hold it on the side. Available in a number of sizes from the most minute to a large showpiece, the sakazuki most typically holds only a few sips. Sakazuki are often beautifully decorated and usually made from porcelain, earthenware or lacquer but some are available also in gold, silver and glass.
When using sakazuki, it is common to pour for the other person and to reciprocally accept another person’s offer to pour. This form of etiquette is a form of empathy to express not only hospitality but also understanding of the needs and enjoyment of others.
What is the difference between Honjozo and Junmai?; which one is lighter?
- Honjozo - made with rice, water, koji and pure distilled alcohol (aka brewers alcohol)
- Junmai - made without distilled alcohol; often lighter style than honjozo
Sake Brewer
Toji
Sake Brewery
Kura
Seishu
Clear / Clean Sake
Two other types of sake rice than Yamada Nishiki
- Gohyakumangoku (light, airy, clean)
- Miyamanishiki (sweeter but less fragrant)
- Omachi (rich, complex, nutty)
- Hattannishiki (light, flavorful, earthy)
- Dewasansan (sweeter, apple & pear)
- Kame no O (rich and very dry)
- Hanafabuki (mushroom/umami)
- Haenuki (clean and dry)
- Oseto (rare, from Kagawa, only used by one brewery)
Moruka
Pressed sake that has been separated from the less, but not carbon-filtered
3 famous sources for sake water in Japan
- Miyamizu - from Nada (a ward of Kobe) in Hyogo prefecture - hard, high in minerals
- Fukuryusui - from Mt. Fuji in Shizuoka prefecture - balanced between hard & soft
- Gokosui - from Fushimi in Kyoto prefecture - soft, low in mineral content
Muro
The koji room
(where koji is added to rice)
Karakuchi
Traditional method of brewing at lower temperatures, fermenting fully dry
Difference between yamahai-shikomi and sokujo-moto
Yamahai
- Traditional method of brewing where lactic acid is not added to the moto; instead, the moto produces its own lactic acid
- Produces a heartier, gamier style of sake, as the brewing process takes longer and wild yeasts are more likely to invade the ferment
Sokujo
- Modern (1911) method of brewing where in lactic acid is added to the moto, protecting it and speeding up the process of creating the moto to two weeks
Futsu-Shu
Table Sake
- Appx 3/4 of the market
- Distilled alcohol is added to increase yield
Types of Namazake
- Nama-nama/hon-nama: totally unpasteurized
- Nama-chozo: pasteurized only once, after the 6mo maturation period, before shipping
- Nama-zume: pasteurized only once, before the 6mo maturation process, also called Hiya-oroshi
Sakes that have been pasteurized twice (99% of the market) are called hi-ire
Kimoto-moto
Traditional method of working the moto
- Moto is continuously crushed and stirred with long wooden poles
- The movement encourages the natural production of lactic acid to protect the moto
Shiboritate
Freshly pressed
- Sake shipped without the traditional 6 month maturation period
Tobingakoi Sake
Brewers selection
- The best of the batch
Koji
Milled and steamed rice that has been inoculated with koji-kin
