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




























