Sake Flashcards
1
Q
Junmai
A
No added Alcohol, all from rice
2
Q
Daiginjo
A
Rice polished to at least 50%
3
Q
Ginjo
A
Rice polished to at least 60%
4
Q
Honjozo
A
Rice, Water, Koji
Very small amount of pure distilled alcohol”brewer’s alcohol”
5
Q
Nihonshu-do
A
Sake Meter Value
Sake density, higher=drier
6
Q
Why is alcohol added
A
To help pull aromas and flavors
Stability
Improved Shelf Life
After alcohol is added water is then added (16%abv)
7
Q
Nigori
A
Cloudy, unfiltered
8
Q
Nama-zake
A
Unpasteurized
9
Q
Genshu
A
Undiluted Sake 19-20%abv
10
Q
Yanahai&Kimoto
A
Styles made with a yeast starter (gamier,richer,earthier)
11
Q
Koshu & Choki Jukusei-shu
A
Aged Sake
12
Q
Kijoushu
A
Using already completed sake instead of water, rich dessert like. Very little is made
13
Q
Sparkling Sake
A
Relatively new, not like sparkling wine to wine
