Sake Flashcards
Define Moto
“Starter” It is when yeast, additional rice and water are added to the koji. The moto is developed over two weeks .
Can sake be watered back? (hit with the jesus hose)
Yes, it is normally fermented to about 20% and the watered back to about 17%
Define Ginjo
If labeled with just “Ginjo” the sake will be honjozo in style (brewers alcohol added). If no alcohol is added it will be labeled “Junmai Ginjo”
60% max percentage of rice grain remaining
Deifine Sakazuki
Flat ceremonial sake drinking vessel
What is Koji-Kin
The green powdery mold that inoculates the first batch of steamed rice. It grows for about two days
Define Jizake
Sake made by a smaller brewer (Kura)
Define Genshu
Undiluted Sake
Define Sake
Gerneal Japanese term for all alcoholic beverages
What is the diff between Junmai and Honjozo
the addition of brewers alcohol is not allowed in Junmai
Define Taruzake
Sake aged in wooden barrels
Define Masu
Wooden box that people drink sake out of
Name one kind of rice used for sake production?
Yamada Nishiki
How long does it take for sake to ferment?
Up to 45 days
Define Junmai
Provided Semaibuai is printed on the label, and uses only water rice and koi, the milling percentage may now be higher than 70% max percentage of rice grain remaining
(70% Prior to 2004)
Define Tokkuri
Ceramic flask that you decant sake into
What is Multiple Parallel Fermentation (MPF)?
MPF relies on combined activités of yeast and mold undergo both crucial processes of fermentation at once
Define Namazake sake
Unpasteurized
What is unique about sake Fermentation?
It is a Multiple Parallel Fermentation (MPF)
Define Honjozo
A slight amount of brewers alcohol (pure distillate) is added to the sake before pressing
70% max percentage of rice grain remaining
Define Nigori
Unfiltered
Define Kura
Sake brewery
Define Seimaibuai
The degree to which the rice has been milled
Define Nihonshudo
Sake Value Meter to define sweetness on the back of the bottle. It measures sake’s specific gravity or density in contrast to the density of water
What happens after the rice is milled
Rinsed, soaked in water and steamed in successive stages
Define Shinpaku
The pure starchy heart of the rice grain left after polishing or milling
Define ochoko
Small cylindrical sake cup
What is mold called in sake production?
What is it called formally?
Koji- Kin
Aspergillus Oryzae
Define Moromi
“Fermenting Mash” Koji, water and rice are added to the Moto in three successive stages creating the “Moromi” which doubles in size with each addition
Define Daiginjo
If labeled with just “Daiginjo” the sake will be honjozo in style (brewers alcohol added). If no alcohol is added it will be labeled “Junmai Daiginjo”
50% max percentage of rice grain remaining
Define Koji
The STEAMED RICE to which the mold is cultivated
