Sake Flashcards

1
Q

Define Moto

A

“Starter” It is when yeast, additional rice and water are added to the koji. The moto is developed over two weeks .

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2
Q

Can sake be watered back? (hit with the jesus hose)

A

Yes, it is normally fermented to about 20% and the watered back to about 17%

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3
Q

Define Ginjo

A

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

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4
Q

Deifine Sakazuki

A

Flat ceremonial sake drinking vessel

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5
Q

What is Koji-Kin

A

The green powdery mold that inoculates the first batch of steamed rice. It grows for about two days

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6
Q

Define Jizake

A

Sake made by a smaller brewer (Kura)

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7
Q

Define Genshu

A

Undiluted Sake

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8
Q

Define Sake

A

Gerneal Japanese term for all alcoholic beverages

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9
Q

What is the diff between Junmai and Honjozo

A

the addition of brewers alcohol is not allowed in Junmai

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10
Q

Define Taruzake

A

Sake aged in wooden barrels

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11
Q

Define Masu

A

Wooden box that people drink sake out of

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12
Q

Name one kind of rice used for sake production?

A

Yamada Nishiki

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13
Q

How long does it take for sake to ferment?

A

Up to 45 days

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14
Q

Define Junmai

A

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)

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15
Q

Define Tokkuri

A

Ceramic flask that you decant sake into

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16
Q

What is Multiple Parallel Fermentation (MPF)?

A

MPF relies on combined activités of yeast and mold undergo both crucial processes of fermentation at once

17
Q

Define Namazake sake

A

Unpasteurized

18
Q

What is unique about sake Fermentation?

A

It is a Multiple Parallel Fermentation (MPF)

19
Q

Define Honjozo

A

A slight amount of brewers alcohol (pure distillate) is added to the sake before pressing

70% max percentage of rice grain remaining

20
Q

Define Nigori

A

Unfiltered

21
Q

Define Kura

A

Sake brewery

22
Q

Define Seimaibuai

A

The degree to which the rice has been milled

23
Q

Define Nihonshudo

A

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

24
Q

What happens after the rice is milled

A

Rinsed, soaked in water and steamed in successive stages

25
Define Shinpaku
The pure starchy heart of the rice grain left after polishing or milling
26
Define ochoko
Small cylindrical sake cup
27
What is mold called in sake production? | What is it called formally?
Koji- Kin | Aspergillus Oryzae
28
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
29
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
30
Define Koji
The STEAMED RICE to which the mold is cultivated