Sake Flashcards
Name the unique process used in the production of sake which uses the combined activities of yeast and mold
Multiple Parallel Fermentation (MPF)
What is Multiple Parallel Fermentation?
The conversion of rice starch to sugar and sugar to alcohol occurs simultaneously in the same vessel
Name of the mold used in the production of sake
koji-kin (Aspergillus oryzae)
Name the type of rice used in the production of sake that’s arguably the best
Yamada Nishiki
Define kura
A sake brewery
Define kurabito
Sake brewery worker
Define masu
A small wooden box traditionally used for measuring rice and drinking sake
What is moromi?
The fermenting mixture of rice, kōji, yeast and water
What is moto?
aka Shubo, the yeast starter. A mixture of rice, kōji, yeast and water in which an extremely high concentration of yeast cells is cultivated
Define namazake
Unpasteurized sake
Define sandan shikomi
The most widely applied method of adding rice, kōji and water to the moromi, a three-stage process
Define semaibuai
Percentage of rice grain remaining after polishing
Define shinpaku
The hard, white center comprised of starch found in good sake-brewing rice
Define tōji
The head brewer of a brewery
What are the two most common bottle sizes for sake?
720 milliliter bottles
1.8 L bottles
What are the traditional cups used for drinking sake?
o-choko (small)
guinomi (slightly larger)
Name to the tapered flask traditionally used to serve sake
tokkuri
Name of the small wooden box sometimes used for drinking sake
masu
How soon after bottling should sake be consumed?
As soon as possible, usually 6 months-1 year
How quickly does sake go bad after opening the bottle?
It is like wine, susceptible to oxidation, and should be consumed as soon as possible after opening (within a few days)
What is nihonshudo?
Sake Meter Value (SMV)
How does the Sake Meter Value (SMV) work?
Negative numbers indicate sweetness
Positive numbers indicate dryness
Sake taste chart:
Define nigori
Unfiltered sake
Define taruzake
Sake aged in wooden barrels
Define jizake
Sake from a smaller kura (brewery)
Define genshu
Undiluted sake
Define namachōzo
Once-pasteurized sake
Define tokubetsu
“Special”–a bit higher grade than regular honjozo and junmai
What is different about yamahai-shikomi and kimoto sake?
The yeast starter is created in a slow and laborious way, allowing more wild yeasts and bacteria to become part of the brew
Define shiboritate
Just-pressed sake
Define muroka
Sake that is not charcoal filtered
Define koshu
Aged sake
Name of this method:
Shizuku (drip)
Define futsushu
“Ordinary sake”
Refers to average, run-of-the-mill, table sake
Accounts for more than 75% of all sake on the market
Semaibuai for junmai sake
70%
Provided the producer prints “semaibuai” on the label and uses only water, rice and kōji, the milling percentage may now be higher than 70%
Semaibuai for honjozo sake
70%
Semaibuai for ginjo sake
60%
Semaibuai for junmai ginjo sake
60%
Semaibuai for daiginjo sake
50%
Semaibuai for junmai daiginjo sake
50%
