Sake Flashcards
1
Q
Junmai
A
70% grain remains , no brewers alcohol added
2
Q
Honjozo
A
70% grain remains, brewers alcohol added
3
Q
Ginjo
A
60% grain remains , brewers alcohol added
4
Q
Daiginjo
A
50% grain remains , brewers alcohol added
5
Q
Junmai Ginjo
A
60% grain remains , no alcohol added
6
Q
Junmai Daigingo
A
50% grain remains , no alcohol added
7
Q
Futsuu
A
“normal sake”: lots of alcohol added. no milling requirements
8
Q
Namakaze
A
unpasteurized (requires refrigeration)
9
Q
Nigori
A
unfiltered. (milky and usually off dry)
10
Q
Taruzake
A
aged in wooden barrels
11
Q
Jizake
A
from a smaller kura (brewery)
12
Q
Genshu
A
undiluted
13
Q
Koji-kin
A
the special mold that is used for sake (aspergillus oryzae)
14
Q
Moto
A
the “starter”. combination of yeast/steamed rice + koji
15
Q
Moromi
A
the fermenting mash. moto after more steamed rice/water and koji are added
