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Beer/Sake/Spirits - SD > Sake > Flashcards

Sake Flashcards

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1
Q

What does the term Sake mean in Japan?

A

It is the term for any fermented Beverage or alcohol

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2
Q

What is the Japanese term for what we know as Sake?

A

Nihon Shu “alcohol of Japan”

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3
Q

What is the Japanese term for Grades of Sake?

A

Tokutei Meishou Shu

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4
Q

What is Futsuu-shu?

A

“Normal sake”

  • Doesn’t qualify unter Tokutei Meishou Shu classifications
  • About 80% of production in Japan
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5
Q

What is Sake with Brewer’s Alcohol added?

A

Honjozo-shu

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6
Q

What does Tokubetsu designate?

A

A more highly polished rice or special bottling under Junmai-shu or Honjozo-shu (either ginjo or daiginjo)

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7
Q

What is Ginjo-shu

A
  • Made in a more traditional way compared to mass produced

- polished to 60% or less remaining

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8
Q

What is Daiginjo-shu

A
  • Highest quality designation

- 50% of mass polished away or more

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9
Q

If a label says only ginjo or daiginjo, is alcohol added?

A

Yes. Needs to say junmai if nothing is added

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10
Q

What is Junmai-shu, what is the seimaibuai requirement?

A

Often a lighter style
no brewer’s alcohol added
no longer required seimaibuai

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11
Q

What is the highest quality level of sake available?

A

Junmai Daiginjo-shu
highly polished (50%)
alcohol can be 17%+

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12
Q

What is the term for rice milling in sake production?

A

Seimaibuai

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13
Q

Why is rice milled in sake production?

A

To remove protein rich husk of the grain and use only the pure starchy center
-best starches are in the core

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14
Q

What is the term for the core of starches in a grain of rice?

A

Shinpaku

translates to heart rate
sometimes mistranslated to white heart

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15
Q 
Required gradations for milling rice:
Junmai-shu
Honjozo
Ginjo-shu
Daiginjo-shu
A

Junmai-shu - no requirement
Honjozo - 70% remaining
Ginjo-shu - 60% remaining
Daiginjo-shu - 50% remaining

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16
Q

What is the highest quality rice variety? What is it known as?

A

Yamada Nishiki

“King of Sake Rice”

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17
Q

Name three rice varieties for Sake production

A 
Omachi* Rice
Oseto
Yamada Nishiki* - "king of sake rice"
Miyama Nishiki*
Hatta Nishiki
Dewa San san
Gohyakumangoku*

*popular

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18
Q

What is the genus/species for the Koji fungi

A

Aspergillus oryzae

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19
Q

What is MPF

A

Multiple parallel fermentaion
rice starch –> Sugar
Sugar –> alcohol

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20
Q

What is Saccharification?

A

Breakdown of starch into sugar

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21
Q

Why is it necessary for lactic acid to be added during fermentation?

A

Parallel fermentation of starch being broken down into sugar by koji-kin and sugar being converted to alcohol by yeast require higher acid

22
Q

What is the new vs old method of adding Lactic acid?

A

Old - add Lactic Acid Bacteria - develops slowly and adds savory or gamey flavors

New - acidulate with Lactic Acid - produces cleaner flavors, skips step of LAB producing the acid.

23
Q

What are three styles of sake having to do with different yeast starters?

A

Kimoto-moto - traditional orthodox - pole ramming (yama oroshi) to stir (like batonnage) - uses “starter” made from yeast, koji mold and rice crushed into puree

Yamahai-shikomi - traditional - rice ferments naturally- pole ramming not necessary - gamier style sake

Sokujo-moto - faster more industrial, early introduction of lactic acid speeds process up **Primary way of making sake

24
Q

What is Mr Kinichiro Kagi’s contribution to sake production?

A

Realized that pole ramming unnecessary, enzymes work on their own
-Yamahai method born
rough (yama) stop (hai)

25
Q

What is the most common type of press in sake production?

A

Automatic machine press with many filters

26
Q

What is the most expensive/time intensive method of pressing sake?

A

Shizuku-shibori - drip-pressing
Gravity pushes liquid through fine mesh
low yield

27
Q

What is the term for pressing sake off its lees

A

Shibori

28
Q

What is Nigori-zake?

A

Cloudy, unfiltered sake

not technicall sake unless it acheives “sheishu” or clean sake, status by straining and reintroducing products

29
Q

What is nama-zake?

A

Unpasteurized sake
can be known as nama
fresher, livlier
needs constance refrigeration

30
Q

What is the difference between Namachozo and Namazume

A

Namachozo cellared without pasteurization, but pasteurized before bottling
Namazume pasteurized once before cellaring, not again

31
Q

What is Genshu?

A

undiluted sake

32
Q

What is the term for sake aged in wooden barrels

A

Taruzake

33
Q

What is Teiseihaku-shu

A

purposely overmilled sake - 80% seimaibuau

34
Q

What is Kuroshu

A

Sake made with no polishing

35
Q

What is iwai-sake and toso?

A

Celebration sake drunk straight from wooden barrels. toso is aromatized with tososan (herbs) drunk at New year

36
Q 
What are the definitions and service temperatures for the following warm sake terms?
Hito-hada-kan
Nuru-kan
Jyoh-kan
Atsu-kan
A

Hito-hada-kan “human-skin warm” 95-104
Nuru-kan “lukewarm” 104-114
Jyoh-kan “good hot” 114-122
Atsu-kan “hot enough” 122-131

37
Q

what is the range of service temperatures for warm sake?

A

95-131 F

38
Q

What is the Sake Value Meter?

A

Nihonshudo - measure against specific gracity

0 is neutral, negative is sweet, positive is dry

39
Q

How many prefectures of Japan are there? Name 5

A

47

Miyagi, Tokyo, Kyoto, Osaka, Hiroshima (N-S)

40
Q

What size does “Go” designate

A

180mL - traditional serving size

41
Q

What size does “Sho” designate

A

1800mL - original bottle size

42
Q

What size does “Masu” designate

A

18mL - sip

8-shaku Masu

43
Q

What size does “To” designate

A

18L - Barrel Sizes

4-to or 72L barrel most common
2-to or 26 L medium
1-to is small

44
Q

Define Toji

A

Brewmaster

45
Q

Define shinshu

A

new sake

46
Q

Define kurabiraki

A

warehouse opening

47
Q

Define kappu-zake

A

single serving glass with pull off top

48
Q

What is a tokkuri and masu?

A

ceramic narrow neck flask and square wooden cup

Both come in “1-go” sizes (180mL)

49
Q

How long is sake fermentation?

A

30-45 days

50
Q

What is the name for the mold used to break down rice

A

koji-kin

Beer/Sake/Spirits - SD (9 decks)

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