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Certified Study > Sake > Flashcards

Sake Flashcards

1
Q

A kura’s first release of the brewing year?

A

Sake Noveau

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2
Q

What is sandan shikomi?

A

The three additions of moto that gradually build up to a full fermentation tank of sake

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3
Q

This component is 80% of a finished sake?

A

Water

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4
Q

All sake is made from this subspecies of rice?

A

Japonica

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5
Q

The oldest rice variety still used in sake production today?

A

Omachi

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6
Q

What are the permissible ingredients in an Aruten sake?

A 
Water
Yeast
Rice
Koji
Brewer's spirit (Distilled alcohol)
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7
Q

Why is sake produced in the winter time?

A

Ensures a long and healthy fermentation leading to more balanced, cleaner sakes

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8
Q

This term refers to Japanese alcohol?

A

Nihonshu

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9
Q

Name three of the most-coveted water locations in Japan?

A

Hiroshima
Kyoto
Hyogo

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10
Q

Does the south use the current year’s harvest to produce their sake?

A

Not typically; rice is used from the previous harvest that has been kept in temperature-contolled storage

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11
Q

Explain Tokubetsu Junmai/Honjozo?

A

A sake made in a variant style form what is typical of the producer; minimum seimaibuai of 60%

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12
Q

Describe a Honjozo sake?

A

A type of Aruten sake birthed out of the rice shortage from WWII

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13
Q

What are the Japanese names for the following volumes:

a) 90ml
b) 180ml
c) 360ml
d) 720ml
e) 1800ml

A

a) Ichi-Go
b) Ni-go
c) Tokkuri (carafe)
d) Yongo
e) Isho-bin

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14
Q

Unpasteurized sake is known as?

A

Nama

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15
Q

When is rice typically harvested in the north of Japan? In the south?

A

a) September

b) October

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16
Q

What is muroka sake?

A

Non-charcoal filtered sake

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17
Q

The method of injecting lactic bacteria into the must?

A

Sokujo method

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18
Q

T/F: There is no restriction on the amount of distilled alcohol that can be added to honjozo sake.

A

False

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19
Q

What is “zenjoki” sake?

A

A sake made from only koji rice (no steamed rice)

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20
Q

What does Ki-ippon tell you on a Sake label?

A

The entire production of a junmai level sake came from a single place of origin with no ingredients outsourced

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21
Q

The process of the three day addition of the koji, kakemai, lactic acid, and water to form the main fermentation mash?

A

Sandan Shikomi

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22
Q

What is sakamai?

A

Sake rice

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23
Q

What is Hiire-Sake?

A

Twice pasteurized sake

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24
Q

What is shizuku-shibori?

A

The tear drop or gravity press method; the most gentle extraction style using a mesh bag called a sakabukura

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25
Q

What is the minimum seimaibuai of a “ginjo” sake? “Daiginjo?”

A

a) 60%

b) 50%

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26
Q

What is kasubuai?

A

The percentage ratio of sake kasu (lees left after production) to the original volume of polished rice used to create the sake

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27
Q

What is a “Jizake?”

A

Sake microbrewery

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28
Q

Define Seimaibuai?

A

The remaining percentage of the rice grain after polishing

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29
Q

The brewer’s spirit is also referred to as?

A

Jozo-alcohol

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30
Q

Tokutei meisho-shu is?

A

Premium sake; special designation

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31
Q

The north of Japan produces this style of sake? The south?

A

a) Leaner

b) Richer, mellower

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32
Q

This is the machine used to mill sake rice?

A

Seimaiki

33
Q

What is an amakaze?

A

A sweet, fruity sake that is the result of using yeasts that are either non or low-alcohol producing

34
Q

What is Karashi Kikan?

A

The cooling period after the rice is steamed

35
Q

Approximately how long does it take to polish rice to 50% of its original size? 35%?

A

a) 50hrs

b) 100hrs

36
Q

The small white porcelain cups sake is served in?

A

Ochoko

37
Q

What is shinpaku?

A

The starchy center of the rice grain

38
Q

Does the Junmai style have a minimum seimaibuai?

A

No

39
Q

What type of koji-kin is most commonly used in making sake?

A

Yellow

40
Q

What style does “kaori” imply? “Aji?”

A

a) aromatic, fruity, floral

b) savory, rustic

41
Q

What is koji-kin?

A

The mold that is grown on steamed sake rice

42
Q

What do each of the following label terms imply about the sake in that bottle:

a) Karakuchi
b) Amakuchi
c) Kaori
d) Aji

A

a) Dry
b) Sweet
c) Aromatic
d) Savory

43
Q

What is a Masu?

A

A traditional 180ml wooden box used for drinking sake

44
Q

Name two minerals that are NOT desirable in water for sake production.

A

a) Iron (oxidation)

b) Manganese (discoloration)

45
Q

The natural method of allowing lactic bacteria to form atop the moto protecting the rice through fermentation?

A

Yamahai Method

46
Q

What is the main requirement for koshu sake?

A

It is aged for an extended period of time before release

47
Q

Name a mineral that is NOT desirable in water for sake production.

A

Iron

48
Q

The Koji room is also known as the?

A

Koji Moro

49
Q

Maximum ABV permissible for sake?

A

22% ABV

50
Q

Name three styles included in the Aruten class of sakes?

A

Daiginjo
Ginjo
Honjozo

51
Q

What is the volume of a koku?

A

180L

52
Q

The Japanese term for brewmaster?

A

Toji

53
Q

What is seimai?

A

The milling process

54
Q

T/F: Most sakes are made using ambient yeast.

A

False

55
Q

The type of Koji chosen can affect these elements of the sake?

A

Acidity
Potential alcohol
Aromatics

56
Q

What is the “Miromi?”

A

Main fermentation

57
Q

The traditional method of cultivating lactic bacteria after the rice leaves the Koji Muro?

A

Kimoto method; act of beating the must with wooden oars

58
Q

What is the Japanese term fro sake lees?

A

Kasu

59
Q

What is a “Genshu” sake?

A

A sake where no additional water is added for dilution’s sake; or if water is added, the ABV is not altered by more than 1%

60
Q

Shubo is a synonym for what common term?

A

Moto (yeast starter)

61
Q

The rice is divided into two categories after steaming; koji rice and non-koji rice. What are the Japanese terms for the two?

A

a) Kakemai (non-Koji)

b) Kojimai (koji rice)

62
Q

Where in the process are the starchy centers of the grain converted to sugar?

A

In the Koji Muro

63
Q

The lowest quality level in the sake pyramid?

A

Futushu

64
Q

What are the permissible ingredients of a Junmai sake?

A

Water
Yeast
Rice
Koji

65
Q

How many sake breweries are there in Japan?

A

500-1500

66
Q

What is the “shikomi?”

A

Main fermentation must

67
Q

Is Nigori sake unfiltered?

A

No; the sake still passes through a charcoal filter. The cloudiness can e attributed to the ees that either slip through a wider mesh during pressing or those that are added back to the sake at bottling

68
Q

The most common variety of rice in Niigata, Tomaya, and Fukshima?

A

Gohyakumangoku

69
Q

Sake typically ferments to this ABV? But is often watered back to this ABV for taxation purposes?

A

a) 18-20%

b) 15%

70
Q

Where did sake originate?

A

China

71
Q

The most acclaimed production area of Yamada Nishiki rice?

A

Hyogo

72
Q

The two Japanese prefectures with GI status?

A

1) Yamagata GI

2) Hakusan Kikusake GI (Tengumai, Kikuhime, Tedorigawa, Manzairaku, Takasago within the Ishikawa prefecture)

73
Q

What is shizuku?

A

“Free-run” sake made by hanging bags of the main mash and only bottling what drips out.

74
Q

Yeast choice most notably impacts what aspect of a sake?

A

Aroma

75
Q

Most Taru (barrels) in Japan are produced from?

A

Native cedar trees

76
Q

Three ways of producing red sake?

A

1) allowing the sake to oxidize
2) using a red rice variety
3) using a red koji

77
Q

What is “Shiroritate?”

A

Fresh-squeezed sake; a sake that goes right to the bottle after pressing without settling

78
Q

What is the “kijoshu” sake?

A

Where Junmai-shu is added towards the end of sandan shikomi instead of water, yielding a sweeter 9-10% ABV sake

79
Q

Who produces the Super 7 Junmai Daiginjo?

A

Hakurakusei

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