Sake Flashcards
Futsushu
Generic Sake type, accounts for ~75% of market, has fewer regulatory requirements, and no milling requirements. May be junmai or not.
Honjozo
sake made with the addition of a small amount of distilled alcohol
Junmai
sake made without the addition of distilled alcohol, seimaibui must be stated on the label but no minimum is required.
Tokubetsu
seimaibui of at least 60% or made in a special way outside the brewery’s normal methods which must be stated on the label. (If made in a special way it can be made with less-polished rice.
Ginjo
Seimaibui of 60% or less (60% or less of rice remaining)
Daiginjo
Seimaibui of 50% or less (50% or less of rice remaining)
amazake
non- or low- alcohol sake-like drink
Kimoto process
pounding with wooden poles to induce the production of lactic acid bacteria, and lactic acid, for favorable cultivation of yeasts
Yamahai method
allowing Lactic acid bacteria to collect and form on the top of the sake mixture for protection from oxygen and selective yeast production.
Shizuku
tear drop or gravity press, “free run”
fukura-tsuri
hanging bag method, “free run”
fune
wooden press box, old school
shiboritate
“fresh squeezed” straight to bottle after pressing
muroka
non-charcoal filtered sake
hi-ire-sake
twice pasteurized sake
namazume
pasteurized in tank, but not bottle
namechozo
pasteurized in bottle, but not tank
nama
unpasteurized sake, also hon-nama, namazake
taruzake
aged in barrels, traditionally cedar
ogoshu
extra aged sake
koshu
aged sake
most common rice variety for sake
yamada nishiki
other rice varieties used for sake
Hyogo Nishiki Omachi Hanafubuki Dewasansan Kame no O
Nigori
unfiltered, milky, hazy sake
