Sake Flashcards
Define Yamahai
Refers to how the starter mold is treated. Akin to wild fermentation. Makes for a wilder, less clean style of sake
Define koshu
Aged sake
Define Kura
Brewary
Namazake vs
Namazume vs
Namachozo
Namazake = unpasteurized
Namazume = pasteurized once after filtration
Namachozo = pasteurized once before bottling
Define Genshu
No water added
Define Muroka
Unfiltered
Define Chotoku
A reserve designation
Define SMV
Sake Meter Value
+10 (very dry) to -20 (very sweet)
Recommended serving temp for Honjozo sake
Room Temp
Define Seimaibuai
The process of polishing rice
Dassai is in what region
Yamaguchi
Define Tokubetsu
Translates as special
A producer has gone above the required polish ratio for a given category
Define futsu-shu
Table wine-quality level
Traditional bottling sizes of sake
180
300
720
1800
How many ml in an Isshiban
1800ml
In sake production, a yeast strain with an “01” after the number would denote what?
Ie yeast 701
Nonfoaming
Define Morami
The fermentation process of sake
Define Moto/Shubo
The yeast starter
What colour Koji is used in sake production
Yellow
Max alcohol for sake
22
The 4 main islands of Japan, North to south
Hakkaido
Honshu (the big one w/ Tokyo)
Shikoku
Kyushu
Top quality rice for sake production
Yamada Nishiki
traditional decanting vessel for sake
tokkuri
define futsu
80% of sake
it does not qualify for special designations of ginjo,daiginjo, etc
define honjozo
alcohol added
define nigori
unfiltered
what is the polish ratio of gingo
50% polish ratio
what is the polish ratio of daigingo
60%
how big is a yongobin
720ml
what is akazake
red sake, made by either the use of red rice or the addition of red colouring
what is a jizake
a smaller sake brewer
five allowable ingredients in sake
water rice yeast koji brewer's alcohol
two main categories of sake
Junmai
Arukouru Tenka/Aruten
max alcohol of distallite used in Aruten
95%
term for rice best for sake production
sakamai
table rice is kakomai
5 grades for categorizing rice size
Santoh (3) Nittoh (2) Ittoh(1) Tokuto (Special) Tokujo (higher special)
what is Tokutei meisho-shu
premium sake made from take grade of rice
define Seimei
the milling process
define seimeibuai
refers to the amount of rice leftover after milling
ex: if the seimeibuai is 75, 25% has been polished away
who produces super 7 junmai daigingo
Hakurakusei
define ryuha
sake guild where toji’s study
how is sake brewed
harvested milled brewing usually occurs in winter rice is soaked in water rice is steamed rice is left to develop koji mold
milled rice and koji are added to a tank of 80 litre water + yeast
this is done over 3 stages, in order, hatzu, naka and tome-zoe
multiple fermentation - starch into sugar, sugar in alcohol - now occur simultaneosly
rice is pressed and sake is separated from its kasu (solids)
how much koji is used to produce a tank of sake
100 grams
define Asperilligus Oryzae
Yellow Koji
how does Yamahai differ from Sokujo
Sokojo is quicker with the addition of lactic acid
Yamahai is longer (up to a month) allowing lactic acid to form naturally
define Masu
traditional 180 ml cedar box used for drinking sake
what is a sake BY
Brewing Year
July 1 - June 30
define shinshu
“new sake”
sake released in same year as vintage
what is natsunama
sake released in the summer, unpasteurized
what is the most popular type of sake yeast
number 7
define Ki-ippon
all ingredients were sourced from the same prefecture as the brewery
name two sake AOCs
Yamagata
Ishikawa
how can Azasake (red sake) be made?
red koji
unapproved red rice
add ash
what would San-do denote on a bottle
the sake’s acidity level
what is a kiki-choko
180 ml white porcelean glass used for most sake consumption/evaluation
defune Sokujo
the addition of lactic acid
what is the morami
the sake mash
what is the nihonshu-do
the name given for the measuring of the gravity of sake, referring to its sweetness level
what is the addition alcohol to sake called
jozo
what is the difference between kojikin and koji
kogikin is the spore
koji is the innoculated rice mash
what is the percentage of koji used in sake production
15%
can sake be RO’d
no
how much water is used to dilute non-genchu sake
1-2%
term for unfiltered sake
muroka
what is Amakuchi
sweet sake
what is a semai-ki
the machine that polishes the rice
what are rice paddies flooded
to killer other competing crops
at what temp does kojikin die
43 C
what is Yabuta
the most common form of machine for sake pressing
what is a “go”
6 oz/180 mm sake serving (common to order sake by the Go in a restaurant
what is Hito-hada-Kan
“human-skin warm” (95-104 degrees)
what is sakamai
a sake-specific rice variety
there are over 80
as a % of the total weight, what is the most jozo than be added
10%
how does vintage variation affect sake quality
in cold years, grains are smaller and more soluable. contributes a richer texture
in hot years, the startch is less soluable, giving a lighter product
what are the 5 grades for ranking rice
Grade 3
Grade 2
Grade 1
Special Grade
Higher Special Grade
what are kurabito
brewery workers
on average, how long does it take to polish a grain of rice to 50%
50 hours
50 more hours for another 15%
why is sake usually brewed in the winter
natural temperature control
Sokujo vs Kimoto
Sokujo = addition of lacti bacteria (2 weeks)
Kimoto = natural creation of lactic bacteria (1 month)
how many days does it take to make a batch of sake
30-60
what is kasu
sake solids
often used as a food source
ie Kasujiru (a kasu based soup)
what is moromi
the fermentation must
what is Hiire-Sake
twice pasturized
what is miyamizu
“holy water” that runs down from Mt Rokko
used to produce 25% of the country’s sake
ideal water source for sake production should be what:
low in iron
low in manganese
high in potassium
high in magnesium
name 3 major sake rice varieties
Omachi (Hiroshima)
Yamada Nishiki (Hyogo)
Watari Bune
Gohyakumangoku (Niigata)
what is the name for the white porcelain cup for traditional sake drinking
ochoko
what are Santoh, Nittoh and Ittoh in reference to sake production
they refer to the grade the rice gets, referencing its size
what is the term for ambient yeast or “house” yeast
Kurasuki kobo
what does so-haze and tsuki-haze refer to
types of koji
so-haze creates a more robust sake, while tsuki-haze is often used for daigingo and junmai sakes
most common types of yeast used
number 7 (Kyokai, most common)
Number 9
1801 (non foaming)
why is iron-rich water avoided in sake production
gives off flavours and colours
why do tojis make divots in sake rice during sake production
to help faciliate the breakdown of starch into sugar
when is sake generally brewed
october-april
the Nada district is in what prefecture
Hyogo (1/3 of all sake produced here)
water sourced from Rokko mountain
