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Sake > Sake > Flashcards

Sake Flashcards

1
Q

Define Yamahai

A

Refers to how the starter mold is treated. Akin to wild fermentation. Makes for a wilder, less clean style of sake

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2
Q

Define koshu

A

Aged sake

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3
Q

Define Kura

A

Brewary

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4
Q

Namazake vs
Namazume vs
Namachozo

A

Namazake = unpasteurized

Namazume = pasteurized once after filtration

Namachozo = pasteurized once before bottling

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5
Q

Define Genshu

A

No water added

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6
Q

Define Muroka

A

Unfiltered

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7
Q

Define Chotoku

A

A reserve designation

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8
Q

Define SMV

A

Sake Meter Value

+10 (very dry) to -20 (very sweet)

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9
Q

Recommended serving temp for Honjozo sake

A

Room Temp

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10
Q

Define Seimaibuai

A

The process of polishing rice

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11
Q

Dassai is in what region

A

Yamaguchi

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12
Q

Define Tokubetsu

A

Translates as special

A producer has gone above the required polish ratio for a given category

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13
Q

Define futsu-shu

A

Table wine-quality level

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14
Q

Traditional bottling sizes of sake

A

180
300
720
1800

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15
Q

How many ml in an Isshiban

A

1800ml

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16
Q

In sake production, a yeast strain with an “01” after the number would denote what?

Ie yeast 701

A

Nonfoaming

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17
Q

Define Morami

A

The fermentation process of sake

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18
Q

Define Moto/Shubo

A

The yeast starter

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19
Q

What colour Koji is used in sake production

A

Yellow

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20
Q

Max alcohol for sake

A

22

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21
Q

The 4 main islands of Japan, North to south

A

Hakkaido
Honshu (the big one w/ Tokyo)
Shikoku
Kyushu

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22
Q

Top quality rice for sake production

A

Yamada Nishiki

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23
Q

traditional decanting vessel for sake

A

tokkuri

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24
Q

define futsu

A

80% of sake

it does not qualify for special designations of ginjo,daiginjo, etc

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25
Q

define honjozo

A

alcohol added

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26
Q

define nigori

A

unfiltered

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27
Q

what is the polish ratio of gingo

A

50% polish ratio

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28
Q

what is the polish ratio of daigingo

A

60%

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29
Q

how big is a yongobin

A

720ml

30
Q

what is akazake

A

red sake, made by either the use of red rice or the addition of red colouring

31
Q

what is a jizake

A

a smaller sake brewer

32
Q

five allowable ingredients in sake

A 
water
rice
yeast
koji
brewer's alcohol
33
Q

two main categories of sake

A

Junmai

Arukouru Tenka/Aruten

34
Q

max alcohol of distallite used in Aruten

A

95%

35
Q

term for rice best for sake production

A

sakamai

table rice is kakomai

36
Q

5 grades for categorizing rice size

A 
Santoh (3)
Nittoh (2)
Ittoh(1)
Tokuto (Special)
Tokujo (higher special)
37
Q

what is Tokutei meisho-shu

A

premium sake made from take grade of rice

38
Q

define Seimei

A

the milling process

39
Q

define seimeibuai

A

refers to the amount of rice leftover after milling

ex: if the seimeibuai is 75, 25% has been polished away

40
Q

who produces super 7 junmai daigingo

A

Hakurakusei

41
Q

define ryuha

A

sake guild where toji’s study

42
Q

how is sake brewed

A 
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)

43
Q

how much koji is used to produce a tank of sake

A

100 grams

44
Q

define Asperilligus Oryzae

A

Yellow Koji

45
Q

how does Yamahai differ from Sokujo

A

Sokojo is quicker with the addition of lactic acid

Yamahai is longer (up to a month) allowing lactic acid to form naturally

46
Q

define Masu

A

traditional 180 ml cedar box used for drinking sake

47
Q

what is a sake BY

A

Brewing Year

July 1 - June 30

48
Q

define shinshu

A

“new sake”

sake released in same year as vintage

49
Q

what is natsunama

A

sake released in the summer, unpasteurized

50
Q

what is the most popular type of sake yeast

A

number 7

51
Q

define Ki-ippon

A

all ingredients were sourced from the same prefecture as the brewery

52
Q

name two sake AOCs

A

Yamagata

Ishikawa

53
Q

how can Azasake (red sake) be made?

A

red koji
unapproved red rice
add ash

54
Q

what would San-do denote on a bottle

A

the sake’s acidity level

55
Q

what is a kiki-choko

A

180 ml white porcelean glass used for most sake consumption/evaluation

56
Q

defune Sokujo

A

the addition of lactic acid

57
Q

what is the morami

A

the sake mash

58
Q

what is the nihonshu-do

A

the name given for the measuring of the gravity of sake, referring to its sweetness level

59
Q

what is the addition alcohol to sake called

A

jozo

60
Q

what is the difference between kojikin and koji

A

kogikin is the spore

koji is the innoculated rice mash

61
Q

what is the percentage of koji used in sake production

A

15%

62
Q

can sake be RO’d

A

no

63
Q

how much water is used to dilute non-genchu sake

A

1-2%

64
Q

term for unfiltered sake

A

muroka

65
Q

what is Amakuchi

A

sweet sake

66
Q

what is a semai-ki

A

the machine that polishes the rice

67
Q

what are rice paddies flooded

A

to killer other competing crops

68
Q

at what temp does kojikin die

A

43 C

69
Q

what is Yabuta

A

the most common form of machine for sake pressing

70
Q

what is a “go”

A

6 oz/180 mm sake serving (common to order sake by the Go in a restaurant

71
Q

what is Hito-hada-Kan

A

“human-skin warm” (95-104 degrees)

72
Q
A

Sake (1 decks)

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