Sake Flashcards
Describe the sake style: Futsuu-shu
80% of production, normal sake
Describe the sake style: Honjozo-shu
Sake with brewer’s alcohol
Describe the sake style: Tokubetsu
Sake with more highly polished rice
Describe the sake style: Ginjo-shu
Sake with 40% polished away
Describe the sake style: Daginjo-shu
Sake with 50% polished away
Describe the sake style: Junmai-shu
Sake without brewers alcohol, no required seimaibuai for this style
Describe the sake style: Junmai-Ginjo
Sake with 40% milled away and no brewers alcohol added
Describe the sake style: Junmai-Daiginjo
Sake with 50% milled away, 17% +
Describe the sake style: Honjozo-shu
Sake with brewers alcohol added
Name the five rice varieties
Yamada Nishiki, Omachi, Miyama Nishiki, Oseto, Halta Nishiki
Describe the sake style: Kimoto-moto
Sake from a traditional starter with batonnage with wooden pole
Describe the sake style: Yamahai-Shimkomi
Sake from natural fermentation, wild yeast
Describe the sake style: Sokujo-moto
Sake from a faster, more industrial method
Vocabulary: Shibori
Pressing sake lees
Vocabulary: Nigori-zake
No pressing, cloudy and unfiltered
Vocabulary: Origarami
After pressing, lees separated
Vocabulary: Nama-zake
Unpasteurized sake
Vocabulary: Namachozo
Cellared then pasteurized
Vocabulary: Namazume
Pasteurized then cellared
Vocabulary: Genshu
Undiluted
Vocabulary: Tarauzake
Aged in wood
Vocabulary: Kuroshu
Sake with no polishing
Vocabulary: Toji
Brewmaster
Serving Temperature: Hito-Hada-Kan
95-104 degrees (Human hand)
Serving Temperature: Nuru Kan
104-113 degrees (Lukewarm)
Serving Temperature: Jyoh-kan
113-122 degrees (Good hot)
Serving Temperature: Atsu-Kan
122-131 degrees (Hot enough)
Volume: Shaku
18 mL
Volume: Go
180 mL
Volume: Sho
1800 mL
Volume: To
18L
Volume: Koku
180L