Sake Flashcards

1
Q

Describe the sake style: Futsuu-shu

A

80% of production, normal sake

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2
Q

Describe the sake style: Honjozo-shu

A

Sake with brewer’s alcohol

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3
Q

Describe the sake style: Tokubetsu

A

Sake with more highly polished rice

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4
Q

Describe the sake style: Ginjo-shu

A

Sake with 40% polished away

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5
Q

Describe the sake style: Daginjo-shu

A

Sake with 50% polished away

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6
Q

Describe the sake style: Junmai-shu

A

Sake without brewers alcohol, no required seimaibuai for this style

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7
Q

Describe the sake style: Junmai-Ginjo

A

Sake with 40% milled away and no brewers alcohol added

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8
Q

Describe the sake style: Junmai-Daiginjo

A

Sake with 50% milled away, 17% +

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9
Q

Describe the sake style: Honjozo-shu

A

Sake with brewers alcohol added

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10
Q

Name the five rice varieties

A

Yamada Nishiki, Omachi, Miyama Nishiki, Oseto, Halta Nishiki

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11
Q

Describe the sake style: Kimoto-moto

A

Sake from a traditional starter with batonnage with wooden pole

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12
Q

Describe the sake style: Yamahai-Shimkomi

A

Sake from natural fermentation, wild yeast

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13
Q

Describe the sake style: Sokujo-moto

A

Sake from a faster, more industrial method

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14
Q

Vocabulary: Shibori

A

Pressing sake lees

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15
Q

Vocabulary: Nigori-zake

A

No pressing, cloudy and unfiltered

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16
Q

Vocabulary: Origarami

A

After pressing, lees separated

17
Q

Vocabulary: Nama-zake

A

Unpasteurized sake

18
Q

Vocabulary: Namachozo

A

Cellared then pasteurized

19
Q

Vocabulary: Namazume

A

Pasteurized then cellared

20
Q

Vocabulary: Genshu

A

Undiluted

21
Q

Vocabulary: Tarauzake

A

Aged in wood

22
Q

Vocabulary: Kuroshu

A

Sake with no polishing

23
Q

Vocabulary: Toji

A

Brewmaster

24
Q

Serving Temperature: Hito-Hada-Kan

A

95-104 degrees (Human hand)

25
Q

Serving Temperature: Nuru Kan

A

104-113 degrees (Lukewarm)

26
Q

Serving Temperature: Jyoh-kan

A

113-122 degrees (Good hot)

27
Q

Serving Temperature: Atsu-Kan

A

122-131 degrees (Hot enough)

28
Q

Volume: Shaku

A

18 mL

29
Q

Volume: Go

A

180 mL

30
Q

Volume: Sho

A

1800 mL

31
Q

Volume: To

A

18L

32
Q

Volume: Koku

A

180L