Sake Flashcards
What is the chosen type of rice considered superior by many to produce sake?
Yamada Nishiki
What is the pure starchy heart of the rice grain called?
Shinpaku
What is the Koji kin (Aspergillus oryzae)?
A green powdery mold that inoculates the first batch of steamed rice
The steamed rice upon which the mold is cultivated is known as?
Koji
What is the name of the scale or Sake Value Meter that measures sake’s specific gravity?
Nihonshudo (Sake Value Meter)
Sake is traditionally decanted from the bottle into a?
Tokkuri
A ceramic narrow neck flask
What is a ochoko?
A small cylindrical vessel sake is poured into from the decanter
The Sake Value Meter values:
Negative values indicate sweetness
Positive values indicate dryness
Zero is neutral
What is multiple parallel fermentation?
When starch converts to sugar and yeast consumes sugar to produce alcohol simultaneously
Within Sake, what are the two overarching official categories?
Junmai (“pure rice”)
Arukouru Tenka or Aruten (sake with spirit added) Honjozo, Ginjo, Daiginjo
Sake ferments to about 8 to 20% natural alcohol, the final product is often diluted to around what percentage?
15%
Legally sake must have no more than 22% ABV
When did milling machines appear in Japan?
1930s
What does the term Seimaibuai refer to?
The amount of rice that remains after polishing
The differences of lower seimaibuai vs higher seimaibuai:
The lower leads to more elegance, delicate flavors, and vibrant aromatics.
The higher produces more rustic and savory styles
What is Kuroshu?
Sake made with no polishing
