Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Beer + Sake + Spirits > Sake > Flashcards

Sake Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 1 Beer flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 2 Beer flashcards
1
Q

What is Daiginjo?

A

Rice milled to at least 50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is Genshu sake?

A

Undiluted sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is Ginjo?

A

Milling to at least 60%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is a ‘Go’?

A

Unit of measurement - 180 ml

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is ‘Hi-ire’?

A

Pasteurization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is Honjozo?

A

Small amount of distilled alcohol is added

Lighter flavours

Must be milled to at least 70%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is Jizake?

A

Sake from a smaller kura (brewery)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is Junmai?

A

No distilled alcohol added

Composed of only rice, water, and koji-kin

Milled to at least 70%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is Kasu?

A

Solid remains of the fermented rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is Koji?

A

Steamed white rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is Koji-kin?

A

Mold or Aspergillus oryzae

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is Koshiki?

A

The vat in which rice is steamed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is Koshu?

A

Aged sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is a Kura?

A

Sake Brewery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is a Masu?

A

Small cedar box in which sake is served

180 ml in size

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is a Meigara?

A

Sake brand name

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is a Moromi?

A

Mash consisting of rice, water, and koji

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is a Moto?

A

Yeast starter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is Multiple Parallel Fermentation?

A

Combined activities of yeast and mold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is Muroka?

A

Sake that wasn’t charcoal filtered

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is Mushimai?

A

Steaming the rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is Namazake?

A

Unpasteurized Sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Name 2 species of sake rice.

A

Yamada Nishiki

Omachi

24
Q

What is Nigori Sake?

A

Unfiltered Sake

25
Q

What is Nihonshu?

A

Used in Japan to denote sake

26
Q

What is Nuka?

A

Powder from rice being polished

27
Q

Describe Omachi rice.

A

Sakamai type

Full, settled, smooth with slight herbal quality and excellent acidity

28
Q

What is Roka?

A

Filtering using powdered carbon

29
Q

What is Sandan Shikomi?

A

3 step brewing

30
Q

What is Seimaibuai?

A

Percent of the remaining grain size

31
Q

What is Senmai?

A

Washing the rice

32
Q

What is Shinpaku?

A

Pure starchy heart of the rice grain

33
Q

What is Shinseki?

A

Soaking the rice

34
Q

What is Sugi?

A

Japanese cedar

35
Q

What is Taruzake?

A

Sake aged in wooden barrels

36
Q

What does Tokubetsu mean?

A

Special

37
Q

Describe Yamada Nishiki rice.

A

Considered best overall sakamai

Fruity, lively with layered flavours and fragrances

38
Q

What does the nihonshu-do indicate?

A

The density of sake as compared to water, or its sweetness

39
Q

What is ‘jizake’?

A

Local sake made by small brewers, similar to a “micro-brewery

40
Q

What is a koji-muro?

A

The room where koji is grown on rice

41
Q

What is fukurozuri?

A

It is a method of separating sake from the lees without external pressure by hanging the mash in bags and allowing the liquid to drip out under its own weight

42
Q

What is junmai daiginjo?

A

Rice polished to at least 50% with no added alcohol

43
Q

What is koji-kin?

A

The mold that is grown on steamed sake rice

44
Q

What is Nihonshudo?

A

Sake Value Meter which is a measure of the sake’s specific gravity and sweetness level

45
Q

What is sakazuki?

A

Ceremonial sake cups

46
Q

What is seimaibuai?

A

Measure of how much rice remains on the kernel after polishing

47
Q

What is the average ABV of sake?

A

15-20%

48
Q

What is the difference between ‘junmai’ and ‘honjozo’?

A

Honjozo has added distilled alcohol while Junmai does not

49
Q

What is the difference between kimoto and yamahaimoto and sokujomoto?

A

In kimoto and yamahaimoto only rice, koji and water are used and the process thaïes about a month.

In sokujomoto process the lactic acid is added to the seed mash and it takes 2 weeks

50
Q

What is the highest natural ABV% of Sake?

A

22%

51
Q

What is the primary purpose of ‘koji’ in sake production?

A

To convert starch to sugar

52
Q

What is tokkuri?

A

A ceramic, narrow neck flask into which sake is decanted from the bottle

53
Q

What type of koji-kin is most commonly used in making sake?

A

Yellow

54
Q

Which rice variety is nicknamed “the king of sake rice”?

A

Yamada-Nishiki

55
Q

What is a Toji?

A

Head brewer

Beer + Sake + Spirits (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions