Sake Flashcards
What is converted to fermentable sugars?
Rice starch
When is sugar converted to alcohol
Almost simultaneously with conversion of starch to sugar
What is sake fermentation called?
Multiple Parallel Fermentation
What is the mold used?
koji-kin
What is the preferred rice?
Yamada Nishiki
What is the word for degree of rice milling?
seimaibuai
What is the maximum % of rice grain remaining of these styles:
Junmai
Honjozo
Ginjo
Daiginjo
Junmai: 70% (prior to 2004)
Honjozo: 70%
Ginjo: 60%
Daiginjo: 50%
What are the stages after rice milling?
Rinse Soak in water Steamed Innoculation with koji-kin yeast, rice, water added for starter yeast
What is the starter called?
moto
How long does it take for the moto to develop?
2 weeks
How long will sake ferment?
Up to 45 days
What is nihonshudo?
The Sake Value Meter, which measures RS
What do negative SVM values represent?
sweetness
What is unpasteurized sake?
Namazake
What is unfiltered sake?
Nigori
What is Taruzake?
sake aged in wooden barrels
What is Jizake?
sake from a smaller kura (brewery)
What is Genshu?
Undiluted sake
What is Honjozo?
sake with slight amount of brewer’s alcohol added to sake before pressing
What are technical characteristics of Junmai?
No adjuncts or brewer’s alcohol used
What is the proper name for koji-kin?
Aspergillus oryzae
For how long does the mold grow in sake?
2 days
How long does it take for the moto to develop?
2 weeks
What is the moromi?
Fermenting mash
