Sake Flashcards
MPF
Multiple Parallel Fermentation - Similar to beer, starch in rice is converted to fermentable sugar. Occurs simultaneously and in same vessel due to combo of yeast/ mold.
Koji - Kin
The yeast/ mold responsible for MPF. Green, powdery mold.
Yamada Nishiki
The rice considered superior for making sake.
Shinpaku
the starchy heart of the rice grain - grains are milled or polished down to this starch heart.
Seimaibuai
the degree to which the rich grain has been polished. The percentage stated is the amount of grain LEFT BEHIND, not milled away.
What percentage is Jumai?
70%* *If producer prints “seimaibuai” on label, and only uses water, rice, and koji the milling may be higher than 70%.
What percentage is Honjozo?
70%* *Small amount of brewers alcohol (pure distillate) is added to sake before pressing.
What percentage is Ginjo?
60%* * If labeled Ginjo, the sake will be Honjozo in style with brewers alcohol. if no alcohol, the sake will be labeled Junmai Ginjo.
What percentage is Daiginjo?
50%* * If labeled Daiginjo, the sake will be Honjozo in style, with brewers alcohol added. If no alcohol, it will be labeled Junmai Daiginjo.
What is Junmai Ginjo?
- Grain at 60% - No brewers distillate
What is Junmai Daiginjo?
- Grain at 50% - No brewers distillate
Koji
After initial inoculation, the mold grows on the steamed rice for about two days; the steamed rice upon which the mold is cultivated is the “koji”.
Moto
Yeast, additional rice and water are added to koji to create the “moto”, or starter. The moto develops over a period of two weeks before it is moved to a larger vessel for fermentation.
Moromi
The fermenting mash. Water, koji and rice are added in three stages to create the mash, doubling in size with each addition.
How long does fermentation last on sake?
About 45 days
What is the final alcohol % in sake?
- After fermentation, 20% - After pressing and filtering (water addition) 17%
Sake Value Meter
nihonshudo; This scale is a measure of the sake’s specific gravity, or density in contrast to that of water. - Negative values indicate sweetness - positive values indicating dryness - zero is neutral.
What temperature should sake be served at?
- quality sake: lightly chilled or room temp - shitty sake: hot (disrupts balance of quality sake, masks poor quality of shitty sake).
Tokkuri
A ceramic, narrow-neck flask sake is usually decanted into to serve.
Namezake
Unpasteurized sake
Nigori Sake
Unfiltered Sake
Taruzake
Aged in wooden barrels
Jizake
Sake from a smaller brewer (Kura)
Genshu Sake
Undiluted sake
How do you make sake?
