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Spirits and Beer > sake > Flashcards

sake Flashcards

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1
Q

What are the grades of sake from lowest to highest?

A 
Futsuu-shu- normal 
Sake+Brewers Alc:
Honjozo
Ginjo
Daiginjo
No Brewers Alc:
Junmai
Junmai Ginjo
Junmai Daiginjo
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2
Q

What styles can be labelled Tokubetsu to designate more highly polished rice?

A

Junmai and Honjozo

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3
Q

What re the rice polish levels?

A

Honjozo: 70% remaining
Ginjo: 60% remaining
Daiginjo: 50% remaining

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4
Q

What is Shinpaku and what does it translate to?

A

Core of starches in the center of the rice grain.

“Heart Rate”

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5
Q

Name three varieties of sake rice.

A 
Yamada Nishiki
OmachiRice
Miyama Nishiki
Ossetto
Hatta Nishiki
Tamazakae
Kame no O
Hidahomare
Dewa San San
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6
Q

What is the Latin name for Koji?

A

Aspergillus oryzae

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7
Q

What is Saccharification?

A

The process of breaking starch into fermentable sugars. This is what koji does.

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8
Q

What are the methods of creating/adding lactic acid to sake?

A
  • Kimoto-moto (pole ramming to create puree which acts as a starter, takes ~45 days, most traditional, gamey, sweet, acidic)
  • Yamahai-shikomi (wild yeast, no pole ramming, ~30 days, gamey, eclectic)
  • Sokuju-moto (lactic acid is added early on, faster and more industrial, most widely used)
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9
Q

What is Fune Shibori?

A

“Boat Press” a traditional , delicate way of pressing sake from the lees.
Shibori: process of pressing sake from its lees
Sake is is placed in filter bags and layed into a rectangular box (fune) and a mechanical press presses down on the bags.

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10
Q

What is Shizuku-shibori/Fukuro-tsuri?

A

Drip-pressed sake, letting gravity push the liquid through a fine mesh. Low yield, very elegant, very expensive.
Shizuku (gravity press)
Fukuro-tsuri (hanging bag)

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11
Q

Why is Nigori technically not sake?

A

Sake must be filtered, but Nigori can be labeled sake by straining the by products and then reintroducing them

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12
Q

If Nigori is filtered and then recombined with lees what is it called? And if the lees are never sepann1289ty7urated, but is it called?

A

Sheishu “clearhj sake” when the lees are filtered out and then reintroduced.
Origarami- when the lees are never separated.

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13
Q

What is unpasteurized sake called? What is the flavor profile?

A

Namazake
livelier, zingy flavor
Traditionally released int he spring

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14
Q

What re the two styles of Namazake?

A

Namachozo: cellared without being pasteurized, but pasteurized before bottling
Namazume: pasteurized once before cellaring, but never again

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15
Q

What is genshu?

A

undiluted sake

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16
Q

What is taruzake?

A

sake aged in wooden barrels, usually cedar.

Aging can be as short as a few hours

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17
Q

How does nihonshudo work?

A

0=neutral

negative=sweeter

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18
Q

What is the furthest north prefecture? And the furthest south?

A

North: Hokkaido
South: Okinawa

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19
Q

What are the two

GIs of Japan?

A 
Yamagata GI (entire prefecture)
Hakusan Kikusake GI (4 breweries in the town of Hakusan)
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20
Q

What is Enshiki?

A

book outlining the sake making process, published in the 10th century

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21
Q

What is sake with spirit added called?

A

Arukouru Tenka or Aruten

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22
Q

What is the legal max abv of sake? What is the typical range?

A

Max 22%

typically 8-20%, though often diluted down to 15% to avoid additional taxes

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23
Q

What soils are best for a rice paddy? Why?

A

Silt, clay, loam.

Requires a lot of water, so water retaining soil is best

24
Q

What is the requirement for certified organic sake?

A

the rice must come from a rice paddy that has been free from synthetic chemicals for min 3 yrs.
Nothing to do with practices inside the brewery.

25
Q

How do sake styles differ in the north vs the south?

A

North: earlier harvest (September) due to pressure from freezing temps. Leads to leaner style.
South: as late as mid-October harvest. Richer, mellower style

26
Q

What is the rice milling machine called?

A

Seimaiki

27
Q

What is the definition of Semaibuai?

A

Refers to the amount of rice left after polishing. Lower semaibuai=more polished.

28
Q

What are the effects of a lower semaibuai?

A 
Lower semaibuai (less rice remaining) means more elegance, delicate flavors, vibrant aromatics. 
Higher semaibuai (more rice remains, more fat and protein remaining) mean more rustic and savory style
29
Q

How does the addition of brewer’s alcohol affect the flavor of sake?

A

Adds texture and body, and miner laity.

Can also soften any overwhelming components and flavors.

30
Q

What is ordinary sake (below Junmai and Honjozo) called?

A

Futsushu

31
Q

What re the requirements for a Junmai or Honjozo to have Tokubetsu on the label?

A

EITHER 60% semaibuai or less
OR it can be 70% but diverge from the producers usual methods, which must also be on the label, such as Kimoto or Yamahai.

32
Q

What is Kaori and Aji

A

Kaori: aromatic, fruity, floral style, comes from lower semaibuai
Aji: textured, savory, rich

33
Q

What is a sake brewmaster called?

A

Toji

34
Q

Why does sake production Strat in the winter?

A

Even today, most sake breweries don’t have internal cooling systems, so the cool temps ensure a longer, healthy fermentation.

35
Q

What is the yeast starter in sake called?

A

Moto

Shubu

36
Q

What is Amazake?

A

sake produced with low- or non-alcohol producing year, resulting in fruity, sweet congee-textured beverage, often served to kids and praised for heath benefits.

37
Q

Why is lactic acid important in sake production?

A

It protects the fermentation from from other, unwanted bacteria.

38
Q

How long do the Kimoto and Yamahai process generally take? And Sokujo?

A

Yamahai and Kimoto: ~a month

Sokujo: ~2 weeks

39
Q

What is Sandan Shikomi?

A

The three-stage process of adding koji, kakemai and water (all three get added each time) to the Moto after lactic acid has been added or cultivated.

40
Q

What is the main sake fermentation called?

A

Moromi

41
Q

What is Kasu?

A

the solids (lees, other solids) the gets filtered out of finished sake

42
Q

What is the most common method of separating Sake from its Kasu?

A

Assakuki- a balloon-press air compressor.

43
Q

What is shiboritate?

A

“fresh squeezed” sake that has been pressed and gone straight into bottle without the settling or 60-day maturation period.

44
Q

What is Muroka?

A

non-charcoal filtered sake. Greenish-yellow tinge, sometimes “raw” flavor.

45
Q

What is the optimal storage temperature for Namazake?

A

-5º C

46
Q

What is the small wooden box used for drinking sake called? What size is it?

A

Masu
180 ml
Usually cedar
180 ml is used for all sorts of measurements, from production volumes for taxes to rice purchasing to bottle sizes.

47
Q

When does the sake brewing year start and stop?

A

July 1-June 30

48
Q

What is a sugidama?

A

a ball of cedar branches that a brewery hangs outside to mark the release of the first sake of the year. they start out green, and turn brown by the end of the brewery season

49
Q

What is Koshu?

A

“Aged sake”

Sake made in one brewing year and released in the next. Aged for one year or more.

50
Q

What is Shinshu?

A

“New sake”

Sake released in the same year it was brewed.

51
Q

What percentage of finished sake is water?

A

80%

52
Q

Where are the most coveted water sources in Japan?

A

Mount Rokko in Hyogo
Kyoto
Hiroshima
These prefectures are also celebrated for their sake rice.

53
Q

What kind of water is best for sake?

A

Low in iron and manganese
Higher levels of potassium and magnesium .
Hard water= faster fermentation
Soft water= better for long, cool fermentation
Most Japanese water is relatively soft

54
Q

What does Ki-ippon mean on a sake label?

A

Appended to any Junmai level sake, denotes that the entire production comes from a single place of origin, from water to rice to koji and yeast.

55
Q

What are the bottle sizes for sake?

A

Tokkuri (carafe, not a btl)- 360 ml
Yongo- 720 ml
Issho-bin- 1,800 ml

56
Q

What are traditional sake service cups?

A

Sakazuki- traditional earthenware cups
Ochoko- white porcelain
Masu: cedar box, 180 ml

57
Q

What volume is the typical serving of sake?

A

ichi-go (single portion): 90 ml

ni-go (double portion): 180 ml

Spirits and Beer (6 decks)

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