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Sake > Sake > Flashcards

Sake Flashcards

1
Q

What is Futsuu-Su?

A

Normal Sake (80% of all production)

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2
Q

What does Junmai designate on a bottle of Sake?

A

No Brewers Alcohol

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3
Q

What style of Sake utilizes the procress of yama-oroshi?

A

Kimoto (yama-oroshi is the process of pole ramming)

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4
Q

What is the difference between a Tokkuri and a Masu?

A

Tokkuri - cermaic decanter

Masu - wooden cup

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5
Q

What is the difference between Shinshu and Koshu?

A

New Sake (first release) vs. Aged Sake

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6
Q

What does MPF stand for and how is it unique from beer and wine fermentation?

A

Multiple Parallel Fermentation

It is unique from beer and wine fermentation becasue the conversion of starch to sugar and sugar to alcohol occur simultaneously in the same vessel.

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7
Q

What is the name of the mold used in MPF for sake production and what is its Latin Name?

A

Koji-Kin

Aspergillus Oryzae

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8
Q

What is the Shinpaku refer to in Sake fermentation?

A

The pure starchy heart of the rice grain

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9
Q

What type of rice is generally considered the most superior?

A

Yamada Nishiki

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10
Q

What is the Seimaibuai?

A

The degree to which the rice has been milled.

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11
Q

What is the max. % of rice remaining for Junmai? Honjozo? Ginjo? Daiginjo?

A

Junmai (max. remainin was 70% prior to 2004, now a higher percentage may remain)

Honjozo (max. 70% remaining)

Ginjo (max. 60% remaining)

Daiginjo (max. 50% remaining)

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12
Q

What is the difference between Junmai and Honjozo?

A

For Honjozo, as opposed to Junmai, a slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing following fermentation.

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13
Q

If either Ginjo or Daiginjo is produced without the addition of brewer’s alcohol, how will each style be listed for each respectively?

A

Junmai-Ginjo

Junmai-Daigingo

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14
Q

What is the name of the scale that measured sake’s specific gravity, or density? Describe the values corresponding to this designate.

A

Nihonshudo

Designation of values:
Negative values indicate sweetness
Positive values indicate dryness
Zero indicates neutral

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15
Q

What is the term used to indicate that a sake is unpasturized?

A

Namazake

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16
Q

What is the term used to indicate that a sake is unfiltered?

A

Nigori

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17
Q

What is the term used to indicate that a sake is aged in wooden barrels?

A

Taruzake

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18
Q

What is the term used to indicate that a sake is from a smaller kura (brewery)?

A

Jizake

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19
Q

What is the term used to indicate that a sake is undiluted?

A

Genshu

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20
Q

What does the term Shinpaku denote? What is it important?

A

Pure starchy white heart of the rice grain after milling; produces the highest quality sake -

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21
Q

What is the term for fermenting mash? What is it made up of

A

Moromi

made up of Koji; water; steamed rice; Moto/Shubo (fermentation starter)

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22
Q

What beverage has the highest naturally occurring alcohol content?

A

Sake

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23
Q

In reference to Sake, what is “aruten”?

A

Sake made with jozo alcohol added

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24
Q

Aside from Yamada-Nishiki, name a few other popular rice varieties used for Sake?

A

Gohyakuman-Goku
Miyama Nishiki
Dewasansan
Omachi

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25
Q

What is the most northern prefecture in Japan to produce Sake?

A

Hokkaido

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26
Q

What is Shibori?

A

Shibori is the pressing stage of sake to separate the rice solids from the liquid.

27
Q

What is the Japanese term for a special designation sake?

A

Tokubetsu

Means ‘special’ and is applied to Junmai and Honjozo sakes.

28
Q

Name two styles of sake where no Lactic Acid is added?

A

Yamahai

&

Kimoto

29
Q

What is the Sokujo method of producing Sake?

A

Modern style in adding Lactic Acid to a new yeast starter before the bacteria has a chance to produce it naturally.

This cut down on the time to prepare a moto from 4 weeks to 2 weeks.

30
Q

The is the flavor difference between sake made from the Yamahai method vs. the Sokujo method?

A

The Yamahai method is more complex having been exposed to more bacteria.

The Sokujo method has had lactic acid in the tank from the start so it is a lighter, cleaner tasting profile.

31
Q

What is the significance of Miyamizu for sake production?

A

Miyamizu or Shrine Water is runoff from the Rock mountains in Hyogo and is used in one quarter of all sake.

32
Q

What is the warmest common service temperature for warm Sake?

A

Atsu-Kan 114˙-122˙F

33
Q

What is the Warm Sake Common Service Temperature that means “The warmth of a hand”?

A

Hito-Hada-Kan

94-104˙

34
Q

What is Shizuku?

A

Free Run Sake made by handing bags of the main mash and only bottling what drips out.

35
Q

What is Aruten?

A

Aruten or Arukouro Tenka is sake with Brewer’s Spirit added, or Jozo alcohol.

36
Q

What is the max. ABV sake can have?

A

22%

37
Q

What is Hirre Sake?

A

Twice pasteurized Sake

38
Q

The date on Sake indicated what?

A

The date that the Sake was bottled.

39
Q

What is Makgeolli?

A

A milky, unfiltered, slight sparkling and sweet rice wine from Korea.

40
Q

What is Nuruk?

A

Dry cereal cake that has been allowed to ferment and mature to promote the growth of molds. Used to make make Makgeolli. Similar to Koji.

41
Q

What style of Sake means “Pure Rice”?

A

Junmai

(no brewers alcohol)

42
Q

What is the difference between Sakamai and Kakomai?

A
  • Sakamai* is sake rice
  • Kakomai* is table rice
43
Q

What is Tokujo, Tokuto, Ittoh, Nittoh and Santoh?

A

Five grades of size for classifying rice:

  • Tokujo* (Higher Special Grade)
  • Tokuto* (Special Grade)
  • Ittoh* (Grade 1)
  • Nittoh* (Grade 2)
  • Santoh* (Grade 3)
44
Q

What is the name of the machine used to polish the rice grain?

A

Seimaiki

45
Q

What is the Kurabito?

A

A brewery worker in sake production.

46
Q

What is the milling process known as?

A

Seimai

47
Q

What is the difference between Genmai and Hakumai in terms of sake production?

A
  • Genmai* is brown rice prior to milling.
  • Hakumai* is white rice after the grain has been polished.
48
Q

What part of Sake production is Nuka produced?

Bonus: What is it and what is it used for?

A

Milling process.

The resulting flour that is produced from milling the rice grain. Used for cattle feed, fertilizer, rice crackers and more.

49
Q

Aprox. how long does it take to polish a rice grain to 50% of its original volume?

A

50 hours

50
Q

What is the Toji in sake production?

A

The Brewmaster

51
Q

What is Karashi Kikan in terms of sake production?

A

The cooling period after the rice has been steamed.

52
Q

What is the difference between Kakemai and Kojimai?

A
  • Kakemai* non-koji rice
  • Kojimai* koji rice
53
Q

Is lactic added or cultivated before or after the start of fermentation in Sake production?

A

After the start of fermentation.

54
Q

If lactic acid is not added in sake production, what is a traditon way that brewers use to encourage lactic bacteria?

A

Pound the mash with wooden polls.

55
Q

What are Assakuki, fune, shizuku, fukuro-tsuri in terms of sake production?

A

These are differnet press methods.

  • Assakuki* ballon press
  • Fune* box press
  • Shizuku* gravity press
  • Fukuro-Tsuri* hanging bag
56
Q

What does Muroka indicate on a bottle of sake?

A

Non-Charcoal filtered

57
Q

Where would you find Miramizu?

A

Water that runs down Mount Rokko in Hyogo Prefecture into the historical Nada area.

58
Q

What does Ki-ippon indicate on a bottle of Junmai sake?

A

The entire production came from a single place of origin. No ingredients outsourced.

59
Q

What is Akazake?

A

Red Sake

60
Q

What is the difference in Karakuchi and Amakuchi in sake?

A
  • Karakuchi* is dry.
  • Amakuchi* is sweet.
61
Q

What is the hottest serving temperature for Sake?

A

Tobikiri-Kan (fly away for good)

122˙-131˙F

62
Q

What is a Koku and what size is it?

A

180L

Brewing Capacity. Most brewers still refer to their tank or house capacity in Koku sizes.

63
Q

What is the original bottle size for Sake and what is it called?

A

1800ml

Sho (isshobin)

64
Q

What is the difference between Namachozo and Namazume?

A

Namachozo - pasturized once after bulk storage, usually before bottling

Namazume - pasturized once before bulk storage

Sake (1 decks)

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