sake Flashcards
What fermentation process is unique to sake production?
MPF or multiple parallel fermentation. Explain
What is the approximate abv of Sake?
Finished product is around 17%
What is the shinpaku?
Pure starchy heart of the rice grain, produces the best sake
What is Futsuu-shu?
Normal sake that does not qualify under Tokutei Meishou-shu classifications
What does Tokutei Meishou-shu refer to?
grades of Sake above Futsuu-Shu
junmai-shu and honjozo-shu
junmai ginjo-shu and ginjo-shu
junmai daiginjo-shu and daiginjo-shu
% seimaibuai required for Junmai-shu
none required (formerly 70% seimaibuai)
what does Tokubetsu refer to?
special bottling which is usually polished to a higher degree than base junmai or honjozo requirements -typically closer to ginjo grade- or which uses a very special sake rice
% seimaibuai required for Daiginjo-shu?
50% remaining or less
% seimaibuai required for Ginjo-shu?
60% remaining or less
what is the nihonshu-do?
SVM or Sake Value Meter- measures the density of sake relative to water.
what is the SMV?
Sake Meter Value
higher numbers indicate drier style, lower numbers indicate sweetness, +3 is effectively neutral
what is nigori zake?
unfiltered sake
what is Yamahai-shikomi?
sake in which fermentation begins naturally, resulting in a gamier style because of the growth of wild yeast and bacteria
what is sokujo-moto?
industrial method of producing yamahai-shikomi in which lactic acid is added early on to speed the process
what is kimoto-moto?
similar style to Yamahai-shikomi, originally done with the traditional pole ramming technique
what is nama-zake?
unpasteurized sake
when is sake pasteurized?
once just after brewing and once prior to shipping
what is the temperature at which sake is usually pasteurized?
65C (149F)
what does “he-ire” refer to?
“put in the fire”, sake that has been fully pasteurized
what do “nama-nama” and “hon-nama” refer to?
totally unpasteurized sake
what is nama-zume?
sake that has been pasteurized after brewing, but not before bottling
what is nama-chozo?
sake that has been stored unpasteurized during a maturation period of typically six months, then pasteurized before bottling
what is hiya-oroshi?
nama-zume that is released in fall
what does hi-ochi refer to?
nama-zake which has gone bad, leaving an unpleasant, yeasty funky quality with a white residue floating in the bottle- not to be confused with nigori-zake
