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Beer, spirits and sake > sake > Flashcards

sake Flashcards

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0
Q

What fermentation process is unique to sake production?

A

MPF or multiple parallel fermentation. Explain

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1
Q

What is the approximate abv of Sake?

A

Finished product is around 17%

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2
Q

What is the shinpaku?

A

Pure starchy heart of the rice grain, produces the best sake

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3
Q

What is Futsuu-shu?

A

Normal sake that does not qualify under Tokutei Meishou-shu classifications

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5
Q

What does Tokutei Meishou-shu refer to?

A

grades of Sake above Futsuu-Shu
junmai-shu and honjozo-shu
junmai ginjo-shu and ginjo-shu
junmai daiginjo-shu and daiginjo-shu

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6
Q

% seimaibuai required for Junmai-shu

A

none required (formerly 70% seimaibuai)

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7
Q

what does Tokubetsu refer to?

A

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

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7
Q

% seimaibuai required for Daiginjo-shu?

A

50% remaining or less

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8
Q

% seimaibuai required for Ginjo-shu?

A

60% remaining or less

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9
Q

what is the nihonshu-do?

A

SVM or Sake Value Meter- measures the density of sake relative to water.

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10
Q

what is the SMV?

A

Sake Meter Value

higher numbers indicate drier style, lower numbers indicate sweetness, +3 is effectively neutral

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11
Q

what is nigori zake?

A

unfiltered sake

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12
Q

what is Yamahai-shikomi?

A

sake in which fermentation begins naturally, resulting in a gamier style because of the growth of wild yeast and bacteria

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13
Q

what is sokujo-moto?

A

industrial method of producing yamahai-shikomi in which lactic acid is added early on to speed the process

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14
Q

what is kimoto-moto?

A

similar style to Yamahai-shikomi, originally done with the traditional pole ramming technique

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15
Q

what is nama-zake?

A

unpasteurized sake

16
Q

when is sake pasteurized?

A

once just after brewing and once prior to shipping

17
Q

what is the temperature at which sake is usually pasteurized?

A

65C (149F)

18
Q

what does “he-ire” refer to?

A

“put in the fire”, sake that has been fully pasteurized

19
Q

what do “nama-nama” and “hon-nama” refer to?

A

totally unpasteurized sake

20
Q

what is nama-zume?

A

sake that has been pasteurized after brewing, but not before bottling

21
Q

what is nama-chozo?

A

sake that has been stored unpasteurized during a maturation period of typically six months, then pasteurized before bottling

22
Q

what is hiya-oroshi?

A

nama-zume that is released in fall

23
Q

what does hi-ochi refer to?

A

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

24
Q

what time of year is most nama-zake released?

A

spring

25
Q

what is a kurabito?

A

brewery worker

26
Q

there are 65 types of rice used for sake- name 4 of them

A 
Yamada Nishiki
Miyama Nishiki
Hatta Nishiki
Gohyakumangoku
Omachi
Oseto
Tamazakae
Kame No O
Dewa San San
27
Q

what is a guinomi?

A

wider-mouthed version of ochoku

28
Q

what is a masu?

A

A square wooden vessel for serving sake. Now reserved for ceremonial use.

29
Q

what is a katakuchi?

A

a more open serving vessel for sake. Not suitable for warm sake as it cools too quickly.

30
Q

what is a tokkuri?

A

a ceramic sake serving vessel.

31
Q

what is an ochoku?

A

a small ceramic sake serving cup

32
Q

what is a sakazuki?

A

a wide, flat ceramic sake serving cup, reserved for ceremonial uses.

Beer, spirits and sake (6 decks)

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