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Sake, Beer, Spirits Flashcards

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1
Q

What is the Japanese term for microbreweries?

A

Jizake

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2
Q

What does Kura or Sagakura mean?

A

Sake brewery

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3
Q

Name the two GIs for Sake awarded in 2016 by the World Trade Organization.

A

Yamagata GI (the entire Yamagata Prefecture)

Hakusan Kikusake GI (Hakusan city located in Ishikawa Prefecture)

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4
Q

What does Doburoku mean?

A

Unrefined homebrew sake made in millennia past.

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5
Q

What is the term often used for Sake when it comes to legal and taxation purposes?

A

Seishu

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6
Q

What does Nihonshu mean?

A

It translates to “Japanese alcohol” and is the most appropriate term for Sake. In Japan the term Sake reffers to all alcohol.

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7
Q

How is the category of Sake with spirit added called?

A

Arukouru Tenka or Aruten.

Includes the styles: Honjozo, Ginjo and Daiginjo.

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8
Q

What are the limitations set by Japan’s National Tax Agency when it comes to the added Jozo (alcohol) category (Aruten)?

A
  • its ABV cannot exceed 95% (usually diluted to 30%)
  • its weight in the final product must not exceed 10% of the weight of polished rice
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9
Q

What is the Japanese term for Sake rice?

A

Sakamai

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10
Q

What is the Japanese term for table rice?

A

Kakomai

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11
Q

What does the Japanese term Shinpaku reffer to?

A

It reffers to the starchy center of the rice grain which is key to sake production.

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12
Q

What is the maximum legal ABV % for Sake?

A

22%

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13
Q

What is the Japanese term for the rice grain?

A

Ine

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14
Q

What are the 5 grades classifying rice?

A

Santoh (Grade 3)

Nittoh (Grade 2)

Ittoh (Grade 1)

Tokuto (Special Grade)

Tokujo (Higher Special Grade)

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15
Q

What does Tokutei meisho-shu mean?

A

“Special designation” or “Premium” sake

It must be made with rice which has been given one of the 5 grades.

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16
Q

What is Seimaiki?

A

Rice milling machine.

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17
Q

What is the Japanese term for brewery worker?

A

Kurabito

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18
Q

What are the Japanese terms for brown rice (pre milling) and white rice (post milling)?

A

Genmai = brown rice

Hakumai = white rice

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19
Q

What is Nuka?

A

The flour resulted after the milling process, used for cattle feed, fertilizer, rice crackers, and other products.

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20
Q

What does Seimaibuai mean?

A

Rice polishing ratio. If a sake has seimaibuai 65% it means that 35% was polished away.

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21
Q

What does Futsushu mean?

A

Ordinary sake. It comprises roughly 75% of all Sake produced in Japan.

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22
Q

What is the Seimaibuai (% remaining) required for the below Sake styles?

Junmai

Tokubetsu Junmai

Junmai Ginjo

Junmai Daiginjo

Honjozo

A

Junmai - no minimum required

Tokubetsu Junmai - 60%

Junmai Ginjo - 60%

Junmai Daiginjo - 50%

Honjozo - 70%

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23
Q

What do the Japanese terms Kaori and Aji reffer to?

A

Kaori = aromatic, fruity, floral style

Aji = textured, savoury, taste-driven style

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24
Q

What do the terms Kakemai and Kojimai mean?

A

Kakemai - non-koji rice, always placed at the bottom of the steaming tank

Kojimai - rice sprinkled with koji mold is at the top for a gentler steam

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25
Q

What is the Japanese term for the yeast starter?

A

Moto or Shubo.

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26
Q

Which Koji type is used for Sake production?

A

Yellow Koji (Aspergillus Oryzae)

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27
Q

What is the Japanese term for the main fermentation mash and how are the 3 stages for adding water and kakemai known as?

A

Moromi

Hatsu-zoe

Naka-zoe

Tome-zoe

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28
Q

What are the most common methods used in the pressing stage for Sake?

A

Assakuki - baloon-press air compressor

Fune - box press

Shizuku (Tear drop or gravity press) or Fukuro-tsuri (hanging bag) - the method employs a bag which is hung inside a tank and only what drops out of the bag is collected.

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29
Q

What is Sakabukuro?

A

A bag comprised of special meterials and mesh used for Shizuku (tear drop or gravity press) method.

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30
Q

How is sake categorized after pressing?

A

Three types:

  1. Arabahiri (first run) which is barely cloudy
  2. Nakagumi or Nakadori (taken from the middle) usually considered the best
  3. Seme
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31
Q

What does the term Muroka indicate?

A

Non-charcoal-filtered sake.

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32
Q

How many times is Sake mostly pasteurized?

A

Twice, once in the tank and once in the bottle.

Twice pasteurized Sake is known as Hiire-Sake.

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33
Q

What does the term Namazume indicate?

A

Sake that has been pasteurized once, in tank only.

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34
Q

What does the term Namachozo indicate?

A

Sake which is stored in tank, then transffered to the bottle and pasteurized just once right before shipping.

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35
Q

What is the Japanese term for unpasteurized Sake?

A

Namazake

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36
Q

How is traditional wooden cup for drinking Sake called?

A

Masu

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37
Q

What does Taruzake mean?

A

Sake that has been aged in native cedar trees.

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38
Q

What is the difference between Shinshu and Koshu?

A

Shinshu (new sake) = any sake released from the current year

Koshu (aged sake) = sake made in one brewing year and bottled in the next

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39
Q

What is Miyamizu?

A

The most famous water that runs down Mount Rokko in Hyogo Prefecture into the historical Nada area. This water is used for 25% of all sake in the country.

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40
Q

Which water type is better for making Sake? Soft or hard?

A

Soft water.

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41
Q

What does Genshu mean?

A

Undiluted Sake.

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42
Q

What does the suffix “01” mean when added to yeast names?

A

It indicates that the yeast is non-foaming. The tanks can be filled to the top without putting quality at risk or the ferment spilling over.

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43
Q

Which two rice varieties were crossed in 1936 to obtain Yamada Nishiki?

A

Yamahado and Watari Bune.

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44
Q

Which rice variety is the oldest, used since 1859 for making Sake?

A

Omachi

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45
Q

What is the Japanese term for red sake?

A

Akazake

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46
Q

Explain the below Japanese terms related to the Sake taste:

Karakuchi

Amakuchi

Kaori

Aji

A

Karakuchi = dry

Amakuchi = sweet

Kaori = aromatic

Aji = textural, savory

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47
Q

What is a Toji?

A

Brewmaster

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48
Q

What is Kuramoto?

A

Brewery owner.

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49
Q

What is the name for the person responsible for warming the sake?

A

Okanban. The warming apparatus is also called okanban.

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50
Q

How are the sake bottle sizes called in Japanese?

A

72cl = Yongo

180cl = Issho-bin

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51
Q

What is a Tokkuri?

A

360ml carafe in which Sake is served

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52
Q

What do the terms ichi-go and ni-go mean?

A

Sake serving portions

ichi-go = 90ml

ni-go = 180ml

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53
Q

How is the traditional white procelain vessel in which sake is served called?

A

Ochoko

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54
Q

What is kiki-choko?

A

A standard 180ml tasting vessel used by the Japan National Research Institute for the formal assesment of sake. Is made from white ceramic and has two blue circles at the bottom of the cup. The circles highlight the subtle green and yellow tinge that naturally occurs in sake.

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55
Q

What is the name of the Bavarian Purity Law and when does it date from?

A

Reinheitsgebot, 1516.

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56
Q

Which enzyme is responsible for converting the starchy carbohydrates of the grain into fermentable sugars maltose and dextrin?

A

Amylase

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57
Q

Into which type of chamber would you pass the hot wort into for more aroma?

A

The Hopback Chamber

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58
Q

What kind of yeast would be used to make an Ale beer?

A

Top fermenting Saccharomyces cerevisiae which prefers warmer temperatures resulting in fruity and rich flavored beers.

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59
Q

What kind of yeast would be used to make a lager beer?

A

Bottom fermenting Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis. The fermentation process is slower and at a lower temperature making a more delicate, cleaner beer.

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60
Q

Explain the mashing process when making beer.

A

The grist (ground malt) is mixed with hot water in a mash tun. The process last from one to two hours converting and extracting sugar from the malt. The resulting liquid is called Wort and is rich in flavor, sugar and color.

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61
Q

Name the 2 types of yeast common to Lambic beer fermentation.

A

Brettanomyces Bruxellensis

Brettanomyces Lambicus

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62
Q

Explain Gueuze.

A

Is a Belgian beer style produced by mixing one year old lambics with beer that have aged for two to three years. The blend, which contains fermentable sugars from the young lambic, is then refermented in the bottle, giving the beer its sparkle.

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63
Q

Give two examples of fruit lambics.

A

Kriek = Lambic beer refermented with morello cherries.

Framboise = Lambic beer refermented with raspberries.

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64
Q

Name two notheworthy producers of fruit lambics.

A

Lindemans

Cantillon

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65
Q

What is the boiling temperature for ethyl alcohol at sea level?

A

78 degrees Celsius

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66
Q

How else can the continuous still be called?

A

Coffey still

Column still

Patent still

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67
Q

How are the two columns called in a column still?

A

Analyzer

Rectifier

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68
Q

What is the difference between maceration and infusion?

A

maceration = slower, cold method

infusion = quicker, hot method

69
Q

Explain the percolation method.

A

It is similar to coffee brewing, the base spirit is pumped through the flavoring material

70
Q

In which wine region is the Trappist beer Cardeña produced?

A

Castilla y Leon, from the monastery San Pedro de Cardeña

71
Q

Which famous Champagne oenologist is behind the IWA Sake project?

A

Richard Geoffroy, ex Dom Perignon chef de caves.

72
Q

In which prefecture would you find the sake producer Dassai?

A

Yamaguchi.

73
Q

List 4 variations of Bock.

A

Maibock (Helles Bock)

Doppelbock

Eisbock

Weizenbock

74
Q

What are the main 4 ingredients for beer?

A

Water, yeast, a starch source and hops

75
Q

What is sparging?

A

Extracting additional sugars and flavour by rinsing the spent grains with fresh water after the mashing process.

76
Q

Which wort is cooled to a lower temperature prior to fermentation? The one destined for lager or ale?

A

Lager

77
Q

What is Kolsch beer?

A

A type of Ale beer from Cologne, Germany fermented at cooler temperature than normal.

78
Q

What is Rauchbier?

A

Smoked beer, famously produced in Bamberg (Franken, Germany).

79
Q

Give 3 producers of Belgian Trappist Beer.

A

Orval, Chimay, Westvleteren, Rochefort.

80
Q

Where would you find the beer Kvass? What type of beer is it?

A

Russia.

Rye-based beer usually fermented with fruit juices.

81
Q

Where would you find the Saison beer?

A

Hainaut Province in Belgium.

82
Q

Give two types of rice used for sake brewing.

A

Yamada Nishiki, Omachi.

83
Q

What is the term that indicates an unfiltered Sake?

A

Nigori Sake.

84
Q

What is Glayva?

A

Glayva is a liqueur originally produced in Leith, Edinburgh, Scotland. Blend of aged Scotch whiskies, a selected range of spices, Mediterranean tangerines, cinnamon, almonds and honey.

85
Q

Who developed and improved the alembic still in the 8th century?

A

Jabir ibn Hayyan.

86
Q

Define congeners.

A

Volatile molecules such as esters, other alcohols, and aldehydes, which contribute to the flavor (or off-flavor) of a spirit.

87
Q

Which spirit would be more flavourful? One obtained using a pot still or one using a continuous still?

A

Pot still.

88
Q

What is the minimum abv for vodka required by EU?

A

37.5%

89
Q

In which case an EU vodka producer must state the products used in the fermentation?

A

When the products are others than potato or grains.

90
Q

What is the country of origin for Ikon vodka?

A

Russia

91
Q

What is Tito’s vodka made from?

A

100% Corn.

92
Q

What is Awamori?

A

An Okinawan style of shochu, always distilled from long grain indica rice.

93
Q

What is the minimum % of “malt wine” for Oude Genever?

A

Min 15%, a distillate of corn, rye and wheat.

94
Q

What is the minimum percentage of corn required for Corn Whiskey?

A

80%.

95
Q

What is the minimum ageing in new charred oak barrels for Rye Whiskey?

A

Min 2 years.

96
Q

Where would you find the distilleries Ardbeg, Lagavulin and Laphroaig?

A

Islay

97
Q

Give 3 distilleries in Speyside.

A

Glenlivet, Glenfiddich and Macallan.

98
Q

What is the minimum ageing required for Irish Whiskies?

A

Min 3 years.

99
Q

Where would you find Glenora Distillers?

A

Cape Breton Island, Nova Scotia, Canada.

100
Q

What is the minimum abv required by EU for Brandy?

A

Min 36% abv.

101
Q

How are the two distillation phases called in Cognac?

A

Brouillis and Bonne Chauffe.

102
Q

What is the minimum ageing requirement for XO Cognac post 2018?

A

10 years.

103
Q

What is the only hybrid grape allowed in any French AOP used in Armagnac?

A

Baco Blanc.

104
Q

What is Blanche Armagnac?

A

Young Armagnac bottled after 3 months of ageing in an inert container.

105
Q

What is the age indication for VSOP Armagnac? How else can it be called?

A

Min 4 years

Napoleon

106
Q

What is the minimum ageing requirement for?

VS / *** Armagnac

VSOP / Napoleon Armagnac

XO

Hors d’Age

Vintage Armagnac

XO Premium

A

VS / *** Armagnac - 1 to 3 years

VSOP / Napoleon Armagnac - min 4 years

XO - min 10 years

Hors d’Age - min 10 years

Vintage Armagnac - min 10 years

XO Premium - min 20 years

107
Q

What are the average ageing for:

Solera Brandy

Solera Reserva Brandy

Solera Gran Reserva

A

Solera Brandy - 1 year

Solera Reserva Brandy - 3 years

Solera Gran Reserva - 10 years

108
Q

What is the equivalent for Marc in Portugal?

A

Bagaceria.

109
Q

What is the method of distillation used for Calvados Domfrontais and what is the minimum ageing in cask?

A

Continuous distillation;

min 3 years

110
Q

What is Boukha?

A

A fig eau de vie, the national drink of Tunisia.

111
Q

What is the minimum ageing requirement in cask for Añejo Tequilla?

A

Min 1 year

112
Q

Which Agave type is widely used in the production of Mezcal?

A

Agave Espadin (agave angustifolia).

113
Q

What are the primary flavour and country of origin for the below liqueurs

Suze

Boonekamp

Van der Hume

Pisang Ambon

Krupnik

Maraschino

Godiva

A

Suze - Gentian Root and herbs; France

Boonekamp - Herbs, Roots & Spices; Germany

Van der Hume - Tangerine; South Africa

Pisang Ambon - Banana; Netherlands

Krupnik - Honey; Poland

Maraschino - Cherry, Croatia

Godiva – Chocolate, Belgium

114
Q

What are the ingredients for the below cocktails?

Bronx

Manhattan

Stinger

Hemingway Daiquiri

Cape Codder

A

Bronx - gin, sweet vermouth, dry vermouth, orange juice.

Manhattan - rye whiskey, sweet vermouth, angostura bitters.

Stinger - brandy, white crème de menthe.

Hemingway Daiquiri - white rum, grapefruit juice, lime juice, Maraschino Liqueur.

Cape Codder - vodka, cranberry juice, lime juice.

115
Q

In which department would you find Kirsch de Fougerolles AOC?

A

Haute-Saône, Vosges.

116
Q

What is Bacanora?

A

A Mexican spirit similar to tequila produced from Agave Angustifolia in the state of Sonora. The DO is not recognised internationally.

117
Q

Historically, where outside of France was Chartreuse produced?

A

Tarragona, Spain.

118
Q

What is the raw ingredient allowed for the production of Rhum Agricole?

A

Sugarcane juice.

119
Q

What is the minimum ageing in cask for Extra Añejo Tequila?

A

Min 3 years.

120
Q

What is the minimum percentage of pear cider required for Calvados Domfrontais?

A

Min 30%.

121
Q

What is the minimum ageing for Calvados Napoléon?

A

Min 6 years.

122
Q

What is the minimum rice milling requirement for Futsushu ?

A

There is no minimum rice polishing required for ordiniary Sake.

123
Q

Which beer category would ferment faster and at a higher temperature ? Ale or Lager ?

A

Ale

124
Q

Bock, Märzen, Dortmunder and Munich Helles are all what style of beer ?

A

Lager.

125
Q

What types of beers are Mars and Faro ?

A

Lambic beers

Mars: a mild lambic produced by reusing the malt from a previous lambic fermentation ;

Faro: a mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness.

126
Q

What type of beer is California Common ?

A

A lager fermented at warmer temperature than normal.

127
Q

Name the country of production for the below Trappist Beers.

  1. Spencer
  2. Tynt Meadow
  3. Zundert
A
  1. Spencer – Massachusetts, USA.
  2. Tynt Meadow- Leicestershire, England
  3. Zundert - Netherlands
128
Q

What is the minimum ageing requirement in cask for a Bourbon to be labelled straight?

A

Min 2 years.

129
Q

Define sour mash whiskey.

A

A style utilized by many Bourbon distillers, in which a portion of spent mash is incorporated into a newly fermenting mash.

130
Q

Name the 3 distilleries located in Campbeltown.

A

Glen Scotia

Glengyle

Springbank

131
Q

What are the major Scotch-producing islands ?

A

Skye

Jura

Mull

Arran

Orkney

132
Q

​​​Place the below distilerries in the correct region of production :

  1. Balvenie
  2. Glenkinchie
  3. Bruichladdich
  4. Tobermory
  5. Bladnoch
A
  1. Balvenie – Speyside
  2. Glenkinchie – Lowlands
  3. Bruichladdich – Islay
  4. Tobermory – Islands, Mull island.
  5. Bladnoch – Lowlands
133
Q

Where would you find the Tullamore distillery ?

A

Offaly, Ireland.

134
Q

How is Ugni Blanc locally known as in Cognac ?

A

Saint-Émilion

135
Q

What is the minimum time required in cask for?

VS / *** / Sélection / VS / De Luxe / Very Special / Millésime

Supérieur / Cuvée Supérieure / Qualité Supérieure

V.S.O.P. / ‘Réserve / Vieux / Rare / Royal

Vieille Réserve / Réserve Rare / Réserve Royale

Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême

XO / Hors d’âge / Ancestral

XXO

A

VS / *** / Sélection / VS / De Luxe / Very Special / Millésime - min 2 years

Supérieur / Cuvée Supérieure / Qualité Supérieure - min 3 years

V.S.O.P. / ‘Réserve / Vieux / Rare / Royal - min 4 years

Vieille Réserve / Réserve Rare / Réserve Royale - min 5 years

Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême - min 6 years

XO / Hors d’âge / Ancestral - min 10 years

XXO - min 14 years

136
Q

What are the main grapes used for Brandy de Jerez ?

A

Airén and Palomino.

137
Q

How are the copper stills used for distilling Brandy de Jerez called ?

A

Alquitaras.

138
Q

Where and from what is Barack Palinka made from ?

A

Hungary, apricot.

139
Q

Where would you find El Dorado rum ? What kind of Rum is it ?

A

Guyana, Demerara rum.

140
Q

What are the ageing requirement for Tequila Blanco, Reposado, Añejo and Extra Añejo ?

A

Blanco or Silver – bottled immediately after distillation

Reposado – 60 days to 1 year

Añejo - 1 to 3 years

Extra Añejo – minimum 3 years

141
Q

What does V.E.P. stand for in Chartreuse and what is it special about it ?

A

Vieillissement Exceptionnellement Prolongé, aged for about 8 years in Taransaud oak barrels.

142
Q

How old must a XO Premium Armagnac be?

A

Min 20 years old.

143
Q

Vienna Style, Dortmunder and Schwartz are all styles of which kind of beer?

A

Lager

144
Q

Which style of beer is an American Ale/Lager blend which undergoes a warm fermentation using both Saccharomyces Cerevisae and Pastorianus

A

Cream Ale

145
Q

Cantillon is a producer of which style of Beer?

A

Kriek

146
Q

In beer production the wort is commonly drawn off into which apparatus?

A

Copper or Brew Kettle

147
Q

At what temperature should a lager be served, 4, 7, 10 or 13 degrees celsius?

A

10 degrees C

148
Q

What is otherwise known as Brussels Champagne?

A

Geuze

149
Q

Link these Trappist beers to their country of origin.

Mariawald

Stift Engelszell

Westmalle

Mount St Bernard

Abdij Maria Toevlucht

A

Mariawald – German

Stift Engelszell – Austria

Westmalle – Belgian

Mount St Bernard – England

Abdij Maria Toevlucht – Netherlands

150
Q

In which abbey is the American Trappist beer Spencer made?

A

St Joseph’s Abbey

151
Q

What is the name for a mixture of lambic and a lighter brewed beer, where Belgian candy sugar is added for sweetness?

A

Faro

152
Q

Name the famous style of beer from Wallonia in Belgium

A

Saison (Hainaut is in Walonia)

153
Q

What is the name for a well-known style of Flemish and Northern French bottle-conditioned beer?

A

Biere de Garde

154
Q

What is Dewa San San?

A

A variety of Sake rice

155
Q

What is the English name given to Fune Shibori?

A

The Boat Press

156
Q

Explain what is MPF with regards to Sake production

A

Multiple Parallel Fermentation. The conversion of starch to sugar and sugar to alcohol occurs simultaneously in the same vessel.

157
Q

What is the name given to a sake served ‘luke warm’?

A

Nuru-Kan

158
Q

What size in Litres would a 2-To barrel be?

A

36L (1-To=18L)

159
Q

Which style of Gin is sometimes known as ‘the missing link’?

A

Old Tom Gin (as it’s sweeter than London Gin but not as sweet as Genever)

160
Q

What are the 5 legal categories of Scotch?

A

Single Malt Scotch Whisky

Single Grain Scotch Whisky

Blended Malt Scotch Whisky

Blended Grain Scotch Whisky

Blended Scotch Whisky

161
Q

On which Island is Highland Park produced?

A

Orkney

162
Q

Which major global company owns Connemara, Makers Mark and Bowmore?

A

Beam Suntory

163
Q

What are the 6 defined regions of Cognac production?

A

Grande Champagne

Petite Champagne

Borderies

Fins Bois

Bons Bois

Bois Ordinaires

164
Q

Which two types of Agave are used in Mezcal production?

A

Maguey and Espadin

165
Q

What is Mont des Cats?

A

A Trappist Beer which is now made at Chimay

166
Q

Sazerac and Rittenhouse are examples of what style of whiskey?

A

Rye Whiskey

167
Q

In beer, what does “bottle-conditioned” indicate?

A

Beers are unfiltered and undergo partial fermentation in the bottle.

168
Q

What is the PDO for Dolin Vermouth and what is the main grape used?

A

Vermouth de Chambery PDO, Ugni Blanc.

169
Q

Name two Pineau de Charentes producers.

A

JP Menard et Fils
Raymond Ragnaud
Chateau de Montifaud
Lheraud

CMS Wine (26 decks)

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