Sake, Beer, Spirits Flashcards
1
Q
What is the Japanese term for microbreweries?
A
Jizake
2
Q
What does Kura or Sagakura mean?
A
Sake brewery
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)
4
Q
What does Doburoku mean?
A
Unrefined homebrew sake made in millennia past.
5
Q
What is the term often used for Sake when it comes to legal and taxation purposes?
A
Seishu
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.
7
Q
How is the category of Sake with spirit added called?
A
Arukouru Tenka or Aruten.
Includes the styles: Honjozo, Ginjo and Daiginjo.
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
9
Q
What is the Japanese term for Sake rice?
A
Sakamai
10
Q
What is the Japanese term for table rice?
A
Kakomai
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.
12
Q
What is the maximum legal ABV % for Sake?
A
22%
13
Q
What is the Japanese term for the rice grain?
A
Ine
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)
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.
16
Q
What is Seimaiki?
A
Rice milling machine.
17
Q
What is the Japanese term for brewery worker?
A
Kurabito
18
Q
What are the Japanese terms for brown rice (pre milling) and white rice (post milling)?
A
Genmai = brown rice
Hakumai = white rice
19
Q
What is Nuka?
A
The flour resulted after the milling process, used for cattle feed, fertilizer, rice crackers, and other products.
20
Q
What does Seimaibuai mean?
A
Rice polishing ratio. If a sake has seimaibuai 65% it means that 35% was polished away.
21
Q
What does Futsushu mean?
A
Ordinary sake. It comprises roughly 75% of all Sake produced in Japan.
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%
23
Q
What do the Japanese terms Kaori and Aji reffer to?
A
Kaori = aromatic, fruity, floral style
Aji = textured, savoury, taste-driven style
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
25
What is the Japanese term for the yeast starter?
**Moto** or **Shubo**.
26
Which Koji type is used for Sake production?
**Yellow Koji** (Aspergillus Oryzae)
27
What is the Japanese term for the main fermentation mash and how are the 3 stages for adding water and kakemai known as?
**Moromi**
Hatsu-zoe
Naka-zoe
Tome-zoe
28
What are the most common methods used in the pressing stage for Sake?
**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.
29
What is **Sakabukuro**?
A bag comprised of special meterials and mesh used for Shizuku (tear drop or gravity press) method.
30
How is sake categorized after pressing?
Three types:
1. **Arabahiri** (first run) which is barely cloudy
2. **Nakagumi** or **Nakadori** (taken from the middle) usually considered the best
3. **Seme**
31
What does the term **Muroka** indicate?
Non-charcoal-filtered sake.
32
How many times is Sake mostly pasteurized?
Twice, once in the tank and once in the bottle.
Twice pasteurized Sake is known as **Hiire-Sake.**
33
What does the term **Namazume** indicate?
Sake that has been pasteurized once, in tank only.
34
What does the term **Namachozo** indicate?
Sake which is stored in tank, then transffered to the bottle and pasteurized just once right before shipping.
35
What is the Japanese term for unpasteurized Sake?
**Namazake**
36
How is traditional wooden cup for drinking Sake called?
**Masu**
37
What does **Taruzake** mean?
Sake that has been aged in native cedar trees.
38
What is the difference between **Shinshu** and **Koshu**?
**Shinshu (new sake)** = any sake released from the current year
**Koshu** **(aged sake)** = sake made in one brewing year and bottled in the next
39
What is **Miyamizu**?
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.
40
Which water type is better for making Sake? Soft or hard?
Soft water.
41
What does **Genshu** mean?
Undiluted Sake.
42
What does the suffix “01” mean when added to yeast names?
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.
43
Which two rice varieties were crossed in 1936 to obtain Yamada Nishiki?
Yamahado and Watari Bune.
44
Which rice variety is the oldest, used since 1859 for making Sake?
**Omachi**
45
What is the Japanese term for red sake?
**Akazake**
46
Explain the below Japanese terms related to the Sake taste:
## Footnote
**Karakuchi**
**Amakuchi**
**Kaori**
**Aji**
**Karakuchi =** dry
**Amakuchi =** sweet
**Kaori =** aromatic
**Aji =** textural, savory
47
What is a Toji?
Brewmaster
48
What is Kuramoto?
Brewery owner.
49
What is the name for the person responsible for warming the sake?
**Okanban**. The warming apparatus is also called okanban.
50
How are the sake bottle sizes called in Japanese?
72cl = **Yongo**
180cl **= Issho-bin**
51
What is a **Tokkuri**?
360ml carafe in which Sake is served
52
What do the terms **ichi-go** and **ni-go** mean?
Sake serving portions
**ichi-go** = 90ml
**ni-go** = 180ml
53
How is the traditional white procelain vessel in which sake is served called?
**Ochoko**
54
What is **kiki-choko**?
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.
55
What is the name of the Bavarian Purity Law and when does it date from?
Reinheitsgebot, 1516.
56
Which enzyme is responsible for converting the starchy carbohydrates of the grain into fermentable sugars maltose and dextrin?
**Amylase**
57
Into which type of chamber would you pass the hot wort into for more aroma?
The Hopback Chamber
58
What kind of yeast would be used to make an Ale beer?
Top fermenting **Saccharomyces cerevisiae** which prefers warmer temperatures resulting in fruity and rich flavored beers.
59
What kind of yeast would be used to make a lager beer?
Bottom fermenting **Saccharomyces pastorianus**, formerly called Saccharomyces carlsbergensis. The fermentation process is slower and at a lower temperature making a more delicate, cleaner beer.
60
Explain the mashing process when making beer.
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.
61
Name the 2 types of yeast common to Lambic beer fermentation.
**Brettanomyces Bruxellensis**
**Brettanomyces Lambicus**
62
Explain **Gueuze**.
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.
63
Give two examples of fruit lambics.
**Kriek** = Lambic beer refermented with morello cherries.
**Framboise** = Lambic beer refermented with raspberries.
64
Name two notheworthy producers of fruit lambics.
Lindemans
Cantillon
65
What is the boiling temperature for ethyl alcohol at sea level?
78 degrees Celsius
66
How else can the continuous still be called?
**Coffey still**
**Column still**
**Patent still**
67
How are the two columns called in a column still?
**Analyzer**
**Rectifier**
68
What is the difference between maceration and infusion?
maceration = slower, cold method
infusion = quicker, hot method
69
Explain the percolation method.
It is similar to coffee brewing, the base spirit is pumped through the flavoring material
70
In which wine region is the Trappist beer Cardeña produced?
Castilla y Leon, from the monastery San Pedro de Cardeña
71
Which famous Champagne oenologist is behind the IWA Sake project?
Richard Geoffroy, ex Dom Perignon chef de caves.
72
In which prefecture would you find the sake producer Dassai?
Yamaguchi.
73
List 4 variations of Bock.
Maibock (Helles Bock)
Doppelbock
Eisbock
Weizenbock
74
What are the main 4 ingredients for beer?
Water, yeast, a starch source and hops
75
What is sparging?
Extracting additional sugars and flavour by rinsing the spent grains with fresh water after the mashing process.
76
Which wort is cooled to a lower temperature prior to fermentation? The one destined for lager or ale?
Lager
77
What is Kolsch beer?
A type of Ale beer from Cologne, Germany fermented at cooler temperature than normal.
78
What is Rauchbier?
Smoked beer, famously produced in Bamberg (Franken, Germany).
79
Give 3 producers of Belgian Trappist Beer.
Orval, Chimay, Westvleteren, Rochefort.
80
Where would you find the beer Kvass? What type of beer is it?
Russia.
Rye-based beer usually fermented with fruit juices.
81
Where would you find the Saison beer?
Hainaut Province in Belgium.
82
Give two types of rice used for sake brewing.
Yamada Nishiki, Omachi.
83
What is the term that indicates an unfiltered Sake?
Nigori Sake.
84
What is Glayva?
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
Who developed and improved the alembic still in the 8th century?
Jabir ibn Hayyan.
86
Define congeners.
Volatile molecules such as esters, other alcohols, and aldehydes, which contribute to the flavor (or off-flavor) of a spirit.
87
Which spirit would be more flavourful? One obtained using a pot still or one using a continuous still?
Pot still.
88
What is the minimum abv for vodka required by EU?
37.5%
89
In which case an EU vodka producer must state the products used in the fermentation?
When the products are others than potato or grains.
90
What is the country of origin for Ikon vodka?
Russia
91
What is Tito’s vodka made from?
100% Corn.
92
What is Awamori?
An Okinawan style of shochu, always distilled from long grain indica rice.
93
What is the minimum % of “malt wine” for Oude Genever?
Min 15%, a distillate of corn, rye and wheat.
94
What is the minimum percentage of corn required for Corn Whiskey?
80%.
95
What is the minimum ageing in new charred oak barrels for Rye Whiskey?
Min 2 years.
96
Where would you find the distilleries Ardbeg, Lagavulin and Laphroaig?
Islay
97
Give 3 distilleries in Speyside.
Glenlivet, Glenfiddich and Macallan.
98
What is the minimum ageing required for Irish Whiskies?
Min 3 years.
99
Where would you find Glenora Distillers?
Cape Breton Island, Nova Scotia, Canada.
100
What is the minimum abv required by EU for Brandy?
Min 36% abv.
101
How are the two distillation phases called in Cognac?
Brouillis and Bonne Chauffe.
102
What is the minimum ageing requirement for XO Cognac post 2018?
10 years.
103
What is the only hybrid grape allowed in any French AOP used in Armagnac?
Baco Blanc.
104
What is Blanche Armagnac?
Young Armagnac bottled after 3 months of ageing in an inert container.
105
What is the age indication for VSOP Armagnac? How else can it be called?
Min 4 years
Napoleon
106
What is the minimum ageing requirement for?
VS / *** Armagnac
VSOP / Napoleon Armagnac
XO
Hors d'Age
Vintage Armagnac
XO Premium
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
What are the average ageing for:
Solera Brandy
Solera Reserva Brandy
Solera Gran Reserva
Solera Brandy - 1 year
Solera Reserva Brandy - 3 years
Solera Gran Reserva - 10 years
108
What is the equivalent for Marc in Portugal?
Bagaceria.
109
What is the method of distillation used for Calvados Domfrontais and what is the minimum ageing in cask?
Continuous distillation;
min 3 years
110
What is Boukha?
A fig eau de vie, the national drink of Tunisia.
111
What is the minimum ageing requirement in cask for Añejo Tequilla?
Min 1 year
112
Which Agave type is widely used in the production of Mezcal?
Agave Espadin (agave angustifolia).
113
What are the primary flavour and country of origin for the below liqueurs
Suze
Boonekamp
Van der Hume
Pisang Ambon
Krupnik
Maraschino
Godiva
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
What are the ingredients for the below cocktails?
Bronx
Manhattan
Stinger
Hemingway Daiquiri
Cape Codder
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
In which department would you find Kirsch de Fougerolles AOC?
Haute-Saône, Vosges.
116
What is Bacanora?
A Mexican spirit similar to tequila produced from Agave Angustifolia in the state of Sonora. The DO is not recognised internationally.
117
Historically, where outside of France was Chartreuse produced?
Tarragona, Spain.
118
What is the raw ingredient allowed for the production of Rhum Agricole?
Sugarcane juice.
119
What is the minimum ageing in cask for Extra Añejo Tequila?
Min 3 years.
120
What is the minimum percentage of pear cider required for Calvados Domfrontais?
Min 30%.
121
What is the minimum ageing for Calvados Napoléon?
Min 6 years.
122
What is the minimum rice milling requirement for Futsushu ?
There is no minimum rice polishing required for ordiniary Sake.
123
Which beer category would ferment faster and at a higher temperature ? Ale or Lager ?
Ale
124
Bock, Märzen, Dortmunder and Munich Helles are all what style of beer ?
Lager.
125
What types of beers are Mars and Faro ?
**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
What type of beer is California Common ?
A lager fermented at warmer temperature than normal.
127
Name the country of production for the below Trappist Beers.
1. Spencer
2. Tynt Meadow
3. Zundert
1. Spencer – Massachusetts, USA.
2. Tynt Meadow- Leicestershire, England
3. Zundert - Netherlands
128
What is the minimum ageing requirement in cask for a Bourbon to be labelled straight?
Min 2 years.
129
Define sour mash whiskey.
A style utilized by many Bourbon distillers, in which a portion of spent mash is incorporated into a newly fermenting mash.
130
Name the 3 distilleries located in Campbeltown.
Glen Scotia
Glengyle
Springbank
131
What are the major Scotch-producing islands ?
Skye
Jura
Mull
Arran
Orkney
132
Place the below distilerries in the correct region of production :
1. Balvenie
2. Glenkinchie
3. Bruichladdich
4. Tobermory
5. Bladnoch
1. Balvenie – Speyside
2. Glenkinchie – Lowlands
3. Bruichladdich – Islay
4. Tobermory – Islands, Mull island.
5. Bladnoch – Lowlands
133
Where would you find the Tullamore distillery ?
Offaly, Ireland.
134
How is Ugni Blanc locally known as in Cognac ?
Saint-Émilion
135
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
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
What are the main grapes used for Brandy de Jerez ?
Airén and Palomino.
137
How are the copper stills used for distilling Brandy de Jerez called ?
Alquitaras.
138
Where and from what is Barack Palinka made from ?
Hungary, apricot.
139
Where would you find El Dorado rum ? What kind of Rum is it ?
Guyana, Demerara rum.
140
What are the ageing requirement for Tequila Blanco, Reposado, Añejo and Extra Añejo ?
Blanco or Silver – bottled immediately after distillation
Reposado – 60 days to 1 year
Añejo - 1 to 3 years
Extra Añejo – minimum 3 years
141
What does V.E.P. stand for in Chartreuse and what is it special about it ?
Vieillissement Exceptionnellement Prolongé, aged for about 8 years in Taransaud oak barrels.
142
How old must a XO Premium Armagnac be?
Min 20 years old.
143
Vienna Style, Dortmunder and Schwartz are all styles of which kind of beer?
Lager
144
Which style of beer is an American Ale/Lager blend which undergoes a warm fermentation using both Saccharomyces Cerevisae and Pastorianus
Cream Ale
145
Cantillon is a producer of which style of Beer?
Kriek
146
In beer production the wort is commonly drawn off into which apparatus?
Copper or Brew Kettle
147
At what temperature should a lager be served, 4, 7, 10 or 13 degrees celsius?
10 degrees C
148
What is otherwise known as Brussels Champagne?
Geuze
149
Link these Trappist beers to their country of origin.
Mariawald
Stift Engelszell
Westmalle
Mount St Bernard
Abdij Maria Toevlucht
Mariawald – German
Stift Engelszell – Austria
Westmalle – Belgian
Mount St Bernard – England
Abdij Maria Toevlucht – Netherlands
150
In which abbey is the American Trappist beer Spencer made?
St Joseph’s Abbey
151
What is the name for a mixture of lambic and a lighter brewed beer, where Belgian candy sugar is added for sweetness?
Faro
152
Name the famous style of beer from Wallonia in Belgium
Saison (Hainaut is in Walonia)
153
What is the name for a well-known style of Flemish and Northern French bottle-conditioned beer?
Biere de Garde
154
What is Dewa San San?
A variety of Sake rice
155
What is the English name given to Fune Shibori?
The Boat Press
156
Explain what is MPF with regards to Sake production
Multiple Parallel Fermentation. The conversion of starch to sugar and sugar to alcohol occurs simultaneously in the same vessel.
157
What is the name given to a sake served ‘luke warm’?
Nuru-Kan
158
What size in Litres would a 2-To barrel be?
36L (1-To=18L)
159
Which style of Gin is sometimes known as ‘the missing link’?
Old Tom Gin (as it’s sweeter than London Gin but not as sweet as Genever)
160
What are the 5 legal categories of Scotch?
Single Malt Scotch Whisky
Single Grain Scotch Whisky
Blended Malt Scotch Whisky
Blended Grain Scotch Whisky
Blended Scotch Whisky
161
On which Island is Highland Park produced?
Orkney
162
Which major global company owns Connemara, Makers Mark and Bowmore?
Beam Suntory
163
What are the 6 defined regions of Cognac production?
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires
164
Which two types of Agave are used in Mezcal production?
Maguey and Espadin
165
What is Mont des Cats?
A Trappist Beer which is now made at Chimay
166
Sazerac and Rittenhouse are examples of what style of whiskey?
Rye Whiskey
167
In beer, what does "bottle-conditioned" indicate?
Beers are unfiltered and undergo partial fermentation in the bottle.
168
What is the PDO for Dolin Vermouth and what is the main grape used?
Vermouth de Chambery PDO, Ugni Blanc.
169
Name two Pineau de Charentes producers.
JP Menard et Fils
Raymond Ragnaud
Chateau de Montifaud
Lheraud
