Sake categories and styles Flashcards
Premium sake accounts for what % of the total production?
30%
What is the % of koji-mai used in the production of koji rice?
At least 15% of the total weight of polished rice used
What is futsu-shu?
Bulk produces sake, polished at 70%, and 20% of Jozo-alcohol
List the Junmai sakes in ascending seimai buai order
Tokubetsu junmai, Junmai ginjo, Junmai daiginjo
List the NON-Junmai sakes in ascending seimai buai order
Honjozo, ginjo, daiginjo
What is Nigorizake?
Cloudy sake
It has a pronounced taste of rice
What is Namazake?
Unpasteurized sake
With flavor of freshly
brewed sake
What is nama-chozo-shu?
A sake that is stored (chozo) at low temperature at the brewery in unpasteurized form and only pasteurized at the bottling stage With flavor of freshly brewed sake
What is Koshu?
Aged sake with little ginjo-ka, but caramel aroma (honey, dried fruits, molasses and soy sauce), similar
to sherry and madeira, nuts and spices.
Slightly bitter taste and a long finish
How long are Koshu aged for?
At least three years
What is Genshu?
Undiluted sake.
Alcohol range 17%–20%
What is Taruzake
A cask aged sake
Style of Ginjo
Minimum 60% polishing
Low temperature fermentation
Jozo alcohol added
“Ginjo-ka” light, non acidic taste
Style of Daiginjo
50% polishing ratio minimum
Fine taste
Strong ginjo-ka
Style of Junmai, tokubetsu junmai
No polishing ratio requirement
Only rice, koji and water
High acidity, umami, little sweetness
What is Shuzo Koteki Mai?
The preferred rice type for sake
What are the 2 common size for sake bottles
1 sho (1800mL) and 4 do (720mL)
What is Nihonshu-do
The sake meter value for sweetness
Name sake rice varieties
Yamadanishiki
Omachi
Tell me about Yamadanishiki
Hyogo Prefecture 20 000t King of sake rice Large Shinpaku Resistant to cracking Fragrant and soft flavours Good for Daiginjo
What is the ideal size of a batch for Junmai Ginjo?
Between 600 and 1,500kg
What would be the cost per kilo of the most expensive polished rice?
Around $7
How are called the premium sake rice?
Shuzo-koteki-mai
What would be the weight of 1000 rice grains?
25-30g
What are the yield for premium sake per ha
30-70hL/ha
What are the yield for low quality sake
100hL/ha
What % of rice production is used for sake?
5%
What proportion of rice produced for sake is actually premium sake rice?
1/4
Where do we traditionally find hard water?
Around Kobe
Where do we traditionally find soft water
Around Hiroshima or Fuskishima
What is the Koji colour used for sake and miso and soy sauce?
Yellow koji
What is the most common yeast used for Junmai Ginjo?
#9 Competition yeast
What is the most common yeast used for Junmai or Honjozo?
#7 Sweet fragrance and vivacious flavours
What is the moisture level of rice upon and after harvesting ?
from 25 to 15%
How long does it take to polish 600kg of rice to 50%?
45 hours
Describe the two types of koji?
So-haze : Koji spore on the entire rice grain, strong enzymatic activity and high solubility of the rice
Good for Futushu
Tsuki-haze : Spotted patterns on the rice grain. Lighter enzymatic activity then makes finer sakes
List all the koji processes
0 Bringing in 2-3 SPREAD SEED 10-12 BREAKING UP 20-23 MOUNDING 30-33 MIDDLE WORK 36-38 FINAL WORK 44-48 SENDING OUT
What are the three mounding options
Futa-koji (1.5-2kg)
Hako-koji (15-40kg)
Toko-koji (300kg)
What’s a Daki
A stainless steel vat used to warm up/cool down shubo
What are the three fermentation methods
Sokujo-moto: ‘quick fermentation’: inoculation of lactic acid
Kimoto: traditional method with stock. takes a month
Yamahai-moto: Artificial raise of temperature to encourage growth of lactic acid bacteria
Name the different presses
Arabashiri : first run
Nakadori : middle press
Methods of pressing
Yabuta shibori: Automatic press
Fune shibori: Vertical ‘in bag’ press
Fukuro shibori: Drip sake
Enshin bunri: centrigugation
What is roka and muroka
Carbon press and “uncarbon pressed sake’
Purpose of pasteurization?
Kill lactic acid bacteria (hiochi kin)
Denature enzymes so maturing stops
What’s the role of the Toji guilds
Serves as informal recruiting agency
Disapearing
(nambu, echigo, tanba)
What is NRIB?
National Research Institute of Brewing
Holding the national sake upraisal
Scientific research, surveys and controls
The brewing society of Japan
Non profit organisation
Promotes sake business and liaise between brewers and gov.
Japan sake brewers association junior council
Conducting its own promotional activities within JSS
Not legally recognized NPO
Driest sake?
Toyama 🔫
Sweetest sake?
Saga
Umami full?
Gifu
Cleanest sake?
Nagano
