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WSET L3 in Sake > Sake categories and styles > Flashcards

Sake categories and styles Flashcards

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1
Q

Premium sake accounts for what % of the total production?

A

30%

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2
Q

What is the % of koji-mai used in the production of koji rice?

A

At least 15% of the total weight of polished rice used

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3
Q

What is futsu-shu?

A

Bulk produces sake, polished at 70%, and 20% of Jozo-alcohol

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4
Q

List the Junmai sakes in ascending seimai buai order

A

Tokubetsu junmai, Junmai ginjo, Junmai daiginjo

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5
Q

List the NON-Junmai sakes in ascending seimai buai order

A

Honjozo, ginjo, daiginjo

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6
Q

What is Nigorizake?

A

Cloudy sake

It has a pronounced taste of rice

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7
Q

What is Namazake?

A

Unpasteurized sake
With flavor of freshly
brewed sake

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8
Q

What is nama-chozo-shu?

A 
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
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9
Q

What is Koshu?

A

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

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10
Q

How long are Koshu aged for?

A

At least three years

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11
Q

What is Genshu?

A

Undiluted sake.

Alcohol range 17%–20%

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12
Q

What is Taruzake

A

A cask aged sake

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13
Q

Style of Ginjo

A

Minimum 60% polishing
Low temperature fermentation
Jozo alcohol added
“Ginjo-ka” light, non acidic taste

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14
Q

Style of Daiginjo

A

50% polishing ratio minimum
Fine taste
Strong ginjo-ka

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15
Q

Style of Junmai, tokubetsu junmai

A

No polishing ratio requirement
Only rice, koji and water
High acidity, umami, little sweetness

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16
Q

What is Shuzo Koteki Mai?

A

The preferred rice type for sake

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17
Q

What are the 2 common size for sake bottles

A

1 sho (1800mL) and 4 do (720mL)

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18
Q

What is Nihonshu-do

A

The sake meter value for sweetness

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19
Q

Name sake rice varieties

A

Yamadanishiki

Omachi

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20
Q

Tell me about Yamadanishiki

A 
Hyogo Prefecture
20 000t
King of sake rice
Large Shinpaku
Resistant to cracking
Fragrant and soft flavours
Good for Daiginjo
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21
Q

What is the ideal size of a batch for Junmai Ginjo?

A

Between 600 and 1,500kg

22
Q

What would be the cost per kilo of the most expensive polished rice?

A

Around $7

23
Q

How are called the premium sake rice?

A

Shuzo-koteki-mai

24
Q

What would be the weight of 1000 rice grains?

A

25-30g

25
Q

What are the yield for premium sake per ha

A

30-70hL/ha

26
Q

What are the yield for low quality sake

A

100hL/ha

27
Q

What % of rice production is used for sake?

A

5%

28
Q

What proportion of rice produced for sake is actually premium sake rice?

A

1/4

29
Q

Where do we traditionally find hard water?

A

Around Kobe

30
Q

Where do we traditionally find soft water

A

Around Hiroshima or Fuskishima

31
Q

What is the Koji colour used for sake and miso and soy sauce?

A

Yellow koji

32
Q

What is the most common yeast used for Junmai Ginjo?

A 
#9
Competition yeast
33
Q

What is the most common yeast used for Junmai or Honjozo?

A 
#7
Sweet fragrance and vivacious flavours
34
Q

What is the moisture level of rice upon and after harvesting ?

A

from 25 to 15%

35
Q

How long does it take to polish 600kg of rice to 50%?

A

45 hours

36
Q

Describe the two types of koji?

A

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

37
Q

List all the koji processes

A 
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
38
Q

What are the three mounding options

A

Futa-koji (1.5-2kg)
Hako-koji (15-40kg)
Toko-koji (300kg)

39
Q

What’s a Daki

A

A stainless steel vat used to warm up/cool down shubo

40
Q

What are the three fermentation methods

A

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

41
Q

Name the different presses

A

Arabashiri : first run

Nakadori : middle press

42
Q

Methods of pressing

A

Yabuta shibori: Automatic press
Fune shibori: Vertical ‘in bag’ press
Fukuro shibori: Drip sake
Enshin bunri: centrigugation

43
Q

What is roka and muroka

A

Carbon press and “uncarbon pressed sake’

44
Q

Purpose of pasteurization?

A

Kill lactic acid bacteria (hiochi kin)

Denature enzymes so maturing stops

45
Q

What’s the role of the Toji guilds

A

Serves as informal recruiting agency
Disapearing
(nambu, echigo, tanba)

46
Q

What is NRIB?

A

National Research Institute of Brewing
Holding the national sake upraisal
Scientific research, surveys and controls

47
Q

The brewing society of Japan

A

Non profit organisation

Promotes sake business and liaise between brewers and gov.

48
Q

Japan sake brewers association junior council

A

Conducting its own promotional activities within JSS

Not legally recognized NPO

49
Q

Driest sake?

A

Toyama 🔫

50
Q

Sweetest sake?

A

Saga

51
Q

Umami full?

A

Gifu

52
Q

Cleanest sake?

A

Nagano

WSET L3 in Sake (3 decks)

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