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Sake Class 2016 > Sake Class > Flashcards

Sake Class Flashcards

1
Q

In what month is the majority of the rice harvested in Japan?

A

September

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2
Q

What is the name of the prefecture belonging to the maritime climate of the Sea of Japan, and has one of the highest snowfalls in the country?

A

Niigata prefecture. The sake from Niigata has clean, smooth, and dry characteristics with fruity aroma.

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3
Q

What is the polish ration of “Honjozo”?

A

HONJOZO is 70% or less remaining of the original rice kernel

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4
Q

Describe “sokujo-moto”.

A

“Sokujo-moto” is the is the speedy method, of creating “shubo” or “moto” using modern techniques. 90% of all sake produced in Japan uses the “sokujo-moto”. Production takes about 2 weeks and uses lactic acid to inhibit unwanted bacteria.

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5
Q

What is the rice polish ratio of Honjozo?

A

70% or less ramining of the original rice kernel

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6
Q

Which of the following minerals contained in “jozo-yosui” adversely affect the color of sake?

A

“Jozo-yosui” is the water used for actual production, and must contain beneficial mineral conducive to sake brewing.
IRON and MANGANESE adversely affect the color of sake

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7
Q

During the filtration process, —————— is added to absorb unwanted elements contained in the fresh-pressed sake.

A

“CARBON” is added to absorb unwanted elements.

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8
Q

In XXXX “Kyubetsu-seido” is established along with the imposition of a new Japanese taxation schedule based on what?

A

In 1943 “Kyubetsu seido” is established along with the imposition of a new Japanese taxation schedule based on the sake grade - higher the grade, the higher the tax rate.

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9
Q

When sake is heated, ————— acid and ————acid levels blossom, thus enhancing the pairing with shellfish, including lobster, shrimp, crab, and clams.

A

When sake is heated amino acids and lactic acids contained in sake open up when heated.

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10
Q

What is the approximate room temperature of “kojimuro” or “koji” room used for rice “koji” production?

A

35° C or 95°F

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11
Q

While “sokujo-moto” takes approximately ———— to produce, “kimotokei shubo” requires approximately ———————.

A

“Sokujo-moto” takes 2 weeks.

“Kimotokei shubo” takes 4 weeks.

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12
Q

Approximately, —————% of sake produced in Japan uses “sokujo-moto”.

A

Approximately 90% of sake produced in Japan uses “sokujo-moto”.

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13
Q

How to heat sake: Pour sake in a small heat-proof decanter and slowly heat up in hot water bath at ——————. Temperature of sake increases to ——————— in about 30-45 seconds.

A

slowly heat up in hot water bath at 80° C (176° F) temperature of sake increases to 40° (104° F) in about 30-45 seconds.

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14
Q

What is the name of sake that has been aged in a wooden barrel, and has a distinctive aroma of wood?

A

“Taru sake” is aged in a wooden barrel, usually cedar.

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15
Q

In the heat-pasteurization process, sake is heated to around 60°-65° C (140°-149° F) for approximately ————— minutes which ceases yeast and enzyme activities.

A

30 minutes to cease yeast and enzyme activity.

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16
Q

What is the difference between “Junmai Daiginjo” and “Daiginjo”?

A

“JUNMAI DAIGINJO” is brewed only by using PURE RICE INGREDIENTS
“DAIGINJO” is fortified with alcohol

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17
Q

Brewers use about 20 times the volume of “shuzo-yosui” than the actual amount of final sake production yield. And for “ginjo” grade and other special production methods, more than ——— times as much.

A

For “ginjo” grade and other special production methods, more than 50 times as much “shuzo-yosui” water is used to produce the final sake yield.

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18
Q

In “sokujo-moto”, commercially available ————— is used to inhibit unwanted bacteria.

A

“Sokujo-moto” commercially available lactic acid is used that inhibits unwanted bacteria.

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19
Q

Sake is date-coded based on its ————— date.

A

Sake is date-coded based on it’s BOTTLING date.

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20
Q

A powerful rice “koji” with the entire surface of rice kernel covered with “koji” fungus is called what?

A

“Souhazegata” is when the “Koji” fungus covers the entire surface and penetrates deep into the core center of the rice kernels. This poweful rice “koji” that can easily turn rice starch into fermentable glucose.

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21
Q

Which water source has the name that means “honorable aromatic water”?

A

“Gokosui” from Fushimi region of Kyoto Prefecture was discovered during 794-1185 Heian Period in Japan inside the shrine compounds. To the extent that the shrine renamed itself “Gokogu Shrine”

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22
Q

Which method is used to cultivate rice in current day Japan?

A

There are two basic rice cultivation styles: 1) wet-rice cultivation (wetland cultivation), and 2)dry-rice cutivation (upland cultivation)
WETLAND CULTIVATION method is used in Japan
Upland cultivation method is used in Asia

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23
Q

Describe “fukurozuri” method?

A

Cloth sakes are filled with sake mash, and suspended on a beam with natural gravity helping the pressing process.
Sake pressed through “fukurozuri” is often called “shizuku sake” or “sake droplets”, referring to the one drop at a time filtering process.

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24
Q

Although there are over 100 varieties of sake rice in Japan, they (sake rice) account for only ——% of the total rice produced in Japan.

A

Although there are over 100 varieties of sake rice in Japan, they account for only 1% of total rice produced in Japan.

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25
Q

In “sandan-jikomi” or “3-step brewing method” of sake mash, the breakdown of total “moromi” mash, by volume is?

A

“Moromi” is the sake mash and the process of making it is in a “3-step brewing method” that is ADDED to the SHUBO.

Shubo - approx 6%
Hatsuzoe- approx 20%
Odori - approx 30%
Tomezoe - approx 45%

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26
Q

The first written mention of “sake” produced with rice is recorded in which text?

A

In “Fudoki” the ancient records of culture and geography of different provinces in Japan compiled after 713, and compiled over a 20 year time

Fudoki from Osumikoku (present day Kagoshima prefecture) describes kuchikami-no-sake

Fudoki from Harimakoku (present day Hyogo prefecture) mentions sake produced from molded rice

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27
Q

“Mouth-chew sake”, which is the ancient form of sake produced by men and women chewing rice and spitting it out into a pot is called what in Japanese?

A

“Kuchikami-no-sake” is where natural occurring enzymes in saliva took its course to convert rice starches into fermentable glucose

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28
Q

What is the Japanese term used to describe the removal of “ori” sediments from fresh-pressed sake?

A

“ORIBIKI” is the Japanese term used to describe the removal of “ori” sediments from fresh-pressed sake.

1 out of the 2 “drinking spouts” or “nomiana” is opened up for the through the TOP SPOUT=UWANOMI to transfer the clear sake to another tank.

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29
Q

What is “seimaibuai”?

A

“SEIMAIBUAI” is the rice polish ratio.
-Rice kernels are polished (milled), and the percentage of weight remaining determines the grade, where, the LOWER THE PERCENTAGE, THE HIGHER THE GRADE.

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30
Q

What is the “official” terminology for “sake rice” in Japanese?

A

“SHUZOKOUTEKIMAI” is the official rice

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31
Q

Percentage of rice used for rice “koji” must exceed ——————% of the total volume of rice used in sake production to be able to classify sake as a certain grade.

A

Percentage of riced used for rice “koji” must exceed 15% of the total volume of rice used in sake production to be able to classify sake as certain grade.

32
Q

Describe the process of “warimizu”.

A

“Warimizu” is water dilution added to make the sake more palatable, achieving a balanced flavor, as well as reducing Japanese alcohol tax since it increases or decreases upon the percentage of alcohol content.

33
Q

Sake production in Japan is believed to have started soon after the arrival of rice cultivation when?

A

3rd Century BC

34
Q

Japanese brew finally makes its international debut as ——— in XXXX at the —————————Exposition.

A

Japanese brew finally makes its international debut as “NIHONSHU” in 1873 at the Vienna International Exposistion.

35
Q

“Yamadanishiki” one of the most renowned premium sake rice varieties in Japan, was created in 1923 by —————-, a cross between “Yamadaho” and “Tankanwataribune”

A

“Yamadanishki” one of the most renowned premium sake rice varieties in Japan, was created in 1923 by HYOGO AGRICULTURAL EXPERIMENT STATION

  • officially named “Yamadanishiki” in 1936
  • highly difficult to cultivate - cannot be grown on flat land, grows tall and vulnerable to high wind
  • edible, but NOT tasty
  • yield highly fragrant and complex sake; fruity, flavorful, and very well rounded.
36
Q

Which water source is high in minerals especially phosphorus and potassium?

A

“Miyamizu” water from Nada region of Hyogo prefecture are high in phosphorus and potassium, which are nutrients for “koji-kin” (koji mold) and yeast, propagating enzyme activities.

37
Q

What is “shubo” or “moto”?

A

“Shubo” literally meaning “mother of sake” is a fermentation starter. “Moto” literally meaning “base”.

38
Q

According to the official description of sake stated in the Japanese Liquor Tax Act, sake must contain what % alcohol by volume?

A

1%-22% in alcohol by volume

39
Q

What is “carbon filtration” called in Japanese?

A

“Tanso-roka”

40
Q

——————— is the only, truly 100% draft sake without any heat pasteurization.

A

“Namazake” or “Nama-Nama” is the only truly 100% draft sake.

41
Q

Explain the function of lactic acid used in the production of “moto” or “shubo”.

A

Lactic Acid is used to inhibit unwanted bacteria

42
Q

What is the maximum percentage of distilled alcohol that can be added to the sake mash in order for the finished product to be acceptable under the official sake grade designation?

A

10%

43
Q

What are the ingredients listed on the label of Honjozo?

A

Rice, Rice Koji, Jozo alcohol and Grade of sake along with rice polish ratio information.

44
Q

Hardness of water source is measured by the level of ———- and ———— contained in 1,000 milliliter of water.

A

Hardness of water source is measured by the level of CALCIUM and MAGNESIUM contained in 1,000 milliliter of water in the form of Calcium Carbonate (CaCo3)

45
Q

Which sake rice variety was created in 1938 by Niigata Agricultural Experiment Station?

A

“GOHYAKUMANGOKU” was created in 1938 by Niigata Agricultural Experiment Station, a cross between “Kikusui” and “Shin-200-go” rice.
-Named “Gohaykumangoku” 5,000,000=gohaykuman
goku = koku is the Japanese unit of measuring rice equaling to about 150 kilo or 300 lbs.
In 1957 Niigata prefecture reached a monumental crop yield and was named after the success.
-yields an airy, clean and light sake

46
Q

Describe “Kimotokei shubo”.

A

“Kimotokei shubo” is the old fashioned brewing method, where nature is let to take its course. Brewers wait patiently as Lactobacillus (lactic acid bacteria) harbors in the water and the brewery compounds naturally transfer into the mash, then slowly grow to fight off unwanted bacteria.
“Kimotokei shubo” tends to produce bold and acidic sake, a flavor highly suited for warmed sake.
“Kimotokei shubo” requires 4 weeks, twice as long as “souk-moto”, to produce.

47
Q

What does “jizake” mean?

A

Literally translated to “local” or “regional sake” referring to fine artisan sake.

48
Q

Which sake rice variety remains unchanged since the discovery by Mr. Jinzo Kishimoto over 100 years ago?

A

“OMACHI” remains unchanged due fundamentally to the unparalleled quality.

  • 1859 on the way back from Houkidaisen in Tottori prefecture mountain ranges, Mr. Jinzo Kishimoto from Bizennokuni Jotogun Takashima-son Omachi present day Okayama Prefecture discovered a strain of rice, cultivating a new strain from 2 clusters of rice.
  • Thus the years past, OMACHI was once called Nihongusa translating to 2 Plants referring to the two clusters of the original rice Mr. Jinzo brought back from his trip.
  • yields layered and mildly fragrant sake, with earthy tones
49
Q

“Kyubetsu-seido” is abolished completely in XXXX, replaced by a new taxation system based on ——————, which gives birth to the current-day classification as “Ginjo” and “Daiginjo”.

A

“Kyubetsu-seido” is abolished completely in 1992, replaced by a new taxation system based on “seimaibuai” or the “rice polish ratio”, which indicates the percentage of weight remaining after the exterior of rice kernels is polished (milled), where, the lower the percentage (left of the kernel), the higher the grade.

50
Q

What does “tokubetsu” mean when it is used to describe a grade of sake?

A

The sake goes through a SPECIAL BREWING METHOD.

51
Q

In Japan, table rice costs about ———-per kilogram, and the premium sake rice costs about ———per kilogram.

A

In Japan, table rice costs about $3 (300 JP yen) per kilogram, and the premium sake rice costs DOUBLE at $6 (600 JP yen) per kilogram.

52
Q

What is the most important purpose of the first heat pasteurization?

A

The first pasteurization eliminates “hiochikin”, a harmful lactic acid that clouds the sake, and other unwanted bacteria.

53
Q

——————— is heat-pasteurized before bottling, but not after the filtration process.

A

“Namachozo” is heat-pasteurized before bottling, but not after the filtration process.

54
Q

Describe the process involved in “moromi” production from Day 1 to Day 4.

A

Day 1: “Hatsuzoe”add rice “koji” and water into “shubo”, then add steamed rice to activate and increase yeast.
Day 2: “Odori” Let the “moromi” rest to promote multiplication of yeast.
Day 3: “Nakazoe” or “Naka-jikomi” add more rice “koji” steamed rice and water
Day 4: “Tomezoe” or “Tome-jikomi” add more rice “koji” steamed rice and water

55
Q

What are sake lees, or the solids separated from liquids (sake) during the pressing process of sake mash, called in Japanese?

A

“SAKE KASU” = sake lees or the solids separated from the liquids.

56
Q

Which sake rice variety is known for its shorter height and its ability to resist plant disease?

A

“HATTANNISHIKI” created in 1973 by Hiroshima Agricultural Experiment Station, a cross between “Hattan-35-go” and “Akitsuho”

  • known for its shorter height, this sake rice is easier to grow, hearty to better resist against windy conditions
  • also known for its ability to resist plant diseases-making it easier to cultivate
  • officially distributed as a new strain of sake rice in 1984
  • yields light-flavored sake, with slightly earthy undertones
57
Q 
Explain 
"Kun-shu" 
"So-shu",
"Jun-shu" , and
"Juku-shu" and each flavor profile and sake style.
A

“Kun-shu” - fragrant and light - mainly Daiginjyo and Ginjo grade sake
“So-shu” - light and smooth - mainly Honjozo grade, graft and regular sake
“Jun-shu” - full body with subtle fragrance - mainly Junmai grade and sake produced using traditional “kimotokei-shudo” fall under this category
“Juku-shu” - fragrant with depth - mainly aged sake fall under this category.

58
Q

What does “su-roka” mean?

A

“Su-roka” is filtered sake WITHOUT the carbon material.

59
Q

What is the rice polish ratio of “Junmai Daiginjo/Daiginjo”?

A

JUNMAI DAIGINJO is 50% or less remaining of the orginial rice kernel
DAIGINJO is 60% or less remaining of the original rice kernel

JUNMAI DAIGINJO HAS LESS OF THE ORIGINAL KERNEL LEFT, MAKING IT MORE PREMIUM AND EXPENSIVE

60
Q

Sake is usually aged for ———— months or more inside the storage thank unit it achieves optimal flavor characteristics.

A

Sake is usually aged for 6+months kept around 15-20° C (59-68° F).

61
Q

Polish rice rests for 14 to 30 days to level out the moisture, and this process is called —————– or “dry out”.

A

“KARASHI” is the process of drying the polished rice for 14 to 30 days.

62
Q

What is “aruten-shu”?

A

Short for “jozo ARUkoru no TENka” means adding brewer’s alcohol to the mash
“ARUTEN shu” - SHU=SAKE equalling alcohol-added sake or alcohol-fortified sake.

63
Q

The current “official” description of sake in Japan is what?

A

The current “official” description of sake in Japan is referred to as “seishu” and meets the following criterion.

  • Alcoholic beverage that contains more than 1% alcohol by volume, and less than 22% alcohol by volume.
  • Produced using rice, rice “koji” and water.
  • Production process to include pressing/filtering of mash.
64
Q

What is the correct description of “heikoufukuhakkou”?

A

“Heikoufukuhakkou” or MULTIPLE-PARALLEL FERMENTATION is the act of RICE “KOJI” ACTIVELY BREAK DOWN long RICE STARCH MOLECULES into fermentable glucose, while in the same tank, YEAST ACTIVELY CONVERTS GLUCOSE INTO ALCOHOL.

65
Q

“Yamahai” - introduced in the early 1900’s is a short name for ——————, which means “discontinuation of ‘yamaoroshi’ process.

A

“Yamahai” - introduced in the early 1900’s is a short name for “yamaoroshi-haishi-moto”.

66
Q

When specific class is listed on the label, it must be accompanied by———————.

A

When specific class is listed on the label, it must be accompanied by THE RICE POLISH RATIO.

67
Q

A type of rice “koji”, which looks as if small spikes are stinging rice is called ——————. This type of rice “koji” tends to create clean and elegant sake, and is often used for Ginjo or premium sake production.

A

“Tsukihazegata”

68
Q

What does “kanzen-muroka” or “muroka” mean?

A

“Kanzen-muroka” or “muroka” means sake that has not been filtered.

69
Q

When making hot/warm sake, “jun-shu” is best served at around —————, and “so-shu” at around —————— or higher.

A

“jun-shu” served hot/warm is best around 40° C (104°F)

“so-shu” served hot/warm is best around

70
Q

When serving chilled sake, the serving temperature should never fall below ———— to retain flavor and aroma of sake.

A

Serving temperature should never fall below 5° C (41° F)

71
Q

What is the scientific name for yellow “koji” used in sake?

A

English name: Aspergillus oryzae
Color of Spores: yellow/yellowish green
Characteristic: produces strong enzymes to saccharify starch and to breakdown protien.
Application: sake, soy sauce, miso

72
Q

What are the two current day reasons for adding distilled alcohol to the mash for premium-grade sake?

A
  • Increase yield, reducing production cost.
  • Preserve quality.
  • Improve flavor and aroma.
73
Q

Sake takes as little as —————— months to produce without the aging process.

A

Un-aged sake takes as little as 3 months to produce.

74
Q

The entire rice “koji” production process takes approximately —————-hrs under constant watch.

A

“Koji” production takes approximately 45 hours.

75
Q

During the Edo period, one brewery discovers what to clarify sake.

A

The use of ash to clarify sake, which later evolves to the carbon filtration processing widely used today.

Sake Class 2016 (1 decks)

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