Sake COPY Flashcards
What type of fermentation is used for sake?
Multiple Parallel Fermentation (MPF)
What is koji-kin?
mold (Asperdillus oryzae)
- combined with yeast for Multiple Parallel Fermentation (MPF)
- Koji is steamed white rice onto which a mold, called koji-kin (koji-mold), has been cultivated; Koji production is the heart of the sake-brewing process.
What is Yamada Nishiki?
Yamada Nishiki - type of rice
- considered superior by many, known as the King of Sake Rice
- Large Kernel, Large White Core, Less Protein, which makes it an ideal sake rice
- As of 2014, Yamada Nishiki is produced in 33 prefectures, including Hyogo prefecture where it originates and accounts for 70% of entire production
What is shinpaku?
shinpaku - the pure starchy heart of the rice grain that produces the best sake
What is seimaibuai?
seimaibuai - the degree to which the rice has been milled
What does Tokutei Meishoshu mean?
Tokutei Meishoshu - Special Designation Sake
Tokutei Meishoshu (Special Designation Sake)
Styles with Max % of Rice Grain Remaining
Junmai 70% (prior to 2004) Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%
Honjozo 70% A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
Ginjo 60% If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo
Daiginjo 50% If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo
Tokutei Meishoshu (Special Designation Sake)
Junmai - Max % of Rice Grain Remaining
- Prior to 2004 - Junmai 70%
- Milling % may now be higher than 70%, provided the producer prints “semaibuai” on the label, and uses only water, rice and koji
Tokutei Meishoshu (Special Designation Sake)
Honjozo - Max % of Rice Grain Remaining
- Honjozo 70%
- Slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
Tokutei Meishoshu (Special Designation Sake)
Ginjo - Max % of Rice Grain Remaining
Ginjo 60%
- Ginjo - honjozo w/ brewer’s alcohol added
- Junmai Ginjo - no distilled alcohol is added
Tokutei Meishoshu (Special Designation Sake)
Daiginjo - Max % of Rice Grain Remaining
Daiginjo 50%
- Daiginjo - honjozo w/ brewer’s alcohol added
- Junmai Daiginjo - no distilled alcohol added
Special Styles of Sake:
- Namazake
- Nigori
- Taruzake
- Jizake
- Genshu Sake
- Namazake: Unpasteurized
- Nigori: Unfiltered
- Taruzake: aged in wooden barrels
- Jizake: from a smaller kura (brewery)
- Genshu: Undiluted sake
Special Styles of Sake
Namazake
Namazake: Unpasteurized
Special Styles of Sake
Nigori
Nigori: Unfiltered Sake
Special Styles of Sake
Taruzake
Taruzake: Sake aged in wooden barrels
Special Styles of Sake
Jizake
Jizake Sake: from a smaller kura (brewery)
Special Styles of Sake
Genshu Sake
Genshu Sake: Undiluted sake
How long will sake ferment?
up to 45 days
What’s the difference between koji and koji-kin?
- koji-kin: green, powdery mold; used to inoculate steamed rice; grows for about 2 days
- koji: the steamed rice upon which the mold (koji-kin) is cultivated
What is moto?
moto: starter
- yeast, additional rice and water are added to koji to create moto
- the moto develops over a period of 2 weeks before it is moved to a larger vessel for fermentation
- koji, water, and steamed rice are added to the moto in 3 successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition
What is moromi?
fermenting mash
Sake will ferment for up to 45 days, and reach an alcohol content of approximately what percentage?
20%
- Water is generally added back to lower the final alcohol level to around 17%
What does MPF rely on?
The combined activities of yeast and mold, the koji-kin, to undergo both crucial processes of fermentation at once
What are the four main styles of sake?
- Junmai
- Honjozo
- Ginjo
- Daiginjo
Describe Junmai sake. To what point is the rice milled?
Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%
Describe Honjoso sake. To what point is the rice milled?
A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing; 70%
Describe Ginjo sake. To what point is the rice milled?
If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo; 60%
Describe Daiginjo sake. To what point is the rice milled?
If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo; 50%
What is koji-kin?
A green, powdery mold used in sake production
What is the final alcohol level for sake in general?
Around 17%
What is nihonshudo?
nihonshudo - The Sake Value Meter
- The level of residual sugar is often indicated on the label as a number
- Negative values indicate sweetness, positive values indicate dryness, zero is neutral
What is the best service temperatures for sake?
Slightly chilled or at room temperature
What is sake traditionally served in?
- Served from a tokkuri - a ceramic, narrous-neck flask
- Poured into ochoko - small cylindrical vessels, or the more ceremonial sakazuki cups
What is a tokkuri?
tokkuri - ceramic, narros neck flask
What is ochoko?
ochoko - small cylindrical vessels
What are the 5 special styles of sake?
- Namazake - Unpasteurized
- Nigori - Unfiltered
- Taruzake - Aged in wooden barrels
- Jizake - Sake from a smaller kura (brewery)
- Genshu Sake - Undiluted
What grade of sake constitutes 80% of total sake production?
Futsu-shu
What is the word for rice milling?
seimaibuai = rice milling
What are the two different cups used to serve sake?
- ochoko
- sakazuki (ceremonial)
Sakazuki - The oldest sake cup style, the wide-mouthed sakazuki continues to be the ceremonial favorite. Shallow but dramatic, this cup is most formally lifted to the mouth with two hands: one to hold the bottom of the cup and the other to hold it on the side. Available in a number of sizes from the most minute to a large showpiece, the sakazuki most typically holds only a few sips. Sakazuki are often beautifully decorated and usually made from porcelain, earthenware or lacquer but some are available also in gold, silver and glass.
When using sakazuki, it is common to pour for the other person and to reciprocally accept another person’s offer to pour. This form of etiquette is a form of empathy to express not only hospitality but also understanding of the needs and enjoyment of others.
