Sake COPY COPY COPY Flashcards
shinpaku
The pure starchy heart of the rice grain
seimaibuai
The degree to which the rice has been milled
Yamada Nishiki
the preferred type of rice for sake
koji-kin
the green powdery mold used to inoculate steamed rice
Junmai
he seimaibuai of Junmai must be stated on the label, but by law, there is no minimum. Seimaibuai of 70% or less is typical. This sake is usually more robust, structured, and umami driven; it is often referred to as aji (flavorful). The sake is made with nothing but rice, water, yeast, and koji mold
Honjozo
This type of sake is brewed using a small amount of distilled pure alcohol to add texture and lighten the sake. This was originally a way to compensate for the shortage of rice after World War II. Today, the addition of alcohol doesn’t necessarily lessen sake’s quality; rather, it changes sake’s characteristics and often creates a more mineral-driven, cleaner beverage.
Ginjo
Rice milled to 60%
Junmai Ginjo
This sake, with a seimaibuai of 60% or less, is the perfect harmony of kaori (aromatic, fruity, floral style) and aji (textured, savory, taste-driven style). When spirit is added, the sake loses its Junmai prefix.
Daiginjo
Rice milled to 50%
Junmai Daigingo
this style must have a seimaibuai of 50% or less. Some Daiginjo are polished so much that only 9% of the original rice grain remains—these examples tend to be delicate and vibrant, with many exotic fruit and floral characteristics. They are often referred to as kaori. When spirit is added, the sake loses its Junmai prefix, and the final product gains roundness and texture by way of viscosity from the brewer’s spirit.
Namazake
Unpasteurized Sake
Nigori Sake
Unfiltered Sake
Taruzake
Sake aged in wooden barrels
Jizake
Sake from a smaller kura (brewery)
Genshu Sake
Undiluted sake
tokkuri
The ceramic, narrow-neck flask traditionally used to decant and serve sake
Ochoko
small cylindrical vessels for sake
sakazuki
ceremonial sake cups
How long does koji-kin normally take to form?
Two to three days
What type of koji-kin is most commonly used in making sake?
yellow
What is taru-sake?
Sake that is matured in Japanese cedar
Name a mineral that is NOT desirable in water for sake production. A. Magnesium B. Calcium C. Iron D. Potassium
C. Iron
Tokubetsu Junmai
To be classified as Tokubetsu Junmai, sake must be polished to at least 60% seimaibuai or somehow diverge from the producer’s usual methods. If the latter, this distinguishing characteristic must be stated on the label. For the example, if a Junmai is produced by the traditional Kimoto method (described in the yeast section below) and this is outside of the brewery’s usual style, as long as this is noted on the label, the sake’s seimaibuai could be 70% and the bottle still labeled as Tokubetsu Junmai.
Futsushu
This lower category comprises roughly 75% of all sake produced in Japan. It has no seimaibuai rules, and additives are less prohibited.
toji
brewmaster
toji shudan
school
alternately toji ryuha - guilds
moromi
main fermentation, multiple parallel fermentation will continue until it is stopped by the toji or ends naturally
Kasu are to sake as lees are to wine.
True
What is muroka sake?
Sake that does not undergo charcoal filtration.
Most sakes are made using ambient yeast.
false
moto
starter
What is the main requirement for koshu sake?
It is aged for an extended period of time before release.
What is a koji-muro?
The room where koji is grown on rice
What is jizake?
Local sake made by small brewers, similar to a “micro-brewery.”
