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Lewis' Advanced Somm > Sake for Tombo > Flashcards

Sake for Tombo Flashcards

1
Q

What is the rice variety in the Dassai 45?

A

Yamada Nishiki

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2
Q

What polish is the Dassai 45?

A

45%

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3
Q

What are the two categories of sake?

A

Premium and Basic Sake

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4
Q

What 5 ingredients are permitted in premium sake?

A

Rice, water, koji, yeast and Jozo

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5
Q

What % of the rice used must be Koji?

A

over 15%

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6
Q

What is the japanese for basic sake?

A

Futsu-shu

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7
Q

Which terms indicate traditional fermentation?

A

Kimoto or Yamahai

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8
Q

What is Nigori?

A

Lightly filtered, Cloudy sake

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9
Q

What is Muroka?

A

A sake that has not been charcoal fined

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10
Q

What is nama?

A

A sake that has not been pasteurised

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11
Q

What is Genshu?

A

a sake that is undiluted

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12
Q

What is Koshu?

A

Sake with age

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13
Q

What is Taru-zake?

A

Sake aged in Cedar, normally for just a few weeks

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14
Q

What is junmai?

A

A sake with no extra alcohol added

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15
Q

What polish is Daiginjo?

A

50%

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16
Q

What polish is Ginjo?

A

60%

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17
Q

What polish is Junmai?

A

None stipulated, but generally 70%

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18
Q

純米酒

A

junmai-shu (pure-rice alcohol)

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19
Q

What’s the difference between Junmai and Ginjo/Daiginjo?

A

Junmai is fuller-bodied with higher acid and more umami. Ginjo/Daiginjo are lower acid, more delicate, fruitier.

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20
Q

Houraisen Bi Junmai Daiginjo

A

Bi=Beauty. 45% polish, on the drier side. Mild. Yamadanishiki.

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21
Q

Where is Houraisen made?

A

Aichi, about 50km east of Kyoto.

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22
Q

Where is Dewazakura made?

A

Yamagata, 40km north of Fukushima

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23
Q

Why is the Dewazakura named so?

A

Dewa Sansan is the name of the rice used in this sake, a variety developed by Dewazakura

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24
Q

What polish is the Dewazakuri Dewasansan?

A

50%

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25
Q

From which region is Kunizakari?

A

Handa (Handago means from Handa)

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26
Q

What style is Kunizakari BTG?

A

Junamai Ginjo (55%)

27
Q

What variaety is used in the Kunizakari Handago?

A

Wakamizu, native to the area.

28
Q

What characters does Kunizakari Handago show?

A

Ginjo-ka, fruity aromas of banana, pear, apple.

29
Q

What style is Sawanotsura?

A

Junmai

30
Q

What variety is sawanotsura?

A

Yamadanishiki

31
Q

What are the key qualities of Yamada Nishiki?

A

Absorbs water easily, disolves easily.

32
Q

Describe the brewing process of sawanotsura

A

Fermented at warm temps to encourage aroma, made with “Miyamizu” (hard spring water) to increase texture.

33
Q

Where is Sawanotsura from?

A

Kobe, Hyogo

34
Q

When was sawanotura founded?

A

1717, now 15th generation

35
Q

Where is Yoshinagawa?

A

Niigata prefecture, just up the coast from Toyama

36
Q

What does “Gensen” mean?>

A

Specially selected

37
Q

What is particular about the Yoshinagawa BTG?

A

It’s fortifed, so not a junmai

38
Q

Describe the profile of the Yoshinagwa Gensen Karakuchi

A

Dry, with some light fruit characters, medium bodied.

39
Q

What’s the polish of the Yoshinagawa?

A

65%

40
Q

What’s the difference between the two Kunizakari Handago and Saika?

A

Handago is Ginjo, the Saika is Daiginjo, so dried and more delicate, lower acid.

41
Q

Describe the profile of the Kunizakari Saika

A

Soft, light, with fruity characters.

42
Q

Describe the Kozaemon Daiginjo

A

Hightly aromatic, with light body and purity

43
Q

Who produces Kozaemon, and where?

A

Nakashima brewery, in Gifu. (North of Aichi)

44
Q

How dry is the Kozaemon?

A

Medium, showing great generosity of flavour

45
Q

Why is the Yoshinagawa Echigo named so?

A

Echigo is the old name of the Niigata prefecture

46
Q

What is particular about the Echigo?

A

It’s a lower alcohol (13%), casual drinking style.

47
Q

Describe the Shiokawa Cowboy Yamahai Junmai Ginjo

A

High acid, full bodied, high alcohol. Powerful sake for richer dishes.

48
Q

What prefecture is Shiokawa in?

A

Niigata

49
Q

What is particular about the Houraisen Akai?

A

It’s a red rice sake, barely polished to preserve the colour. Very small production

50
Q

What’s the character of the Houraisen Akai?

A

Fruity, full bodied, high acid.

51
Q

Where is Houraisen made?

A

Aichi

52
Q

What does Karakuchi mean in Japanese?

A

Crisp and Fresh

53
Q

Who bottles a sake called Karakuchi?

A

Kunizakari (Handago Junmai Karacuchi)

54
Q

Which sake is produced by Mikunihare?

A

Meisuno Tokubetsu Junmai

55
Q

What is the style of Meisuno Tokubetsu?

A

Rich, umami and textural

56
Q

Where is Mikuni-hare kura?

A

Toyama

57
Q

Describe the character of Dewazakura Karesansui 10yo Tokubetsu

A

light bodied but flavoursome. Great acidity and freshness, lots of drive. Aperitif sake, like a champagne.

58
Q

What is particular about the Dewazakura Karesansui 10yo

A

It’s a commemorative bottling to celebrate 120 years.

59
Q

What is particular about Kizakura Yamahi Jikomi?

A

Kizakura is a famous sake brand in japan. The Yamahai are made by traditional pounding with mallets/oars

60
Q

Where is Kizakura?

A

Kyoto

61
Q

Whats the profile of Kizakura Yamahai jikomi?

A

Baby bears porride. not too sweet, not too rich.

62
Q

What is the sweetest sake by the bottle?

A

kenbishi Kuromatsu

63
Q

Where is Kenbishi made?

A

Hyogo

64
Q

What is particular about the Kenbishi?

A

It’s a blend of 1-4yo sake, and works well when warmed.

Lewis' Advanced Somm (24 decks)

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