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Sake General Flashcards

(62 cards)

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1
Q

What is the Southern most prefecture of Sake production in Japan?

A

Okinawa

```
then- moving North
Kagoshima
Miyazaki
Kumamoto
Saga
Nagasaki
~~~

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2
Q

What is the Japanese term for what we know as sake?

A

Nihon-Shu

sake - In Japan, a general term for fermented beverage.

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3
Q

What is the Northern most prefecture for sake production in Japan?

A

Hokkaido

```
then
Aomori
Akita
Iwate
Yamagata
~~~

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4
Q

What is Jizake?

A

Microbrew

VS Kura or Sagakura (Brewery)

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5
Q

What are the 2 GI’s of sake in Japan?

A

Yamagata GI (in the North-the entire Prefecture)

Hakusan Kikusake GI (in Ishikawa Prefecture)

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6
Q

What is Doburoku?

A

Traditional home brew

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7
Q

What are two additional terms for sake in Japan?

A

Nihonshu (Japanese alcohol)

Seishu (Clear alcohol)

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8
Q

What is the Enshiki?

A

the guild outlining how to produce sake.

published 14th century

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9
Q

What natural event assisted in the rejuvenation of sake production?

A

Makurazaki Typhoon

brought in radiation free topsoil and diluted nuclear contents after the bombing of Hiroshima

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10
Q

When was the Junmai System created

A

1991

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11
Q

What are the 2 basic styles of sake?

A 
Junmai
Arukouro Tenka (Aruten) - spirit added
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12
Q

What is the maximum % of jozo allowed to be used in the productions of sake?

A

max 10% of the weight of the polished rice.

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13
Q

What is the difference between kakomai and sakomai?

A

kakomai - table rice

sakomai - sake rice

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14
Q

What is shinpaku?

A

pure heart of the rice.

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15
Q

What is the legal max alcohol content of sake?

A

22%

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16
Q

What is needed to create strong shinpaku?

A

Rice needs strong diurnal shifts temperature.

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17
Q

What are the 5 graded categories of sake rice?

A
  1. Tokujo (Higher Special Grade)
  2. Tokuto (Special Grade)
  3. Ittoh (Grade 1)
  4. Nittoh (Grade 2)
  5. Santoh (Grade 3)
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18
Q

What is the name for the % of rice left over after polishing?

A

seimaibuai

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19
Q

What does the seimaibuai % indicate?

A

the % of rice left after milling

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20
Q

What is the seimaibuai for a Junmai?

A

Honjozo: 70%
Ginjo: 60%
Daiginjo: 50%
(remaining)

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21
Q

What are three factors that will be considered when selecting a koji mold?

A
  • Type of rice
  • Ph of the water being used
  • temperature of introduction
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22
Q

What type of koji is used in the production of sake?

A

Aspergillus Oryzae

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23
Q

What is amazake

A

when sake is produced used non-alcohol producing koji.

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24
Q

What is the Yamahai Method?

A

Lacic Acids form naturally on top of the Moto.
Gamier result
(1909)
VS the SOKUJO method of adding it

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25
What is Bodaimoto in sake production?
- 8th Century - Bodai Monks - mixed steamed rice with raw rice and water to encourage the natural production of lactic bacteria. Sokujo method (1911) - lactic added Yamahai (1909) - lactic forms naturally Bodaimoto (8th Century - raw rice mixed with steamed)
26
What are the 3 stages of the Sadan Shikomi
hatsu-zoe naka-zoe tome-zoe (Odori stage comes between Hatsu and Naka)
27
What are kasu?
Lees left over after fermentation
28
What are three methods of pressing after fermentation?
assakuki - air bladder press fune - box press shizuku - tear drop / gravity press (aka "fukuro-tsuri" - hanging bag)
29
What do Arabashiri, Nakagumi and Seme refer to in the production of sake?
Arabashiri (“first run”) Nakagumi (“taken from the middle”) Seme (“final run”) not sold (Pressing bottling times)
30
What is Hiire-Sake?
Pasteurized twice
31
What is namazume?
Pasteurized in tank, not bottle | only 1 pasturization
32
What is the measurement of a Masu?
180 mltrs (cedar cup) (serving is usually in 90mltrs measurments.
33
What is the measurement of a koku?
180 ltrs | Koku - traditional cedar barrel for maturation of sake
34
What is the timeline of a Brewer Year?
July 1 to June 30
35
What is a sugidama?
Cedar ball hung outside brewery t indicate when selling starts. - neddles turn brown, season (sales) end
36
What is the most prized water for sake productions?
``` miyamizu (from the Mount Rokko) Heyoga region Ideal water: - low in iron (avoid oxidation + adverse reactions with amino acid) ``` - low in manganese (avoid discoloration) - Higher levels of potassium and magnesium (contribute to the stabilization and flavor of sake)
37
What is genshu sake?
basically 'cask' strength. | no dilution by water
38
What is the most notable yeast used for sake production?
Yeast No. 7 (Nanago) (by Miyasaka Brewing Company in Nagano, circa 1946) (tree fruit aromas)
39
What would the suffix "01" indicate for a selected yeast?
"non foaming" yeast. - No. 1801, expressive and aromatic (exotic flower and field berry characteristics) Yeast No. 15 was discovered in Akita in 1996 (it’s called AK-1 there) - keeps acidity low and survives ambient temperatures of Japan’s northern region of Tohoku. GE-1 - from the Gekkabijin flower, from Hyogo. The finished sake has a pure, white floral character. ``` Other notables: YK-2911 Saitama 86 F7-01 CEL 19 Alps Yeast Koro ```
40
What does Ki-ippon indicate on a label?
entire production came from a single place of origin, with no ingredients outsourced (Junmai or higher)
41
What is the parentage of Yamada Nishiki rice?
Yamadaho X Watari Bune (1936) Hyogo Nishiki is being cultivated to overtake it.
42
What is the oldest rice type being used today?
Omachi
43
What is the largest rice grain being used today?
Hanafubuki
44
What are the proper terms for a Nigori sake?
Course pressed or cloudy sake
45
What is Akazake?
Red Sake - from red rice - red koji - oxidation
46
What is Kijoshu?
Junmai is added back after instead of water
47
In sake, what is SMV?
Sake Meter Value (aka Nihonshu-do) - measurement of gravity of sake. Compared to water. - hydrometer - 10 X more accurate then wine - ranges from -4 to +14, where higher is drier
48
What is the term for acidity in Japan for sake?
San-do - milliliters of liquid sodium hydroxide that would be required to neutralize 10 milliliters of sake - ranges from about 0.8 (sweeter) to 2.0 (drier)
49
What does Amino Acidity contribute to sake?
Flavor and longevity - number of milliliters of liquid sodium hydroxide plus formalin required to neutralize 10 milliliters of sake. - usually between 0.8 and 1.2. A lower number demonstrates delicacy - higher number richness - Sake with a high amino acid count will age faster
50
What is the term for "dry"
Karakuchi (dry) - Amakuchi (sweet) - Kaori (aromatic) - Aji (textural, savoury)
51
What is the difference between Karakuchi and Amakuchi?
Karachuchi - DRY | Amakuchi - SWEET
52
By law, what must appear on sake labels?
- ingredients - liquid volume - product type - bottling date - brewery name and address - alcohol content - warning that sake cannot be sold to or consumed by minors
53
What is the term for sake when it goes bad from improper storage?
HI-Ochi (or HIne)
54
What is an okanban?
term for vessel used to warm sake (or the person doing it)
55
What is the measurement of a Yongo and Isshu-bin?
720ml | 1800ml
56
What are the 2 common glasses to drink sake from?
Sakazuki - earthenware | Ochoka - porcelain
57
What is the name of the traditional vessel for evaluating sake?
Kiki-Choko (2 blue circles in the bottom, reflect light ) (180ml)
58
What are the 3 best temperature terms for serving chilled sake?
Suzu-Bie - 15 (cool chill) Hana-Bie - 10 (flower chill) Yuki-Bie - 5 (snow chill)
59
What are the two GI for sake production?
Yamagata GI Hakusan Kikusake GI
60
What are three types of extraction or pressing?
Most Common - automatic machine Fune Shibori - "Boat Press" Shizuku-shibori (Also called Fukuro-tsuri) - "drip-pressing" / gravity Nigori-zake - No Pressing
61
What is Shizuki Shibori?
Gravity or drip pressing most expensive/prized aka Fukuro Tsuri
62
What is Fukuro Tsuri?
Gravity or drip pressing most expensive/prized aka SHIZUKU SHIBORI

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