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Sake RGS CMS > Sake General > Flashcards

Sake General Flashcards

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
Q

What is Bodaimoto in sake production?

A
  • 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
Q

What are the 3 stages of the Sadan Shikomi

A

hatsu-zoe
naka-zoe
tome-zoe

(Odori stage comes between Hatsu and Naka)

27
Q

What are kasu?

A

Lees left over after fermentation

28
Q

What are three methods of pressing after fermentation?

A

assakuki - air bladder press

fune - box press

shizuku - tear drop / gravity press
(aka “fukuro-tsuri” - hanging bag)

29
Q

What do Arabashiri, Nakagumi and Seme refer to in the production of sake?

A

Arabashiri (“first run”)
Nakagumi (“taken from the middle”)
Seme (“final run”) not sold
(Pressing bottling times)

30
Q

What is Hiire-Sake?

A

Pasteurized twice

31
Q

What is namazume?

A

Pasteurized in tank, not bottle

only 1 pasturization

32
Q

What is the measurement of a Masu?

A

180 mltrs
(cedar cup)
(serving is usually in 90mltrs measurments.

33
Q

What is the measurement of a koku?

A

180 ltrs

Koku - traditional cedar barrel for maturation of sake

34
Q

What is the timeline of a Brewer Year?

A

July 1 to June 30

35
Q

What is a sugidama?

A

Cedar ball hung outside brewery t indicate when selling starts.
- neddles turn brown, season (sales) end

36
Q

What is the most prized water for sake productions?

A 
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
Q

What is genshu sake?

A

basically ‘cask’ strength.

no dilution by water

38
Q

What is the most notable yeast used for sake production?

A

Yeast No. 7 (Nanago)
(by Miyasaka Brewing Company in Nagano, circa 1946)
(tree fruit aromas)

39
Q

What would the suffix “01” indicate for a selected yeast?

A

“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
Q

What does Ki-ippon indicate on a label?

A

entire production came from a single place of origin, with no ingredients outsourced
(Junmai or higher)

41
Q

What is the parentage of Yamada Nishiki rice?

A

Yamadaho X Watari Bune
(1936)
Hyogo Nishiki is being cultivated to overtake it.

42
Q

What is the oldest rice type being used today?

43
Q

What is the largest rice grain being used today?

A

Hanafubuki

44
Q

What are the proper terms for a Nigori sake?

A

Course pressed or cloudy sake

45
Q

What is Akazake?

A

Red Sake

  • from red rice
  • red koji
  • oxidation
46
Q

What is Kijoshu?

A

Junmai is added back after instead of water

47
Q

In sake, what is SMV?

A

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
Q

What is the term for acidity in Japan for sake?

A

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
Q

What does Amino Acidity contribute to sake?

A

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
Q

What is the term for “dry”

A

Karakuchi (dry)

  • Amakuchi (sweet)
  • Kaori (aromatic)
  • Aji (textural, savoury)
51
Q

What is the difference between Karakuchi and Amakuchi?

A

Karachuchi - DRY

Amakuchi - SWEET

52
Q

By law, what must appear on sake labels?

A
  • 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
Q

What is the term for sake when it goes bad from improper storage?

A

HI-Ochi (or HIne)

54
Q

What is an okanban?

A

term for vessel used to warm sake (or the person doing it)

55
Q

What is the measurement of a Yongo and Isshu-bin?

A

720ml

1800ml

56
Q

What are the 2 common glasses to drink sake from?

A

Sakazuki - earthenware

Ochoka - porcelain

57
Q

What is the name of the traditional vessel for evaluating sake?

A

Kiki-Choko
(2 blue circles in the bottom, reflect light )
(180ml)

58
Q

What are the 3 best temperature terms for serving chilled sake?

A

Suzu-Bie - 15 (cool chill)
Hana-Bie - 10 (flower chill)
Yuki-Bie - 5 (snow chill)

59
Q

What are the two GI for sake production?

A

Yamagata GI

Hakusan Kikusake GI

60
Q

What are three types of extraction or pressing?

A

Most Common - automatic machine

Fune Shibori - “Boat Press”

Shizuku-shibori (Also called Fukuro-tsuri)
- “drip-pressing” / gravity

Nigori-zake - No Pressing

61
Q

What is Shizuki Shibori?

A

Gravity or drip pressing
most expensive/prized

aka Fukuro Tsuri

62
Q

What is Fukuro Tsuri?

A

Gravity or drip pressing
most expensive/prized

aka SHIZUKU SHIBORI

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