Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

SAKE > Sake Glossary Terms > Flashcards

Sake Glossary Terms Flashcards

1
Q

Assaku-ki

A

Automatic sake press. The purpose of this machine is to separate the alcohol from the unfermented rice solids that are left over in the sake mash. Abuta is a well known brand of sake pressing machine, so this type of machine is often colloquially referred to as a Yabuta despite the manufacturer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Amazake

A

Literally translated, amazake means “sweet sake”. It is a thick, white sweet beverage often served by Shinto shrines around new years. It has little to no alcohol content.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Arabashiri

A

When the sake mash is set up in a Yabuta or Fune for pressing (to separate unfermented rice solids from alcohol), there is a certain amount that runs though the mesh by force of gravity alone before any pressure is applied. this sake is known as “arabashiri” and this translates to “first run” or “rough run”.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Aspergillus Oryzae

A

Scientific name for Koji mold spores. These mold spores are propagated onto steamed sake rice grains to create Koji Rice (aka kojimai).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Atoaji

A

The Japanese term for Aftertaste.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Awa

A

Foam or bubbles. This can refer to the foam on the surface of shubo or sake mash, or the bubbles in sparkling sake.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Akiagari

A

Akiagari refers to sake that is produced in the spring, mellowed and aged over the summer an then released in the fall. The sentiment of this term is that the sake improved or rose in quality during the aging period.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Amakuchi

A

Word to describe sweet flavor in Sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Amino Sando

A

Level of Amino acids measured in sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Aruten

A

Sake that has been fortified with Brewer’s Alcohol. Aruten is sake that is not Junmaishu.
95% alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Atsukan

A

Very hot sake. Generally served around 122°F (50°C).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Terms that end in “Kan”

A

Having to do with warm or hot sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Awanashi Kobo

A

In short, Awanashi Kobo means “foamless Yeast”. When making the fermentation/yeast starter during sake production, traditional sake yeast produces a lot of foam along with Alcohol and C02. If not beaten down, this sticky foam can overflow and create a big mess. Some strains of awanashi kobo (foamless yeast), that produce a comparatively small amount of foam, were discovered and are now quite popular in sake production. For sake yeast with a numeric name, such as sake yeast #7 or sake yeast #9, a “01” suffix indicates the foamless variant of a given type of sake yeast. For example, Yeast #701 or Yeast #901.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Chozo

A

Sake storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Bunji

A

Bunji is a flat wooden spade used for breaking up the hardened mound of koji rice into more manageable chunks during the kirikaeshi process of koji making.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Bodai-Moto

A

Bodai-moto is an ancient and complex fermentation starter method. You can consider it a pre-cursor to the Kimoto method which was invented in the Edo period. Nowadays, it is very rare, but some sake is still made using this method.

To create Bodai-moto, raw rice and a bit of steamed rice are left to soak in a small tub with water. While soaking, this water becomes rich in natural lactic acids given off by latic acid bacteria. After about three days, the rice is removed from the water and steamed.

Next, in the Moto tank, the Latic acid rich water is mixed with the steamed rice, some koji rice and yeast to create the moto. The latic acid in the water kills wild yeast and stray bacteria in the moto and allows the sake yeast to propagate without much microbial competition.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Brewer’s alcohol

A

A neutral distilled spirit added to sake. In the case of premium sake, brewer’s alcohol is added in small quantities to enhance the aroma, taste and texture of sake, not to increase the overall alcohol percentage. In the case of inexpensive futushu or table sake, brewer’s alcohol can be added in larger quantities to increase yields. Brewer’s Alchohol is called Jozo Arukoru in Japanese.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Daiginjo

A

Classification name for sake made from water, yeast, koji and rice milled down to 50% or less remaining of it’s original size as well as the addition of some distilled brewers alcohol (Jozo Arukoru). These types of sake with a small amount of distilled brewer’s alcohol added are collectively called “aruten“

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Dakidaru

A

This is a sealed bucket with a large handle on top. Modern version are made of metal, and historial styles were made of wood. Filled with either ice water or boiling hot water, this type of bucket would then be placed into the yeast starter tank to quickly bring the mash temperature up or down. These temperature variations stress the sake yeast and ensure that only the most vibrant specimens survive to become part of the moromi (main fermentation mash). The large handle at the top can be used to move the dakidaru around the tank and is also used to pull it out of the yeast starter tank.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Doburoku

A

Next next level Nigori.
A completely unfiltered style of sake that is cloudy and chunky. Often a “home brewed” style of sake. Considered rough, rustic this is a type of sake you may see served at festivals in Japan.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Edaoke

A

For smaller or delicate batches of sake, the Edaoke is a small vat that is used to begin the mashing process of building up the moromi. The mash is then moved to a larger “parent” tank on day 3 of the moromi creation process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Funaba

A

Room in the brewery in which the pressing of the sake mash is done

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Futsushu

A

Sake that does not qualify as a premium “special designation sake” (Tokutei Meishoshu). It literally means “regular sake” or “ordinary sake” but could also be called “table sake.” About 75% of all sake made in Japan is considered non-premium futusushu.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Fukurozuri

A

This is a way of separating the rice solids from the sake. The finished sake mash is placed in bags and hung up which allows the sake to literally drip out with the bags holding the rice solids behind. No pressure is applied. This method creates an elegant and expensive sake known as Shizuku.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Fune

A

Fune is a pice of equipment used for pressing sake. It is a large regctangular box made of wood or metal used to press bags filled with sake mash. The downward pressure of a board placed on top of the bags forces the liquid sake out and the bags act as a filter to hold back the rice solids. In Japanese “fune” literally means boat and this is a nod to the boat-like shape of the box.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Guinomi

A

Guinomi is a type of sake cup. It is usually made out of ceramic or earthenware and is generally larger in size.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Ichigo or Go

A

A “go” is a liquid unit of measure equal to 180ml or about 6 fluid ounces. Often in Japan, sake is ordered in a restaurant by the “go”. The go is also the amount that will fit inside a standard masu box or single serving tokkuri sake carafe.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Ginjo

A

Classification name for sake made from water, yeast, koji and rice milled down to 60% or less remaining of it’s original size as well as the addition of some distilled brewers alcohol (Jozo Arukoru). These types of sake with a small amount of distilled brewer’s alcohol added are collectively called “aruten“

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Gaikonainon

A

This described the ideal state of steamed sake rice: firm on the outside of the grain, soft on the inside.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Genmai

A

Whole grain brown rice that has not been milled.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Genshu

A

Undiluted Sake Hot off the presses, sake can be as high as 20% alcohol. Brewmasters usually add pure water to dilute the strength down to 15-16%. Genshu skips this step and give you full-on high octane sake. It’s strong! Also referred to as “cask strength” sake, it’s sometimes served on the rocks.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Ginjoka

A

The aroma typical in Ginjo grade sakes. Usually fruity with apple and banana aroma esters.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Gohyakumangoku

A

Rice grown specifically for sake making. It ranks second in terms of volume for sake specific rice grown in Japan. Known to produce sakes that are cleaner and generally lighter.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Hakko

A

Japanese word for fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Hatsuzoe

A

In the sake production process, hatsuzoe is day one of building the Moromi mash. It is the first addition of ingredients on the first day of the moromi main mash fermentation period.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Hi-ire

A

Hi-ire literally means “put into the fire” but in the case of sake refers to sake pasteurization. This is the process of heating sake to roughly 144-154°F.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Hineka

A

An unpleasant aged smell that comes from sake that is beyond its prime or improperly aged.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Honjozo

A

Classification name for sake made from water, yeast, koji and rice milled down to 70% or less remaining of it’s original size as well as the addition of some distilled brewers alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Hanahie

A

A term for sake temperature of around 51 °F (10 °C). Translated as ‘Blooming Spring Flower’ or ‘Flower chilled’.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Happo-shu

A

General term for sparkling sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Heikofukuhakko
(MPF)

A

Multiple Parallel Fermentation. Starch to Sugar and Sugar to Alcohol conversion occurring simultaneously in the same vessel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Hinatakan

A

A term for sake temperature of around 86°F (30°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Hiochikin

A

Hiochikin is a harmful lactic acid bacteria that can cause sake to spoil. Spoilage happens through excessive lactic acid fermentation in the finished sake.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Hitohadakan

A

A term for sake temperature of around 95°F (35°C). Translated as ‘body temperature’ or ‘as warm as a person’s skin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Hiyaoroshi

A

This is a type of once-pasteurized sake that is typically available in the Autumn. It has been pasteurized only once before cellaring over the summer, but not a second time before bottling and shipping out in the fall season. this is also known as “namazume”. Sometimes referred to as a “fall nama”.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Horeiki

A

Steamed rice cooling machine. Horeiki literally means “cold emitting machine”. Usually a stainless steel mesh conveyer that blows cooler air on the rice to bring down the temperature immediately after steaming.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Izakaya

A

A relaxed and casual Japanese sake pub that sells small appetizers to pair with sake.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Isshobin

A

This literally means a “one ‘sho’ bottle” or a bottle that measures one ‘sho’. A ‘sho‘ is a unit of sake volume measurement equal to 1.8 liters. An “isshobin” is therefore a 1.8L bottle of sake, which is a very common bottle size in Japan for sake.

49
Q

Jizake

A

Sake from a local small or artisanal producer.

50
Q

Jokan

A

Slightly hot sake. Generally served around 113°F

51
Q

Jukusei

A

Sake maturing or aging

52
Q

Junmai Daiginjo

A

Classification name for sake made from rice milled down to 50% or less remaining of the original grain. Also this sake is made using only Rice, water, yeast and Koji – no additives or added alcohol.

53
Q

Jikagumi

A

Sake that goes from the press directly to bottle.

54
Q

Jo-on

A

Room temp sake

55
Q

Joso or Shibori

A

Pressing of the sake mash.

56
Q

Jozo Arukoru

A

Japanese term for brewers alcohol

57
Q

Junmai

A

Classification name for sake made using only rice, water, yeast and koji – no additives or added alcohol. There is no minimum rice milling requirement for Junmai grade sake.

58
Q

Junmai Ginjo

A

Classification name for sake made from rice milled down to 60% or less remaining. Also this sake is made using only Rice, water, yeast and Koji – no additives or added alcohol.

59
Q

Kasu

A

Kasu is the unfermented rice solids or “lees” left over when sake is separated from the main fermentation mash after brewing. The leftover sake kasu can have up to 8% alcohol content. Kasu is often sold in Japanese supermarkets and comes in “cakes”, or thin sheets.

60
Q

Kijoshu

A

A complex sake that is made by replacing some of the water with sake in the brewing process.

61
Q

Kimoto

A

Kimoto describes a style of sake that uses the original yeast starter method. The yeast starter for Kimoto sake is rhythmically mixed using long paddles to combine yeast, water rice and koji into a starter mash that naturally promotes lactic acid development. Known for robust and sometimes funky flavors.

62
Q

Kobo

A

Japanese word for yeast

63
Q

Koji

A

It is a molded Rice that has been inoculated with Koji-kin mold

64
Q

Kojikin

A

Kojikin are the spores of the mold whose scientific name is Aspergillus Oryzae. These mold spores are propagated onto steamed sake rice grains to create Koji Rice

65
Q

Kojiya

A

Kojiya. This is a senior brewer who is in charge of the koji making process. Along with the Toji and Kashira, it is viewed as one of the most important jobs in the brewery.

66
Q

Koshu

A

Aged Sake

67
Q

Kura

A

Sake brewery

68
Q

Kuramoto

A

Sake brewery president

69
Q

Kakemai

A

Steamed sake rice that is added to the main mash (moromi). It is considered the “starch component” of the rice added to the main mash. Usually the kakemai makes up about 80% of the rice used in a batch of sake. The remaining 20% would be the kojimai, or the rice that has the koji mold grown on it.

70
Q

Karashi

A

After the rice milling process, rice sits for a period of 2-4 weeks. This resting period, known as “karashi” allows the rice to cool from milling and adjust to local humidity and ambient moisture.

71
Q

Kantsukuri

A

This means “sake brewing in cold weather”. Hundreds of years ago, it was discovered that brewing sake in the cold weather months produced better outcomes in fermentation.

72
Q

Kassei Nigori

A

Literally“active nigori” this refers to a coarsely filtered style sake that has not been pasteurized and is allowed to ferment further in the bottle creating a cloudy effervescent sake.

73
Q

Kikizakeshi

A

Sake Sommelier

74
Q

Kojibuta

A

Shallow rectangular wooden tray-like box used for making koji. The koji making method that uses a kojibuta is the most labor intensive and hands on production method.

75
Q

Masu

A

Square box used as a sake cup. Traditionally made from cedar, but also now made from plastic, lacquer or even glass. This square shape was originally used as a measure of rice. A standard masu size has a fluid volume of 180ml/6oz, known as one “go” or ichigo

76
Q

Mizore-zake

A

Literally means “sleety” sake, or a sake slushie. It is serving sake at a below freezing temperature. The sake will freeze into a slush when poured forcefully into a glass. This type of ice cold sake slushie is popular in the hot and humid summer months.

77
Q

Mokkiri

A

Style of sake service where the sake glass is overflowed into a masu or shallow dish. This overflow is meant to symbolize generosity from the host.

78
Q

Moromi

A

Refers to the main fermentation mash during the sake production process.

79
Q

Mushi

A

Mushi refers to the step of steaming rice in sake production.

80
Q

Motosuri

A

Process of mixing water, rice and rice koji using long poles, in the beginning stages of making a Kimoto style yeast starter

81
Q

Muroka

A

Sake that skips the step of charcoal filtering.

82
Q

Namachozo

A

This is a type of sake that is cellared without being pasteurized, but does receive pasteurization before being bottled.

83
Q

Namazume

A

This is a type of sake that is pasteurized only once before cellaring but not a second time before bottling and shipping

84
Q

Nihonshu

A

True meaning of Sake. In the west, what we understand as “sake” (alcohol fermented from rice) is known as “Nihonshu” in Japan. It literally means Japanese Alcohol. In Japan, the word “Sake” means Alcohol in general, not just alcohol fermented from rice.

85
Q

Nihonshudo

A

A scale of measurement of the “specific gravity” of sake. higher positive numbers indicate generally drier sake, lower negative numbers represent generally sweeter sake. In English, we call this the SMV or “Sake Meter Value”.

86
Q

Nyusankin

A

Lacitic acid bacteria

87
Q

Ochoko

A

Small sake cup

88
Q

Okan

A

Refers to warm/hot sake in general. If you wanted to order warm sake in general (not at a specific temperature) you can order Okan.

89
Q

Oshaku

A

Oshaku is the term used to describe the custom, etiquette, or even some would say, the mini ritual – of pouring sake for others while not pouring for yourself.

90
Q

Pasteurization

A

Process of quickly heating sake to a high temperature to kill off all bacteria, yeast and enzymatic action to make sake shelf stable without refrigeration.

91
Q

Reishu

A

Term for sake served cold or chilled. If you want to ensure you get chilled sake in Japan (vs. heated sake) ask for Reishu.

92
Q

Renzoku Jomaiki

A

Continuous rice steaming machine

93
Q

Sandan Jikomi

A

“Three step preparation” brewing method. The practice of adding three additions of ingredients to the main moromi tank, over the first four days of the moromi fermentation period.

94
Q

Seimai

A

Refers to the step of rice polishing or rice milling during sake production. The goal of Seimai is to remove the outer layers and expose the starch in the core of each rice grain

95
Q

Senmai

A

Senmai is the rice washing step of sake brewing after milling

96
Q

Shibori

A

Shibori is the pressing stage of sake production. The sake mash is pressed to separate the rice solids from the alcohol.

97
Q

Shinseki

A

After washing (senmai) but before steaming (mushi), sake rice must be soaked. This step, called shinseki, introduces moisture into the grain and prepares the rice grain for steaming.

98
Q

Sokujo

A

This is the modern or “fast” yeast starter method. Lactic acid is added directly to the yeast starter allowing the process to finish in 2 weeks vs. 4 weeks with the Kimoto or Yamahai methods, which develop lactic acid naturally.

99
Q

Sake Meter Value
SMV

A

A scale that indicates the relative sweetness or dryness of a sake. Positive number are Dryer, negative numbers are sweeter.

100
Q

Sando

A

Level of acidity in sake.

101
Q

Semaibuai

A

Also known as Rice Milling Percentage. Indicates the precentage of the rice grain remaining after milling away the outer layers of each rice grain prior to brewing.

102
Q

Shiboritate

A

Freshly pressed sake. The sake is not aged or cellared, but shipped directly after pressing.

103
Q

Shinpaku

A

“White heart” and it is the starchy center core of each sake rice grain.

104
Q

Shinsu

A

This means “new sake” and refers to sake that was just freshly released by a brewery.

105
Q

Sugi

A

Sugi is a fragrant type of wood from the Japanese Cedar or Cryptomeria Japonica tree. This wood is commonly used in the Japanese sake industry for making sake barrels

106
Q

Suppon-Jikomi

A

Brewing method where the Shubo/Moto and Moromi mash are fermented in the same tank. If space is tight in a small brewery, they may forego a separate small shubo tank and do both shubo step and moromi step in the larger moromi tank.

107
Q

Taruzake

A

Sake that has been stored or aged for a period of time in a cedar caks, so that the woody flavor of the keg is imparted to the sake.

108
Q

To

A

The “TO” (pronounced “toe” like the toe on your foot) is a measurement of sake volume equal to 18 Liters.

109
Q

Tokkuri

A

Carafe for serving and heating sake. Traditionally made from ceramic or earthenware. The neck of the carafe is narrow to help retain heat.

110
Q

Tokujo

A

All sake rice (shuzokotekimai) must be graded before it can be sold and used in sake production. “Tokujo” is the highest or “best” quality grade of sake rice, also known as “above special” grade.

111
Q

Tobikirikan

A

Extremely hot sake

112
Q

Toji

A

The Toji is the Master Brewer

113
Q

Tokubetsu

A

Tokubetsu means “special”. It is a designation that a special production process was applied to a Junmai or Honjozo grade sake. Usually, it means that a lower milling rate than required was used.

114
Q

Tokutei Meishoshu

A

Special designation Sake”, what you could consider premium sake, including Honjozo, Junmai, Ginjo, Dainginjo, Junmai Ginjo and Junmai Daiginjo sake classification grades.

115
Q

Umeshu

A

Plum sake

116
Q

Yamahai

A

Yeast starter method that was developed after Kimoto, but before Sokujo. Yamahai allows for natural lactic acid production, but does away with the need for “Yamaoroshi” or the labor intensive macerating/mashing of the yeast starter using long wooden poles as done for centuries in the kimoto method

117
Q

Yamadanishiki

A

Often called the “king of sake rice”, this strain of sakamai is highly prized for it’s properties that make it well suited for making premium sake.

118
Q

Yongobin

A

Standard sake bottle containing 720ml or four “go” servings of 180ml each.

SAKE (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions