Sake Guide General/History Flashcards
How long has Sake been produced?
2000 years
What is Jizake?
microbreweries in sake production
How many sake breweries are there in Japan?
500-1500
Why is it incorrect to call sake a style of wine or beer?
Although similar alcohol by volume to wine, sake isn’t made from grapes, and the process is not a single-step fermentation from starch to sugar, so it is technically incorrect to call it rice wine.
Though brewed, sake isn’t like a beer, either. Rice doesn’t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume.
Describe multiple parallel fermentation.
Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously
What is a kura or sakagura?
Sake brewery
What two prefectures were given GI status for sake in 2016?
the entire prefecture of Yamagata in the north (Yamagata GI) and the breweries Tengumai, Kikuhime, Tedorigawa, Manzairaku, and Takasago in the town of Hakusan in the centrally located Ishikawa Prefecture (Hakusan Kikusake GI).
What is doburoku?
the rustic, unrefined homebrew sake made in millennia past.
What does sake (酒) mean in Japan? What are more appropriate terms for sake in Japan?
In Japan, the term sake (酒) refers to all alcohol.
-nihonshu (日本酒), meaning “Japanese alcohol,” is the most appropriate word for the nation’s national alcohol, although the term seishu (清酒), or “clear alcohol,” is often used for legal and taxation purposes.
When was the first sake brewery established?
689 AD in Nara, Japan.
What system was used for sake before the Junmai System? When did it start? When did they convert?
1943 the Japanese government introduced a sake class grading system that divided sake into three categories: Special Class (tokkyu), First Class (ikkyu), and Second Class (nikyu)
-System converted to Junmai System in 1991.
What are the five key ingredients to sake production?
Rice Water Yeast Koji mold Brewer’s spirit (distilled alcohol)
What are the two overarching categories of sake?
3 styles under each?
Junmai (“pure rice”): uses only the first four ingredients (no brewers alcohol)
I.e.: Junmai, Junmai Ginjo, and Junmai Daiginjo
Arukouru Tenka/Aruten: sake with spirit added
I.e.: Honjozo, Ginjo, and Daiginjo
Why was brewer’s spirit added to sake in the past?
Why is used today?
Brewer’s spirit was once used to dilute sake while fortifying it and masking impurities
Today it is added for minerality and texture
What is brewer’s spirit called in sake production.
How is it made?
Known as jozo-alcohol, it is normally made from distilled rice or sugar beet and is unaged, colorless, and often flavorless. It can be produced anywhere.
Japan govt. states that the ABV of the jozo-alcohol itself cannot exceed 95% (usually diluted to 30%) and that its weight in the final product must not exceed 10% of the weight of polished rice.