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SSA Certified Sake Sommelier (AS) > Sake History & Culture > Flashcards

Sake History & Culture Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Name the 4 main islands of Japan

A
  1. Hokkaido
  2. Honshu
  3. Shikoku
  4. Kyushu
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2
Q

How many prefectures in Japan?

A

47

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3
Q

Newest prefecture to brew Sake?

A

Kagoshima in 2012

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4
Q

Name the 5 biggest production Prefectures

A

N-A-K-A-H

  1. Niigata
  2. Akita
  3. Kyoto
  4. Aichi
  5. Hyogo
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5
Q

Which history book states 1st written record of drinking Sake in Japan?

A

GISHIWAJINDEN during Yayoi Period

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6
Q

What is KUCHIKAMI NO SAKE?

A

Literally means “mouth chewing sake”

Using amylase in saliva to break down starch into sugar

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7
Q

Name 2 other history books that recorded Sake in history & Doburoku

A
  1. KOJIKI
  2. NIHONSHOKI

Fun facts: Both books were from Kofun / Asuka Period

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8
Q

Which History book recorded brewing Sake using Koji, rice & water?

A

ENGISHIKI in 927 from Heian Period also talked about warmed Sake

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9
Q

Which Period was the beginning of modern Sake production?

A

Kamakura/Muromachi Period

This is when temples & shrines begin to brew their own Sake

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10
Q

What is BODAI-MOTO 菩提もと?

A

A Shubo production method where they throw steamed rice into water to decompose to produce lactic acid naturally

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11
Q

What is DAN-JIKOMI?

A

The method of adding Koji, rice & water in stages

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12
Q

Which history book mentioned DAN-JIKOMI?

A

GOSHU-NO-NIKKI

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13
Q

Which history book mentioned about pasteurisation?

A

TAMONIN-NIKKI

Fun facts: This book also mentioned “MOROHAKU” a type of sake made from polished rice & original form of Shochu

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14
Q

What is MOROHAKU?

A

A type of sake made from polished rice

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15
Q

What is a TARU-KAISEN?

A

Its a ship that was used to transport Sake barrels in the past

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16
Q

What is KANZUKURI?

A

It means Sake brewing in winter is best

17
Q

Name 3 things that were found/started in the Edo period

A
  1. Toji system
  2. Miyamizu
  3. Sandan-Jikomi

Others would be:

  1. Hi-ire
  2. Hashira Shochu
18
Q

What is HI-IRE 火入れ?

A

Pasteurisation by heating at low temperatures

Fun facts: Established during Edo Period

19
Q

What is SANDAN-JIKOMI 三段仕込?

A

3 steps 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

Fun facts: Established during Edo Period

20
Q

What is HASHIRA-SHOCHU?

A

The technique of adding alcohol to adjust & enhance flavour & to prevent acidic spoilage

Fun facts: Established during Edo Period

21
Q

Where can you find MIYAMIZU?

A

Nada, Hyogo Prefecture

22
Q

Where can you find GOKOUSUI?

A

Fushimi, Kyoto Prefecture

23
Q

What is the term for OTOKO-ZAKE?

A

It means masculine Sake

Fun facts: Usually made from Miyamizu which is high in mineral content

24
Q

What is the term for ONNA-ZAKE?

A

It means feminine Sake

Fun facts: Usually made from Gokousui which is low in mineral content

25
Q

What is TATEGATA-SEIMAI-KI?

A

A vertical rice polishing machine

26
Q

What is DOBUROKU 濁酒?

A

An illegal form of home brewed Sake

27
Q

What is the legal term for Sake?

A

SEISHU 清酒 or NIHONSHU 日本酒

28
Q

Describe the traditional Sake production period in Japan

A
  1. RIce is seeded in May
  2. Harvested in September
  3. Start production in October
  4. Finish production in March
29
Q

What is SAKAGURA 酒蔵?

A

Sake brewery AKA as “KURA” 蔵

30
Q

What is KURAMOTO 蔵元?

A

Sake brewery owner

Fun facts: A Kuramoto can also be the Toji 杜氏

31
Q

What is TOJI 杜氏?

A

He’s the head sake brewer who is responsible for:

  1. The entire Sake brewing process
  2. All the areas of the Kura
  3. All the Kurabito (workers of the Kura)
32
Q

Name 4 of the top Toji guilds

A

T-T-E-N

  1. Tajima Toji & Tamba Toji from Hyogo
  2. Echigo Toji from Niigata
  3. Nanbu Toji from Iwate
33
Q

What is a SUGIDAMA & what is it’s purpose?

A

It is a cedar ball that is hung outside the Kura at the start of Sake production.
It turns from green to brown signifying that Sake production is rounding off

34
Q

What is SAN-SAN-KUDO?

A

Drinking from the same cup 3 times during weddings

35
Q

What is the term for breaking a TARU 樽 during a celebration?

A

KAGAMI-BIRAKI 鏡開き

36
Q

How long is the archipelago of Japan?

A

More than 3000km

37
Q

Which year did Nihonshu make it’s international debut at Vienna International Exposition?

A

1872

38
Q

When was pasteurisation first used in Japan?

A

1569: Azuchi-Momoyama Period

SSA Certified Sake Sommelier (AS) (8 decks)

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