Sake L3 Flashcards
What are the 2 main possible effects to sake when adding jozō alcohol?
- increased expression of aromas
- lighter palate profile
What does Nama-zake refer to on a sake label?
- sake that has not been pasteurized.
What are 2 nutrients very important to grow Sake rice successfully with large Shinpaku
- nitrogen and calcium
What does the term Genshu mean?
A Sake that has not had water added before bottling.
This is a legally defined term
What is the standard volume of a gō?
A gō is 180ml and is the size of a standard masu
What are two official Japanese terms for Sake seen on labels
Sei-Shu
&
Nihon-Shu
What is the Japanese word for traditional Sake cup
O-choko
Typical capacity of about 2 ounces
What is the Japanese term for polishing ratio?
Seimai-buai
What are three reasons special varieties of rice have been developed for Sake?
1- they contain less protein than table rice
2- most of the starch is in a well defined almost pure starch core
3- larger grained so therefore less likely to crack when polished.
What is Taru-zake sake?
- sake that has been matured in oak barrels. Typically made of Cedar.
What are two main sub species of Asian rice, and how would they be further divided?
Long grain (Indica) and short grain (Japonica)
Both categories are further divided into sticky (glutinous) and non-sticky (non-glutinous)
What is the Japanese term for distilled alcohol
Jōzō arukōru
What is the term for the rice powder removed during polishing?
Nuka
What is considered ‘warmer’ temperatures for Sake fermentation?
What flavor and aroma characteristics does it typically produce?
16–18c
Savory, earthy and cereal characteristics.
What is Gohyakuman-goku
One of three of the most popular, and highest in production, Sake-specific rices over the last decade
Why is it often said ‘Sake does not fight w food’?
Because Sake is low levels of the elements like acidity and bitterness which can cause problems when consuming other beverages alongside food.
Why is Sake rice rarely grown organically?
The rice plant’s demand for nitrogen is so high, synthetic, nitrogen-rich fertilizers are nearly always used.
Why polish rice before making Sake?
To remove the proteins, lipids, vitamins and minerals that are concentrated in the outer part of the rice grain, leaving just the starchy core.
What does the term Tokubetsu mean and where would it be seen on a Sake label?
The term means ‘special’ and would be used along side the terms junmai or honjōzō
What type is rice varieties are used for Japanese sake?
Japanese sake is brewed from japonica rice varieties and are bread to be non sticky
Describe a Sake made from highly polished rice
Tends to have a purer, fruitier flavor and is lighter in body with lower acidity and umami.
What are two components of food that tend to make beverages ‘harder’
Sweetness and umami
More drying and bitter, more acidic, less sweet and less fruity
What is the size of a standard size sake bottle?
A standard sake bottle is 720ml or 4 x gō
What is the Japanese legal term for Sake?
Sei-shu
What is Koji mould
This is a mould that creates an enzyme which converts starch into sugar. It is purposely grown on rice prior to fermentation.
What Kijōshu sake?
- sake described as sweet or luscious
What are the four steps to making Koji
Cooling- steamed rice brought down to the right temperature
Inoculation - cooled steamed rice spread out thin and sprinkled w/ Koji mould
Initial mould growth - warm humid conditions encourage spore growth. Rice is mixed to ensure consistant growth
Controlling and stopping mould growth - controlled by temperature. Cooler temp will slow growth and ultimately stop growth when cold.
How would you characterize Sake made with warmer fermentation temperatures?
The Sake tends to be fuller bodied, with more rice /cereal and spice/earthy flavours
Premium Sake can only be made with what ingredients?
1- rice 2- water 3- koji 4- yeast 5- and in some cases, a small amount of high strength distilled alcohol
Discribe a Sake made from less highly polished rice
Tends to have more savory and less fruity flavors, with more body, more acidity, and more umami
When was the first Ginjo style Sake made possible and why?
1930 when the vertical rice polishing machine was developed. Prior to this, rice polishing was done by hand and it was not possible to get to such a low percentage.
What would be the measurement considered large grain for Sake rice
25-30 g/1000 grains
What does Muroka refer to on a sake label?
- a sake that has not been charcoal filtered to remove colour.
What does the term seimai-buai refer to?
It refers to the rate at which the rice was polished, or how much of the grain is left after polishing.
Eg- daiginjo level is polished to 50% seimai-buai
What is the Japanese term for small Sake carafe used for serving
Tokkuri
What is the Japanese name for the high-strength distilled alcohol added to some sake styles and what are those styles
- Jozō Arukōru
or - Jozō Alcohol
- daiginjo, ginjo, honjōzō, and futsū-shu
(all non-junmai styles)
What is the polishing rate for the term Daiginjō?
50% or less
How would you characterize Sake made with colder fermentation temperatures?
The resulting Sake is lighter-bodied, with more floral/fruity flavours.