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WSET-Sake L3-Statera > Sake L3 > Flashcards

Sake L3 Flashcards

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1
Q

What are the 2 main possible effects to sake when adding jozō alcohol?

A
  • increased expression of aromas

- lighter palate profile

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2
Q

What does Nama-zake refer to on a sake label?

A
  • sake that has not been pasteurized.
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3
Q

What are 2 nutrients very important to grow Sake rice successfully with large Shinpaku

A
  • nitrogen and calcium
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4
Q

What does the term Genshu mean?

A

A Sake that has not had water added before bottling.

This is a legally defined term

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5
Q

What is the standard volume of a gō?

A

A gō is 180ml and is the size of a standard masu

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6
Q

What are two official Japanese terms for Sake seen on labels

A

Sei-Shu
&
Nihon-Shu

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7
Q

What is the Japanese word for traditional Sake cup

A

O-choko

Typical capacity of about 2 ounces

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8
Q

What is the Japanese term for polishing ratio?

A

Seimai-buai

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9
Q

What are three reasons special varieties of rice have been developed for Sake?

A

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.

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10
Q

What is Taru-zake sake?

A
  • sake that has been matured in oak barrels. Typically made of Cedar.
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11
Q

What are two main sub species of Asian rice, and how would they be further divided?

A

Long grain (Indica) and short grain (Japonica)

Both categories are further divided into sticky (glutinous) and non-sticky (non-glutinous)

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12
Q

What is the Japanese term for distilled alcohol

A

Jōzō arukōru

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13
Q

What is the term for the rice powder removed during polishing?

A

Nuka

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14
Q

What is considered ‘warmer’ temperatures for Sake fermentation?
What flavor and aroma characteristics does it typically produce?

A

16–18c

Savory, earthy and cereal characteristics.

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15
Q

What is Gohyakuman-goku

A

One of three of the most popular, and highest in production, Sake-specific rices over the last decade

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16
Q

Why is it often said ‘Sake does not fight w food’?

A

Because Sake is low levels of the elements like acidity and bitterness which can cause problems when consuming other beverages alongside food.

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17
Q

Why is Sake rice rarely grown organically?

A

The rice plant’s demand for nitrogen is so high, synthetic, nitrogen-rich fertilizers are nearly always used.

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18
Q

Why polish rice before making Sake?

A

To remove the proteins, lipids, vitamins and minerals that are concentrated in the outer part of the rice grain, leaving just the starchy core.

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19
Q

What does the term Tokubetsu mean and where would it be seen on a Sake label?

A

The term means ‘special’ and would be used along side the terms junmai or honjōzō

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20
Q

What type is rice varieties are used for Japanese sake?

A

Japanese sake is brewed from japonica rice varieties and are bread to be non sticky

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21
Q

Describe a Sake made from highly polished rice

A

Tends to have a purer, fruitier flavor and is lighter in body with lower acidity and umami.

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22
Q

What are two components of food that tend to make beverages ‘harder’

A

Sweetness and umami

More drying and bitter, more acidic, less sweet and less fruity

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23
Q

What is the size of a standard size sake bottle?

A

A standard sake bottle is 720ml or 4 x gō

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24
Q

What is the Japanese legal term for Sake?

A

Sei-shu

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25
Q

What is Koji mould

A

This is a mould that creates an enzyme which converts starch into sugar. It is purposely grown on rice prior to fermentation.

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26
Q

What Kijōshu sake?

A
  • sake described as sweet or luscious
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27
Q

What are the four steps to making Koji

A

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.

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28
Q

How would you characterize Sake made with warmer fermentation temperatures?

A

The Sake tends to be fuller bodied, with more rice /cereal and spice/earthy flavours

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29
Q

Premium Sake can only be made with what ingredients?

A 
1- rice
2- water
3- koji
4- yeast
5- and in some cases, a small amount of high strength distilled alcohol
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30
Q

Discribe a Sake made from less highly polished rice

A

Tends to have more savory and less fruity flavors, with more body, more acidity, and more umami

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31
Q

When was the first Ginjo style Sake made possible and why?

A

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.

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32
Q

What would be the measurement considered large grain for Sake rice

A

25-30 g/1000 grains

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33
Q

What does Muroka refer to on a sake label?

A
  • a sake that has not been charcoal filtered to remove colour.
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34
Q

What does the term seimai-buai refer to?

A

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

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35
Q

What is the Japanese term for small Sake carafe used for serving

A

Tokkuri

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36
Q

What is the Japanese name for the high-strength distilled alcohol added to some sake styles and what are those styles

A
  • Jozō Arukōru
    or
  • Jozō Alcohol
  • daiginjo, ginjo, honjōzō, and futsū-shu
    (all non-junmai styles)
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37
Q

What is the polishing rate for the term Daiginjō?

A

50% or less

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38
Q

How would you characterize Sake made with colder fermentation temperatures?

A

The resulting Sake is lighter-bodied, with more floral/fruity flavours.

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39
Q

What 2 components in food tend to make beverages taste ‘softer’?

A

Salt and acid

Less drying and bitter, less acidic, sweeter and more fruity

40
Q

What would be considered cooler temperatures for Sake fermentation ?
And what flavor and aroma characteristics does that typically produce?

A

10-12c

Fruity characteristics

41
Q

What is Koji

A

Koji is the rice, that koji mould has grown on.

42
Q

What are the fermentation temperatures of Sake

A

Overall, Sake Fermentation temperatures are relatively cool.

6C - 18C

43
Q

What are 5 components (simplified) of the structure of a grain or rice?

A
  • husk
  • bran
  • germ
  • endosperm
  • shinpaku (starchy core)
44
Q

Why does the Sake rice rest after polishing and for how long.

A

The rice goes through a resting period to cool and reabsorb the moisture lost during polishing

This is to avoid cracking when it goes to the washing step.

This process can can take between 3 to 4 weeks depending on climate.

45
Q

What is the polishing rate for the term Ginjō?

A

60% or less

46
Q

What is often found with umami in food that helps counter its effect.

3 examples

A

Salt is found with umami

  • soy
  • MSG
  • miso
  • cured or smoked fish
47
Q

What are some components that kōji mould adds to affect style and quality of Sake?

A
  • Amino acids and peptides
  • vitamins
  • lipids and proteins
  • subtle aroma and flavor molecules
48
Q

What does the term Muroka mean?

A

A Sake that has not been fined with active charcoal to remove colour.

49
Q

Generally, why does foods high in umami rarely cause problems when pairing with sake?

A

Umami amplifies acidity and bitterness. Given Sake starts low in these qualities, umami does not amplify levels to extreme or out of balance.

50
Q

What is the Japanese term for premium Sake

A

Tokutei-meishō-shu

51
Q

What are the two purposes of steaming the rice prior to fermentation

A

It sterilizes the rice and alters the structure of the starch molecules

52
Q

When the brewer is making the fermentation starter and wants to protect from other undesirable microbes (yeasts, mounds, and bacteria) what can they add?

A

They would add Lactic Acid.

53
Q

What is the Japanese name and size of the standard ‘magnum’ like bottle of Sake

A

Sho

1.8L

54
Q

What does the term Honjōzō refer to?

A

A Sake make with coarsely polished rice (70% or less) and has the addition of a small amount of high-strength distilled alcohol.

55
Q

What is Nigori sake?

A
  • a sake that has been roughly altered or a blend of clear sake and roughly filtered sake. the sake is cloudy because of the suspended particles of rice.
56
Q

What is the steamed rice called that is added to a fermentation and not used to make kōji

A

Kake-mai

57
Q

What are 3 challenges the specific yeast strains used in Sake production need to cope with?

A

1- keeping working at higher levels of alcohol. They can be as highly as 20%abv

2- the need to work in cold conditions. As low as 6*C

3- deal with a low level of sugar, this low level of food supply.

58
Q

What is koshu sake?

A
  • aged sake
59
Q

What are the 3 purposes of the soaking and steaming process when making Sake?

A

1- raising the moisture level of the grain. Helps produce the best Koji and makes sure the rice breaks up during fermentation at the right speed.

2- changing the starch. Heat changes the structure allowing the koji enzymes to break it into fermentable sugars.

3- disinfecting the rice. Steaming kills undesirable microbes that would contaminate the fermentation.

60
Q

List 4 items that are allowed to be added to all sake styles before filtration?

A
  • Limited quantities of distilled alcohol
  • More rice
  • Water
  • Koji
61
Q

Rice does not have its own juice like grapes so water must be added.

For Sake, what percent of the final product is added water

A

80%

62
Q

The name for the specific type of Sake cup, used by judges and brewers but rarely in hospitality.

A

Kiki-choko

It has blue concentric circles to help judge clarity and color of Sake

63
Q

5 positive qualities of Sake-specific rice

A
  • low protein content
  • well defined shinpaku (starchy core)
  • large grains
  • resistant to cracking when polished
  • good water absorbency and broken down easily by enzymes
64
Q

Rice is cereal grain like wheat and barley and they start each year / crop from seed.

Does the framer growing Sake rice typical start from seed in the paddies or do they transplant seedlings?

A

Transplant seedlings.

65
Q

What is the legally defining term for sakes that have had high-strength alcohol added?

A

There is no legally defining term.

If it has been added however it must be listed as an ingredient.

These sakes are general referred to as Aruten

66
Q

What is the Japanese term for the white, opaque section of the rice kernel, made up of starch granules?

A

Shinpaku

67
Q

What are examples of Japanese cuisine that are high in umami?

A
  • dashi (broth)
  • dried bonito flakes
  • nori (seaweed)
  • soy
  • miso
  • mushrooms (cooked shiitake)
  • seafood
68
Q

What is the standard mesurent of a koku?

A

A koku is 180L

It is the measure used by brewers when reporting production

It’s équivalant to 20 cases of 12 standard bottles.

69
Q

What is the Japanese term for Sake-specific rice?

A

Shuzō kōteki mai

70
Q

What is the main difference in rice cultivation between Japan and the rest of Asia and Europe?

A

All of Japanese rice is cultivated in irrigated rice paddies

The rest of Asia and Europe are typical dry farmed

71
Q

What is name if the room where kōji rice is produced and what are it’s special conditions

A

The special kōji room is called
kōji-muro
and this room is temperature and humidity controlled to properly promote kōji growth.

72
Q

For all sake, the only permitted additive after filtration is what?

A

Water

73
Q

What does the term Nama mean?

A

A Sake that has not been pasteurized.

Often seen as nama-zake on the label.

This is a legally defined term.

74
Q

What is the Japanese term for Basic Sake

A

Futsū-shu

This is rarely seen on a label.

75
Q

What is Yamada-nishiki?

A

One of three of the most popular, and highest in production, Sake-specific rices over the last decade

76
Q

What does the term Junmai refer to?

A

It means that no high-strength alcohol has been added.

77
Q

What is the Japanese term for small box, usually made of Japanese cedar?

A

Masu

Not really a drinking vessel as the wood taints the Sake, it was traditionally used to measure rice

Standard size 180ml
Or some are 144ml

78
Q

Name 4 points to consider when storing Sake

A

1- keep cool. For short term, below 12C and ideally refrigerated below 8C

2- drink it young. Most sakes are intended to be consumed within a year of shipment

3- store the bottle upright - to avoid prolonged contact between Sake and the closure.

4- avoid bright light - amino acids and vitamins degrade in exposure to light causing the Saje to discolor and squire unpleasant aromas.

79
Q

for Futsu-shu sake only, what other additions are allowed before filtration

A
  • Sweetness (adding glucose)
  • Acidity (adding organic acid)
  • Umami (adding amino acids)
80
Q

What is Miyama-nishiki

A

One of three of the most popular Sake-specific rices over the last decade

81
Q

What does Genshu refer to on a sake label?

A

a sake that has no water added before bottling.

this is legally defined term.

82
Q

what does the term assakuki refer to in the production of sake?

A

an accordion-like machine used for filtration.

83
Q

what is the most common procedure for a sake brewers to purchase rice?

A

they purchase rice from Prefectural Brewers Associations,
who source rice from Agricultural Co-operative Associations,
who in turn are supplied by rice growers.

84
Q

What is the only part of Japan with a long enough and hot enough growing season to ripen two crops of rice a year?

A

Okinawa

85
Q

Premium sake must, by law use rice that has passed inspection. What are the 5 grades?

A
  • above special (toku-jo)
  • special (toku)
  • first grade
  • second grade
  • third grade
86
Q

Written Japanese is made up of what symbolic system and two syllabaries

A

Kanji

And,
Hiragana & Katakana

87
Q

What does the term Jōzō mean?

A

High strength alcohol, neutral in flavor, added to some sake styles before filtration

88
Q

What does the term Sei-Shu mean?

A

A Japanese word for ‘sake’

89
Q

What does the term Nihon-Shu mean?

A

A Japanese word for ‘sake’

90
Q

What does the term Junmai refer to?

A

‘Pure rice’ sake that has not had any high-strength alcohol added

91
Q

What does the term Daiginjō refer to?

A

Premium sake made with rice that is polished to 50% or less.

92
Q

What does the term ‘Aruten’ mean?

A

It refers to a sake that has had distilled alcohol added.

from the phrase ‘Arukōru Tenka’ which means ‘Alcohol Addition’

93
Q

What is a Kijoshu Sake

A

sweet style sake

94
Q

what does the term Koshu Sake refer to?

A

A sake that has undergone an extended period of maturation.

95
Q

What is a Genshu Sake

A

A Sake that has had no water added after fitration

WSET-Sake L3-Statera (5 decks)

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