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WSET Level 3 Sake > Sake Labelling Terms & Tasting > Flashcards

Sake Labelling Terms & Tasting Flashcards

Understanding Sake: Explaining Style & Quality Chapters 3 & 4

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1
Q

How much of Japanese sake production is classed as ‘premium’?

A

Approximately one third - and this percentage is increasing.

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2
Q

What is premium sake?

A

Only made with rice, water, yeast, kōji and possibly jōzoō alcohol.
Kōji must account for minimum 15% of the total rice used

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3
Q

In which style of sake must kōji account for a minimum of 15% of the total rice used?

A

Premium, or tokutei-meishō-shu

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4
Q

How many grades of premium sake are there?

A

Eight

Defined by the polishing of the rice, if jōzō is used, or special ingredients and processes

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5
Q

How many grades of premium sake are called tokubetsu?

A

Two
The use of a particular polishing rate
The use of certain production processes.

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6
Q

What is the Japanese word for premium sake?

A

Tokutei-meishō-shu

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7
Q

What is tokutei-meishō-shu?

A

Premium sake

One third of Japanese production

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8
Q

What is futsū-shu?

A

Basic sake

Two thirds of Japanese production

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9
Q

What is the Japanese word for basic sake?

A

Futsū-shu

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10
Q

Does the term futsū-shu usually appear on a sake label?

A

No - brewers will usually use a brand name instead

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11
Q

What might be added to a futsū-shu, in addition to the rice, water, yeast, kōji and jōzō?

A

Amino acids (for umami)
Sugar
Acid
Less tightly regulated

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12
Q

How does futsū-shu differ from tokutei-meishō-shu?

A

Less tightly regulated. Brewers can add:
Amino acids (for umami)
Sugar
Acid

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13
Q

What is ginjō?

A

Sake brewed from rice polished to 60% or less.
All of the protein, lipids, vitamins and minerals are polished away, leaving almost pure starch.
Light in body, lower in acidity and umami.
Long, very cold fermentation puts yeast under stress due to lack of nutrition and causes aromas of green apple and banana

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14
Q

What is daiginjō?

A

Sake brewed from rice polished to 50% or less. Very pure and delicate.
As for ginjō:
All of the protein, lipids, vitamins and minerals are polished away, leaving almost pure starch.
Light in body, lower in acidity and umami.
Long, very cold fermentation puts yeast under stress due to lack of nutrition and causes aromas of green apple and banana

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15
Q

What must all eight categories of premium sake show on the label?

A

The polishing rate

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16
Q

What are the eight grades of premium sake?

A

Daiginjō
Ginjō
Honjōzō
Tokubetsu honjōzo

Junmai daiginjō
Junmai ginjō
Junmai
Tokubetsu junmai

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17
Q

What effect does the addition of distilled alcohol have on the sake?

A

Very little for honjōzō:

  • Subtly enhances aromas
  • Can make the sake slightly lighter in body

For futsū-shu, it increases volume and decreases price

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18
Q

What is the Japanese term for distilled alcohol?

A

Jōzō arukōru

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19
Q

True or false?

If distilled alcohol is used, it does not need to be listed on the label.

A

False.

Distilled alcohol must be listed in the ingredients on the label

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20
Q

What is arukorū-tenka?

A

Alcohol addition - often abbreviated to aruten

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21
Q

What is aruten?

A

An abbreviation for arukorū-tenka - alcohol addition.

Aruten is the term used to describe sake make with the addition of jōzō, and as opposed to junmai.

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22
Q

What is junmai?

A

Premium sake made without the addition of distilled alcohol

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23
Q

Why doesn’t the addition of distillers alcohol increase the alcoholic volume?

A

Because the sake is watered back after the alcohol addition.

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24
Q

What is honjōzō?

A

Premium sake made from relatively coarsely polished rice (70% or less) with a small addition of distilled alcohol

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25
Q

How does honjōzō taste in comparison to junmai?

A

Similar earthy, cereal flavours, but honjōzō is slightly lighter in body

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26
Q

What does tokubetsu translate to?

A

Special

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27
Q

How can sake qualify for the labelling term tokubetsu?

A

Three ways:

  • Be polished to less than 60%
  • Be made only from sake-specific rice
  • Include some other process that the brewer has arranged to be legally recognised.
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28
Q

True or false:

Sake made from rice with a polishing rate of 71% or more and the addition of distilled alcohol cannot be called honjōzō.

A

True.

Honjōzō must be polished to 70% or less.

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29
Q

True or false:

Sake made from rice with a polishing rate of 71% or more cannot be called junmai.

A

False.

There is no stipulated polishing ratio for junmai, although unpolished rice is rarely used.

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30
Q

True or false:

Tokubetsu sake can only be labelled as such if it has a polishing rate of 60% or less.

A

False.
A polishing rate of 60% can be one way to qualify for use of the term tokubetsu, but there are also other factors that can qualify the sake to use the term.
- sake specific rice
- a legally recognised production process

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31
Q

What is the required polishing rate for honjōzō?

A

70% or less

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32
Q

What is the required polishing rate for junmai?

A

There is no minimum polishing rate for junmai

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33
Q

What does the labelling term kimoto mean?

A

An older, slower method for the fermentation starter. A sake with higher acidity, and more depth and complexity.

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34
Q

What does the labelling term yamahai mean?

A

A sake made with a simplified version of kimoto. Like kimoto, it produces a sake with higher acidity, and more depth and complexity.

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35
Q

What does the labelling term muroka mean?

A

A sake that has not been fined with active charcoal to remove colour.
Muroka sake is typically pale lemon-green or lemon in appearance

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36
Q

What does the labelling term nama mean?

A

A sake that has not been pasteurised.

Nama-chozō is a sake that is stored unpasteurised but is pasteurised at the time of shipment.

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37
Q

What does the labelling term nama-chozō mean?

A

Nama-chozō is a sake that is stored unpasteurised but is pasteurised at the time of shipment.

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38
Q

What does the labelling term genshu mean?

A

A sake that has not had water added before bottling. These sakes can be a little higher in alcohol but the brewer can also manage the ferment so that it finishes in the normal range of 15-17% abv.

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39
Q

Of the terms nama, nama-chozō, genshu, muroka, kimoto and yamahai, which are legally defined?

A

Nama
Nama-chozō
Genshu

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40
Q

Is yamahai a legally defined term?

A

No

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41
Q

Is kimoto a legally defined term?

A

No

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42
Q

Is nama a legally defined term?

A

Yes

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43
Q

Is nama-chozō a legally defined term?

A

Yes

44
Q

Is genshu a legally defined term?

A

Yes

45
Q

Is muroka a legally defined term?

A

No

46
Q

What is kake?

A

An abbreviation of kake-mai.

The rice used for the steamed rice that is not kōji. Once cooled, it is moved directly to the fermentation vessel.

47
Q

What is kake-mai?

A

The rice used for the steamed rice that is not kōji. Once cooled, it is moved directly to the fermentation vessel.
Often abbreviated to kake.

48
Q

What is the Japanese term for ‘sake meter value’?

A

Nihonshu-do

49
Q

What is nihonshu-do?

A

Sake Meter Value or SMV
A measure of the density of sake in comparison to water.
Can be used as a rough measure of sweetness or dryness.

50
Q

True or false:

On a label, Japanese laws allow producers to express abv as a range, rather than an exact figure (ie. 15-16%abv)

A

True

51
Q

True or false:

On a label, producers are legally required to express abv as an exact figure (ie. 15.5%abv)

A

False.

It can be expressed as a range (ie. 15-16% abv)

52
Q

What is kōbo?

A

Yeast

53
Q

What is the Japanese term for yeast?

A

Kōbo

54
Q

Is taru-zake a legally defined term?

A

Yes

55
Q

Is koshu a legally defined term?

A

No, although legislation determines how age statements for koshu can be expressed

56
Q

Is nigori a legally defined term?

A

No

57
Q

Is kijōshu a legally defined term?

A

No

58
Q

What does the labelling term nigori mean?

A

A sake that has been roughly filtered, or is a blend of roughly filtered and clear sake. The sake is cloudy because it has suspended particles of rice.

59
Q

What does the labelling term koshu mean?

A

These sakes are aged for an extended period. They are often gold or amber in colour, and have complex aromas of honey, toast, nuts, dried fruit and pickled vegetables.

60
Q

What does the labelling term kijōshu mean?

A

Nearly all sake have some unfermented sugar, but kijōshu have so much residual sugar that they can be described as sweet or luscious.

61
Q

What does the labelling term taru-zake mean?

A

A sake that has been aged in a Japanese cedar barrel and picked up distinctive aromas.

62
Q

Is there a widely used Japanese term for sparkling sake?

A

Not really. There is in Japan of course, but in export markets, effervescent or fizzy sake is simply called sparkling.

63
Q

Is the nihonshu-do an accurate indication of sweetness?

A

Not really - it’s a rough indicator.

It is a measure of the relative density of sake in comparison to water. Both alcohol and sugar contribute to density.

64
Q

What does a positive value on the nihonshu-do mean?

A

A normal to drier style sake.

65
Q

What does a negative value on the nihonshu-do mean?

A

A sweeter style sake

66
Q

What might a sake with a nihonshu-do value of -30 to -100 be labelled as?

A

Kijōshu - it is a sweeter style sake

67
Q

What is the ‘normal’ range for sake on the nihonshu-do scale?

A

-2 to +8

68
Q

What is the average nihonshu-do value?

A

+4

This is equivalent to approximately 17g/L

69
Q

What does a nihonshu-do value of +4 correspond to in grams per litre?

A

Approximately 17 g/L

70
Q

Is it common to have a SMV value higher than +10?

A

Not really - these sakes would be marketed on their dryness.

71
Q

What is the compulsory information legally required on a sake label?

A
  • the product category (either sei-shu or nihon-shu, both mean sake)
  • alcohol content by volume (%abv)
  • total volume of the container
  • raw ingredients
  • date produced (this is a translation from Japanese and generally refers to the date when the sake was bottled for sale, or a release date)
  • brewery name and address (and country of origin if not from Japan)
72
Q

What is sei-shu?

A

The Japanese word for sake

73
Q

What is Heisei 30

A

2018

74
Q

What is the Heisei year for 2018?

A

30

75
Q

What is the brewing year or BY that is indicated on some labels?

A

1 July to 31st June
This is because sake is produced throughout the winter which crosses two calendar years.

Thus if 2018 is Heisei 30, a sake made in January 2019 could also be labelled BY30

76
Q

What are some optional labellig terms that could be used for sake?

A
  • Rice variety or varieties
  • Age statement
  • Production locally
  • Terms indication production method or style
  • Medals and awards
77
Q

What does the labelling term ki-ippon mean?

A

A junmai sake that has been entirely produced at a single site.

78
Q

Is ki-ippon a legally defined term?

A

Yes

79
Q

What is the Japanese term for a junmai sake that has been entirely produced at a single site?

A

Ki-ippon

80
Q

Are production localities legally registered as a Geographic Indication?

A

No.
The location generally indicates the location of the brewery rather than where the rice was grown, although these are sometimes the same.

81
Q

What does mature or out-of-condition nama-zake smell like?

A

Malt
Bacon
Geranium
Spices

Then (nama-hine)
Sour milk
Rotting cheese

This is caused by the degradation of amino acids and the oxidisation caused by enzymes.

82
Q

What does light damage smell like?

A

Musk/animal/sulphur compounds
Burnt hair
Burning flesh

83
Q

What does microbial spoilage smell like?

A 
Unpleasant sulphur compounds
Rotting vegetables
Compost
Sour milk
Rancid cheese
Sticking plaster

Alcohol tolerant strains of lactic acid bacteria can produce volatile acids and diacetyl.

84
Q

Can sake be corked?

A

Cork and oak are rarely used, so TCA or similiar are uncommon. However TCA can occur as wood is used extensively for sake buildings and equipment.

85
Q

What aroma is present in isoamyl acetate?

A

Banana

Present in ginjō styles due to yeast stress during fermentation

86
Q

What aroma is present in ethyl caproate?

A

Green apple or green melon

Present in ginjō styles due to yeast stress during fermentation

87
Q

Which styles of sake would be most likely to have bacteria-derived aromas such as yoghurt or cheese?

A

Yamahai and kimoto, which rely on bacteria.

These aromas are generally avoided in other styles.

88
Q

Rice contains so significant acids. How is acidity present in sake?

A

Created by microbes:

  • lactobacillus in some types of yeast starter
  • kōji mould activity
  • yeast as a a side product of fermentation

or can be added to futsū-shu

89
Q

What are the four main acids present in sake?

A

Lactic
Succinic
Glutamic
Malic

90
Q

What is an amino acid?

A

Molecules that link together to make proteins

91
Q

What is the % abv of a sake with low alcohol on the SAT?

A

Below 14% abv

92
Q

What is the % abv of a sake with medium minus alcohol on the SAT?

A

14.0% - 15.4% abv

93
Q

What is the % abv of a sake with medium alcohol on the SAT?

A

15.5% - 16.4% abv

94
Q

What is the % abv of a sake with medium plus alcohol on the SAT?

A

16.5% - 17.4% abv

95
Q

What is the % abv of a sake with high alcohol on the SAT?

A

17.5% abv and above

96
Q

What is tanrei karakuchi?

A

A Japanese term for an overall impression of vibrant, refreshing, crisp dryness.

Tanrei = lightness, cleanness, sophistication
Karakuchi = dryness
97
Q

What is the Japanese tasting term for an overall impression of vibrant, refreshing, crisp dryness?

A

Tanrei karakuchi

98
Q

What does the tasting term nigami mean?

A

Bitterness

Rarely found in sake and generally undesirable.

99
Q

What is the Japanese tasting term for bitterness?

A

Nigami

Rarely found in sake and generally undesirable.

100
Q

What does the tasting term shibumi mean?

A

Astringency

101
Q

What is the Japanese tasting term for astringency?

A

Shibumi

102
Q

What is the Japanese tasting term for roughness and lack of harmony?

A

Zatsumi

103
Q

What does the tasting term zatsumi mean?

A

Unpleasant roughness and lack of harmony

104
Q

What does the tasting term kire mean?

A

A short but clean/crisp/cleansing finish.

Kire takes great skill to achieve and is found in some ginjō and daiginjō (less likely in junmai ginjō and junmai daiginjō)

105
Q

What is the Japanese tasting term for a short but clean/crisp/cleansing finish.

A

Kire

Kire takes great skill to achieve and is found in some ginjō and daiginjō (less likely in junmai ginjō and junmai daiginjō)

WSET Level 3 Sake (10 decks)

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