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SSA Certified Sake Sommelier (AS) > Sake Production 1 > Flashcards

Sake Production 1 Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is Sake?

A
  1. Fermented drink made from Koji, rice & water
  2. ABV of 12-18%
  3. Other permitted ingredients include yeast, Jozo-alcohol & lactic acid
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2
Q

What is the legal definition of Sake in Japan?

A

Legal term for Sake is SEISHU 清酒

It must be made from rice & go through a filtering process

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3
Q

What does Geographical Indication show?

A
  1. It is produced from that area

2. Meets the specified production standards & quality requirements

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4
Q

How many types of Japonica?

A

250

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5
Q

What are the 2 main families of Japonica?

A
  1. KOSHI-HIKARI 越光

2. SAKAMAI 酒米

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6
Q

What is SHUZO KOTEKIMAI 酒造好適米?

A

This is the official term for rice used solely for sake brewing.
Expensive, difficult to grow with limited production size

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7
Q

What is the term for describing the size of rice?

A

SENRYUJU 千粒重

The weight of a 1000 rice grains

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8
Q

What is the average weight of KOSHI-HIKARI 越光 (Table rice)?

A

Below 20g

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9
Q

What is the average weight of SAKAMAI 酒米 (Sake brewing rice)?

A

26-28g

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10
Q

What’s the main difference between Koshi-hikari & Sakamai?

A

The “SHINPAKU” 心白 of Sakamai is larger than Koshi-hikari.

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11
Q

Name the 4 major Sakamai varieties & origin

A
  1. YAMADANISHIKI 山田錦, Hyogo
  2. GOHYAKUMANGOKU 五百万石, Niigata
  3. MIYAMANISHIKI 美山錦, Nagano
  4. OMACHI 雄町, Okayama
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12
Q

What’s the % of water in Sake?

A

80%

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13
Q

What are the 3 harmful ingredients in water of Sake brewing?

A
  1. Iron
  2. Manganese
  3. Heavy metals
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14
Q

What are the 3 important factors in water of Sake brewing?

A
  1. Low concentration of iron
  2. Rich in Potassium
  3. Rich in Phosphate

Fun facts: Potassium & phosphate promotes yeast growth

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15
Q

What colour Koji is used for Sake?

A

Yellow

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16
Q

Name the 5 main Sake designations & their SEIMAI BUAI 精米歩合

A
  1. FUTSHU-SHU 普通酒 No min polishing
  2. JUNMAI 純米 No min polishing (used to be 60%)
  3. HONJOZO 本醸造 70%
  4. GINJO 吟醸 & JUNMAI GINJO 純米吟醸 60%
  5. DAIGINJO 大吟醸 & JUNMAI DAIGINJO 純米大吟醸 50%
17
Q

Name the 2 types of rice polishing methods

A
  1. Flat rice polishing
    - Equal thickness polished away from surface
    - Ideal method as more starch & less protein is left
  2. Original rice polishing
    - Polished to a ball
    - More of top & bottom is polished away than the side
18
Q

What is KARASHI?

A

Resting period of rice after polishing.

Stored in cool dark place for 2-3 weeks to lower temperature & recover moisture

19
Q

What is the term for soaking rice?

A

SHINSEKI 浸漬
It introduces moisture into the grain and prepares the rice grain for steaming

Fun fact: The more the rice is polished, the lesser time it needs to absorb water

20
Q

How long does steaming of rice take?

A

40-60 mins

21
Q

What is SABAKE-GA-YOI?

A

It means the steamed rice is firm on the outside & soft on the inside

Fun facts: Hinerimochi is a small rice cake created by kneading a handful of freshly steamed sake rice with the hands. This mochi rice cake is flattened and examined for texture, opacity and consistency. Creating and examining hinerimochi is a method for testing if the rice is fully and properly steamed

22
Q

What temperature should steamed rice be cooled down to?

A

30*C

23
Q

What is a Koji-muro?

A

A Koji making room where temperature & humidity are carefully monitored

Fun facts: Traditionally made from cedar wood

24
Q

What is the table used to make Koji called?

A

Toko

25
Q

How much % of steamed rice is used to make Koji?

A

20%

26
Q

What is another name for the Koji fungus?

A

Aspergylus Oryzae

27
Q

What is the term that describes the process of turning starch into glucose?

A

Saacharification

28
Q

What is the term for Koji rice making?

A

SEIGIKU

29
Q

Name the 2 Koji rice styles

A
  1. Sohaze
    - Entire grain affected
    - Absorbs faster, suitable for high temperature, faster fermentation non Ginjo style
  2. Tsukihaze
    - Parts of grain affected
    - Absorbs slowly, suitable for low temperature , slow fermentation Ginjo style
30
Q

What is the term for fermentation starter?

A

SHUBO 酒母

31
Q

Name the 3 types of Shubo making

A
  1. KIMOTO 生酛 Paddling
  2. YAMAHAI 山廃 No paddling
  3. SOKUJO

Fun facts: Kimoto & Yamahai allows lactic acid to occur naturally

32
Q

What is the term for paddling the shubo?

A

YAMAROSHI

33
Q

How long does Sokujo method take?

A

2 weeks

34
Q

How long does Kimoto/Yamahai method take?

A

30 days

35
Q

How long does Koji making take?

A

About 2 days

36
Q

What’s the term for yeast distributed by Brewing Society of Japan?

A

KYOKAI-KOBO

37
Q

What’s the purpose of using foamless yeast?

A

Creates more space for Sake & lesser cleaning of residual foam which promotes bacteria growth

38
Q

What’s the term for cultured yeasts from individual Kuras?

A

KURATSUKI-KOBO

39
Q

What are the 3 important roles of yeast?

A
  1. Convert sugar to alcohol
  2. Create aroma compounds
  3. Create acid & organic compounds

SSA Certified Sake Sommelier (AS) (8 decks)

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