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SSA Certified Sake Sommelier > Sake Production 2 > Flashcards

Sake Production 2 Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What’s a mixture of Shubo, Koji, rice & water called?

A

MOROMI 諸味

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2
Q

What’s the term for steamed rice?

A

KAKEMAI 掛米

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3
Q

What’s the proportion % of Koji, rice & water in moromi?

A

80% Steamed rice
20% Koji
130% Water

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4
Q

What’s added on the 1st day (Hatsuzoe) of Sandan-Jikomi?

A

% of tank
5% Shubo
25% Koji, rice & water

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5
Q

What’s added on the 2nd day (Odori) of Sandan-Jikomi?

A

Nothing, Rest day for the Moromi

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6
Q

What’s added on the 3rd day (Nakazoe) of Sandan-Jikomi?

A

% of tank

25% Koji, rice & water

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7
Q

What’s added on the 4th day (Tomezoe) of Sandan-Jikomi?

A

% of tank

45% Koji, rice & water

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8
Q

What is KIJOSHU 貴醸酒?

A

A complex Sake where Sake is used to replace water

Fun fact: Sake is only added on the 4th day in the proportion
80% rice
20% Koji
70% Water
60% Sake
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9
Q

What fermentation temperature is required for Ginjo style Sake & how long does it take?

A

Low fermentation temperature of 6-12*C & takes 30-35 days

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10
Q

What fermentation temperature is required for non Ginjo style Sake & how long does it take?

A

Higher fermentation temperature of 15-18*C & takes 20-28 days

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11
Q

Describe Multiple Parallel Fermentation

A
  1. Koji breaks down starch in rice to convert to glucose

2. Yeast converts glucose to alcohol

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12
Q

Sake produces _____ more times amino acids than wine?

A

5

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13
Q

What’s the ABV after fermentation?

A

20%

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14
Q

What’s Jozo-alcohol made from?

A

Distilled rice or sugar cane

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15
Q

What are the 3 reasons for adding Jozo-alcohol?

A
  1. Enhance flavour
  2. Bring out aromas
  3. Increase shelf life
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16
Q

Why is extra water added during fermentation?

A
  1. To shorten fermentation

2. To lower ABV

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17
Q

What pressing methods uses gravity?

A

FUKURO-TSURI 袋吊り

The finished sake mash is placed in bags and hung up which allows the sake to literally drip out with the bags holding the rice solids behind. No pressure is applied. This method creates an elegant and expensive sake known as SHIZUKU 雫

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18
Q

What’s the 1st run of FUKURO-TSURI 袋吊りcalled?

A

Arabashiri あらばしり

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19
Q

What’s the 2nd run of FUKURO-TSURI 袋吊りcalled?

A

Nakadori 中取り

Many consider this to be the highest quality of FUKURO-TSURI 袋吊り

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20
Q

What’s the 3rd run of FUKURO-TSURI 袋吊りcalled?

A

SEME 責め

Undesirable portion

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21
Q

What is the name of the bottle Sake is transferred to during FUKURO-TSURI 袋吊り?

A

Tobin-kakoi

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22
Q

What’s the process of a flat vertical press?

A

Fune

23
Q

Name the 2 methods of mechanical pressing?

A
  1. Centrifugal press

2. Membrane filter press

24
Q

What is ORIZAKE?

A

Sake with sediments

25
Q

How long will the Sake rest after pressing?

A

3-10 days

26
Q

What is added to Orizake before filtration?

A

Activated carbon. It removes unwanted flavour elements & Sake’s natural amber colour

Fun fact: Traditionally, brewers used persimmon tannins

27
Q

Pasteurisation is carried out at what temperature?

A

60-65C. Typically at 65C

28
Q

What’s NAMAZAKE 生酒?

A

Unpasteurised Sake

29
Q

What’s NAMA-CHOZO 生貯蔵?

A

Sake that was only pasteurised once before bottling

30
Q

What’s NAMA-ZUME 生詰め?

A

Sake that was pasteurised once before maturing & not before bottling

31
Q

What’s the pasteurisation method of immersing the bottle in hot water?

A

Binkan Hiire

32
Q

How long is Sake matured in a tank?

A

About 6 months

33
Q

What’s WARIMIZU?

A

Addition of water to lower alcohol content & adjust flavour

34
Q

What’s GENSHU 原酒?

A

Sake with no water added after maturation

35
Q

What’s KOSHU 古酒?

A

Aged Sake in tanks or bottles for 3-10 years

Fun fact: Koshu has a negative mindset in Japan as a “forgotten sake”

36
Q

What’s CHOKI JUKUSEISHU 熟成香?

A

A Sake that was aged intentionally

37
Q

How much Jozo-alcohol is permitted?

A

10% of weight of rice

38
Q

What Sake is cloudy & slightly sparkling?

A

NIGORI 濁り

Fun fact: Not all Nigori are slightly sparkling

39
Q

What Sake is aged in barrels?

A

TARU 樽

40
Q

What’s a term for new sake of the season?

A

SHINSHU 新酒

41
Q

What’s the term for a Sake that has not gone through charcoal filtration?

A

MUROKA 無濾過

42
Q

What’s HAPPO-SEISHU 発泡酒?

A

Sparkling Sake

43
Q

What’s BIHAPPO-SEISHU?

A

Slightly sparkling Sake

44
Q

What measures the residual sugar in Sake?

A

NIHINSHUDO 日本酒度

45
Q

What does SMV indicate?

A

It measures of density of Sake in the same amount of pure water.

Fun facts: It gives a reference number of how dry or sweet a Sake could be

46
Q

How does the acidity compare with white wine?

A

About 1/5

47
Q

What are the 3 main acids in Sake?

A
  1. Succinic acid
  2. Malic acid
  3. Lactic acid
48
Q

What acid affects the Umami flavours of Sake?

A

Amino acid

Fun fact:

  • Higher amino acid delivers a richer more full bodied Sake
  • Lower amino acid leads to a cleaner mellower taste
49
Q

How many Kuras in Japan today?

A

1755

50
Q

How many operational Kuras in Japan today?

A

1200

51
Q

How much pure alcohol (ethanol) is in 1 UK unit?

A

10ml

52
Q

What’s the recommended amount of UK units/week?

A

14

Which translates to 42 X 20ml of Sake

53
Q

What does KASU BUAI measure?

A

How much sake residue is left after sake has been filtered from moromi

SSA Certified Sake Sommelier (8 decks)

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