Sake Questions Flashcards
When did sake production begin? When was the first written record of sake?
Sake production began in the 3rd century BC. Fudoki was the first written record in 713.
What is kuchikami-no-sake?
Mouth chew sake
In what period did clear sake begin being produced? Why?
During the Edo period, filtration was developed which led to Sumisake / Seishu (names for clear sake).
What is the name for sake and when did it debut to the world?
Nihonshu, or “Japanese Sake” is the name when sake was debuted to the world in 1873 at the Vienna Int’l Exposition.
What is the kyubetsu-seido?
Kyubetsu-seido is a taxation system established for sake based on ‘grade’ and fully flawed. It was abolished in 1992 and replaced with the Tokuteimeishu system based on rice milling percentage.
What is jizake?
Jizake is local, artesanal breweries.
What are the alcohol percentages required for sake?
min 1%, max 22%
What is shuzo-yosui?
Shuzo-Yosui is the water used during sake making. It is 20x more the volume than rice (50x more for Ginjo!).
Which minerals in water are detrimental to sake production?
Iron and Manganese adversely affect the color and flavor of sake.
Which minerals are measured to determine the hardness of water?
Calcium and Magnesium
How is rice produced in Japan? When is it harvested?
Japan uses wetland cultication for growing rice. Rice is harvested in September.
What is the “official” terminology for “sake rice” in Japanese?
Shuzokoutekimai: rice for sake brewing (Japonica), 100 different varieties.
What % of rice production does sake rice account for in Japan?
Only 1% of rice produced in Japan in sake rice. Only 3% of all rice in Japan is used to produce sake.
Which rice is the “grandfather of rice”? Where was it from and when was it discovered?
Omachi, 1859. found in Okayama, earthy style
What is the most common sake rice? Where was it developed and when?
Yamadanishiki, found in 1923 in Hyogo, very flavorful
Which rice was developed in Niigata?
Gohyakumangoku, created in 1938 in Niigata, very clean style
Which rice is known for being disease resistant?
Hattanishiki what developed in 1973 in Hiroshima and know for its shorter height and resistance to disease.
What % of Japan’s land do mountains and forest account for?
70% of all land in Japan is covered by mountains and forest.
Which four ingredients make sake?
Rice, Koji mold (aspergillus oryzae), yeast, water, and optional, brewer’s alcohol.
What does Nama indicate?
nama = unpasteurized
What does Muroka indicate?
unfiltered sake
What does Genshu indicate?
genshu = undiluted
What does Taru indicate?
taru = cedar aged
What does koshu indicate?
koshu = aged sake
Name 3 requirements for the official description of sake by the Japanese Liq Tax Act.
- contains more than 1% abv
- made from rice, koji, and water
- must be pressed / filtered
Name 2 famous waters for sake.
Miyamizu (Nada, Hyogo) - more good minerals
Gokusui (Fushimi) - soft water, fragrant
