Sake Service Flashcards
What are the 3 most famous water sources for sake?
- Miyamizu - from Nada in Hyogo–the most famous hard water source in Japan. High in minerals, producing sakes that are drier and more “masculine”
- Gokosui - from Fushimi in Kyoto. Lower mineral content overall, extremely low in iron, making the water sweeter, delicate and a more elegant style of sake.
- Fukuryusui - from Mt. Fuji in Shizuoka. Snow and falling rain on the slopes seep deep into the volcanic soils underground, naturally purifying spring water has a balanced mineral content. Crisp flavor and soft mouthfeel
What is the most popular rice used for sake?
•Name 2 others.
Yamadanishiki
- Dewasansan
- Omachi
- Hattannishiki
- Kame no O
What 3 styles of sake are most food-friendly?
Junmai, Honjozo, and Junmai ginjo
Sake pairing for rich, fatty foods
Nishida Shuzo ‘Denshu Tokubetsu Junmai’
•Made from Hanafubuki rice, which lends a richness and umami quality. This is a perfect pairing with rich foods like stews and Kobe beef.
Sake to pair with raw bar
Eiko Fuji ‘HonKara Honjozo’
•HonKara = Honjozo and Karakuchi: a traditional method of brewing in which the brew is just above freezing so the yeast work much slower fermenting the sake to fully dry. Light silky mouth feel with hints of tropical fruit (mango), lime and juniper. A marshmallow-like sweetness to the mid-palate, and the sake pairs well with oysters and sashimi.
2 Junmai Ginjo sakes
(Most delicate to full)
Juyondai ‘Junmai Ginjo Nama’
Manzairaku Junmai Ginjo
What are the three big “Un’s” in the sake world?
Name - unpasteurized
Nigori - unfiltered
Genshu - undiluted
What does “muroka” mean?
Sake that forgoes the traditional charcoal filtration
2 Junmai Daiginjo sakes
(Crisp to Full-bodied)
Dewatsuru ‘Hihaku’ Junmai Daiginjo
Wakatake ‘Makes Women Cry’ Junmai Daiginjo
2 Daiginjo sakes
Nanbu Bijin ‘Daiginjo Shizuku’ - (drip-pressed)
Dewazakura ‘Snow Country’ Daiginjo Genshu (aged 5 years at 23ºF)
2 Yamahai Sakes
•How do Yamahai sakes taste by comparison?
Manzairaku Yamahai Junmai (least extreme)
Kikuhime Yamahai Junmai-shu (most extreme)
•Gamier, earthier - they can have more sweetness and acidity, but ultimately have more depth
2 Junmai sakes
Manzairaku Junmai
Dewatsuru Kimoto Junmai
2 Ginjo sakes
Dewazakura ‘Cherry Bouquet’ Ginjo
Tozai ‘Well of Wisdom’ Ginjo
2 Tokubetsu Honjozo sakes
Kubota ‘Senju’ Tokubetsu Honjozo
Murai Family Tokubetsu Honjozo
2 Tokubetsu Junmai sakes
Hakushika Yamadanishiki Tokubetsu Junmai Genshu
Hakkaisan Tokubetsu Junmai
2 Honjozo sakes
Kira Honjozo
Manzairaku Honjozo
Name 3 Sake Breweries and their Prefecture.
Juyondai - Yamagata
Manzairaku - Ishikawa
Kubota - Niigata
What does Tokubetsu-Junmai or -Honjozo indicate?
AKA “Special-“, which merely indicates more highly polished rice, or the use of very special sake rice.
Describe the flavor profile of Junmai-shu.
The taste of junmai-shu is usually a bit heavier and fuller than other types, and the acidity is often a touch higher as well.
Describe the flavor profile of Honjozo-shu.
Lighter, sometimes a bit drier, more fragrant, and often easier to drink.
Which sakes make the best candidates for warm sakes?
Honjozo-shu
Describe the flavor profile of Ginjo-shu.
The flavor is more complex and delicate, and both the flavor and the fragrance are often (but not always) fruity and flowery.
What is Koshu?
•Name 1.
Sake aged for anywhere up to five years
•Dewazakura ‘Snow Country’ Daiginjo Genshu (aged 5 years at 23ºF)
The three yeast starter methods in the order they were developed
- Kimoto - the traditional labor intensive, pole-ramming method
- Yamahai - natural lactic development; develops meaty and gamey sake
- Sokujo - lactic acid added directly; develops a sake with deeper, richer and earthier tones
