Sake Styles Flashcards
What is Futsuu-shu?
Normal sake that does not qualify under Tokutei Meishou-shu classifications
Constitutes 80% of total sake production in Japan
What is Junmai-shu?
There is no longer required seimaibuai for this classification.
Often a lighter style
Tokubetsu styles also available (as above, these fall below the Ginjo level)
What is Genshu?
Sake that has not been diluted
What is Junmai Ginjo-shu?
Made using rice with 40% milled away (60% remaining).
Fermented at colder temperatures to elicit more complex aromatics
What is the Japanese term for what we call Sake?
Nihon-shu
What is Jizake?
Sake from a smaller kura (brewery)
What is seimaibuai?
The milling of the rice kernel in Sake production
What is Nama-zake?
Unpasteurized sake
Also known colloquially as “Nama”
Much fresher, livelier and more zingy flavor than pasteurized sake
Requires greater care and constant refrigeration
What is a kura?
Sake Brewery
What is Tokutei Meishou-shu
“Grades of Sake”
What are the 2 traditional styles of Nama-zake?
Namachozo - Cellared without being pasteurized, but does receive pasteurization before bottling
Namazume - Pasteurized only once before cellaring, but never again
What is Ginjo-shu?
Made in a more traditional method in contrast to mass-production using rice with 40% polished away
What is nihonshudo?
Sake Value Meter
This scale is a measure of the sake’s specific gravity, or density in contrast to that of water.
Negative values indicate sweetness, with positive values indicating dryness; zero is neutral.
What is Tokubetsu?
designates a more highly polished rice or a special bottling
What does ‘Sake’ mean?
Fermented alcohol beverage
