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Service > Sake Terms > Flashcards

Sake Terms Flashcards

1
Q

Yamadanishiki

A

“King of sake rice”

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2
Q

Tanrei Karakuchi

A

Crisp, dry sake

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3
Q

Aruten

A

AKA Honjozo-shu

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4
Q

Amazake

A

“Sweet sake”

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5
Q

Shubo

A

The yeast starter; aka moto

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6
Q

Kanpai

A

“Cheers!”

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7
Q

Kimoto

A

A style of sake that uses the original yeast starter method. The starter is rhythmically mixed using long paddles to combine yeast, water rice and koji into a starter mash that naturally promotes lactic development. Known for a robust and sometimes funky flavors.

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8
Q

Yamahai

A

A yeast starter method that allows for natural lactic acid production, but does away with the need for the labor intensive pole ramming.

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9
Q

Namazake

A

Unpasteurized sake

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10
Q

Seimai

A

The step of rice polishing

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11
Q

Guinomi

A

A style of sake cup

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12
Q

Moto

A

The yeast starter; AKA shubo

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13
Q

Shiboritate

A

Freshly pressed sake, that forgoes the traditional 6 month aging prior to shipping

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14
Q

Ichigo

A

A common single serving of sake = 180 ml

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15
Q

Muroka

A

Sake that skips the step of charcoal filtering

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16
Q

Sakamai

A

Rice grown expressly for making sake

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17
Q

Nihonshudo

A

“Sake Meter Value” - a scale of measurement for specific gravity and sweetness

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18
Q

Kurabito

A

Sake Brewery Worker.

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19
Q

Kasu

A

Sake “lees”

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20
Q

Genshu

A

Undiluted sake

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21
Q

Tobin

A

A rounded glass bottle used to hold sake; it holds one hundred go servings (180ml) or 18 liters

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22
Q

Happo-shu

A

Sparkling sake

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23
Q

Hirezake

A

“Fin sake”; a unique style of serving warm sake where they soak a grilled blowfish fin directly in the cup to flavor the sake

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24
Q

Koshu

A

Aged sake

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25
Q

Sakazuki

A

A type of shallow footed sake cup often red in color

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26
Q

Kura

A

Sake Brewery

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27
Q

Shizuku

A

AKA Drip sake

Sake that has not been pressed, but rather is hung in canvas bags over a vat. Produces rare and expensive sake.

28
Q

Seimaibuai

A

Rice Milling Percentage

29
Q

Sokujo

A

A modern or “fast” yeast starter method. Lactic acid is added directly to the yeast starter allowing the process to finish in 2 weeks vs. 4 week.

30
Q

Toji

A

Master Sake Brewer

31
Q

Arabashiri

A

“Free run” sake

32
Q

Hiyaoroshi

A

A once-pasteurized sake that is typically available in the Autumn. Pasteurized before cellar over the summer, but not a second time before bottling and shipping.
AKA Namazume

33
Q

Ochoko

A

Small ceramic sake cup

34
Q

Umeshu

A

“Plum sake” - made by soaking whole plums in vats of sake. Usually sweet.

35
Q

Namazume

A

A sake that is pasteurized only once before cellaring but not a second time before bottling and shipping

36
Q

Ginjo

A

The top four grades of sake are collectively known as this term

37
Q

Futsu-shu

A

Sake that does not qualify as a premium “special designation sake”

38
Q

Isshobin

A

1.8L bottle of sake

39
Q

Shibori

A

The pressing stage of sake production

40
Q

Shinseki

A

The step of soaking the rice

41
Q

Kinpaku-iri

A

Expensive sake that contain gold glakes, they do not greatly influence flavor or aroma

42
Q

Shuzo

A

Indicates sake brewing or brewery, often added to a company name

43
Q

Masu

A

Square box used as a sake cup; traditionally made from cedar

44
Q

Sando

A

Level of acidity in sake

45
Q

Nihonshu

A

The japanese term for sake

46
Q

Taruzake

A

Sake that has been aged for a period of time in cedar casks

47
Q

Shinpaku

A

The starchy center of the sake rice grain

48
Q

Fukurozuri

A

The process of hanging finished sake mash in canvas bags to separate the rice solids from the sake, creating an expensive sake known as Shizuku

49
Q

Namachozo

A

A sake that is cellared without being pasteurized, but does receive pasteurization before being bottled.

50
Q

Tokubetsu

A

“Special” - a designation for Junmai or Honjozo sake that must meet 1 or 3 requirements:

  1. 100% special sake rice
  2. The rice was milled to ginjo levels (60%) or better
  3. Or “something else special, approved as such, and listed on the label”
51
Q

Go

A

A unite of measure equal to 180ml; the amount of sake that fits inside a standard masu box

52
Q

Senmai

A

The step of rice washing after milling

53
Q

Yongobin

A

A standard sake bottle containing 720ml or four “go” servings

54
Q

Tokutei Meishoshu

A

“Special Designation Sake”

55
Q

Taru

A

A wooden cask for storing sake

56
Q

Kijoshu

A

A complex sake that is made by replacing some of the water used in brewing with sake

57
Q

Tokkuri

A

Small carafe for serving and heating sake

58
Q

Reishu

A

Chilled sake

59
Q

San Dan Jikomi

A

Japanese three step sake brewing method

60
Q

Nigorizake

A

A sake that is only coarsely filtered of rice solids after brewing. The tiny bits of the rice are left in giving this sake a creamy and milky appearance. Shake well!

61
Q

Akai Sake

A

Sake that has a distinct reddish color that is attributed ot the use of a special type of koji fungus

62
Q

Kuramoto

A

President of the Sake Brewery

63
Q

Karakuchi

A

A word to describe sake that is dry in flavor

64
Q

Nuka

A

Rice powder created by milling, used for a number of products outside of the brewery so nothing is wasted

65
Q

Jizake

A

Sake from a local or artisanal producer

Service (4 decks)

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