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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
Sakazuki
A type of shallow footed sake cup often red in color
26
Kura
Sake Brewery
27
Shizuku
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
Seimaibuai
Rice Milling Percentage
29
Sokujo
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
Toji
Master Sake Brewer
31
Arabashiri
"Free run" sake
32
Hiyaoroshi
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
Ochoko
Small ceramic sake cup
34
Umeshu
"Plum sake" - made by soaking whole plums in vats of sake. Usually sweet.
35
Namazume
A sake that is pasteurized only once before cellaring but not a second time before bottling and shipping
36
Ginjo
The top four grades of sake are collectively known as this term
37
Futsu-shu
Sake that does not qualify as a premium "special designation sake"
38
Isshobin
1.8L bottle of sake
39
Shibori
The pressing stage of sake production
40
Shinseki
The step of soaking the rice
41
Kinpaku-iri
Expensive sake that contain gold glakes, they do not greatly influence flavor or aroma
42
Shuzo
Indicates sake brewing or brewery, often added to a company name
43
Masu
Square box used as a sake cup; traditionally made from cedar
44
Sando
Level of acidity in sake
45
Nihonshu
The japanese term for sake
46
Taruzake
Sake that has been aged for a period of time in cedar casks
47
Shinpaku
The starchy center of the sake rice grain
48
Fukurozuri
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
Namachozo
A sake that is cellared without being pasteurized, but does receive pasteurization before being bottled.
50
Tokubetsu
"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
Go
A unite of measure equal to 180ml; the amount of sake that fits inside a standard masu box
52
Senmai
The step of rice washing after milling
53
Yongobin
A standard sake bottle containing 720ml or four "go" servings
54
Tokutei Meishoshu
"Special Designation Sake"
55
Taru
A wooden cask for storing sake
56
Kijoshu
A complex sake that is made by replacing some of the water used in brewing with sake
57
Tokkuri
Small carafe for serving and heating sake
58
Reishu
Chilled sake
59
San Dan Jikomi
Japanese three step sake brewing method
60
Nigorizake
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
Akai Sake
Sake that has a distinct reddish color that is attributed ot the use of a special type of koji fungus
62
Kuramoto
President of the Sake Brewery
63
Karakuchi
A word to describe sake that is dry in flavor
64
Nuka
Rice powder created by milling, used for a number of products outside of the brewery so nothing is wasted
65
Jizake
Sake from a local or artisanal producer

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