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sakee Flashcards

1
Q

Japan’s 1st modern distillery? In what decade is it established?

A

Yamazaki; 1920s

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2
Q

What does “tokubetsu” indicate on a bottle of sake?

A

a) “Special” bottling (> milling rate, special rice, etc) b) 60%

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3
Q

What process in sake production does “shibori” refer to?

A

Shibori = Pressing

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4
Q

What is Kijo Shu?

A

Type of sake in which sake used during brewing process in lieu of water (richer / almost sweet style / AW)

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5
Q

Sake uses what specific type of koji-kin?

A

Yellow Koji

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6
Q

What are the 3 pressing fractions in sake production?

A

1) Arabashiri (free-run) 2) Nakadori / Nakagumi (middle / heart) 3) Seme

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7
Q

What is a kura?

A

Sake brewery?

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8
Q

What is Midori? Where is it from?

A

(Neon green) melon liqueur from Japan

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9
Q

What is kobo?

A

Sake yeast (sacch ceravisae)

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10
Q

Higher-quality sake will have a higher or lower kasu-buai?

A

Higher (kasu buai = % lees left after pressing compared to weight of original rice –> means less aggressive pressing)

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11
Q

What is kimoto sake?

A

Sake in which no lactic acid added to yeast starter; it occurs naturally via pole ramming while making the yeast starter

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12
Q

What are the 5 ingredients that make up the shubo in sake production?

A

Water, rice, koji, yeast, lactic acid

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13
Q

What is a go?

A

Standard (180ml) serving size

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14
Q

What is the most-common yeast (kobu) used for sake production?

A

Yeast No 7

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15
Q

What process in sake production does “Sandan Shikomi” refer to? How long does it last? What does it produce?

A

a) 3-Stage Brewing b) 4 Days b) Moromi

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16
Q

What is origorami?

A

Sake bottled with fine lees (“ori”)

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17
Q

What does aji indicate on a bottle of sake?

A

Textural

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18
Q

What is Nakagumi / Nakatori?

A

Best (middle) part of the fune press

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19
Q

What are the “sour beers” of sake?

A

Kimoto & Yamahai

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20
Q

Koji must make up what % of rice used for sake? / Minimum % koji rice for sake

A

Minimum 15% koji rice

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21
Q

Top Japenese single malts are aged in what type of oak?

A

Mizunara “water oak”

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22
Q

Name 2 reasons why mizunara oak so expensive?

A

Does not grow straight; takes 200 yrs to grow back

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23
Q

What is umeshu?

A

Japanese liqueur from ume fruit (Japenese apricot / Chinese plum)

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24
Q

What is the sokujo-moto method?

A

Adding lactic acid to moto (most common)

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25
Q

What does karakuchi indicate on a bottle of sake?

A

Dry

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26
Q

Term for sake brewery

A

Kura

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27
Q

What are “toubin gakoi” and what type of sake are they used for?

A

18L glass vessels used for top sake (what shizuku sake is strained into)

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28
Q

What is a seimaiki?

A

Milling Machine

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29
Q

What is Yamaorishi?

A

Pole-ramming (Kimoto)

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30
Q

What is Fukuro Shibori?

A

Another term for shizuku shibori (drip method)

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31
Q

What is “Hiya Oroshi” sake?

A

Type of namazume sake (released in fall as a seasonal product)

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32
Q

What is jiazke?

A

Small / craft brewery

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33
Q

What does kaori indicate on a bottle of sake?

A

Aromatic

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34
Q

What is a toji?

A

Head sake brewer

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35
Q

What does “taruzake” indicate on a bottle of sake?

A

Aged in wood (cedar most common)

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36
Q

What process does the kimoto method of shubo production utilize?

A

Yamaorishi

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37
Q

What is “aspergillus oryzae” as it relates to sake production?

A

Koji-kin

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38
Q

“Seigiku” refers to what in the sake production process?

A

Koji-making

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39
Q

What is kirakira?

A

Cherry blossom liqueur from Japan

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40
Q

What is awamori?

A

Japanese distillate from long-grained indica rice

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41
Q

Fermenting mash in sake production is called what?

A

Moromi

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42
Q

How many times is sake normally pasteurized? When?

A

2x (in tank b/f maturation & in bottle b/f shipping)

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43
Q

What Japanese prefecture has the highest concentration of sake breweries?

A

Hyogo

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44
Q

What is the most traditional way of pressing sake?

A

Funashibori (boat press)

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45
Q

What is the goal of milling?

A

To get rid of fat & protein outer-layers

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46
Q

Define “kasu” as it relates to sake production

A

Lees

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47
Q

Milling of rice for sake production is also referred to as?

A

Polishing / Seimai

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48
Q

What process in sake production does “shibori” refer to?

A

Pressing aka Joso

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49
Q

What is the maximum amount of alcohol that can be added to sake?

A

Max 25% of final alcohol or max 10% weight of polished rice

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50
Q

What is tokutei meishoushu? What is an example?

A

Special Designation Sake (premium sake); sake labeled “Junmai”, “Honjozo”, “Junmai Ginjo”, “Ginjo”, “Junmai Daiginjo”, “Daiginjo”

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51
Q

What is shinshu?

A

New sake (any sake released from the current BY (after June 1 b/c koshu))

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52
Q

What is yuzuri?

A

Japanese liqueur from citrus (yuzu) fruit

53
Q

ABV strength of EU / US a listed at what temp?

A

68*F

54
Q

Seigiku is analygous to what stage in the beer brewing process?

A

Koji Production; like malting –> both produce amylase enzyme

55
Q

What is namachozo?

A

Sake pasteurized 1x in bottle (after maturing / b/f shipping)

56
Q

What is the seimaibuai of a sake labeled “Honjozo”?

A

70%

57
Q

How long does sake fermentation last?

A

3-5 weeks

58
Q

What type of wood is sake most commonly aged in?

A

Cedar

59
Q

What does “Ki-Ippon” indicate on a bottle of sake?

A

Junmai produced at 1 brewery (like a single malt)

60
Q

What is the role of koji-kin in sake production?

A

Enzyme source!; creates enzyme that converts starch to sugar

61
Q

What is “moromi” as it relates to sake production and how do you make it?

A

Moromi = fermenting mash; shubo + 3 additions of water, koji & rice

62
Q

Arabashiri, Nakatori & Oshikiri refer to what in sake production

A

Funashibori; arabashiri: free-run from 1st bags; nakatori: 2nd part of free run (from all bags); oshikiri: press sake

63
Q

What do the numbers -01 indicate on yeast strains?

A

Non-foaming yeast

64
Q

Of the Arabashiri, Nakatori & Oshikiri, which is considered the highest quality for sake production?

A

Nakatori

65
Q

2 reqs for Tokutei Mesiho

A

a) made from 1/5 rice grades b) no preservatives c) no color adds / flavor / aroma additives

66
Q

What is a sakazuki?

A

Ceremonial sake cup

67
Q

What Tokutei Meishoushu style must list Seimaibuai on label?

A

Junmai (b/c no minimum SB)

68
Q

What does Kosui and Nansui refer to as it relates to sake?

A

Hard vs soft water; Miyamizu is semi-hard

69
Q

Sake that is bottled with lees is called what?

A

Nigori

70
Q

What is the goal of seigiku?

A

(Koji-kin production) to produce amylase enzyme that will convert starch to sugar during MPF

71
Q

Where is Awamori from?

A

Okanawa

72
Q

Most Ginjo & Daiginjo styles of sake utilize what pressing method?

A

Funashibori (boat press)

73
Q

Name 2 goals of steaming

A

a) sterilize rice b) break up starches c) make rice hard on outside / soft on inside (to encourage koji-kin to work t/w moist center)

74
Q

What is sparkling sake called?

A

Happoshu

75
Q

What is joso?

A

Another term for shibori (pressing)

76
Q

What 2 elements are good for water used in sake production?

A

Potassium & Magnesium

77
Q

What is Hiire-Sake?

A

Sake pasteurized 2x

78
Q

What is the seimaibuai of a sake labeled “Junmai Ginjo”?

A

60%

79
Q

What is “heikou fukuhakku” as it relates to sake production?

A

Multiple Parallel Fermentation

80
Q

What is futsu-shu?

A

Table sake (no seimaibui minimums)

81
Q

Name the only 2 official GIs for sake production

A

Yamagata GI (Yamagata Pref), Hakusan Kikusake GI (Ishikawa Pref)

82
Q

Describe yabuta pressing for sake

A

Machine press; mash passed through cloth panel filters

83
Q

What is namazume?

A

Sake pasteurized 1x in tank (b/f bottling)

84
Q

The sake BY (Brewing Year) is defined as what dates?

A

July 1 - June 1

85
Q

Top 3 prefectures for water (& rice!)

A

Hyogo, Kyoto, Hiroshima, Niigata

86
Q

What is the type of mold used in sake production?

A

Aspergillus Oryzae aka YELLOW Koji

87
Q

What is the most common method of shibori?

A

(pressing) Assakuki aka Yabuta / machine press

88
Q

Term for head sake brewer

A

Toji

89
Q

What is Amazake? What is it called in Korea?

A

a) Amazake: sweet, low-alcohol Japanese drink made from fermented rice b) Makgeolli: Fermented rice beverage from Korea (“rice wine”)

90
Q

What is a mazu?

A

Traditional wooden box used for drinking sake

91
Q

What is a Toji?

A

Head sake brewer

92
Q

What is soju?

A

Korean clear distillate from various starches (traditionally rice)

93
Q

What 2 elements are bad for water used in sake production?

A

Iron & Manganese ***vs Potassium & Magnesium

94
Q

What is “Nama Chozo” sake?

A

Pasteurized 1x in bottle b/f shipping

95
Q

What is Sake brewer’s alcohol called?

A

Jozo-alcohol

96
Q

What is the seimaibuai of a sake labeled “Daiginjo”?

A

50%

97
Q

What is Miyamizu as it relates to sake production?

A

“Shrine water” - top source of water that flows down from Mt Rokko in the Hyogo prefecture (Nada)

98
Q

What is yamahai sake?

A

Sake in which no lactic acid added to yeast starter; it occurs naturally w/o pole ramming (thru temperature, etc)

99
Q

Competition sake / top sake usually utilizes this method of pressing

A

Shizuku

100
Q

Name 2 lauded regions for sake water & their respective prefectures

A

Nada (Hyogo), Fushimi (Kyoto)

101
Q

What is nigori sake?

A

“Cloudy sake” / sake bottled w/ lees; passed through loose mesh during pressing (+ not filtered after)

102
Q

What is Kabura-Kai?

A

Wooden paddles used for pole ramming (yamaorishi)

103
Q

What is aruten sake?

A

Honjozo styles

104
Q

What is funashibori?

A

Pressing method for sake in which mash placed in bags & stacked in fune (wooden boxes / tubs) & gently pressed)

105
Q

Boiling point of alcohol @ sea level

A

173F (abv); 212F (h20)

106
Q

In what century or Toji Guilds established?

A

(end of) 18th ce

107
Q

What is shinpaku?

A

Starchy center of rice (the higher the milling rate, the higher % of shinpaku)

108
Q

Premium Sake (Tokutei Meishoushu) makes up what % of sake on the market?

A

30-35%

109
Q

What is “MNG” sake?

A

Muroka, Nama, Genshu; not charcoal filtered, unpasteurized, unfiltered

110
Q

What is shizuku sake?

A

Sake that undergoes drip filtering - sake drips from bags w/ no pressure applied

111
Q

Kaori is a term most likely used to describe what type of sake?

A

Daiginjo (“kaori” = aromatic)

112
Q

What is amazake?

A

Sweet, low or no-alcohol rice beverage made by cooking koji or kasu (lees)

113
Q

Name 2 types of rice used for the production of sake

A

Yamada Nishiki, Gohyakumangoku & Omachi (traditional)

114
Q

What type of sake is bottled immediately after pressing? (foregoes maturation)

A

Shiboritate

115
Q

What does amakuchi indicate on a bottle of sake?

A

Sweet

116
Q

Name 2 top prefectures for sake water?

A

Hyogo, Yamagata, Kyoto, Niigata

117
Q

What is usu-nigori?

A

Slightly cloudy sake

118
Q

What is assakuki?

A

Machine-pressing (aka yabuta)

119
Q

What does the “sake value meter” measure?

A

Dryness / sweetness

120
Q

What is the size of a standard sake bottle? Magnum?

A

720mL (Yongo) / 1.8L (Issho-bin)

121
Q

What is the shubo in sake production?

A

The yeast starter aka moto

122
Q

What 2 types of sake have no lactic acid added to moto (aka they create their own)

A

Kimoto & Yamahai

123
Q

What does the seimaibuai of sake refer to?

A

Milling rate; % that is left; minimums so declassification possible

124
Q

What is the specific term for “Sake” in Japane?

A

Nihonshu

125
Q

Name 2 Japanese distilleries owned by Suntory

A

Yamazaki, Hakushu, Hibiki

126
Q

Why is the moromi made by 3 additions of water / rice / koji?

A

To not weaken yeast starter

127
Q

What is shochu?

A

Japanese clear distillate from various starches

128
Q

In what decade was the milling machine developed?

A

1930s

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