sakee Flashcards
1
Q
Japan’s 1st modern distillery? In what decade is it established?
A
Yamazaki; 1920s
2
Q
What does “tokubetsu” indicate on a bottle of sake?
A
a) “Special” bottling (> milling rate, special rice, etc) b) 60%
3
Q
What process in sake production does “shibori” refer to?
A
Shibori = Pressing
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)
5
Q
Sake uses what specific type of koji-kin?
A
Yellow Koji
6
Q
What are the 3 pressing fractions in sake production?
A
1) Arabashiri (free-run) 2) Nakadori / Nakagumi (middle / heart) 3) Seme
7
Q
What is a kura?
A
Sake brewery?
8
Q
What is Midori? Where is it from?
A
(Neon green) melon liqueur from Japan
9
Q
What is kobo?
A
Sake yeast (sacch ceravisae)
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)
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
12
Q
What are the 5 ingredients that make up the shubo in sake production?
A
Water, rice, koji, yeast, lactic acid
13
Q
What is a go?
A
Standard (180ml) serving size
14
Q
What is the most-common yeast (kobu) used for sake production?
A
Yeast No 7
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
16
Q
What is origorami?
A
Sake bottled with fine lees (“ori”)
17
Q
What does aji indicate on a bottle of sake?
A
Textural
18
Q
What is Nakagumi / Nakatori?
A
Best (middle) part of the fune press
19
Q
What are the “sour beers” of sake?
A
Kimoto & Yamahai
20
Q
Koji must make up what % of rice used for sake? / Minimum % koji rice for sake
A
Minimum 15% koji rice
21
Q
Top Japenese single malts are aged in what type of oak?
A
Mizunara “water oak”
22
Q
Name 2 reasons why mizunara oak so expensive?
A
Does not grow straight; takes 200 yrs to grow back
23
Q
What is umeshu?
A
Japanese liqueur from ume fruit (Japenese apricot / Chinese plum)
24
Q
What is the sokujo-moto method?
A
Adding lactic acid to moto (most common)
25
What does karakuchi indicate on a bottle of sake?
Dry
26
Term for sake brewery
Kura
27
What are "toubin gakoi" and what type of sake are they used for?
18L glass vessels used for top sake (what shizuku sake is strained into)
28
What is a seimaiki?
Milling Machine
29
What is Yamaorishi?
Pole-ramming (Kimoto)
30
What is Fukuro Shibori?
Another term for shizuku shibori (drip method)
31
What is "Hiya Oroshi" sake?
Type of namazume sake (released in fall as a seasonal product)
32
What is jiazke?
Small / craft brewery
33
What does kaori indicate on a bottle of sake?
Aromatic
34
What is a toji?
Head sake brewer
35
What does "taruzake" indicate on a bottle of sake?
Aged in wood (cedar most common)
36
What process does the kimoto method of shubo production utilize?
Yamaorishi
37
What is "aspergillus oryzae" as it relates to sake production?
Koji-kin
38
"Seigiku" refers to what in the sake production process?
Koji-making
39
What is kirakira?
Cherry blossom liqueur from Japan
40
What is awamori?
Japanese distillate from long-grained indica rice
41
Fermenting mash in sake production is called what?
Moromi
42
How many times is sake normally pasteurized? When?
2x (in tank b/f maturation & in bottle b/f shipping)
43
What Japanese prefecture has the highest concentration of sake breweries?
Hyogo
44
What is the most traditional way of pressing sake?
Funashibori (boat press)
45
What is the goal of milling?
To get rid of fat & protein outer-layers
46
Define "kasu" as it relates to sake production
Lees
47
Milling of rice for sake production is also referred to as?
Polishing / Seimai
48
What process in sake production does "shibori" refer to?
Pressing aka Joso
49
What is the maximum amount of alcohol that can be added to sake?
Max 25% of final alcohol or max 10% weight of polished rice
50
What is tokutei meishoushu? What is an example?
Special Designation Sake (premium sake); sake labeled "Junmai", "Honjozo", "Junmai Ginjo", "Ginjo", "Junmai Daiginjo", "Daiginjo"
51
What is shinshu?
New sake (any sake released from the current BY (after June 1 b/c koshu))
52
What is yuzuri?
Japanese liqueur from citrus (yuzu) fruit
53
ABV strength of EU / US a listed at what temp?
68*F
54
Seigiku is analygous to what stage in the beer brewing process?
Koji Production; like malting --> both produce amylase enzyme
55
What is namachozo?
Sake pasteurized 1x in bottle (after maturing / b/f shipping)
56
What is the seimaibuai of a sake labeled "Honjozo"?
70%
57
How long does sake fermentation last?
3-5 weeks
58
What type of wood is sake most commonly aged in?
Cedar
59
What does "Ki-Ippon" indicate on a bottle of sake?
Junmai produced at 1 brewery (like a single malt)
60
What is the role of koji-kin in sake production?
Enzyme source!; creates enzyme that converts starch to sugar
61
What is "moromi" as it relates to sake production and how do you make it?
Moromi = fermenting mash; shubo + 3 additions of water, koji & rice
62
Arabashiri, Nakatori & Oshikiri refer to what in sake production
Funashibori; arabashiri: free-run from 1st bags; nakatori: 2nd part of free run (from all bags); oshikiri: press sake
63
What do the numbers -01 indicate on yeast strains?
Non-foaming yeast
64
Of the Arabashiri, Nakatori & Oshikiri, which is considered the highest quality for sake production?
Nakatori
65
2 reqs for Tokutei Mesiho
a) made from 1/5 rice grades b) no preservatives c) no color adds / flavor / aroma additives
66
What is a sakazuki?
Ceremonial sake cup
67
What Tokutei Meishoushu style must list Seimaibuai on label?
Junmai (b/c no minimum SB)
68
What does Kosui and Nansui refer to as it relates to sake?
Hard vs soft water; Miyamizu is semi-hard
69
Sake that is bottled with lees is called what?
Nigori
70
What is the goal of seigiku?
(Koji-kin production) to produce amylase enzyme that will convert starch to sugar during MPF
71
Where is Awamori from?
Okanawa
72
Most Ginjo & Daiginjo styles of sake utilize what pressing method?
Funashibori (boat press)
73
Name 2 goals of steaming
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
What is sparkling sake called?
Happoshu
75
What is joso?
Another term for shibori (pressing)
76
What 2 elements are good for water used in sake production?
Potassium & Magnesium
77
What is Hiire-Sake?
Sake pasteurized 2x
78
What is the seimaibuai of a sake labeled "Junmai Ginjo"?
60%
79
What is "heikou fukuhakku" as it relates to sake production?
Multiple Parallel Fermentation
80
What is futsu-shu?
Table sake (no seimaibui minimums)
81
Name the only 2 official GIs for sake production
Yamagata GI (Yamagata Pref), Hakusan Kikusake GI (Ishikawa Pref)
82
Describe yabuta pressing for sake
Machine press; mash passed through cloth panel filters
83
What is namazume?
Sake pasteurized 1x in tank (b/f bottling)
84
The sake BY (Brewing Year) is defined as what dates?
July 1 - June 1
85
Top 3 prefectures for water (& rice!)
Hyogo, Kyoto, Hiroshima, Niigata
86
What is the type of mold used in sake production?
Aspergillus Oryzae aka YELLOW Koji
87
What is the most common method of shibori?
(pressing) Assakuki aka Yabuta / machine press
88
Term for head sake brewer
Toji
89
What is Amazake? What is it called in Korea?
a) Amazake: sweet, low-alcohol Japanese drink made from fermented rice b) Makgeolli: Fermented rice beverage from Korea ("rice wine")
90
What is a mazu?
Traditional wooden box used for drinking sake
91
What is a Toji?
Head sake brewer
92
What is soju?
Korean clear distillate from various starches (traditionally rice)
93
What 2 elements are bad for water used in sake production?
Iron & Manganese ***vs Potassium & Magnesium
94
What is "Nama Chozo" sake?
Pasteurized 1x in bottle b/f shipping
95
What is Sake brewer's alcohol called?
Jozo-alcohol
96
What is the seimaibuai of a sake labeled "Daiginjo"?
50%
97
What is Miyamizu as it relates to sake production?
"Shrine water" - top source of water that flows down from Mt Rokko in the Hyogo prefecture (Nada)
98
What is yamahai sake?
Sake in which no lactic acid added to yeast starter; it occurs naturally w/o pole ramming (thru temperature, etc)
99
Competition sake / top sake usually utilizes this method of pressing
Shizuku
100
Name 2 lauded regions for sake water & their respective prefectures
Nada (Hyogo), Fushimi (Kyoto)
101
What is nigori sake?
"Cloudy sake" / sake bottled w/ lees; passed through loose mesh during pressing (+ not filtered after)
102
What is Kabura-Kai?
Wooden paddles used for pole ramming (yamaorishi)
103
What is aruten sake?
Honjozo styles
104
What is funashibori?
Pressing method for sake in which mash placed in bags & stacked in fune (wooden boxes / tubs) & gently pressed)
105
Boiling point of alcohol @ sea level
173*F (abv); 212*F (h20)
106
In what century or Toji Guilds established?
(end of) 18th ce
107
What is shinpaku?
Starchy center of rice (the higher the milling rate, the higher % of shinpaku)
108
Premium Sake (Tokutei Meishoushu) makes up what % of sake on the market?
30-35%
109
What is "MNG" sake?
Muroka, Nama, Genshu; not charcoal filtered, unpasteurized, unfiltered
110
What is shizuku sake?
Sake that undergoes drip filtering - sake drips from bags w/ no pressure applied
111
Kaori is a term most likely used to describe what type of sake?
Daiginjo ("kaori" = aromatic)
112
What is amazake?
Sweet, low or no-alcohol rice beverage made by cooking koji or kasu (lees)
113
Name 2 types of rice used for the production of sake
Yamada Nishiki, Gohyakumangoku & Omachi (traditional)
114
What type of sake is bottled immediately after pressing? (foregoes maturation)
Shiboritate
115
What does amakuchi indicate on a bottle of sake?
Sweet
116
Name 2 top prefectures for sake water?
Hyogo, Yamagata, Kyoto, Niigata
117
What is usu-nigori?
Slightly cloudy sake
118
What is assakuki?
Machine-pressing (aka yabuta)
119
What does the "sake value meter" measure?
Dryness / sweetness
120
What is the size of a standard sake bottle? Magnum?
720mL (Yongo) / 1.8L (Issho-bin)
121
What is the shubo in sake production?
The yeast starter aka moto
122
What 2 types of sake have no lactic acid added to moto (aka they create their own)
Kimoto & Yamahai
123
What does the seimaibuai of sake refer to?
Milling rate; % that is left; minimums so declassification possible
124
What is the specific term for "Sake" in Japane?
Nihonshu
125
Name 2 Japanese distilleries owned by Suntory
Yamazaki, Hakushu, Hibiki
126
Why is the moromi made by 3 additions of water / rice / koji?
To not weaken yeast starter
127
What is shochu?
Japanese clear distillate from various starches
128
In what decade was the milling machine developed?
1930s
