Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

酒 と鮓 と etc. > SPC > Flashcards

SPC Flashcards

1
Q

Nigori-sake

A

“cloudy” sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Genshu

A

Undiluted sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Muroka

A

Sake not micro filtered

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Nama

A

Unpasteurized sake。Must be kept refigerated.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Hiya oroshi

A

Sake pasteurized ONLY before storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Nama chozo

A

Sake pasteurized ONLY before shipping. (Unpast. while stored.)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Yamahai

A

Sake made from “no pole” Moto technique, made with naturally occurring lactic bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Kimoto

A

Sake made with naturally occurring lactic bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Funashibori

A

Sake pressed with a fune

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Shizuoka

A

Sake pressed by allowing it to drip from cotton bags with no pressure applied

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Toubin-gakoi

A

Sake put into 18 liter bottles when pressed to separate the best of the best

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Nama-zume

A

Sake pasteurized ONLY before storage. (NOT before bottling.)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

nama-hine

A

slightly gone off (cheesy, overly aromatic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

hi-ochi

A

totally gone off

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

日本酒度 nihonshu-do

A

The specific gravity of a sake — an indication of dryness or sweetness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

“cloudy” sake

A

Nigori-sake

17
Q

Undiluted sake

18
Q

Sake not micro filtered

19
Q

Unpasteurized sake。Must be kept refigerated.

20
Q

Sake pasteurized ONLY before storage

A

Hiya oroshi

21
Q

Sake pasteurized ONLY before shipping. (Unpast. while stored.)

A

Nama chozo

22
Q

Sake made from “no pole” Moto technique, made with naturally occurring lactic bacteria

23
Q

Sake made with naturally occurring lactic bacteria

24
Q

Sake pressed with a fune

A

Funashibori

25
Q

Sake pressed by allowing it to drip from cotton bags with no pressure applied

26
Q

Sake put into 18 liter bottles when pressed to separate the best of the best

A

Toubin-gakoi

27
Q

Sake pasteurized ONLY before storage. (NOT before bottling.)

28
Q

slightly gone off (cheesy, overly aromatic)

29
Q

totally gone off

30
Q

The specific gravity of a sake — an indication of dryness or sweetness

A

日本酒度 nihonshu-do

酒 と鮓 と etc. (24 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions