Tasting of Sake Flashcards
Appearance:
Until recently what was one criteria for high quality sake?
What would some color indicate?
- It was clear like water with a fresh appearance
- Zatsumi (rough and unpleasant taste 雑味)
What tinge of color would freshly squeeed sake have?
- Green and yeloow tinge
What makes sake clear of color?
Process of filteration with powdered activated cargon that removes the color, making the sake clear of color
Name the special tasting vessel used at the first National New Sake Appraisal Competition
Janomeno-Kikichoko
How does Maillard reaction occur?
Occurs between sugar and amino acie and the more sugar and amino acie ther is in the sake, the higher the reaction,
The higher the temperature the faster the reaction.
Maturation speed for Jukusei-koshu, long aged sake?
Maturation at room temperature ages faster than at freezing temperature.
The higher the rice polishing ratio the faster the maturation
Sake Meaning for the following terms:
* Sae:
* Aosae:
* Teri:
* Boke:
- Sae: Beautifully clear, brilliant shine
- Aosae: Clear brilliance with a slight tinge of green
- Teri: Luster like that found in the bright golden yellow (yamabuki iro)
- Boke: Haziness (negative implication)
Japanese expressions long used to describe color:
* Gold:
* Kerria-color, birght golden yellow
* Golden yelllow of rice ears
* Bancha tean color-light brown tone
- Gold: Kogane-iro
- Kerria-color, birght golden yellow: Yamabuki iro
- Golden yelllow of rice ears: Inaho
- Bancha tean color-light brown tone: Bancha-iro
List reason and evidence that can support the analysis/expressions of Nose (8)
- Yamahai-shubo
- Ginjo-aroma
- brewed in wooden barrel
- cedar barrel
- Maillard -reaction (caused by Melanoidin
- Maturation
- HIgh degree of rice polishing
- Yeast No. xx
Floating scale for measuring Sake Meter Value (Nihonshudo) Base:
- Specific gravity of pure water at 4℃
- Sake at １５℃
- Sake lighter than water (dry)
- Sake heavier than water (sweet)
What is SMV?
Sake Meter Value: Expresses the specific gravity of sake or density of sake compare to that of water
What is the sugar content of most common types of. sake?
- 2.5% - 4.5% of sugar
- Equivalent to residual sugar of semi-sweet wine
Sensory perception:
Will sake taster sweeter for the following conditions?
* Higher alcohol content
* Higher acidity
* Bitterness
- Higher alcohol content=sweeter
- Higher acidity: Drier
- Bitterness: Drier
Four types of organic acids in Sake
- Lactic acid
- Succinic acid
- Malic acid
- Citric acid
Solution used to measure acidity
NaOH (
Sodium hydroxide)
Sake acidity level:
* Below 1.0:
* Over 1.5:
- Below 1.0: Soft, and the overall impression is light and refershing
- Over 1.5: More stable in structure, a nice freshness at the finish
Glutamic acide gives:
Acidity, Sweetness or Bitterness
Acidity
Alanine, arginine, glycine, histidine, proline gives:
acidity, sweetness or bitterness
Sweetness
Which two amino acids give both sweetness and bitteness?
- Proline
- Arginine
Leucine, isoleucine, valine, tyrosine, tyrptophan gives:
acidity, sweetness or bitterness
Bitterness
List the flavors the acid amino gives (5)
- Fukuyoka-sa (roundnes)
- Noko-sa (richness)
- Hirogari (nicely spreading/expanding character)
- Koku (richness of flavor, body to the sake)
What is the solution used to measure amino acidity along with NaOH (sodium hydroxide)?
Formaline
Level of amino acidity for the followings:
* Ginjo-shu:
* Junmai-shu:
* Sake of high rice-polishing ration or jukusei koshu:
- Ginjo-shu: 1.0~1.3
- Junmai-shu: most often around 1.5
- Sake of high rice-polishing ration or jukusei koshu: Some over 2.0
What impress resulting the koku of sake?
Harmonious balance of alcohol volume, sweetness from residual sugar, and bitterness that spreads later derived from the amino acid and succinic acid
List the four tastes of Sake
- Sweetness
- Acidity
- Bitterness
- Umami
