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1 WSET Sake Lv3 > vocab > Flashcards

vocab Flashcards

1
Q

Futsu-shu 酒

A

Basic Sake

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2
Q

日本酒度
Nihonshu-do

A

is unique measure to indicate the specific gravity of the sake and is specified by the Measurement Law

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3
Q

山廢
Yamahai

A

yama-oroshi-haishi-moto
Development of kimoto method without the need to pound steamed rice

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4
Q

黏性的

A

glutinous

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5
Q

n. 孢子

A

spore

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6
Q

Nama-chozo (namechozo)
生貯藏

A

Sake stored without pasteurization until time of shipment

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7
Q

接種

A

inoculation

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8
Q

原酒
Genshu

A

Sake that has not been diluted by water

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9
Q

山田錦
Yamada-nishiki

A

is a short-grain Japanese rice famous for its use in high-quality sake

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10
Q

特別
tokubetsu

A

A junmae or honjozo made from
1. <60% Polish Ratio
2. Specific Sake rice
3. Legally approved process

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11
Q

中汲み
naka-gumi

A

Middle fraction produced during distillation

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12
Q

荒走り
arabashiri

A

The free run liquid that comes out of the filter.

首先榨出的酒液

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13
Q

米
kome

A

Rice

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14
Q

総破精
sō-haze

A
  1. Kōji with high levels of mould growth
  2. the kind of koji where growth is deep in an inwards direction as well as across the surface of the grain
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15
Q

特定名称酒
tokutei-meisho-shu

A

Premium sake

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16
Q

古酒
Koshu

A

Aged sake

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17
Q

貴醸酒
Kijōshu

A

Sake with high levels of sweetness using specific production method

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18
Q

木枡
masu

A

Open box for sake

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19
Q

五百万石
Gohyakuman-goku

A

2 best sake rice

Nigata 21%

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20
Q

胺基酸
Amino acid

A

for umami in sake

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21
Q

甘口
Amakuchi

A

sweet

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22
Q

n. 杜氏
Tōji

A

Master brewer

head brewer(s)

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23
Q

n. 蔵人
kurabito

A

means brewery workers

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24
Q

coarsely

A

adv. 粗糙地

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25
Q

本醸造
Honjozo

A

<70% Polished Rice added GNS

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26
Q

n. 酒林
sakabayashi

A

Japanese cedar branches hung outside brewery during brew season

same as sugidama 杉玉

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27
Q

掛米
kake (kake-mai)

A

Steamed rice directly used in fermentation not for koji

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28
Q

醸造アルコール

jozo arukoru / jozo-alcohol

A

GNS produced with agriculture products

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29
Q

槽搾

funa-shibori

A

A traditional filtration method using bags to filter moromi

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30
Q

ears

A

n. 稻穗

The ears grow at the end of the long stems that rice plants grow. They contain flowers which once they have bloomed will turn into new grains of rice.

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31
Q

seedling

A

n. 幼苗

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32
Q

Tokubetsu

A

特別. e.g. Tokubetsu Junmai (特別純米)

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33
Q

Nihonshudo - 日本酒度

A

Sake Meter Value = SMV

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34
Q

bran

A

n. 糠

  • made up of several layers
  • lots of starch
  • high level of proteins, lipids, vitamins, minerals
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35
Q

吟醸香

ginjō-ka

A

when the yeast are put under stress, they produce chemicals that have distinct aromas including green apple and fresh banana.

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36
Q

雄町
Omachi

A

Sake rice oldest variety
Okayama and Hiroshima 2.4% production

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37
Q

husk

A

n. 外殼

  • hard, outter cover of the rice grain
  • removed right after harvest
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38
Q

edible

A

adj. 可食用的

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39
Q

樽酒
Taru-zake (taruzake)

A

sake has been matured in Japanese cedar barrels

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40
Q

中取り

naka-dori

A

Middle fraction produced during filtration

荒走り 後，接著流出的酒

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41
Q

n. 杉玉

sugidama

A

a globe made with cedar needles

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42
Q

日本酒
Nihon-shu

A

Sake

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43
Q

冷卸
hiya-oroshi

A

Nama zume sake sold as seasonal autumn product

ひや（HIYA) 一字可解為清涼，而 おろし（OROSHI）可解為推出市場的意思，總結來說就是「秋之季節清酒

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44
Q

清酒
sei-shu

A

Sake

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45
Q

自動壓搾機
Yabuda

A

automatic pressing machine

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46
Q

酸度

san-do

A

A scale for measuring acid in sake

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47
Q

無濾過
Muroka

A

Sake not fined by charcoal

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48
Q

crumbly

A

adj. 易碎的

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49
Q

endosperm

A

n. 胚乳

  • the white layers underneath the bran
  • high in starch
  • with little proteins, lipids, vitamins, minerals. > much lesser than table rice.
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50
Q

米麹

kome kōji /

A

Term for kōji rice to differentiate from koji kin / koji mould

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51
Q

日本酒度
nihonshu-do

A

Sake meter value
Measure density of sake versus water (eg sugar measure)

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52
Q

sieve

A

n. 篩子

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53
Q

大吟醸

daiginjo

A
  • rice polish ration below 50%
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54
Q

斗瓶 囲い

to-bin gakoi

A

bottling that only uses the middle fitration fraction taken from a drip filtration

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55
Q

生酛

kimoto

A

Fermentation starter that pounds steamed rice into paste

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56
Q

酒度
shudo

A

Short for nihonshu do

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57
Q

Ki-ippon
生一本

A

This term refers to junmai-shu that is brewed entirely at one brewery (single site)

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58
Q

nama-zake (namazake)
生酒

A

Unpasteurized sake

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59
Q

Moromi
n. 醪

A

main mash

book: main fermentation

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60
Q

nama-zume
生詰

A

Sake that has been pasteurized once before storage

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61
Q

Miyama-nishiki
美山錦

A

Nagano sake rice
Well adapted to growing in cold and mountains
Restrained aromas
Grains like Gohyakuman

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62
Q

granule

A

n. 顆粒

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63
Q

Dewa-sansan
出羽燦々

A

A variety of sake grown in Yamagata prefecture

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64
Q

Nigori
濁り酒

A

Roughly filtered cloudy sake

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65
Q

kiki-choko

A

tasting cup - a 180ml opaque white porcelain cup with two concentric cobalt blue colour circles on the bottom.

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66
Q

germ
n. 胚芽

A
  • this part of the grain will grow into new rice plant
  • this is removed during polishing
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67
Q

tsuki-haze

A

Kōji with low levels of mould growth

The mould is mainly in the center of the grain

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68
Q

moto

A

same as shubo, means fermentation starter

69
Q

deliberately

A

adj. 故意的

70
Q

porridge

71
Q

shinpaku
n. 心白

A
  • the starchy core at the centre of the rice.
  • looks opaque
  • it’s missing in table rice
72
Q

lipids

A

脂類 / 脂質

73
Q

sokujō-moto (sokujō-shubo)
速醸-酒母

A

adding lactic acid directly to the fermentation starter

74
Q

aruten

A

arukoru-tenka (alcohol addition)

75
Q

Seimai-buai
精米步合

A

Polishing Ratio

76
Q

deteriorate

A

vt. 惡化; 變壞

77
Q

kōji

78
Q

tokkuri
n. 德利

A
  • the sake-filled carafe
79
Q

kasu-buai
粕步合

A

sake cake ratio
the ratio by weight of sakekasu to polished rice

80
Q

Kobo
酵母

81
Q

Indica

A

long grained rice subspecies of Asian rice.

82
Q

Japonica

A

short grained subspecies of Asian rice.

83
Q

mesh

A

n. 網；網孔

84
Q

atsukan
adj. 熱燗

A

Hot sake 50C

85
Q

germinating

A

vt. 發芽

86
Q

malting
vt. 成為麥芽

A

Malting is a controlled germination that converts raw grain into malt.

87
Q

hops

A

n. 啤酒花藤

88
Q

nama-juku

A

matured nama

89
Q

compost

90
Q

succinic acid

A

n. 琥珀酸

91
Q

nuru-kan
溫燗

A

(40C)
Medium hot sake

“the warmth of a relaxing hot spring bath”
- 温泉氤氲

92
Q

atsu-kan
熱燗

A

(50C)
Hot sake

“hot enough to warm body and soul”
- 暖透身心

93
Q

kan-douko
n. 燗銅壺

A

a specific utensil for heating sake

94
Q

one gō
一合

95
Q

one sho
一升

96
Q

one koku
一石

97
Q

abstain

A

vt. 避免

98
Q

versatile

A

adj. 多才多藝的

99
Q

MSG

A

Monosodium Glutamate

100
Q

barley

101
Q

Oryzae sativa
n. 水稻

A
  • the plant species commonly known as Asian rice
102
Q

Shuzō kōteki mai
n. 酒造好適米

A
  • sake-specific rice
103
Q

peptile

A

n. 縮氨酸

104
Q

sludge

A

n. 爛泥狀物質; 淤泥

105
Q

manure

A

n. 糞肥; 肥料

106
Q

toku-jo
特上

A

“Above special” grade of sake rice

107
Q

amylose
n. 澱粉醣

A

the structure of how sugar is bind to the end of a starch molecule in a line

108
Q

amylopectin
n. 支鏈澱粉

A

the structure of how sugar molecule is added to create a side branch to a starch molecule chain

109
Q

unravel

A

vt. 解開

110
Q

gelatinisation
n. 明膠化

A

change in the starch structure from tight balls to unravelled starch moledules.

111
Q

dextrin
n. 葡聚糖

A

part of the branches in the starch molecule chain that cannot be cut up by the koji enzymes thus presented in the final sake

112
Q

weeds

113
Q

sow (pt.: sown)

A

vt. 播撒

114
Q

abrasive

A

adj. 有研磨作用的

115
Q

nuka

A

n. the rice powder removed during polishing

116
Q

conveyer

A

n. 輸送帶

117
Q

sake-kasu
n. 酒粕

A

rice particles and yeast cells in the liquid after fermentation

the solid cake left over after filtration

118
Q

funa-Shibori
n. 袋吊り

A

Filtration using cloth bags

119
Q

shizuku
n. 酒袋

A

Drip filitration

120
Q

scavenge
vt. 搜尋

A

e.g. yeast scavenge oxygen during fermentation

121
Q

assertive

A

adj. 肯定的

122
Q

seme
n. 責め

A

the last fraction of sake in filtration

123
Q

BSJ - The Brewing Society of Japan

A

BSJ supplied yeast used to most of the breweries.

124
Q

NRIB - National Research Institute of Brewing

A

NRIB organises and shares technical skills to all breweries

125
Q

kuramoto
n. 藏元

A

owner of the brewery

126
Q

brown rice

A

newly harvest rice grains have husk removed

127
Q

koji mould in Japanese

128
Q

Aspergillus oryzae

A

= koji mould

129
Q

koji-muro

A

= koji room

130
Q

hinoki

A

Japanese cypress wood

131
Q

hyphae

A

the feeding tubes of koji mould

132
Q

nuri-haze
塗り破精

A

uneven koji mould growth due to the moisture level in the rice grain is too high.

133
Q

hikikomi

A

Brining-in

cooling the rice and transfer to the koji room

134
Q

tanekiri

A

Spreading the koji spores and initial mould growth

135
Q

toko

A

large bed-like table in the koji room

136
Q

kirikaeshi

A

re-breaking up

137
Q

toko-koji

A

= bed koji

100 - 300kg/batch

138
Q

hako-koji

A

= box koji

15 - 40 kg/batch

139
Q

futa-koji

A

= tray koji

1.5 - 2.5kg/batch

140
Q

Fushimi water
伏見 水

A

low mineral water in Fushimi, Kyoto

141
Q

miya-mizu
宮水

A

mineral-rich, well water in Nada, Kobe, Hyogo Prefecture

142
Q

Saijo
西條市

A

Saijo, Hiroshima

143
Q

kyokai kobo
協會酵母

A

Brewing Society Yeast

144
Q

froth

145
Q

Shizuoka prefecture
静岡県

A

prefectural yeast

146
Q

bodai moto
菩提酛

A

A fermentation starter that pre dates kimoto

147
Q

yama-oroshi
山卸

A

pounding with poles or paddles when making kimoto

148
Q

ko-on toka moto
高温糖化酒母

A

very high temperature

149
Q

sandan-jikomi
三段仕込

A

The 3 stages to build the main fermentation

150
Q

hatsu-zoe
仲添

A

1st day of the sandan jikomi, 1/6 of the total volume

151
Q

naka-zoe
仲添

A

day 3 of the sandan jikomi, 2/6 is added

152
Q

ester
n. 酯

A

aroma substances

highly fruity or floral aromatic compounds

153
Q

isoamyl acetate

A

aroma of banana

154
Q

ethyl caproate

A

aromas of green apple or melon

155
Q

molasses

156
Q

fune
n. 槽

A

The container that holds the cloth bags when pressed during funa shibori

157
Q

shizuku-zake

158
Q

火入れ
hi-ire

A

pasteurisation

159
Q

火落菌
Hi-ochi kin

A

a strain lactic acid bacteria

160
Q

蛇管
ja-kan

A

Using a snake tube to pasteurize sake

161
Q

usu-nigori / sasa-nigori

A

nigori with small amount of lees

162
Q

happ-oshu

A

sparkling sake

163
Q

jukusei-shu

A

= koshu

matured sake

164
Q

MOF

A

Ministry of Finance

165
Q

chuokai

A

= the Japan Sake and Shochu Makers Association

166
Q

enzymatic hydrolysis

A

breaking down starch to glucose

167
Q

oligosaccharides

A

large starch fragments from enzymatic hydrolsis

168
Q

中取り
naka-dori

A

Same as naka gumi
Middle fraction produced during distillation

1 WSET Sake Lv3 (35 decks)

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