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1 WSET Sake Lv3 > Vocab > Flashcards

Vocab Flashcards

1
Q

kō-on tōka-moto

A

Sterilized shubo at 55-60c to speed up starch conversion.

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2
Q

shubo / moto

A

fermentation starter

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3
Q

Daki

A

bucket used to warm of cool shubo

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4
Q

sokujō-moto

A

rapid fermentation starter

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5
Q

Aspergillus oryzae

A

Koji-kin

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6
Q

moromi

A

main fermentation

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7
Q

kimoto

A

traditional fermentation starter method pounding rice to mix koji and starches

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8
Q

kokabushi

A

paddle used to pound the shubo in the kimoto process

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9
Q

sokujō-moto - middle temp

A

A variation where brewer starts at 25-30C and never lets cool so takes half the time 7days

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10
Q

Akita Style Kimoto

A

Use a drill

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11
Q

Mizu-moto
Bodai-moto (named after Shoryakuji temple)

A

Steamed and uncooked rice in water so make sour water ‘rotting rice’
Natural Lactic acid bacteria

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12
Q

Ja kan

A

Bulk Pasteurize

Sake through snake tubes 60-65C

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13
Q

Pyruvic Acid

A

Product of glycolysis, the anaerobic decomposition of glucose

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14
Q

Yeast autolysis

A

Self digestion

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15
Q

genshu

A

Sake that has NOT been diluted by water prior to bottling

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16
Q

Sake kasu

A

gluttonous rice after sake production

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17
Q

Yabuta-shibori or
Assakuki

A

A accordion-like filtration machine (assakuki)
Yubuta is actually the brand name
This is the modern standard
Most used

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18
Q

Funa (fune)-shibori

A

Filtration through bags laid on top of each other
Not common
Mostly used in premium - good for “fractional” separation
Lesser used (#2)

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19
Q

Fukuro-zuri / Shinzuku-dori

A

Traditional using no pressure
Bags are hung and it is dripped
Only for Super Premium
Used for Sake Awards Competition
Least used

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20
Q

Arabashiri

A

Free run liquid
1st Fraction
Lively with CO2
Fresh with a rough texture
releases unmatured, unpasteurized, season

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21
Q

Naka-Dori
Naka-Gumi

A

Middle Fraction of filtration
Best

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22
Q

to-bin-gakoi

A

For drip filtration (fukuro zuri) this is the middle fraction (naka-dori) which is about 18L
Super premium

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23
Q

Seme

A

Final fraction of filtration
Coarser
Left over glutonous rice (sake kasu) can lead to astringent flavor
More O2 exposure
Not great quality to blended

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24
Q

Jika-gumi

A

Fresh seasonal sake - hazy, fresh and effervescence

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25
fune
a rectangular shaped tub used for filtration "funa-shibori"
26
Roka
Using activated charcoal and diatomaceous earth which is then remover with paper or cloth in finishing sake to remove color and bad aromas
27
Muroka
Un-charcoal fined. More natural
28
Su-raka
Use just diatomaceous earth and paper to naturally fine the sake. Not charcoal
29
Ori-biki
Subtracting
30
hire
Pastuerization
31
hi-ochi-kin
A lactic acid bacteria that is not good for sake Produces cloudy, oxidation make sake less fresh
32
bin hire
bottle Pastuerization
33
bin kan
bottle Pastuerization
34
Shinshu
New Sake which nama zake is referred to
35
Nama-hine
over maturation or misstorage of nama zake Leaves bacon or malt
36
Hiya-oroshi
is a special nama-zume released in autumn
37
jukusei-shu
matured sakes that are not koshu but matured at low tempuratures that makes the sake silky.
38
genshu
original sake with no water additions more concentrated flavor
39
Hyōgo Style
Less aromatic Firmer texture More umami miya-mizu (hard water = fast fermentation)
40
miya-mizu
(hard water = fast fermentation)
41
Kyōto Style
Delicate aromatic elegant soft water
42
Toku-jo
Above Special Rice
43
Toku-tō
Special rice
44
Shuzō-koteki-mai
sake specific rice 1. low protein 7-8% 2. defined shinpaku 3. good water absorbency 4. Easily broken down by enzymes 5. Large grain 25-30/1000 grains)
45
tanrei karakuchi
Sake promo'd by Echigo Toji guild Light, dry, very pure Kire finish Niigata style
46
nigori
unfiltered sake Cloudy
47
usu-nigori sas-nigori ori-garami
nigori with small amounts of lees
48
Suzune sake
1st sparkling sake from Ichinokura
49
Mio Sparkling
Largest seller of sparkling sake over 1m cases
50
sugi
Japanese cedar
51
kagami biraki
ceremonial opening of tara-zake
52
tara-zake
Cedar (sugi) matured sake
53
Kijōshu
sweet sake, full bodied and complex
54
Jukusei-shu
Matured sake avoiding the term Koshu
55
Awasake
Natural bubbles carbonation 10%+ ABV 3.5 bar CO2
56
Nanbu
Iwate Sake Guild
57
Toji
Head brewer
58
Isoamyl acetate
Banana aroma Ester that contributes to ginjō style
59
NURI-HAZE
When the rice has too much moisture and the koji fails to penetrate the rice grain
60
Tanrei karakuchi
Niigata style sake
61
Hikikami
Bring it in Stage 1 Koji
62
Toko
Bed for cooling koji rice
63
Tane-kiri
STAGE 2 Koji - Spreading the Spores - - Hr 1-3 (10-12 hours) - Inoculate rice - increase temps 33-35°C
64
Kirikaeshi
STAGE 3 Koji - Re-Breaking Up -hr 10-12 -reduce temp to 31°C let rise 2°C -Aim to ensure even mold growth
65
Mori
STAGE 4 Koji - Mounding -hr 20-23 -temps 33°C rising 35°C -manage level and distro of mold -begin drying
66
Naka-shigata
STAGE 5 Koji -Middle Work -hr 30-33 -Reduce temps 36°C to 33°C and up 38°C -release heat and dry
67
Shimai-shigoto
STAGE 6 Koji - Final Work -hr 36-38 - highest temps 38°C up to 43°C -dryout rice and release heat
68
De-koji karashi
STAGE 7 Koji - Sending out and drying -hr 44-50 -reduce heat 38-45°C to 10-15°C -stop koji growth, cool and dry
69
Toko-koji
Bed (toko) Big batches 100-300kg Not precise control of koji Good for futsu-shu, honjozo, junmai
70
Hako-koji
Box Koji 15-40kg boxes Accurate control of koji best for daiginjo
71
Zatsumi
Unbalanced rough flavors in sake
72
Ball shaped shinpaku
Omachi rice Cracks easily need more polishing, washing and soaking than disk
73
Flat Disk shaped shinpaku
Yamada-nishiki rice most common
74
Nuka
undesirable dust from rice polishing
75
Seimai-buai
Polish Ratio
76
Kake-mai
Steamed rice added to fermentation not koji-rice
77
Hine
Out of condition sake too old or bad storage
78
Nama-hine
Fault Malt or bacon from enzymes Bad refrigeration and can have bad bacteria as well
79
Tokkuri
Sake carafe -150-300ml
80
Rei-shu
cold sake
81
Kan-zake
warm sake
82
Nuru-kan
sake at 40°C
83
O-choko
traditional sake cup 60ml
84
Kiki-choko
a O-choko sake cup used for COMPETITIONS
85
Guinomi
Thicker sake cups usually earthenware and used for warm sake
86
Sakazuki
Flat lacquered bowl
87
Masu
small box sake cup 180ml
88
Kagami Biraki
Ceremonial breaking of wooden sake barrel with hammer
89
Kagami Biraki
Ceremonial breaking of wooden sake barrel with hammer
90
Nigami
bitterness
91
Shibumi
atringency
92
Sandan jikami
3-stage additions
93
Hatsu-zoe Soe
Day 1 - First Addition - 1/6 kōji, water and steamed rice add 12-15°C
94
Odori
Day 2 - no stage in Sandam jikami Rest day no addition
95
Naka-zoe
Day 3 - Middle Addition - 1/3 kōji, water and steamed rice added
96
Tome-zoe
Day 4 - Final Addition - 1/2 kōji, water and steamed rice added 6-10°C
97
Mushiro
Traditional woven mats around fermentation tanks to steady temperature
98
shizuku-zake
drip sake
99
Otokozake
"Man's Mountain" balanced classic style junmai that pays homage to traditional brewing techniques while also catering to modern tastes
100
the Tanreikarakuchi style ginjo
Niigata Crisp, light and dry
101
Koshiki
Pot for steaming rice
102
alpha-glucosidase
kōji enzyme
103
alpha-amylase
kōji enzyme
104
glucoamylase
kōji enzyme Needs high production in Tsuki-haze since there is a low level of enzymes and this converts dextrins to glucose molecules
105
Protease
kōji enzyme low production is not produced in 34-37°C (tsuki-haze)

1 WSET Sake Lv3 (35 decks)

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