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1 WSET Sake Lv3 > Vocab > Flashcards

Vocab Flashcards

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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
Q

fune

A

a rectangular shaped tub used for filtration “funa-shibori”

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26
Q

Roka

A

Using activated charcoal and diatomaceous earth which is then remover with paper or cloth in finishing sake to remove color and bad aromas

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27
Q

Muroka

A

Un-charcoal fined. More natural

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28
Q

Su-raka

A

Use just diatomaceous earth and paper to naturally fine the sake. Not charcoal

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29
Q

Ori-biki

A

Subtracting

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30
Q

hire

A

Pastuerization

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31
Q

hi-ochi-kin

A

A lactic acid bacteria that is not good for sake
Produces cloudy, oxidation make sake less fresh

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32
Q

bin hire

A

bottle Pastuerization

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33
Q

bin kan

A

bottle Pastuerization

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34
Q

Shinshu

A

New Sake which nama zake is referred to

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35
Q

Nama-hine

A

over maturation or misstorage of nama zake
Leaves bacon or malt

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36
Q

Hiya-oroshi

A

is a special nama-zume released in autumn

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37
Q

jukusei-shu

A

matured sakes that are not koshu but matured at low tempuratures that makes the sake silky.

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38
Q

genshu

A

original sake with no water additions more concentrated flavor

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39
Q

Hyōgo Style

A

Less aromatic
Firmer texture
More umami
miya-mizu (hard water = fast fermentation)

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40
Q

miya-mizu

A

(hard water = fast fermentation)

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41
Q

Kyōto Style

A

Delicate
aromatic
elegant
soft water

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42
Q

Toku-jo

A

Above Special Rice

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43
Q

Toku-tō

A

Special rice

44
Q

Shuzō-koteki-mai

A

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
Q

tanrei karakuchi

A

Sake promo’d by Echigo Toji guild
Light, dry, very pure
Kire finish
Niigata style

46
Q

nigori

A

unfiltered sake
Cloudy

47
Q

usu-nigori
sas-nigori
ori-garami

A

nigori with small amounts of lees

48
Q

Suzune sake

A

1st sparkling sake from Ichinokura

49
Q

Mio Sparkling

A

Largest seller of sparkling sake over 1m cases

50
Q

sugi

A

Japanese cedar

51
Q

kagami biraki

A

ceremonial opening of tara-zake

52
Q

tara-zake

A

Cedar (sugi) matured sake

53
Q

Kijōshu

A

sweet sake, full bodied and complex

54
Q

Jukusei-shu

A

Matured sake avoiding the term Koshu

55
Q

Awasake

A

Natural bubbles carbonation
10%+ ABV 3.5 bar CO2

56
Q

Nanbu

A

Iwate Sake Guild

57
Q

Toji

A

Head brewer

58
Q

Isoamyl acetate

A

Banana aroma
Ester that contributes to ginjō style

59
Q

NURI-HAZE

A

When the rice has too much moisture and the koji fails to penetrate the rice grain

60
Q

Tanrei karakuchi

A

Niigata style sake

61
Q

Hikikami

A

Bring it in Stage 1 Koji

62
Q

Toko

A

Bed for cooling koji rice

63
Q

Tane-kiri

A

STAGE 2 Koji - Spreading the Spores -
- Hr 1-3 (10-12 hours)
- Inoculate rice
- increase temps 33-35°C

64
Q

Kirikaeshi

A

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
Q

Mori

A

STAGE 4 Koji - Mounding
-hr 20-23
-temps 33°C rising 35°C
-manage level and distro of mold
-begin drying

66
Q

Naka-shigata

A

STAGE 5 Koji -Middle Work
-hr 30-33
-Reduce temps 36°C to 33°C and up 38°C
-release heat and dry

67
Q

Shimai-shigoto

A

STAGE 6 Koji - Final Work
-hr 36-38
- highest temps 38°C up to 43°C
-dryout rice and release heat

68
Q

De-koji
karashi

A

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
Q

Toko-koji

A

Bed (toko)
Big batches 100-300kg
Not precise control of koji
Good for futsu-shu, honjozo, junmai

70
Q

Hako-koji

A

Box Koji
15-40kg boxes
Accurate control of koji
best for daiginjo

71
Q

Zatsumi

A

Unbalanced rough flavors in sake

72
Q

Ball shaped shinpaku

A

Omachi rice
Cracks easily
need more polishing, washing and soaking than disk

73
Q

Flat Disk shaped shinpaku

A

Yamada-nishiki rice most common

74
Q

Nuka

A

undesirable dust from rice polishing

75
Q

Seimai-buai

A

Polish Ratio

76
Q

Kake-mai

A

Steamed rice added to fermentation not koji-rice

77
Q

Hine

A

Out of condition sake too old or bad storage

78
Q

Nama-hine

A

Fault
Malt or bacon from enzymes
Bad refrigeration and can have bad bacteria as well

79
Q

Tokkuri

A

Sake carafe -150-300ml

80
Q

Rei-shu

A

cold sake

81
Q

Kan-zake

A

warm sake

82
Q

Nuru-kan

A

sake at 40°C

83
Q

O-choko

A

traditional sake cup 60ml

84
Q

Kiki-choko

A

a O-choko sake cup used for COMPETITIONS

85
Q

Guinomi

A

Thicker sake cups usually earthenware and used for warm sake

86
Q

Sakazuki

A

Flat lacquered bowl

87
Q

Masu

A

small box sake cup 180ml

88
Q

Kagami Biraki

A

Ceremonial breaking of wooden sake barrel with hammer

89
Q

Kagami Biraki

A

Ceremonial breaking of wooden sake barrel with hammer

90
Q

Nigami

A

bitterness

91
Q

Shibumi

A

atringency

92
Q

Sandan jikami

A

3-stage additions

93
Q

Hatsu-zoe
Soe

A

Day 1 - First Addition - 1/6 kōji, water and steamed rice add 12-15°C

94
Q

Odori

A

Day 2 - no stage in Sandam jikami
Rest day no addition

95
Q

Naka-zoe

A

Day 3 - Middle Addition - 1/3 kōji, water and steamed rice added

96
Q

Tome-zoe

A

Day 4 - Final Addition - 1/2 kōji, water and steamed rice added 6-10°C

97
Q

Mushiro

A

Traditional woven mats around fermentation tanks to steady temperature

98
Q

shizuku-zake

A

drip sake

99
Q

Otokozake

A

“Man’s Mountain”
balanced classic style junmai that pays homage to traditional brewing techniques while also catering to modern tastes

100
Q

the Tanreikarakuchi style ginjo

A

Niigata
Crisp, light and dry

101
Q

Koshiki

A

Pot for steaming rice

102
Q

alpha-glucosidase

A

kōji enzyme

103
Q

alpha-amylase

A

kōji enzyme

104
Q

glucoamylase

A

kōji enzyme
Needs high production in Tsuki-haze since there is a low level of enzymes and this converts dextrins to glucose molecules

105
Q

Protease

A

kōji enzyme
low production is not produced in 34-37°C (tsuki-haze)

1 WSET Sake Lv3 (35 decks)

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