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WSET Level 3 in Spirits > Week 6: Shochu Baiju Soju > Flashcards

Week 6: Shochu Baiju Soju Flashcards

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1
Q

What is baijiu made from?

A

Grains including sorghum, sticky rice, non-sticky rice, corn and wheat.

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2
Q

What types of fermentation are used in the production of baijiu?

A

Solid-state or semi-solid-state fermentation.

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3
Q

What type of vessels are used for the fermentation of baijiu?

A

Fermentation takes places in sealed pits or pottery vessels.

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4
Q

What type of vessels are used for the maturation of baijiu?

A

Pottery vessels and sometimes stainless-steel vessels after a period of maturation.

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5
Q

What is qu?

A

Solid mass of coarsely crushed grains with microorganisms that provide the distiller with the enzymes required for the modification and enzymatic hydrolysis as well as yeast.

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6
Q

What are the three different types of qu

A
  • Big qu
  • Small qu
  • Bran qu
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7
Q

What type of qu typically produces less complex aromas?

A

Bran qu

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8
Q

What type of qu is made with non-sticky white table rice?

A

Small qu

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9
Q

What type of qu is used for most of the major styles of baijiu?

A

Big qu

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10
Q

What are the twelve subcategories of baijiu?

A
  • Strong Aroma Baijiu
  • Sauce Aroma Baijiu
  • Light Aroma Baijiu
  • Rice Aroma Baijiu
  • Phoenix Aroma Baijiu
  • Sesame Aroma Baijiu
  • Laobaigan Aroma Baijiu
  • Chi Aroma Baijiu
  • Mixed Aroma Baijiu
  • Special Aroma Baijiu
  • Extra-strong Aroma Baijiu
  • Medicine (dong) Aroma Baijiu
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11
Q

What is Strong Aroma Baijiu?

A

Baijiu made mainly in the southern province of Guizhou with deep, savoury aromas (soy sauce, mushroom and roast meat).

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12
Q

What is Light Aroma Baijiu?

A

A subcategory of baijiu that is mainly produced in northeast China and Taiwan.

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13
Q

What is continuously distilled shōchū?

A

Shōchū that is distilled to a high strength using continuous column distillation.

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14
Q

What is Honkaku Shōchū?

A

Shōchū that is distilled to a relatively low strength in a single pot distillation, with distinct aromas and textures from the raw materials.

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15
Q

What are two examples of single-distilled shōchū?

A

Honkaku Shōchū and Awamori.

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16
Q

What grains cannot be used to make shōchū by law?

A

Malted or germinated grains.

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17
Q

What is the distillation strength of shōchū?

A

It must be distilled to less than 95% abv.

18
Q

What four principal raw materials are used in the production of Honkaku Shōchū and Awamori?

A

Sweet potato, barley, rice and brown sugar.

19
Q

Name three strains of kōji.

A

Black, white and yellow kōji.

20
Q

What is imo shōchū?

A

A sweet potato shōchū.

21
Q

What GI is used to indicate a sweet potato shōchū made in Kagoshima prefecture, excluding Amami island?

A

Satsuma shōchū.

22
Q

What is mugi shōchū?

A

A barley shōchū.

23
Q

What is the name of the barley shōchū GI?

A

Iki shōchū.

24
Q

What is kome shōchū?

A

A short-grained rice shōchū.

25
Q

What is the name of the rice shōchū GI located in Kumamoto prefecture?

A

Kuma shōchū.

26
Q

What sake-kasu shōchū?

A

A shōchū made from sake lees

27
Q

What does the labelling term Ryūkyū Awamori indicate?

A

This is the GI for shōchū made in Okinawa prefecture from a single step fermentation of kōji made using long-grained rice.

28
Q

What is kokutō shōchū?

A

Brown sugar shōchū.

29
Q

What is kōji?

A

The starchy material on whcih filamentous fungi have grown releasing the enzymes required for modification adn starch conversion.

30
Q

What is parallel fermentation?

A

A fermentation in which starch is converted to fermentable sugar at the same time as the sugar is fermented into alcohol by the yeast.

31
Q

What is semi-solid-state fermentation?

A

A fermentation that has a high level of starchy solids in it during fermentation. The starch is released from the solid plant material and converted to fermentable sugar during fermentation

32
Q

What are the most commonly used vessel for maturing shōchū?

A

Earthenware pots. These pots also help to remove sulfur compounds from the spirit.

33
Q

What is soju?

A

A Korean spirit that can be made from a variety of mostly starch-based materials.

34
Q

What are the two legally defined subcategories of soju?

A

Diluted-soju and distilled-soju.

35
Q

What is diluted-soju?

A

These products are neutral spirit which is further rectified, diluted, filtered and flavoured.

36
Q

What filtration technique can be used after dilution in the production of diluted-soju?

A

Activated charcoal filtration.

37
Q

What four factors affect the style of diluted-soju?

A
  1. The amount of purification and filtering, and the technical skill with which these are done.
  2. The water used for dilution (highly purified generally).
  3. The amount of dilution (level of alcohol below 20% abv nowadays).
  4. The level and and kinds of additional flavourings used.
38
Q

What is distilled-soju?

A

These spirits are distilled in a batch process. The raw materials are typically grains or sweet potato mixed with microbe-rich blocks of coarsely ground grains to provide conversion enzymes.

39
Q

What is nuruk?

A

A solid block made from coarsely ground steamed grains that is used as a source of conversion enzymes and yeast. Nuruk is used in the production of distilled-soju.

40
Q

What is the distillation strength of distilled-soju?

A

About 45% abv.

41
Q

What maturation vessels are used in the production of distilled-soju?

A

Traditional ceramic vessels, inert steel vessels or oak barrels.

42
Q

What approach to distillation is typically used in the production of distilled-soju?

A

Single distillation.

WSET Level 3 in Spirits (10 decks)

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