WSET Sake L1 Flashcards
hon
Origin
jun
pure
mai
rice
dai
great(ly), large
gin
examine, scrutinize
jō
ferment(ing), brew(ing)
zō
produce, production
daiginjo
great(ly) scrutinize(d) fermentation
ginjo
scrutinize(d) fermentation
junmai
pure rice
honjōzō
origin(al) fermentation production
junmai ginjō
pure rice scrutinize(d) fermetation
junmai daiginjo
pure rice great(ly) scrutinize(d) fermentation
What are the four main ingredients to make Sake?
steamed rice
kōji
water
yeast
What is the 5th optional ingredient when making sake?
high-strength distilled alcohol
What does the term Junmai refer to?
No high strength distilled alcohol was added to the Sake
What is the polish ratio for honjōzō or junmai?
70% or less
What is the polish ratio for ginjō or junmai ginjō?
It is 60% or less
What is the polish ratio for daiginjō or junmai daiginjō?
It is 50% or less
What is the term for unpasturized Sake?
Nama
What is the term for a cloudy Sake?
Nigori
What is teh term for an aged Sake?
Koshu
What is the term for a ‘faulted’ Sake?
nama-hine
What is wrong when a Sake is considered faulted?
It is most ofter due to excessive oxidation or it is out of condition. (stale, old)
What does it mean if a Sake is refered to as nama-hine?
It means the sake is faulted. (somnething is wrong)
What is this?
tokkuri
(small porcelain vessel to serve Sake)
What is this?
masu
(traditional wood drinking cup for sake)
What is this?
o-choko
(sake drinking cup)
