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T Bray
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Decks in this class (35)
C1 - What is Sake - completed
Any other raw material s are adde...,
What are the raw material s used ...,
How beer and sake break down the ...
26
cards
C2 - An Overview of Sake Production - completed
What is the main raw material for...,
What is the function of water and...,
What else is need to convert the ...
125
cards
C3 - Sake Labelling Terms - completed
How much of japanese sake product...,
Premium sake can only be made of ...,
What is the japanese term for pre...
84
cards
C4 - Systematic approach to tasting sake
What does mature or out of condit...,
What does light damage smell like,
What does microbial spoilage smel...
22
cards
C5 - Storage and Service of Sake - completed
Which four points should be consi...,
At what temperature should sake b...,
At what temperature should nama z...
75
cards
C6 - Sake and Food - completed
What is the purpose of food and s...,
What need to avoid when pairing f...,
What is the difference between sa...
32
cards
C7 - Rice Cultivation - completed
What is rice,
How rice is propagated,
Whats the difference between rice...
121
cards
C8 - Rice Preparation - completed
How many steps in preparing rice ...,
What are the four stages in prepa...,
Rices moisture level below can be...
62
cards
C9 - Preparing Koji - working
What happen to the koji mould if ...,
How tsuki haze influence the styl...,
Why barley can breakdown the star...
85
cards
C10 - Water and yeast - completed
Which two ingredients of sake are...,
Over 80 of the sake is made up of...,
Besides alcohol what else does ye...
91
cards
C11 - The Fermentation Starter (Shubo/Moto) - completed
What is the common aim of the pro...,
What is the function of the shubo...,
Percentage of the small shubo tan...
44
cards
C12 - The Main Fermentation (Moromi) - completed
Which stage in sake production de...,
What are the aims of the brewer i...,
What are the objectives in the 3 ...
61
cards
C13 - Jozo Alcohol and Filtration - completed
What is the legal requirement of ...,
What are the aims of the brewer i...,
Which techniques the brewer use i...
72
cards
C14 - Finishing - completed
Can sake be packed and sell immed...,
Why most of the sake needs to go ...,
What are the processes in finishing
61
cards
C15 - Speciality Styles of Sake - completed
What is the colour of nigori zake,
By law does nigori zake need to b...,
Why nigori zake can keep the lees...
55
cards
vocab
Futsu shu,
Nihonshu do,
Yamahai
168
cards
Numbers
Water made up over of the sake,
At what temperature range yeast b...,
What is the maximum alcohol level...
80
cards
C17 - The Global Sake Industry - working
What are the reasons behind the e...,
How many sake breweries in japan ...,
Hows the production volume of sak...
65
cards
Base Sake Kanji
酒,
日,
本
17
cards
Kanji Sakes
大吟醸,
純米,
特別本醸造
13
cards
SAT
Ginjo,
Fruity floral,
Cereal grain
30
cards
Vocab
Ko on toka moto,
Shubo moto,
Daki
105
cards
Ingredients for Style
Gokyakuman goku rice,
Yamada nishiki,
Myama nishiki
40
cards
Sake Style
Ginjo,
Difference between junmai and non...,
Kimoto or yamahai
14
cards
Japan GIs
Hakusan,
Nihon shu,
Yamagata
10
cards
Learning Objective 1 - Main Ingredients
What are the only ingredients for...,
What are the main sake specific r...,
Yamanda nishiki
95
cards
Learning Objective 1 - Rice Cultivation and Prep
0
cards
Learning Objective 1 - Kōji Production
0
cards
Learning Objective 1 - Fermentation - Post-Fermentation
What is shubo or moto and what is...,
How is shubo created,
What is the ideal temp to create ...
124
cards
Learning Objective 2
清酒,
日本酒,
純米
11
cards
Learning Objective 2 - Regional Styles
Iwate style,
Yamagata style,
Niigata style
9
cards
Learning Objective 3
What are toji guilds,
National research institute of br...,
Brewing society of japan brewsoc
22
cards
Learning Objective 4
0
cards
Learning Objective 2 - Regional Styles COPY
Iwate style,
Yamagata style,
Niigata style
9
cards
Faults
Oxidation,
Hine,
Name hine
27
cards
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1 WSET Sake Lv3
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