C4 - Systematic approach to tasting sake Flashcards

1
Q

What does mature or out-of-condition nama-zake smell like?

A

Malt
Bacon
Geranium
Spices

Then (nama-hine)
Sour milk
Rotting cheese

This is caused by the degradation of amino acids and the oxidisation caused by enzymes.

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2
Q

What does light damage smell like?

A

Musk/animal/sulphur compounds
Burnt hair
Burning flesh

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3
Q

What does microbial spoilage smell like?

A
Unpleasant sulphur compounds
Rotting vegetables
Compost
Sour milk
Rancid cheese
Sticking plaster

Alcohol tolerant strains of lactic acid bacteria can produce volatile acids and diacetyl.

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4
Q

Can sake be corked?

A

Cork and oak are rarely used, so TCA or similiar are uncommon. However TCA can occur as wood is used extensively for sake buildings and equipment.

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5
Q

What aroma is present in isoamyl acetate?

A

Banana

Present in ginjō styles due to yeast stress during fermentation

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6
Q

What aroma is present in ethyl caproate?

A

Green apple or green melon

Present in ginjō styles due to yeast stress during fermentation

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7
Q

Which styles of sake would be most likely to have bacteria-derived aromas such as yoghurt or cheese?

A

Yamahai and kimoto, which rely on bacteria.

These aromas are generally avoided in other styles.

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8
Q

Rice contains so significant acids. How is acidity present in sake?

A

Created by microbes:

  • lactobacillus in some types of yeast starter
  • kōji mould activity
  • yeast as a a side product of fermentation

or can be added to futsū-shu

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9
Q

What are the four main acids present in sake?

A

Lactic
Succinic
Glutamic
Malic

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10
Q

What is an amino acid?

A

Molecules that link together to make proteins

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11
Q

What is the % abv of a sake with low alcohol on the SAT?

A

Below 14% abv

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12
Q

What is the % abv of a sake with medium minus alcohol on the SAT?

A

14.0% - 15.4% abv

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13
Q

What is the % abv of a sake with medium alcohol on the SAT?

A

15.5% - 16.4% abv

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14
Q

What is the % abv of a sake with medium plus alcohol on the SAT?

A

16.5% - 17.4% abv

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15
Q

What is the % abv of a sake with high alcohol on the SAT?

A

17.5% abv and above

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16
Q

What is tanrei karakuchi?

A

A Japanese term for an overall impression of vibrant, refreshing, crisp dryness.

Tanrei = lightness, cleanness, sophistication
Karakuchi = dryness
17
Q

What does the tasting term nigami mean?

A

Bitterness

Rarely found in sake and generally undesirable.

18
Q

What does the tasting term shibumi mean?

A

Astringency

19
Q

What does the tasting term zatsumi mean?

A

Unpleasant roughness and lack of harmony

20
Q

What does the tasting term kire mean?

A

A short but clean/crisp/cleansing finish.

Kire takes great skill to achieve and is found in some ginjō and daiginjō (less likely in junmai ginjō and junmai daiginjō)

21
Q

What is the Japanese tasting term for a short but clean/crisp/cleansing finish.

A

Kire

Kire takes great skill to achieve and is found in some ginjō and daiginjō (less likely in junmai ginjō and junmai daiginjō)