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TEST > C15 - Speciality Styles of Sake - completed > Flashcards

C15 - Speciality Styles of Sake - completed Flashcards

1
Q

what is the colour of nigori-zake?

A

cloudy or opaque

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2
Q

by law, does nigori-zake need to be filtered?

A

yes, all sake must be filtered

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3
Q

why nigori-zake can keep the lees after filtration?

A

it’s partially filtered using a coarse mesh

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4
Q

when was the nigori-zake filter size agreed

A

1960s

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5
Q

what is the characteristic of thick lees nigori-zake?

A
  • rich texture
  • full bodied
  • higher acidity
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6
Q

what is the name of nigori-zake with small amount of lees?

A

usu-nigori or sasa-nigori

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7
Q

what need to be consider about nigori-zake’s self life?

A

it’s shorter than clear sake

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8
Q

how nigori-zake should be stored?

A
  • cool temperature

- drink it young

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9
Q

what happen if nigori-zake is incorrectly stored?

A
  • develop orange, brown or greyish colours
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10
Q

what are the potential causes for normal sake become cloudy?

A
  • infected by hi-ochi bacteria

- misstorage of nama-zake

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11
Q

what’s the reason behind the newly invented sparkling sake?

A
  • attract new consumers
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12
Q

any standard labelling term for sparkling sake?

A

no

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13
Q

unofficially, what are the 3 sparkling sake catagories?

A
  • carbonated sparkling sake
  • bottle-fermented sparkling sake
  • ‘live nigori’
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14
Q

when was carbonated sakes begin to market?

A

1990s

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15
Q

how carbonated sparkling sake is made?

A
  • inject carbon dioxide under pressure once the sake is made and filtered
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16
Q

what’s the colour of carbonated sparkling sakes?

A

clear, water-white colourless

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17
Q

are all carbonated sparkling sake pasteurised?

A

most are sold pasteurised

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18
Q

describe the production of bottle fermented sparkling sakes

A
  • fermentation is halted when alcohol reached 5 - 10% abv
  • fermentation continues inside the bottle
  • produce extra 1-1.5% abv during bottle fermentation
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19
Q

describe the style of bottle-fermented sparkling sakes

A
  • most are cloudy, because significant amount of sugar and yeast
  • not common to disgorge, because the yeast cannot clump together
  • balance of alcohol and residual sugar can vary
  • most are nama
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20
Q

what’s the marketing for bottle-fermented sparkling sakes?

A
  • most are sold at premium price

- in Champagne style bottles

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21
Q

what is the traditional timing to release ‘live nigori’ sake?

A

in the winter, around Christmas, when shinshu is released

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22
Q

describe the production of ‘live nigori’ sakes

A
  • similar to the production of bottle-fermented sparkling sakes
  • bottled with very coarse filtration
  • koji enzymes and yeast continue to work inside the bottle
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23
Q

how’s the alcohol produced inside ‘live nigori’ sakes?

A

the alcohol level changes day by day

24
Q

what is the problem of marketing ‘live nigori’ sakes?

A
  • it’s not possible to meet most of the labelling legislation in most of the export markets
  • only limited to small, local market’’
  • for a limited time in a year
25
Q

what need to be careful when opening a ‘live nigori’ sake?

A
  • it’s possible 1/3 of the contents will rush out
26
Q

what is the other name of koshu?

A

jukusei-shu (matured sake)

27
Q

in general, what is the flavour profile of koshu?

A
  • well-rounded texture
  • greater integration of various flavours
  • development of new flavours
28
Q

what are the components in the koshu develop the special taste?

A

sugar and amino acids

29
Q

what are the options a brewer can choose to produce koshu?

A
  • style of the sake
  • vessel size and material
  • temperature of maturation
30
Q

what kind of sake has more potential for ageing?

A

high sugar and acidity

31
Q

how brewer create a sake with higher sugar and acidity for ageing?

A
  • use extreme style of so-haze, with thicker cover of koji mould
  • higher proportion of koji for faster starch-to-sugar conversion
  • acid addition
  • blending different styles and vintages
32
Q

which style of koshu can be produced using less polished rice at higher ageing temperature, large vessel (more oxidation)?

A
  • medium gold, amber to brown colour
  • aromas of caramel, coffee, molasses (syrup) and nuts
  • mushrooms, soy sauce, pickled cabbage, radish
33
Q

which style of koshu can be produced using highly polished rice at colder ageing temperature, small, tighly sealed vessel (minimum oxidation)?

A
  • pale/medium lemon or gold
  • aromas of fresh, subtle nuttiness
  • fine and silky texture
34
Q

what are the unusual ageing options for koshu?

A
  • maturation in caves, under sea

- mature in whisky, sherry or wine oak barrels

35
Q

any legally requirement minimum ageing period for koshu?

A

no

36
Q

most of the koshu in the market is aged for how long?

A

at least 2 years

37
Q

if there’s an ageing statement of the koshu, how should it state the years?

A

by law, it must refer to the youngest component has been in this container

38
Q

what information are usually added to the label of bottle-aged sakes?

A
  • BY - brewing year

- date of manufacture (release date)

39
Q

what is the initial reason to create kijoshu?

A

for VIP guest visiting Japan

40
Q

how kijoshu is made?

A
  • by replacing water addition to the moromi with sake in the fouth day of fermentation
  • normal rice to water is: 100:130
  • kijoshu is rice : water : sake = 100:60:70
  • yeast cannot convert all the sugar to alcohol by the time fermentation stops
41
Q

characteristics of kijoshu sake?

A
  • full bodied
  • complex
  • sweet
  • viscous
42
Q

why kijoshu is suitable for ageing to increase its complexity?

A
  • it’s high in sugar, malic and lactic acid

- can benefit from the sugar and acid reactions in ageing

43
Q

who invented kijoshu?

A

Dr. Makoto Sato

44
Q

which brewery is the first one to make kijoshu?

A

Enoki Shuzo in Hiroshima Prefecture

45
Q

what kind of vessels was used in 15th and 16th century before Japanese cedar barrel is created?

A

jars or pots made from glazed or unglazed pottery

46
Q

what is the reason behind creating the wooden barrels?

A
  • allow to ferment in large batch

- transport for a longer distance, e.g. from Nada to Edo

47
Q

what aromas and flavours the Japanese cedar barrel contribute to the sake?

A
  • highly fragrant

- intense spicy flavours

48
Q

when was the wooden barrel become abandoned and why?

A
  • 1920 - 1930s

- replaced by glass bottles

49
Q

why ginjo is not suitable to store in taru?

A

ginjo will lost its delicacy

50
Q

what are the forms of taru-zake?

A
  • matured and shipped inn the cedar barrel

- matured in the cedar barrel, transferred and shipped in glass bottle

51
Q

what are the common size options of the taru?

A
  • 72 L
  • 36 L
  • 18 L
52
Q

typically how long it takes to age the sake in taru?

A

only 1 - 2 weeks

53
Q

what is the legal requirement of the taru-zake’s maturation?

A
  • it must be matured in Japanese cedar vats

- not allowed to use any cedar planks, staves, chips, oil or any extracts to add wooden aromas

54
Q

how many times can a taru being used?

A

3 times mostly

55
Q

what are the common scenarios of seeing taru-zake?

A

celebrations: wedding, new year, festivities

TEST (18 decks)

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