Sake Flashcards
Name a few varieties of rice used for sake production.
Yamada Nishiki OmachiRice Miyama Nishiki Gohyakumangoku Oseto Hatta Nishiki Tamazakae Kame no O Hidahomare Dewa San San
What is Nama-zake?
Unpasteurized sake
- Also known colloquially as “Nama”
- Much fresher, livelier and more zingy flavor than pasteurized sake
What is Namachozo?
Sake cellared without being pasteurized, but does receive pasteurization before bottling
What is Namazume?
Sake pasteurized only once before cellaring, but never again
What does Genshu mean?
Not diluted
What does Taruzake mean?
Aged in wooden barrels
What is Teiseihaku-shu?
A specialty sake that was been purposely overmilled sake, 80% Seimaibuai
What is Kuroshu?
Sake made with no polishing
What is iwai-zake?
“celebrated sake” during special occasions out of wooden barrels opened by mallet. Served freely to all to spread good fortune
*Toso - is an iwai-zake aromatized with tososan, traditionally served for New Years. * “spiced sake”
What are the following warm sake serving temperatures?
Hito-hada-Kan, Nuru-Kan, Jyoh-Kan, Atsu-Kan.
Hito-hada-Kan - “Human-skin warm” 95º - 104ºF
Nuru-Kan - “Lukewarm” 104º - 113ºF
Jyoh-Kan - “Good Hot” 113º - 122ºF
Atsu-Kan - “Hot Enough” 122º - 131ºF
Junmai-shu.
- There is no longer required seimaibuai for this classification
- Often a lighter style
- Tokubetsu styles also available (these fall below the Ginjo level)
- Sake without Brewer’s Alcohol
Junmai Ginjo-shu
- Made using rice with 40% milled away (60% remaining)
- Fermented at colder temperatures to elicit more complex aromatics
- Sake without Brewer’s Alcohol
Junmai Daiginjo-shu
- Made utilizing very highly polished rice (50%)
- Highest quality level of sake available
- Alcohol levels can be 17+%
- Sake without Brewer’s Alcohol
What is Seimaibuai?
Rice Milling
What is Nihon-shu?
The Japanese term for what we refer to as sake
*Sake is the common term for fermented beverage alcohol in Japan
