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A Master 2.0: You've got This!!! > Sake > Flashcards

Sake Flashcards

1
Q

Kimoto:
Yamahai:
Sokujo:
Bodaimoto:

(you need lactic acid to form)

A

Kimoto: pounding of lactic mash cultivating bacteria acid from air, kills bad bacteria prior to fermentation

Yamahai (1909) without batonnage, lactic acid still forms protecting sake vibrant gamey flavor

Sujoko: introducing lactic acid, most common

Bodaimoto: monks mixed steamed rice with raw rice and water, encourages natural lactic bacteria. add yeast to starter mash initiating fermentation

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2
Q

What is tokebetsu

A

Means more highly polished rice: no legal percentage

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3
Q

What is Futsuu-shu

A

80% of sake production

Doesnt qualify under Tokutei Meishou-Shu classifications

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4
Q

Daiginjo-Shu
(can be junmai or honjozo)

A

Very highly polished rice 50% polished away

17% alcohol

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5
Q

Scientific name for Koji fungi

A

Aspergillus Oryzae

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6
Q

What is Yama-Oroshi in Kimoto method

A

Pole Ramming, to create lactic acid. Traditional, orthodox method

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7
Q

Rice varieties of sake

A

Yamada Nishiki
Omachi Rice
Miyama Nishiki
Gohakumangoku
Oseto
Hatta Nishiki
Tamazakae
Kame No O
Hidahomaree
Dewa San San

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8
Q

Gradations of Semaibuai

A

Junmaishu-none
Honjozo-70% remaining
Tokebetsu-Unique Characteristic or 60% remaining
Ginjoshu-60% remaning
Daiginjoshu-50% remaining

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9
Q

Junmai Shu:

A

No brewers alcohol
No semaibuai for this classification

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10
Q

Prefectures of Japan (47)

A

Hokkaido
Aomori
Akita
Iwatee
Yamagata
Miyagi
Niigata
Fukushima
Tochigi
Ibaraki
Gunma
Nagano
Toyama
Ishikawa
Chiba
Saitama
Tokyo
Kanagawa
Yamanashi
Gifu
Shizuoka
Fukui
Aichi
Shiga
Mie
Kyoto
Hyogo
Nara
Osaka
Tottori

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11
Q

Prefectures contd

A

Wakayama
Kagawa
Tokushima
Shimane
Hiroshima
Okayama
Kochi
ehime
Yamagachi
Oita
Fukuoka
Nagasaki
Saga
Kumamoto
Miyazaki
Kagoshima
Okinawa

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12
Q

how many prefectures in Japan

A

47

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13
Q

is Nigori technically sake

A

No,

As “sheishu,” or clean sake is the legal definition

but could achieve status by straining by products and re-introducing them

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14
Q

What is shibori

A

Term for pressing sake from lees

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15
Q

What is Shizuku-Shibori (Fukuro-Tsuri)

A

Drip-pressing method
Fine, elegant and Expensive

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16
Q

What is nihonshu

A

Translates into “Japanese Alcohol”
what many call Sake

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17
Q

What is Tokutei Meishou-Shu

A

Grades of Sake

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18
Q

When was semaibuai system introduced in Japan?

A

1991

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19
Q

What kind of koji is generally used in Sake produciton?

A

Yellow koji,

Aspergillus Oryzae

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20
Q

What is a fune?

A

Box press or “boat press” for pressing more delicate styles of Sake

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21
Q

Why is a sake bottle 720 milliliters?

A

Standard size of a glass blowers lungs, Increments of nine.

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22
Q

What Prefectures were granted GI status in 1991

A

Yamagata

Hakusan Kikusake

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23
Q

First imperial Sake Brewery in Japan

A

Nara

689

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24
Q

What happened in 1943 in Sake

A

Government introduced standards for sake

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25
Q

First Junmai Sake was produced by this Kura, this prefecture, this year

A

Chiysono

Kumamoto Prefecture

1968

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26
Q

Terms that are outlawed from Sake Production

A

Ichiban “leading”
daihyo “number one”

Daihyo “Leading”

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27
Q

When are rice patties planted?

A

April and June (Similar to Wine production)

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28
Q

What is Tokutei Meisho-Shu (special grade sake)

A

Santoh (Grade 3)
Nittoh (Grade 2)
Ittoh (Grade 1)
Tokuto (Special Grade)
Tokujo (Higher Special Grade)

By law cannot have preservatives, coloring agents, fragrances or flavors added

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29
Q
A
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30
Q

What is the term for freshly pressed sake

A

shibori tate

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31
Q

What is Genshu Sake

A

Undiluted Sake

If the volume of water added alters the original alcohol level by less than 1%

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32
Q

What is Jizake

A

Sake from a smaller kura or sakagura (brewery)

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33
Q

What is Namazake

A

Unpasteurized sake

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34
Q

Cups used for Sake

A

ochoko (small cylindrical vessels) or the more ceremonial sakazuki cups

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35
Q

What is doburoku?

A

the rustic, unrefined homebrew sake made in millennia past.

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36
Q

What is Arukouru Tenka or Aruten ?

A

sake with spirit added
Style of Honjozo

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37
Q

Legally, sake must have an alcoholic content of no more than __% ABV.

A

22%

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38
Q

What is kasubuai?

A

the percentage ratio of sake kasu (pomacebo left over after production) to the original volume of polished rice used to create the sake.

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39
Q

What is a seimaiki?

A

Rice polishing machine

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40
Q

What is genmai

What is hakumai

A

Genmai (Brown Rice)

Hakumai (White rice)

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41
Q

Who makes Super 7 Junmai Daiginjo?

A

Hakurakusei, from Miyagi in northern Japan

uses a rice polishing machine whose milling roll is made with diamond crystals and purportedly cost three million USDwith a seimaibuai of 7%

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42
Q

What is the steaming and cooling period for sake called?

A

karashi kikan

Horei

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43
Q

How much moisture is added during the steaming process of sake? (Kirashi kikan)

A

12%

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44
Q

What is kakemai?
What is kojimai?

A

(non-koji rice) is always at the bottom of the steaming tank

(rice that will be sprinkled with koji mold) needs to be at cooler temp for koji propagation

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45
Q

What is sandan shikomi?

A

After the addition or cultivation of lactic acid, koji, kakemai, and water will be added in three stages over the following six days

Stages. are:

hatsu-zoe, naka-zoe, and tome-zoe.

between hatsu-zoe and naka-zoe is “odori”: the “dancing ferment” where bubbles form as yeast interacts with sugar and starch is converted to sugar.

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46
Q

What is the shikomi?

A

(main fermentation mash), roughly 1,310 liters of water, 200 kilograms of koji, and 800 kilograms of rice will be fermenting.

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47
Q

How long does it take to make one batch of sake?

A

30 to more than 60 days to make one batch of sake.

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48
Q

What is moromi?

A

The main fermentation

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49
Q

Most expensive methods of sake pressing

A

shizuku-shibori (tear drop or gravity press)
fukuro-tsuri (hanging bag)

The bag is called sakabukuro

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50
Q

What is shiboritate?

A

fresh squeezed sake

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51
Q

Names for the three stages of sake pressing

A

Arabashiri (“first run”) is barely cloudy.

Nakagumi (or nakadori, meaning “taken from the middle”) the best

Seme (“final run”) may be included in a batch of sake

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52
Q

Twice-pasteurized sake is known as:

A

Hiire-Sake

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53
Q

first brewery to build a storage facility that maintained a constant low temperature? What year? (Sake matures at below zero temperatures for 2-6 mos average)

A

Dewazakura
in Yamagata

1975

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54
Q

What is koku?

A

equivalent to 180 liters of sake, for tax purposes

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55
Q

What is Zenkoku Shinshu Kanpyoukai?

A

a nationwide new sake competition since 1910

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56
Q

What is shinshu?

What is Hiyaoroshi?

A

Shinshu: Sake released in current brewing year

Hiyaoroshi: fall namachozo (single pasteurized sake) rounder and mellower, later release

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57
Q

What is koshu?
What is ogoshu

A

Aged Sake.
Sake made in one brewing year and bottled in the next

ogoshu: “extra aged sake.”

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58
Q

This Sake yeast is most popular:

A

Yeast No. 7, or Nanago, by Miyasaka Brewing Company in Nagano, circa 1946. More than half of Japan’s breweries have used this yeast, known for subtle tree fruit aromas.

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59
Q

What does The suffix “01” added to any yeast’s name mean?

A

indicates that it is non-foaming

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60
Q

What does Ki-ippon mean?

A

Single origin sake

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61
Q

Hokkaido’s system requires this: (largest and northernmost prefecture)

A

70% minimum seimaibuai and Junmai-level sake only

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62
Q

Yamada Nishiki is a cross between these two grains and was created. this year

A

1936 as a cross between the Yamadaho and Watari Bune rice varieties

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63
Q

Oldest rice variety used today

A

Omachi

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64
Q

A heritage rice variety

A

Kame no O

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65
Q

These rice varieties are only grown in one specific prefecture

A

Ginginga is grown only in Iwate, Dewasansan in Yamagata, Akita Sake Komachi in Akita, and Ginpu in Hokkaido.

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66
Q

This brewery makes sparkling sake and riddles by hand

A

Bunraku in Saitama Prefecture

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67
Q

What is Akazake?

A

(Sake with charcoal added, to make it slightly alkaline and prevent spoilage)

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68
Q

The Nihonshu-do value meter scale (Sake Meter Value or SMV):

A

-4 to +14, where higher is drier.

measurement of the specific gravity of sake: the density of sake compared to the density of water.

69
Q

What is san-do?

A

acidity
will be on label

about 0.8 (sweeter) to 2.0 (drier)

70
Q

japanese terms for discussing flavor profiles of sake

A

karakuchi (dry) or amakuchi (sweet), and kaori (aromatic) or aji (textural, savory)

71
Q

Sake serving temperatures

A
72
Q

The Yamagata GI rules (2016) state that the 51 breweries of the prefecture must adhere to these rules

A

Rice and Koji grown in Japan
Only Yamagata water
bottle and store sake in Yamagata

Pass a panel of Yamagata Prefecture Sake Brewery Association “silky and clear texture”

73
Q

What is seishu

A

“Clear alcohol”
often used for legal and taxation purposes to describe Sake.

74
Q

What is the “Enshiki”

A

outlines an elemental but standardized sake-making process
published in 10th century

75
Q

What is the three class sake grading system created in 1943 to control production

A

Tokkyu (Special Class)
Ikkyu (First Class)
Nikyu (Second Class)

76
Q

What year were preservatives legally banned from sake production

A

1969

77
Q

What year was the Junmai system created

A

1991

78
Q

What is jozo-alcohol?

A

made from distilled rice or sugar beet

jozo-alcohol itself cannot exceed 95% abv

Used in Aruten (sake with spirit added)

79
Q

What is Honjozo-Shu

A

Sake with brewers alcohol added (jozo-alcohol) Rice milling requirement at least 70%

80
Q

What is Kakomai
What is Sakamai

A

Table Rice
Sake Rice

81
Q

Certified Organic Sake must come from a rice paddy that has been free of synthetic products for this long:

A

three years

82
Q

What are nae?

A

Infant seedlings for planting sakamai (sake rice)

83
Q

When is sake rice harvest in the North of Japan compared with the South?

A

North: early September
South: Mid October

84
Q

Styles of Sake production in North of Japan vs South

A

North: leaner and brighter
South: mellower and richer
South uses rice stored from the previous year in cool, temperature controlled conditions

85
Q

Rice has to be brought to this % moisture content after harvest, by law before sale

A

14-15%

86
Q

Who are kurabito?

A

Sake Brewery workers

87
Q

What is shu?

A

Alcohol

88
Q

What does aji mean in reference to flavor profile? What does Kaori mean ?

A

Aji: savory, textured, taste driven
Kaori: aromatic, fruity floral (Junmai Daiginjo is referred to as this often)

89
Q

What is a toji shudan or ryuha?

A

A school or guild for brewmasters

90
Q

What is the koji muro?

A

The Koji Room, or room where the rice is sprinkled with koji.

91
Q

To produce a tank of sake, how many grams of koji are used

A

100g

92
Q

what is amazake?

A

Non alcoholic sake, fruity, congee textured beverage

93
Q

When sake fermentation begins, what is the ratio of Koji to Kakemai? (Steamed sake rice, starch component)

A

25kg to 37kg kakemai

combined in a tank with yeast and 80 liters of water

94
Q

Why is lactic acid production a crucial part of sake production

A

protects the fermentation from other, unwanted bacteria

95
Q

Wfter Kimoto, the moto much reach this % abv, when the lactic acid cannot survive

A

10%

96
Q

Bodaimoto is named for this:

A

The Bodai monks who developed the ancient process (mixing steamed rice with raw rice to encourage natural lactic acid production)

97
Q

What is Arabashiri

A

First run sake, barely cloudy

98
Q

What is Nakagumi or Nakadori sake

A

“taken from the middle”
Best of three stages, best structure and balance. It is reserved for competitions often

99
Q

what is Seme

A

“final run” sake, included in batches but never sold on its own

100
Q

What is Muroka

A

Non charcoal filtered sake

First created in 1960s in the Chubu area of Niigata

Roka is carbon filtered

101
Q

What is namazume (not legally defined)

What is namachozo (legally defined)

A

Namazume: pasteurized once before bulk storage

Namachozo: pasteurized once after bulk storage - either before OR after bottling

102
Q

At what temperature does flash pasteurization occur for sake?

A

149 degrees F

103
Q

nama
hon-nama
Namazake

(all mean the same thing)

A

Unpasteurized sake

104
Q

Unpasteurized Sake must be stored at this temperature

A

-8 to -5 degrees celsius, the latter is optimal

105
Q

Sake labels, by law, must have this information:

A

Bottling date

106
Q

Optimal temperature for storing sake before release

A

-5 degrees celsius

107
Q

How big is a Masu (cedar box for serving)

A

180 ml

108
Q

What is a taru?

A

A sake Barrel (taruzake is barrel aged sake)

109
Q

Is there an age designation for taruzake

A

No, it is not regulated and can be as short as a matter of days or hours

110
Q

what is a BY (sake)

A

Brewing Year
July 1-June 30

111
Q

What is a sugidama?

A

A cedar ball (sugi means cedar)
hung outside the brewery to signify the first sake of the year being ready
When the needles on the branches are brown, the season is over

112
Q

What is Muroka Nama Genshu Shiboritate

A

Sake Nouveau: unpasteurized, undiluted, non charcoal filtered, freshly squeezed bottling

113
Q

What is the Zenkoku Shinshu Kanpyoukai

A

A nationwide Sake Competition since 1910, victor wins bragging rights for the year

114
Q

What is Shinshu

A

Sake released in the current brewing year, or “new sake”

115
Q

Daruma Masamune in Gifu prefecture specializes in this:

A

Koshu
(Japanese white wine from Koshu Valley)
even releases comparative sets

116
Q

Tsukino Katsura brewery (Kyoto, est. 1675) is famous for this style of sake

A

Some of Japan’s oldest koshu (aged sake) released after 50 years

117
Q

Should Sake be cellared at home?

A

NO

it is made to be consumed from 6-18 mos after release

118
Q

Some prefectures in the South and West parts of Japan

A

Hyogo
Kyoto
Hiroshima
(richer, rounder style)

119
Q

Northern, cooler prefectures of Japan making brighter, fruitier styles

A

Niigata
Yamagata
Akita

120
Q

Most coveted locations in Japan for water

A

Hyogo
Kyoto
Hiroshima

121
Q

Hakutsuru
Ozeki
Schochikubai
Kikumasamune

All giant breweries located in this prefecture

A

Hyogo prefecture
Historical Nada area
Miyamuzu or “shrine water” is there
supplies 25% of Japan breweries

122
Q

Ideal water for Sake is low in these minerals

A

Manganese
Iron

123
Q

Levels of these minerals in water for Sake production are preferable

A

potassium

Magnesium

(contribute to stability)

124
Q

Hard water creates this kind of fermentation

Soft fares better during this kind of fermentation

A

Hard water: fast fermentation
Soft water: Longer, colder fermentation
Most Japanese water is soft

125
Q

What is the Nihon Jouzou Kyoukai

A

Japan Brewing Society

researches yeasts for cultication and sale to other kura

126
Q

When and where was yeast no. 15 discovered in Japan?

A

Akita (called AK-1 there)
keeps acidity low
survives low temps of Tohoku

127
Q

This yeast strain of Sake was created from the Gekkabijin flower in Hyogo

A

GE-1

finished sake has a pure, floral character

128
Q

Strains of Sake Yeast

A

YK-2911
Saitama 86
F7-01
CEL 19
Alps Yeast
Koro

129
Q

These prefectures produce rice with definition

A

Kyoto
Hyogo
Hiroshima

130
Q

What is Ki-ippon

A

Added to Junmai sake to denote Single origin

131
Q

Two GIs of Sake (International AOC status)

A

Ishikawa
Yamagata

132
Q

What does Niigata prefecture maintain that sake must be made with ?

A

Niigata rice

133
Q

Hokkaido prefecture requires this seimaibuai

A

70%

Junmai level sake only

134
Q

Saijo Sake status is only granted if the rice is from this region

A

Hiroshima
water is untreated
water source is the brewery, minimum seimaibuai is 55%
traditional sake prodution methods are employed

135
Q

These prefectures all have domestically recognized and enforced sustems with varying standards

A

Nagano
Hiroshima
Saga
Hokkaido
Niigata
Kochi

136
Q

This Sake Rice variety from Hyogo Prefecture is slated to outperform Yamada Nishiki in taste and Workability

A

Hyogo Nishiki

137
Q

Gohyajumangoku rice produces this style of sake

A

Leaner, cleaner

From Niigata prefecture
also Toyama
Fukushima

138
Q

What style of sake comes from Miyama Nishiki? (Rice)

A

fares in colder temperatures and yields richer, more textural sake. Thrives in Akita and Yamagata prefectures.

139
Q

Oldest rice variety used today in Sake

A

Omachi since 1859

Found in Okayama and Hiroshima

140
Q

Ginginga (rice variety) is only grown in these prefectures

A

Iwate
Dewasansan in Yamagata
Akita Sake Komachi in Akita
Ginpu in Hokkaido

141
Q

What is the largest sake rice grain by size?

A

Cold climate loving Hanafubuki

142
Q

Is Kame no O an official rice variety?

A

NO

But it is a heritage rice variety gaining attention from producers in Niigata and northward

143
Q

What is Nigorizake? is it unfiltered?

A

Sake bottled with lees, looser mesh
Technically, not unfiltered because filtering passes the fermented moromi through activated charcoal.
Nigorizake is a coarse press or cloudy sake

144
Q

What is Usunigori

A

Slightly cloudy sake, a variation on Nigori

145
Q

Who is credited with reviving Nigorizake (cloudy sake) in 1964, after it was deemed illegal at the end of the 19th century

A

Tsukino Katsura

146
Q

What is Kijoshu (like mutage)

A

A rare style where junmai-shu is added toward the end of the sandan shikomi process, bringing abv to 9-10%

Hanahato (Hiroshima) makes a sweet, mellow, 8 year aged Kijoshu

147
Q

What is Zenkoji

A

100% koji and no steamed rice in production. ages quickly, naturally sweeter

148
Q

What is Tomizu

A

150 year old method where moromi has 1:1 water to rice ratio by weight

149
Q

Amino acid in sake is usually in this range

A

0.8-1.2 ml

150
Q

What is Karakuchi

A

Dry Sake

151
Q

What is Amakuchi

A

Sweet sake

(amazake also used as term)

152
Q

Who is a Kuramoto?

A

Brewery owner

153
Q

What is Kanji

A

Simplified Chinese on Sake labels

154
Q

What is Hi-ochi or Hine?

A

Stale, uncharacteristic, caramel like odor.

155
Q

What is the name of copper vessel used to warm sake

A

Chirori

156
Q

What is an okanban

A

The warming apparatus used to warm sake, also the name of the person responsible for warming the sake

157
Q

What is yongo?

A

720 ml (sake is given out in multiples of 180ml, so four times that)

158
Q

What is issho-bin

A

1,800 ml of sake

159
Q

how big is a tokkuri (carafe)

A

360 ml

160
Q

What is ichi-go

A

one 90 ml portion of sake

161
Q

what is ni-go

(Like ichi, ni, San)

A

Two portions, or 180 ml of sake

162
Q

What is a sakazuki

A

Earthen ware traditional drinking sake vessels

163
Q

What is ochoko

A

Small white porcelain drinking vessels for sake

164
Q

What is a kiki-choko

A

standard 180ml tasting vessel made from white ceramic, two blue circles at bottom of cup, highlighting green and yellow tinges in sake

165
Q

What does sake signify in japanese culture

A

Reverence
Family
Friendship

166
Q

What is Akai-Sake?

A

Red sake

167
Q

What is Mizore-shu

A

brain-freezing slushie of a Sake

168
Q

What is Tobikiri-kan

A

Scalding hot sake

169
Q

What is Awa sake?

A

Traditional method Sake
Only Junmai
Must be transparent
3.5 bars pressure

Takizawa Shuzo in Saitama a producer

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