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Continuing Studies > Sake > Flashcards

Sake Flashcards

1
Q

Kura

A

Sake brewery

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2
Q

What were the first 2 GI’s awarded for sake production?

A
  1. Yamagata GI (the entire prefecture)
  2. Hakusan Kikusake GI (a town in the Ishikawa prefecture)
    (2016)
    *these are the only 2 internationally recognized GI’s. Nagano, Hiroshima, Saga, Hokkaido, Niigata, and Kochi are all domestically recognized with their respective standards
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3
Q

High quality sake is made from what 5 ingredients?

A

Water
Rice
Yeast
Koji Mold
Brewer’s spirit

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4
Q

“junmai” translation?

A

Pure Rice

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5
Q

What is the maximum ABV allowed for jozo-alcohol?

A

95%

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6
Q

Shinpaku

A

The heart of the sake rice

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7
Q

What is the maximum ABV allowed for sake?

A

22%

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8
Q

Kasu

A

Lees: unwanted residue left behind after the fermented sake mixture has been pressed

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9
Q

Kasubuai

A

a term referring to the percentage ratio of leftover sake “Kasu” (leftover pomace) to the original volume of polished rice used to create the sake
*cooler years = more soluble shinpaku which means less kasubuai and a more round, distinct rice flavor
**warmer years with more sunlight = less soluble shinpaku which means higher ratio of leftovers and a leaner profile

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10
Q

How does the warmth of a vintage affect the flavor of sake?

A

Cooler years with less sunlight produce more soluble rice grains with a higher kasubuai (ratio of leftover pomace to starting rice amount). The sake will have a rounder, more distinct rice flavor

Hot years with more sunlight = less soluble rice grain with a starchier shinpaku. Higher kasubuai = leaner flavor

**northern Sake are typically more delicate and lean. Southern are richer and mellower

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11
Q

Seimaiki

A

name of the machine used to mill sake rice

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12
Q

What variety of mold is most commonly used in production of sake?

A

Aspergillus Oryzae
(yellow koji)

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13
Q

Semaibuai

A

amount of rice remaining after polishing
**if the rice has a semaibuai or 70%, it means 30% of the outer proteins etc have been polished away
(Semai is the name of the actual milling process)

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14
Q

Honjozo
- definition
- semaibuia
- purpose

A

Brewers alcohol added
The semaibuia standard is 70%

A type of sake brewed with the addition of a small amount of distillered pure alcohol to lighten the body and add texture. It creates a more mineral driven beverage.

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15
Q

Junmai

A

Sake made with nothing but rice, water, koji-mold, and yeast. No added alcohol.
Semaibuia is required on the label.

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16
Q

Tokubetsu

A

“Special”: Honjozo or Junmai
* Semaibuia of 60% or less
* “divergent method”: semaibuia then can be up to 70%, but the method must diverge from usual practices and be noted on label

(ex: special bottling made via the Kimoto Method at semaibuia of 65%)

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17
Q

Ginjo

A

Denotes a Semaibuai of 60% or less.
If the Junmai prefix is missing, then you’ll know brewers alcohol is added
Junmai Ginjo would indicate it is undiluted with a Semaibuai or 60% or less

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18
Q

Junmai Ginjo

A

Semaibuai of 60% or less without brewers alcohol added

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19
Q

Daiginjo

A

Semaibuai of 50% or less with brewers alcohol added
(With Junmai prefix, it indicates that the sake has no brewers alcohol added)

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20
Q

Junmai Daiginjo

A

Semaibuai of 50% or less without brewers alcohol added

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21
Q

Kaori

A

the smell or fragrance of sake
Indicates an aromatic, fruity, floral style

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22
Q

Explain koji’s role in the process of sake production.

A

Aspergillus Oryzae

Koji is the catalyst for fermentation - the bacteria converts the rice grain’s starch into sugar.

Polished/steamed rice is sprinkled with koji in the koji muro. It is applied to 20 - 40% of the batch.

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23
Q

What is the Kimoto Method?

A

A step in the moto making process

*utilizes lactic bacteria from the environment to create lactic acid

  • sterilizes the yeast, water, rice, and koji mixture

** Ambient bacteria is introduced through “yama-orishi” - a process of grinding the rice with a paddle. Basically a batonnage.

*** Lactic acid keeps unwanted bacteria away, helps the yeast do its thing, and encourages fermentation. Important since sake is an open top fermentation.

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24
Q

2 terms for the “yeast starter” in the production of sake?

A

Moto
Shubo
* mixture of rice, koji, yeast, and water in which an extremely high concentration of yeast cells is cultivated

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25
Q

Sokujo

A

the modern/commonly used method of introducing lactic bacteria to create lactic acid in sake production

(modern equivalent of the Kimoto method - uses artificial lactic acid)

  • critical step in the moto making process (aka to prepare the yeast starter)
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26
Q

Yamahai vs Kimoto Method?

A

The Kimoto Method is centuries older. Both involve the moto making process/ introduce lactic bacteria to the process.

The Kimoto Method is very labor intensive, using paddles to grind the steamed + koji rice mixture.

The Yamahai Method omit the yama-oroshi step - in 1909 it was found that there was no discernible difference

good article here

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27
Q

Yamahai Sake

A

A step in the moto making process (yeast starter preparation)

  • lactic bacteria is allowed develop spontaneously

[vs Kimoto method which involves grinding the steamed rice/koji to introduce lactic bacteria to create lactic acid]

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28
Q

Modern/most commonly used method to introduce lactic acid to sake production process?

A

Sokujo
Introduces lactic bacteria to the sake production process - uses artificial lactic acid as opposed to ambient bacteria introduced via the Yamahai or Kimoto Method

*lactic acid sterilizes the rice, water, yeast + koji mixture - it keeps unwanted bacteria out, promotes fermentation, and helps the yeast do its thing

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29
Q

Bodaimoto

A

The most ancient method of creating the moto in sake production. Dates to the 8th century - steamed rice is added to raw rice & water to create a starter mash that then ferments via yeast

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30
Q

Kakemai

A

Steamed rice which is added to fermenting moromi (70% of production rice)

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31
Q

Moromi

A

the fermentation mixture: steamed rice, water, koji and yeast/moto

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32
Q

Assakuki

A

most common method of pressing in sake production: mash is put in an accordion-looking balloon thing that inflates from the sides to squeeze sake out through a mesh surface

Yabata = modern automatic press

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33
Q

common press method for ginjo/daigiinjo level sake?

A

Fune - a box press. Fermented mash is hand loaded and pressure is applied to force it through porous cloth.
*More labor intensive, risk of oxidation

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34
Q

Shizuku

A

“Drops” - ultra premium free run sake
* fukurotsuri: unpressed moromi in bags hanging in a tank - only what drips out over the course of (usually) 2 days will be used. Is collected in a “Tobin”
**a 15L bag yields about 6L product
***the remaining moromi may then be pressed in a fune

35
Q

word for the “hanging bag method”

A

fukurotsuri

36
Q

In sake production, a fune press would most commonly be used for what styles?

A

Ginjo/Daijingo
*more delicate than the common ball-press but not as delicate the hanging bag/gravity method

37
Q

Sakabukoru

A

the name of the bag used in the traditional fune press

38
Q

Typical yield for Shizuku sake

A

15L bag yields about 6L of sake

39
Q

After press, how long is the typical settling/maturation period for sake?

A

60 days

40
Q

Muroka

A

Non-charcoal filtered sake
Charcoal clarifies the greenish-yellow color and removes impurities that make it taste raw
**slows color change
** slows flavors that come from aging

41
Q

Nihonshu

A

The name for sake in Japan.
- Nihon means japan, and shu means sake
- Geographical indications specify that only products made in Japan with ingredients produced in Japan are eligible

42
Q

Namazume vs. Namachozo?

A

Namazume: Sake pasteurized in tank but not in bottle

Namachozo: transferred from tank into bottle and pasteurized only once in bottle

43
Q

Namazake

A

Unpasteurized sake
*ideal storage temp 17 - 23ºF

44
Q

Traditional vessels for consuming sake?

A
  1. Masu - a small wooden box, traditionally cedar
    180ml (~6oz)
  2. Ochoko - small white porcelain cup
  3. Sakazuki - traditional earthenware
45
Q

Taruzake

A

Sake aged in barrel (taru)

46
Q

What type of wood is typically used for taruzake? How long does it age?

A

Native cedar, which imparts peppery, woody aroma and light tannin.
There is no aging requirement or expectation - could be as short as a few hours or days

47
Q

Koku

A

180L
*this is the official volume measurement recorded for tax purposes/to measure production of a brewery

48
Q

Sake’s brewing year spans from when to when?

A

July 1 to June 30

49
Q

Genshu

A

Not diluted with water
* or where the addition of water has affected alcohol by less than 1% ABV

50
Q

Shibori/Shiboritate

A

Shibori= Squeezed
aka the sake press

“fresh squeezed”
Sake bottled right after press
sake nouveau

51
Q

Shinshu

A

“new sake” - sake released from the current brewing year

shin = new
shu = spirit

52
Q

Hiyaoroshi

A

Seasonal sake released in the fall.
Style tends to be rounder, mellower. Often namachozo - pasteurized in tank then bottled and sold

53
Q

Natsunama

A

Seasonal sake released in the summer. Often unpasteurized.

(Hiyaoroshi = fall sake)

54
Q

Two terms that’d indicate a sake has been aged?

A
  1. Koshu - “old sake”; bottled in the next BY
  2. Ogoshu - more than 1 brewing year ago
    *neither are regulated
55
Q

Aside from sake intended for aging, what is the general timeframe in which sake is meant to be consumed?

A

6 to 18 months

56
Q

3 most coveted prefectures for water for sake production?

A

Hyogo (Miyamizu from the Kobe District)
Hiroshima
Kyoto

57
Q

Miyamizu

A

“Shrine water”: prized water in the Nada district of Kobe, Hyogo
* The most famous and coveted water for sake production - runs down Mount Rokko in the Hyogo Prefecture.
* used for 25% of all sake production

58
Q

Ki-ippon

A

A term that can be used for Junmai level sake to note that the entire production came from a single place of origin

59
Q

Best sake rice?

A

Yamada Nishiki
(Yamahado x Watari Bune cross developed in 1936; Hyogo is considered to be the best growing area)

60
Q

What is the oldest official sake rice variety?

A

Omachi, used since 1859
*found in Okayama and Hiroshima

61
Q

Nigorizake

A

‘cloudy sake’: some kasu are left in, or added back to the mixture, to impart a cloudy appearance

Nigori = unregulated term for cloudy sake.
technically not unfiltered

May use a coarse press / more kasu passes through during press or the sake is pressed and then kasu is added back to it.

*filtering to a sake brewer is passing the fermented moromi through activated charcoal

62
Q

Kijoshu

A

Brewed by replacing part of the brewing water with sake
* rich sweet w a thick mouthfeel

63
Q

SMV: what is it, how does it work? Downsides?

A

Sake Meter Value
- a measurement of the density of sake compared to the density of water. The value typically ranges from -4 to 14. The higher, the drier

Very specific measurement that doesn’t take into account…
* acids and chemicals that affect mouthfeel and flavor.
* Perception of dryness or sweetness
* isn’t legally regulated and doesn’t appear on many smaller breweries’ sake

64
Q

Karakuchi and Amakuchi: what do these indicate?

A

Karakuchi = dry
Amakuchi = sweet
(ama= sweet, kuchi = mouth)

65
Q

What term would indicate that a sake is textural and savory?

A

Aji

66
Q

What is the typical bottle size for sake?

A

(Sake is portioned in terms of 90)
720ml (yongo) and 1800ml (issho-bin) are normal sizes

67
Q

Jizake

A

“Local sake”
* often refers to sake produced in a small brewery with local ingredients

68
Q

What two Japanese terms properly refer to sake?

A

Seishu
Nihonshu

69
Q

Kasu

A

Pomace leftover after sake production

70
Q

Japanese word for rice?

A

Mai

71
Q

Toji

A

Brewmaster

72
Q

What season is sake produced in?

A

Winter
*cool temps are necessary for a long, healthy fermentation. If made in warmer temps, air conditioning would be necessary

Kanzukuri: term that denotes the practice of only brewing during the winter months

73
Q

Shikomi

A

Main fermentation mash in sake production - by now, the moto and koji have been combined with water added in the various stages.
This mash will ferment for 20 to 30 days

74
Q

How long does sake fermentation run? Approximately how long does the entire process take?

A

20 to 30 days for the main fermentation
30 to 60 days total to make one batch of sake

75
Q

Awa Sake

A

Sparkling Sake
* 2020 summer Olympics in Tokyo created incentive for brewers to create sparkling sake to toast/celebrate
*Japan Awasake Association est 2016:
- junmai styles only - no added alc
- natural CO2 only
- transparent
- min 10%
- 3.5 bars at 68F
- stable at room temp for at least 3 months. Pasteurization encouraged

76
Q

Futsushu

A

“regular sake”
futsushu typically means any non-premium brew

77
Q

How many times is sake pasteurized typically?

A

2x - once in tank, once in bottle

78
Q

Ginjoshu

A

Sake made from rice polished to less than 60% of its original size, fermented at low temperatures.

79
Q

Ichigo

A

A measure usually considered to be one serving of sake, equal to approximately 180 milliliters, roughly one masu’s worth of sake.

80
Q

Izakaya

A

An informal drinking establishment, offers small Japanese dishes to accompany sake

81
Q

Jozo

A

“brewing”

82
Q

Nihonshudo

A

‘sake metre value’: a number used to indicate how sweet or dry
* calculated by measuring the density of a particular sake in relation to water

Most sake on sale has a nihonshudo of between -3 and +10, with a higher value indicating a dryer sake.

83
Q

3 types of moto

A

kimoto (“live moto”)
yamahai
sokujo

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