Advanced Sake Pro Course Flashcards Preview

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Flashcards in Advanced Sake Pro Course Deck (34):
1

Yeast Starter /Moto
99% of all Sake uses a method from 1911 Latic acid added at beginning/ no pole ramming 2 weeks to mature
Clean flavor

Sokujo Moto

2

Yeast Starter /Moto
Very Little Made
from 1909
Latic naturally occurring
No pole ramming
1 month to mature
Gamier Flavor high acidity/ sweetness

Yamahai Moto

3

Yeast Starter /Moto
Very Little Made / Original Method
from 1909
Latic naturally occurring from air
Pole ramming
1 month to mature
Less Gamier Flavor

Kimoto

4

This Sake is brewed at a high temp for 20 days ( shorter time / quick production )

FutsuShu

5

One week Moto Batch making process HIGH TEMP Saccharification

KoOntoka

6

Medium temperature sokujo requires 10 days.

ChuOnSokujo

7

Monk method Nara based
water /rice sits
Latin acid occurs
Water known as soyashimizu
Then used to make Moto
From Mt. Bodai
ShorakuJi

Bodai Moto

8

Similar process to bodai Moto but not made at Shoryakuji

MizuMoto

9

Created by Moho Imada
Cross of Kimoto and KoOn ToKa

Fukuchumoto

10

Yeast No 6 category

Classic

11

Yeast No 7 category

Classic

12

Yeast No 9 category

Classic

13

Yeast No 10 category

Classic

14

01 designation for modern Yeast results in ?

No Foam / Foamless resulting in higher yields

15

Rice from Hyogo most popular

Yamadanishiki

16

Rice from Niigata yields a clean light Sake

GOhyakumangoku

17

Northern rice rich grainy mouth feel Sake

Miyama Nishiki

18

Okayama Hiroshima Rice layered mild fragrant earthy Sake

Omachi

19

Akita only rice heavy sweet flavor

Akita Sake Komachi

20

Most common Sake RICE distribution method to the Brewer

Rice grower → agricultural cooperatives JA → prefectural Brewers association → Sake Brewer

21

The middle part of the pressing considered the best of the batch

Nakadori or Nakagumi

22

Old Fashion Sake Press traditionally wood box

Funashibori

23

First 1/3 of Sake pulled of by gravity

Arabashiri

24

Sake from bags hung to drip / hanging bag drip method

Shizuku

25

Sake that is put into 18 liter bottles when pressed to separate best of the best.

Tobin Gakoi

26

Stored as Nama / pasteurized before bottling

NamaChozo

27

This Sake is not pasteurized

Nama

28

Pasteurized once before storing and not before bottling often referred to as HiyaOroshi

NamaZume

29

Most Sake is pasteurized ? times before shipping ?

2 once before storing and once before bottling

30

What is the Toji Guild of Iwate ?

Nanbu

31

What is the Toji of Niigata

Echigo

32

What is the Hyogo Toji Guild

Tanba Toji

33

What is Heikou Fukuhakkou

MPF Multiple Parallel Fermentation

34

3 stage brewing

San dan Shikomi