CAPS - Sake Terms

Question 1

Saccharification

Answer 1

The process of using plant enzymes to convert large and unfermentable sugars into smaller fermentable ones

Question 2

Multiple Parallel Fermentation

Answer 2

Simultaneous fermentation and saccharification

Question 3

Shinpaku

Answer 3

Starchy core of a rice grain

Question 4

Most popular and prevalent cultivar of sake rice

Answer 4

Yamada Nishiki

Question 5

Sake Rice

Answer 5

Sakamai

Question 6

Rice polishing percentage

Answer 6

• refers to percentage of rice left after polishing
• removes unwanted proteins and bran that can cause unwanted flavours during fermentation

Question 7

Koji

Answer 7

• the mold that helps break down sugars in rice
• needs warm, humid environment to survive
• added by brewer

Question 8

‘mother’ start batch

Answer 8

Moto or Shubo - must have lactic acid since not naturally present in rice

Question 9

Main fermentation

Answer 9

Moto - built up over course of several days by adding portion of moto with steamed rice, koji, water, in large tanks, takes about 4 weeks

Question 10

press fractions

Answer 10

1. arabashiri -
2. nakadori - most desirable and clean
3. seme

Question 11

hazy or cloudy style sake

Answer 11

nigori - filtered through more coarse mesh to let sediment through

Question 12

fining agents

Answer 12

• persimmon tannin
• colloidal silica
• removes unwanted proteins

Question 13

Jozo

Answer 13

a neutral grain spirit that is added to round out, soften texture, or enhance flavour profile and aromas

Question 14

Undiluted sake

Answer 14

Genshu

Question 15

pure sake without added alcohol (jozo)

Answer 15

Junmai

Question 16

Ginjo

Answer 16

up to 60% polishing rate

Question 17

Daiginjo

Answer 17

up to 50% polishing rate

Question 18

sake lees

Answer 18

sake kasu