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WSET 3 - Sake > Ch. 3: Sake labeling Terms > Flashcards

Ch. 3: Sake labeling Terms Flashcards

Sake Labeling terms

1
Q

Term for Premium Sake, what are its characteristics?

A

Tokutei-meisho-shu

  • Just over 1/3rd of sake produced is Tokutei-meisho-shu.
  • Can only include Rice, Yeast, Koji and water. In some grades, a little high-strength alcohol is used.
  • Koji must account for 15% or more of the rice that is used.
  • There are 8 grades of Tokutei-meisho-shu
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2
Q

Term for Basic Sake, what are its characteristics?

A

Futsu-Shu

  • 2/3rds of sake are Futsu-Shu
  • This is less regulated than Tokutei-meisho-shu.
  • Producers may add other ingredients such as amino acids (umami), Sugars and Acids.
  • Not usually listed on the label in this way.
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3
Q

What are the grades of Tokutei-meisho-shu?

A

1) Junmai
2) Honjozo
3) Tokubetsu Junmai
4) Tokubetsu Honjozo
5) Junmei Ginjo
6) Ginjo
7) Junmai Daiginjo
8) Daiginjo

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4
Q

Define/describe Ginjo grade.

A
  • Highly polished rice, less than 60% is remaining.
  • Almost purely starch remaining
  • Fermented at extremely low temperatures.
  • Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
  • If not precursored with Junmai, then alcohol has been added
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5
Q

Define/describe Daiginjo grade.

A
  • Highly polished rice, less than 50% is remaining.
  • Almost purely starch remaining
  • Fermented at extremely low temperatures.
  • Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
  • If not precursored with Junmai, then alcohol has been added
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6
Q

Define/describe Junmai Ginjo grade.

A
  • Highly polished rice, less than 60% is remaining.
  • Almost purely starch remaining
  • Fermented at extremely low temperatures.
  • Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
  • NO ADDED ALCOHOL
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7
Q

Define/describe Junmai Daiginjo grade.

A
  • Highly polished rice, less than 50% is remaining.
  • Almost purely starch remaining
  • Fermented at extremely low temperatures.
  • Very pure style, delicate flavors, fruity aromas of green apple and banana, with light body and low acidity.
  • NO ADDED ALCOHOL
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8
Q

Define/describe Junmai grade.

A
  • Unspecified polishing ratio
  • More flavor from the proteins, lipids, vitamins and minerals of the rice grain.
  • Faster Fermentation and higher temperature due to additional nutrients for the yeast from the above mentioned elements.
  • Fuller Bodied, Rice/cereal notes with earthy/spicy flavors.
  • No added Alcohol
  • More body than Honjozo
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9
Q

Define/describe Honjozo grade.

A
  • Coarsely polished, with 70% or less rice grain remaining
  • More flavor from the proteins, lipids, vitamins and minerals of the rice grain.
  • Faster Fermentation and higher temperature due to additional nutrients for the yeast from the above mentioned elements.
  • Fuller Bodied, Rice/cereal notes with earthy/spicy flavors.
  • Aruten (added alcohol) means it is slightly lighter in body than Junmai
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10
Q

Define/describe Tokubetsu term, used alongside either Honjozo or Junmai

A
  • Means ‘Special’ and denotes a special kind of Honjozo or Junmai
  • 3 ways to qualify:
    1) Rice is polished below 60%
    2) Made exclusively from sake specific rice
    3) Includes some other process that the brewer has arranged to be legally recognized.
  • **#1 is by far the most common, and means it could be labelled as ginjo or daiginjo, but the brewer has decided to label as tokubetsu instead.
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11
Q

How does Alcohol Addition (Arukoru-Tenka) influence the sake?

A
  • DOES NOT INCREASE ALCOHOL, water is used to proof the sake down later
  • Subtly enhances aromas and makes it slightly lighter in body
  • In Futsu-Shu is increases volume, which lowers the cost.
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12
Q

Define Kimoto style

A
  • Produced using an older, slower method for the fermentation starter.
  • Creates Higher acidity and more depth and complexity.
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13
Q

Define Yamahai style

A

-A simplified version of Kimoto, resulting in higher acidity and depth and complexity.

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14
Q

Define Muroka style

A
  • Has not been fined using activated charcoal

- Typically has a pale lemon-green or lemon appearance

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15
Q

Define Nama style (Nama-zake)

A
  • Non-Pasteurized

* Not to be confused with Nama-Chozo which is not pasteurized during storage, but is pasteurized before shipping

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16
Q

Define Genshu

A
  • A sake that has not had water added before bottling.
  • Typically higher in alcohol, though because fermentation is highly controllable, it is still fermented to the accepted 15-17%
17
Q

Define Kake

A

-Kake-mai (Steamed rice) that is not used to make koji.

18
Q

Define Shudo / Nihonshu-do / SMV

A

Terms for Sake Meter Value

  • measures the density of Sake to water
  • Barometer for gauging sweetness, High SMV means drier sake
  • Graded from +20 to - 20 (median value is +3)
19
Q

What is Kobo?

A

Yeast, usually informs regarding yeast strain used

20
Q

What is San-do?

A

Acidity Ratio, demonstrated to the 1st decimal. Usually between 1 and 2

21
Q

What are 5 Specialty Sake Styles, and define them?

A

1) Nigori - roughly filtered (can also be a blend of clear and roughly filtered sake). Typically cloudy.
2) Sparkling - Fizzy/carbonated style. Various techniques are used to create these bubbles.
3) Koshu - Aged for extended period of time. Typically golden or amber in color and have honey, toast, nuts and dried fruit notes (sometimes pickled vegetal notes also)
4) Kijoshu - Sweet or Luscious in style with high levels of unfermented sugars.
5) Tau-zake - Matured is japanese cedar barrels, barrel strongly influence the aromas of the sake.

22
Q

Legal Requirements for Japenese sake labels

A

Sake brewed in Japan must follow all laws defined by Japanese government, though sake brewed outside of japan are not held to the same standards
*Though most non-japanese producers still follow them..

23
Q

What is Ki-ippon

A

Junmai sake produced at a single site.

24
Q

What is the Compulsory label information for sake?

A

1) The product category (either Sei-shu or Nihon-shu)
2) Alcohol Content (Arukoru)
3) Raw Ingredients
4) Date Produced (typically refers to bottling date)
5) Brewery name and address (to include country if not Japan.

25
Q

What is the optional label information for sake?

A

1) Rice variety/ies
2) Age Statement
3) Production Locality
4) Terms indicating method and style
5) Awarded medals and awards

WSET 3 - Sake (8 decks)

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