Japanese Labelling Terms and Specialty Sakes Flashcards Preview

WSET Sake L1 > Japanese Labelling Terms and Specialty Sakes > Flashcards

Flashcards in Japanese Labelling Terms and Specialty Sakes Deck (16)
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1
Q

What does Jun mean?

A

Pure

2
Q

What does Mai mean?

A

Rice

3
Q

What does Gin mean?

A

Scrutinized or examined

4
Q

What does Jo mean?

A

Fermentation

5
Q

What does Hon mean?

A

Origin

6
Q

What does Zo mean?

A

Production

7
Q

What does Dai mean?

A

Big

8
Q

What are the four specialty sakes we studied?

A

Nama, Nigori, Sparkling and Koshu

9
Q

What is Nama?

A

Unpasteurized sake, drink immediately, must be refridgerated

10
Q

Which specialty sake is coursely filtered?

A

Nigori

11
Q

What is Sparkling sake?

A

CO2 that is usually released from the combining of yeast and sugar to make alcohol, is dissolved back into the sake to form bubbles

12
Q

What is aged sake called?

A

Koshu

13
Q

What tastes and aromas do koshu sakes have?

A

nuts, dried fruit, meat and pickled veg but still fresh

14
Q

What is oxidation?

A

A bottle that has been open for too long may develop notes of toffee and caramel

15
Q

What is out of condition?

A

A bottle that is too old may develop unwanted aromas of toffee, caramel and pickled veg

16
Q

When a sake develops aromas of malt, rotting meat and veg, this fault is called?

A

nama-hine