Principal Categories & Grades of Sake Flashcards Preview

WSET Level 3 Sake > Principal Categories & Grades of Sake > Flashcards

Flashcards in Principal Categories & Grades of Sake Deck (8)
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1
Q

Name the 2 requirements for premium sake

A
  1. Made only using rice, water, yeast & koji. Jozo alcohol is allowed for certain grades
  2. Rice used must contain 15% or more koji
2
Q

What is the Japanese term for basic sake?

A

Futsu-shu

  • Less tightly regulated than premium sake
  • Amino acid (umami), sugar (sweetness), lactic acid (acidity) are allowed to be added using permissible ingredients
3
Q

Describe a Ginjo/Daiginjo grade sake

A
  • Seimai-buai of 60%/50% or less
  • Little proteins, lipids, minerals & vitamins left
  • Mostly starch ⇒ Very pure & delicate flavours with a light body & low acidity
  • Fermented at low temperature

Low fermentation temperature & limited yeast nutrients

Yeast is put under stress and produces fruity flavours

4
Q

Describe a non-ginjo grade premium sake

A
  • Seimai-buai of 61% or more
  • More proteins, lipids, vitamins & minerals ⇒ Fuller bodied with more rice, cereal, earth & spice flavours
  • More nutrients for yeast lead to a warmer & faster fermentation
5
Q

How does Jozo-alcohol affect premium sake?

A

Subtly enhances aromas & make sake lighter in body

6
Q

How does Jozo-alcohol affect Futsu-shu?

A

Increases volume & reduces costs

7
Q

Describe a Honjozo grade sake

A
  • Seimai-buai of 70% or less
  • Jozo-alcohol added
  • Similar to Junmai style with taste of, rice, cereal, earth & spice but with lighter body
8
Q

Name 3 ways to qualify for Tokubetsu

A
  1. Seimai-buai of 60% or less
  2. Made exclusively from sake specific rice
  3. Includes some other process that the Toji has arranged to be recognised legally