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sake > sake > Flashcards

sake Flashcards

1
Q

iwai-zake

A

(“celebration sake”), is during special occasions out of wooden barrels opened by mallet. Served freely to all to spread good fortune.

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2
Q

moto

A

yeast starter of koji + water + yeast + rice (kakemai)

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3
Q

ogoshu?

A

ogoshu, or “extra aged sake.”

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4
Q

namazume

A

pasteurized in tank but not in bottle

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5
Q

The most famous water in sake ?

A

is miyamizu, “shrine water” that runs down Mount Rokko in Hyogo Prefecture into the historical Nada area. This water is used for 25% of all sake in the country; giant breweries such as Hakutsuru, Ozeki, Shochikubai, and Kikumasamune are all located in this prefecture.

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6
Q

Yamahai-shikomi

A

creation of lactic acid- rice to begin fermenting naturally (about 30 days) requires more water and higher temperature and yeast starter - style involves a yeast starter which allows growth of wild yeast and bacteria, gamier style

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7
Q

What is a sakabukuro used for in the productions of sake?

A

Pressing or the separation of free run sake from fermented moromi

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8
Q

kappu-zake

A

single serving glass with a pull-off top)

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9
Q

masu ?

A

masu (small wooden box) traditionally used for drinking sake was often made of Japanese cedar and imparted exotic cedar aromas.

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10
Q

Nihonshu-do, Sake Meter Value or SMV

A

measurement of the specific gravity of sake: the density of sake compared to the density of water

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11
Q

shikomi

A

main fermenting mash

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12
Q

what is multiple parallel fermentation in regards to sake?

A

simultaneous conversion of starch to sugar and sugar to alcohol.

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13
Q

namachozo

A

pasteurized in bottle not tank

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14
Q

Honjozo grade?

A

70%

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15
Q

water affects on sake

A

Ideal water for sake is low in iron, to avoid oxidation and adverse reactions with amino acid, and low in manganese, to avoid discoloration. Higher levels of potassium and magnesium are also preferable, as they contribute to the stabilization and flavor of sake.

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16
Q

taruzake

A

aged in wooden barrels

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17
Q

what does lactic acid add to sake production?

A

helps with MPF - need lactic acid for conversions

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18
Q

aged sake?

A

koshu, or “aged sake.”

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19
Q

nigorizake,

A

coarse press or cloudy sake bottled with lees.

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20
Q

kaori

A

brewers selection of extremely polished sake

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21
Q

when is lactic acid added/cultivation ; what is its purpose?

A

during starting fermentation (moto) protects against unwanted bacteria. While all of this is happening, yeast is turning sugar into alcohol. At 10% ABV, the lactic bacteria cannot survive, so before this point, the moto will be transferred. The process results in a creamy, zesty characteristic.

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22
Q

how much water composed in sake?

A

At 80% of the finished product, water is the primary component of sake.

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23
Q

largest producer of sake?

A

haketsuru

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24
Q

Jizake

A

Sake from a smaller kura (brewery)

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25
Q

Daiginjoshu grade?

A

50%

26
Q

koshu ?

A

koshu, or “aged sake” made in one brewing year and bottled in the next- min 1 year before release

27
Q

different kinds of pressing in sake?

A

1.balloon-press air compressor (assakuki) ; 2. fune, or box press- sake into porous cloth filter bags (shibori fukuro)and lays them in a rectangular box [fune or ‘ship’] and utilizes a mechanical press down on the bags. more delicate but more labor intensive, and the risk of oxidation is higher. 3. shizuku (drip pressing) or fukuro-tsuri (hanging bag- called sakabukuro- essentially letting gravity push the liquid through a fine mesh- most delicate

28
Q

harder vs softer water affects on sake?

A

Harder water tends to make for a faster fermentation, and softer water fares better during longer, cooler fermentation. While Japanese water is soft compared to other major beer or whisky producing regions of the world (which also prize their water), Japan does have its pockets of hard water.

29
Q

shubo?

A

moto/ yeast starter

30
Q

Kuroshu

A

Sake made with no polishing

31
Q

muroka

A

Non-charcoal-filtered sake

32
Q

Toji

A

Brewmaster

33
Q

What is the moto in sake production?

A

is the starter - yeast, water, rice, koji (rice w/koji-kin)

34
Q

Genshu ?

A

undiluted sake

35
Q

Sokujo-moto

A

Faster and more industrial method of early introduction of lactic acid to speed the process up- primary method

36
Q

Zenkoji

A

“all koji”) results from using 100% koji and no steamed rice in the production process

37
Q

2 GIs for sake

A

Yamagata & hakusan Kikusake - in Ishikawa

38
Q

Name 3 varietals of Sakamai

A

Yamada Nishiki, Miyama nishiki, Omachi, Oseto

39
Q

kakemai

A

non kogi rice

40
Q

Namazake

A

Unpasteurized Sake

41
Q

Futsuu-shu grade?

A

80%

42
Q

Non-charcoal-filtered sake

A

muroka

43
Q

what general area of japan is cooler climate with harder water; warmer/softer water? effect on sake?

A

Due to a warmer climate and softer water, breweries in the south and west parts of Japan (Hyogo, Kyoto, and Hiroshima, for example) often produce rounder and richer sake. Further north (Niigata, Yamagata, and Akita, among others), where the climate gets much cooler for a longer period of time and the water is harder, sake tends to be more delicate, lean, and even drier.

44
Q

shinshu

A

new sake

45
Q

kurabiraki

A

warehouse opening

46
Q

soju country?

A

korea

47
Q

Nihon-shu

A

sake

48
Q

Ginjoshu grade?

A

60%

49
Q

moromi? composed of what?

A

fermenting mash- moto yeast stater + koji + water + steamed rice (kakemai)

50
Q

shochu country?

A

japan

51
Q

How many times is Sake traditionally pasteurized and when?

A

twice- in tank and bottle

52
Q

Tokubetsu

A

designates a more highly polished rice or a special bottling (this actually falls below in the ginjo level since rice is polished to 60% or less)

53
Q

appending ‘Ki-ippon’ to Junmai level sake indicates what?

A

entire production came from a single place of origin

54
Q

kasu?

A

or solids.

55
Q

yellow koji mold name?

A

koji (Aspergillus Oryzae),

56
Q

Baijiu country?

A

china

57
Q

What is Miyamizu as it refers to Sake?

A

a. Considered the most famous water used for the production of Sake; aka “Shrine Water” Miyamizu is water that runs down Mount Rokko in the Hyogo Prefecture into the historic Nada area. b. This water is used for 25% of all sake produced in Japan

58
Q

3 ways to add lactic acid.

A
  1. kimoto-moto- similar to batonnage, as the moto is stirred with a long, wooden pole. This process continues throughout fermentation (about 45 days) higher sweetness and acidity, richer, more pronouced flavors 2. Yamahai-shikomi - rice to begin fermenting naturally (about 30 days) requires more water and higher temperature and yeast starter - style involves a yeast starter which allows growth of wild yeast and bacteria, gamier style 3. Sokujo-moto Faster and more industrial method for creating a yamahai style, with the early introduction of lactic acid to speed the process up- primary method
59
Q
  1. kimoto-moto ?
A

way to induce lactic acid- similar to batonnage, as the moto is stirred with a long, wooden pole. This process continues throughout fermentation (about 45 days) higher sweetness and acidity, richer, more pronouced flavors

60
Q

Teiseihaku-shu

A

A specialty sake that was been purposely overmilled sake, 80% Seimaibuai

sake (1 decks)

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