Sake Flashcards
1
Q
What is considered the best rice for sake production?
A
Yamada Nishiki (Hyogo)
2
Q
Seimabuai - highest polishing ratio?
A
polishing ratio - daiginjo - 50%
3
Q
Fermentation is catalyzed by what in sake production?
A
Koji mold - aspergillus oryzae
4
Q
Define junmai
A
“pure rice” made with only water, rice, and koji
- milling percentage may be over 70% (no seimaibuai requirement),
no brewer’s alcohol, low sweetness, high acidity, umami
5
Q
Honjozo rice polished to?
A
70% - brewer’s spirit added
6
Q
Ginjo?
A
60%
7
Q
Daiginjo?
A
50%
8
Q
Define moto
Moromi
A
Yeast starter
Mash
9
Q
Nihonshudo
A
Sake Value Meter
negative values indicate sweetness,
zero is neutral,
positive is dryness
10
Q
Namazake
A
unpasteurized
11
Q
Nigori
A
unfiltered or coarse filtered - w/ “lees”
12
Q
Tarusake
A
Barrel aged
13
Q
Genshu
A
undiluted sake
14
Q
what is koji-moro
A
the room where the koji mold is cultivated
15
Q
shinpaku
A
heart of the rice kernel
16
Q
Gohyakumangoku (Niigata)
A
light, clean, dry
17
Q
Omachi (Okayama)
A
rich, herbal, and nutty
18
Q
Hattannishiki (Hiroshima)
A
light, earthy
19
Q
Hanafabuki Aomori
A
rich, umami
20
Q
name for sake fermentation
A
Moto, Multiple Parallel Fermentation
21
Q
semaibuai
A
rice polishing ratio
22
Q
honjozo indicates
A
addition of brewer’s spirit
23
Q
maximum percentage of rice grain remaining for ‘junmai’
A
prior to 2004 - 70%
24
Q
max. percent rice grain remaining for ‘daiginjo’
A
50%
25
what is an ochoko
sake cup
26
what is a tokkuri
serving carafe- narrow neck
27
kura
brewery
28
toji
head brewer
29
Sake produced in the US
```
Den (Oakland),
Shochi Kubai,
Setting Sun (San Diego),
Brooklyn Kura,
Texas Sake Co.
```
30
owamori
style of shochu distilled from sake (thai rice) - aged in clay amphorae for 3 months
31
How is sake normally served?
tokkuri - ceramic narrows-neck flask;
into ochoko glasses
32
Tarusake
Aged in Cedarwood
33
Jizake
Microbrew (small kura)
34
Koshu sake
Aged
35
koji is what type of organism
fungi
36
term for koji innoculation
hikkomi
37
rice kneading and wrapping in cloth to maintain temperature
kirikaeshi
38
separating batches into wooden boxes
mori
39
karakuchi
brewing method in which the yeast is kept just above freezing for a long, slow fermentation
- light, silky with tropical notes - good with sashimi and oysters
40
yamahai sake
the moto creates its own lacto-bacillus instead of innoculation, gradually stepping up temperature - usually creates a richer, creamier style - hearty and gamey
41
first brewery to make yamahai
Suehiro from Fukushima
42
kimoto
using wooden poles to speed up lacto-bacillus using ambient temperature
43
nigiri
coarse filtering bag - most sake is filtered through charcoal
44
minimum percentage of koji in mash of premium sake (ginjo)
min. 15%
45
tokubetsu honjozo
special method,
brewer’s spirit up to 10%,
usually seimaibua 60%
46
koshu
minimum aging requirement is 3 years (maillard reaction - caramelization of sugars)
- most sake is between 6-18 months aged
47
futushu
table sake - ordinary, non-premium usually uses jozoshu brewer’s spirit
48
How much and when is brewer’s spirit added for honjozo?
10% weight of the rice, added after fermentation before pressing
49
What deters non-junmai imports to the US?
US law taxes anything with alcohol added as a distilled spirit - so Junmai is taxed less
50
why is koji essential to fermentation of sake
it converts the starch in the rice to sugar for alcoholic fermentation
51
muromi
the main mash
water, koji, polished, steamed rice
52
why is water selection so important for sake?
iron content needs to be low,
| terroir effect
Hiroshima - soft water, Nigata - hard water
53
what district produces 1/3 of Japan’s sake
Nada
(Hyogo prefecture - east of Osaka and Kyoto)
location of the big 3 kuras
54
Nada (Hyogo) water
MIYAMIZU - Hard water, high in minerals phosphorous and potassium (mixes with ground water)
55
Fushimi (Kyoto)
other place with soft water?
GOKOSUI - Soft water - sweet, delicate
KANAGAWA
56
Mt. Fuji - (Shizuoka)
FUKURYUSUI - balanced, crisp and soft - snow melt filtered through volcanic soil
57
Suehiro Shuzo (Fukushima)
Yamahai Junmai
58
Nishida Shuzo (Aomori)
Denshu Junmai Hanafabuki - rich, full (beef)
59
Eiko Fuji (Yamagata)
Honkara - Honjozo Karakuchi (dry)
60
Shirataki Shuzo (Niigata)
Junmai Ginjo Goyakmangoku - snow melt
61
Echigozakura Shuzo (Niigata)
Daiginjo
62
When is sake brewing season?
Winter - cools down the brewing (koji rooms get hot),
rice is harvested in autumn and needs to condition after harvest and after polishing
63
Sake Service Temperatures
Yukihie Kan - COLDER ----> ginjo, daiginjo, namazake (namachozo, namazume)
Jo-on
Hinata Kan
Tobikiri Kan ----> aged sake at room temp.
Hito Hada Kan
human skin warm 95 - 104
Nuru Kan
lukewarm 104 - 113 ---> savory styles yamahai, kimoto
Jyoh Kan
good hot 113 - 122
Atsu Kan
hot enough 122 - 131 - WARMER ---- > futushu
64
Sohaze koji results in what kind of sake?
more body and flavor from the proteinaceous hyphae of the mold (Junmai)
65
Tsukihaze koji results in what kind of sake?
clean, pure, sophisticated (Ginjo)
66
Sandan Shikomi - 4 days
Adding ingredients in three stages:
1 Hatsuzoe - add shubo (starter), water, sake rice (kakemai), koji rice (kojimai) 1/3 full
2 Odori - "dance" no additions 1/3 full
3 Nakazoe - addition of more water, kakemai, kojimai - 55% full
4 Tomozoe - 3rd and final addition, 4th day of mash - 100% full
67
Sokujo moto
Bodai moto
Yamahai
Kimoto
innoculation of lactic acid prior to fermentation - 90% of sake
using a yeast starter "shubo" - semi-natural
natural
natural
68
Kuroshu
Sake made with no rice polishing
69
Teiseihaku - shu
purposely overmilled sake (80% seimabuai)
70
shinshu
new sake
71
kurabiraki
warehouse opening
72
masu
square wooden cup
73
kappu-sake
single serve, plastic pull top
74
hiyaoroshi and namazume
namachozo
pasteurized once in winter, matured in summer, ready by fall
namachozo - pasteurized once after bulk storage
most sake is pasteurized twice, once before storage also once before distribution
75
What is hung outside of a Kura when a new sake is brewed?
Sugitama - a fir ball (cedar leaves)
76
Origarami
Sake with the lees (left unseparated after pressing) - may still have effervescence - only very light filtration
77
Pressing
Common - machine press with filters
Shibori - boat "fune" with filter bags - pressed from the lees
Shizuku - drip press through fine mesh
Nigori - coarse filter
Origarami - lees kept
78
Japanese term for Sake
Nihon-shu
79
Premium Sake
Tokutei Meishou-shu
vs. Futushu (cheap, industrial)
80
Best water for sake
clean, pure - low in iron and manganese
81
muroka
not charcoal filtered
82
Which style is produced by adding sake during the 3rd stage of sandan shikomi (Tome) instead of water?
Kijoshu
83
Kijoshu
A sweet sake where the fermentation is cut early by adding sake during "Tome"
84
ko-on touka moto
vs.
sokujo moto
Methods of innoculation and saccharification.
Sokujo is the broad category of lactic acid bacteria innoculation to prevent unwanted microorganisms. Also adding lots of cultured yeast.
Ko-on tuka is a faster and more modern variant where the process is done at high temperatures - leads to ease of mashing and low contamination (if the equipment is adequate).
85
When is spirit added for honjozo?
Usually cane sugar based and about 10% volume added
after fermentation, before pressing
most sake will also be diluted with water
86
Typical sake fermentation temperature?
around 40 Celsius (max is 44) - higher temperature to get stronger flavors
premium highly polished sake will ferment at lower temperatures for finesse and aroma
87
Kaori
vs
Aji
Fruity, floral, aromatic - daiginjo
Flavorful, umami, robust
88
What is aka sake?
Red sake from yeast, rice, or ash
