sake Flashcards
(30 cards)
what is sake called in Japan
nihon-shu
what is saccharification
the conversion of starch into sugar
what is the shubo/moto
the starter for alcoholic fermentation
what are the ratios of rice, koji and water
20 koji
80 rice
130 water
what is morami
the mash
avg fermentation temp of sake
8-18
for 3-4 weeks
what is sakekusu
the filtered sake cake (ie lees) left over after sake production
can be eaten or used in shochu production
what is hi-ire
pasteurization
gingo
40% of outer layer polished
(60% polish ratio)
daigingo
50% polished
junmai
no alcohol added
Honjozo
30% has been polished off
(70% polish ratio)
Futsu-shu
ordinary sake
Nigori
cloudy sake
made by using a courser cloth during pressing
namazake
unpasteurized
how many times is sake normally pasteurized
twice
would genshu be higher or lower in alcohol
higher, as no water dilutes it
taruzake
sake served from cask
traditionally japanese cedar
suitable temp for sake
18-20
tokkuri
traditional pouring vessel
in terms of TA, how do sake and wine differ
wine would be .5-.9 (g/100ml)
sake would be .1-.2 (g/100ml)
Amakara value?
an alternative to the sake meter value, measuring the sweetness level of sake
two main rice species for sake production
long grain indica
Japonica
name 3 common sake rice varieties
Omachi
Yamadaniski
